Pit Boss Pellet Grill Smoked Ribs: Fall Off The Bone Method

pork ribs

🥗Healthier: turkey ribs

💰Cheaper: pork shoulder

Turkey ribs are leaner, while pork shoulder is often more affordable.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar, while ketchup is budget-friendly.

Trim the thin parts of the spareribs to prevent drying out.

Remove the membrane from the back of the ribs using a sharp knife and a paper towel for grip.

Apply a dry rub (twisted Q's) evenly on the backside of the ribs, then flip and apply on the meat side.

Wrap the seasoned ribs in saran wrap and refrigerate for at least 12 hours to dry brine.

Prepare the smoker with a classic blend of pecan, hickory, and mesquite wood chips.

After 12 hours, remove the ribs from the fridge and apply more dry rub before placing them in the smoker.

Set the smoker to 225°F and place the ribs inside, avoiding the hottest spots.

Spritz the ribs with cherry coke every time they look dry during the first 4 hours of cooking.

After 4 hours, remove the ribs from the smoker and wrap each rack with butter and brown sugar, meat side down.

Return the wrapped ribs to the smoker and cook for an additional 2 hours at 225°F.

Lower the temperature to 200°F and cook for another 2 hours, making a total of 8 hours of cooking time.

Remove the ribs from the smoker and check for tenderness.

Cooking Techniques

Equipment Needed

Spice Level: