PERFECT RIBS on a pellet grill (every time!)

dry rub

🥗Healthier: homemade spice blend

💰Cheaper: basic seasoning

A homemade blend can reduce sodium and sugar.

barbecue sauce

🥗Healthier: sugar-free barbecue sauce

💰Cheaper: ketchup

Sugar-free options lower calories.

Slice open the cryovac bag holding the spare ribs, cutting on the bone side.

Remove the silver skin from the back of the ribs by sliding a knife under it and tearing it off with paper towel.

Trim the thinner end and rib tips off for a St Louis style cut.

Apply a heavy coat of smoke Trails barbecue brisket rub and let it soak for at least 30 minutes.

Preheat the pits and spits Maverick 1250 pellet grill to 200°F.

Place the ribs on the top rack of the grill and smoke for 2 to 3 hours until they reach an internal temperature of 145°F.

Lay down two sheets of heavy-duty foil and add ghee to the foil.

Place the ribs meat side down on the foil to conet in the fat.

Wrap the ribs tightly in foil and place them in a holding oven at 150°F for 18 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens