How to Make Award-Winning Competition Ribs on a Pellet Grill | Step-by-Step BBQ Tutorial

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + spices

Homemade sauce can be lower in sugar and preservatives.

pork ribs

💰Cheaper: chicken thighs

Chicken thighs can provide a similar flavor profile at a lower cost.

wood chips

💰Cheaper: charcoal

Charcoal can be a more accessible smoking option.

Select frozen ribs from the store and ensure they are not previously thawed to avoid freezer burn.

Check the thickness of the ribs to ensure even cooking on both sides.

Inspect the ribs for inner muscular fat, which adds flavor.

Thaw the ribs in the refrigerator on a sheet pan to break up ice crystals without tearing the meat.

Remove the ribs from the packaging and inspect them for tapering and bone structure.

Cut the ribs where the bones touch to create a competition-style rack.

Remove the top piece of cartilage by marking the indention with a knife and cutting through it.

Trim any excess flappy pieces of meat to ensure even cooking and presentation.

Inject the ribs with a mixture of Rectex poultry injection and bottled water for added flavor and moisture.

Fill the injector and inject the ribs by squeezing while pulling out to ensure they plump up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens