Baby Back Ribs in Salsa Verde - Costillas de Cerdo con Salsa - Pit Boss Austin XL

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Canned tomatillos are more accessible and offer similar flavor.

baby back ribs

🥗Healthier: pork loin

💰Cheaper: spare ribs

Spare ribs are less expensive and still flavorful.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: bell peppers

Bell peppers add sweetness without heat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

Remove the membrane from the baby back ribs using a spoon to lift it off in one piece.

Squeeze lemon juice over the ribs to add flavor.

Season the ribs with adobo seasoning on both sides, focusing more on the top side.

Let the seasoned ribs sit for about 30 minutes to allow the seasoning to adhere and sweat.

Preheat the Pit Boss grill to 250°F.

Place the ribs on the cooler side of the smoker and close the lid.

Smoke the ribs for about 2 hours, then check the bark.

Spray the ribs with water and close the lid again, letting them smoke for another hour.

After 3 hours, check for doneness; the ribs should be soft but not falling apart.

Wrap the ribs in foil and return them to the grill for another 30 to 45 minutes, checking for tenderness.

After 45 minutes, check the flexibility of the ribs to ensure they are tender enough.

Remove the ribs from the foil and place them back on the grill.

Baste the ribs with salsa verde on both sides.

Close the grill and let the ribs cook for an additional 10 minutes to allow the salsa to set.

Cut the ribs between the bones and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary