Smoked Baby Back Ribs on the Pit Boss Titan | Pit Boss Grills

baby back ribs

🥗Healthier: pork loin

💰Cheaper: pork shoulder

Pork loin is leaner and more affordable than baby back ribs.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar and preservatives.

Welcome to barbecue Boulevard, introducing the ribs and the Titan Grill.

Remove the membrane from the back of the baby back ribs.

Season the ribs with 16 mesh black pepper for a good crust.

Add a layer of smoked salt and pepper from Pit Boss.

Apply Pit Boss competition rub generously, pressing it in without rubbing.

Flip the ribs over and season the second side with the same seasonings.

Preheat the Titan Grill to 275°F (135°C).

Place the seasoned ribs on the second rack of the grill, bunching them up for even cooking.

After about 1.5 hours, check the ribs to see if the bark has set.

Spritz the ribs with water to minimize splitting in the meat.

At the 2.5 to 3 hour mark, check the ribs for color and tenderness, then wrap them in heavy duty aluminum foil.

Prepare a glaze with Pit Boss sweet heat barbecue sauce, hot sauce, and apple cider vinegar, adjusting for viscosity.

Spread some glaze on the foil, place the ribs meat side down, and add more glaze on top.

Wrap the ribs tightly in the foil and return them to the grill.

After about 1 hour wrapped, check the ribs for tenderness, ensuring they still have a bite to them.

Remove the ribs from the grill and let them rest in the foil for about 40 minutes.

Unwrap the ribs from the foil and prepare to cut them.

Cut the ribs into portions and showcase their appearance.

Taste test the ribs, commenting on their tenderness and flavor.

Cooking Techniques

Equipment Needed

Spice Level: