Pellet Grill Spare Ribs

🧂 Ingredients

• 2 racks pork ribs

  St. Louis cut preferred
• 1/2-2/3 cup Pitmaster BBQ Rib Rub
• 1/4 cup softened margarine, yellow mustard, or oil

  optional (2 tablespoons per rack)
• 3/4 cup apple juice

  1/4 cup for spritz, 1/2 cup for wrapping
• 1/4 cup cider vinegar
• 1/2 cup brown sugar

  for wrapping (1/4 cup per each rack of ribs)
• 1/4 cup butter or margarine

  for wrapping (2 tablespoons per each rack of ribs)
• Small spray bottle
• Aluminum foil

  2 large sheets

Instructions

• 1 Gather your ingredients.
• 2 Set the pellet cooker for 225 degrees F., keep the lid closed until it comes up
  to temp. I recommend using cherry, apple, maple or mesquite pellets for this
  recipe.
• 3 Place ribs on a large cutting board and remove membrane from the back. Use a
  knife to separate it off the edge, get a good grip, and carefully pull it away.
  Use a paper towel if it becomes too slippery. Trim away large knobs of fat or
  loose pieces of meat.
• 4 Combine rub ingredients in a small bowl. You'll need 1/2-2/3 cup for both racks
  of ribs.
• 5 You have a few options here. You can spread 2 tablespoons each of either
  margarine, yellow mustard or oil on the ribs before applying the rub. You can
  skip this step entirely and apply the rub directly onto the meat. Either way,
  season the rib well!
• 6 Place ribs bone side down in the grill and let them go for 3 hours at 225
  degrees F.
• 7 Optional step: Combine apple juice with cider vinegar and pour into a clean,
  food safe spray bottle—Spritz ribs after 2 hours into cooking time.
• 8 After 3 hours of cooking time, remove ribs and place each rack onto a large
  sheet of aluminum foil. Add 1/4 cup of apple juice, 1/4 cup brown sugar, and 2
  tablespoons butter to each rack of ribs, seal them up and return them to the
  grill for another 2 hours.
• 9 After the 2 hours are up, unwrap ribs, place them back onto the grill, and let
  them finish cooking for an additional 60 minutes. If you plan on saucing the
  ribs, this is the time to do it. Brush a thin layer of sauce to the ribs every
  15 minutes until done. The sauce should be nice and caramelized.
• 10 Remove ribs once they reach an internal temperature of 205 degrees F. Place them
  onto a clean cutting board, tent with foil and let them rest for 20 minutes. Cut
  into individual ribs with a sharp knife and serve.

Nutrition Info