Pellet Grill Smoked Ribs Recipes
SMOKED BEEF RIBS
My hearty smoked beef ribs are cooked low-and-slow before cranking up the heat a bit and cooking for several more hours until they are super tender.
Provided by Nicole Johnson
Categories Traeger Recipes
Time 5h15m
Number Of Ingredients 3
Steps:
- Coat the beef ribs with the rub, and preheat your grill to 180° (or the smoke setting) according to factory directions.
- Place on the grill and smoke for 2 hours.
- Turn the heat up to 275°, and cook for another 2 hours.
- Turn the heat up to 325°, baste with barbecue sauce every 10 - 15 minutes for the last hour, or until the ribs are fork tender. The time can vary here depending on your meat.
- Remove, let rest for 10 minutes and serve.
Nutrition Facts : Calories 954 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 194 milligrams cholesterol, Fat 65 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 1018 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
321 RIBS RECIPE (SIMPLE & SMOKED) - TRAEGER®
Traeger's famous 321 Ribs recipe is super simple to make. Start by smoking for 3 hours, then cook inside foil for 2 hours and finish in sauce for an hour.
Provided by Danielle "Diva Q" Bennett
Categories Pork
Number Of Ingredients 8
Steps:
- If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
- In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
- When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160℉.
- After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.
- Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
- Return the foiled ribs to the grill and cook for an additional 2 hours, or until internal temperature reaches 205℉.
- Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.
- Let the ribs rest for a few minutes before serving. Enjoy!
SMOKED BBQ RIBS - TRAEGER GRILLS
Master these smoked BBQ ribs. Smoky, saucy, and slightly sweet, these St. Louis cut ribs are a cut above the rest. Get out your Traeger and your napkins.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 4
Steps:
- Pat the ribs dry with paper towels and peel the membrane from the back of each rack.
- Apply an even coat of Traeger Pork & Poultry Rub to the front, back and sides of the ribs. Let sit at room temperature for 20 minutes, or refrigerate for up to 4 hours.
- When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs, bone-side down, directly on the grill grates. Close the lid and smoke until the internal temperature reaches 201°F, about 4 1/2 hours. Add the apple juice to a spray bottle and spritz the ribs after 1 hour of cooking and every 45 minutes thereafter.
- Brush the ribs on both sides with a light layer of Traeger BBQ sauce. Continue cooking until the sauce sets, about 10 minutes.
- Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs. Serve with more Traeger BBQ Sauce. Enjoy!
PELLET-GRILL SMOKED RIBS
The pellet grill might be the best thing to happen to barbecue since fire was invented! With no need to constantly tend a fire or monitor smoke and heat, it makes smoking much easier. We tested out baby-back ribs, spareribs and St Louis-style ribs. Overall, we preferred the St. Louis style, although you can substitute spareribs. For the sauce, we went with a balanced blend of vinegar and sweetness that really lets the smoky flavor of the meat shine.
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat a pellet grill to 275 degrees F (see Cook's Note). Combine 2 tablespoons salt, 4 tablespoons coarsely ground pepper and 2 teaspoons paprika in a small bowl. Rub each rack of ribs all over with 1 tablespoon oil and sprinkle evenly with the salt and spice mixture on both sides.
- Transfer the ribs, meat-side up, to the grill grates. Cover the grill and cook for 1 hour.
- Meanwhile, combine 1/3 cup cider vinegar with 1/3 cup water in a spray bottle. After 1 hour spray the ribs with the vinegar-water mixture so they are damp all over. Cover and cook for 1 more hour.
- Meanwhile, combine the ketchup, 3/4 cup water, the remaining 1/3 cup cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce and the remaining 2 teaspoons paprika in a medium saucepan. Cook over medium heat until the mixture is warmed through and the sugar is melted, about 2 minutes. Set aside.
- Check the ribs and spray them again with vinegar-water. They should be starting to take on a red color from the smoke. Cover and cook until they are deep red, 30 to 45 minutes. Spray the ribs once more, then brush the meaty part of each rack with 1/4 cup of the sauce. Close the grill and cook for another 15 minutes so the sauce can set.
- Lay down two pieces of heavy-duty foil that are long enough to enclose each rack on a work surface and spread half of each sheet with 1/4 cup sauce. Transfer the rib racks, meat side down, onto the saucy part of the foil. Coat the bone sides with 1/4 cup sauce and a few sprays of the vinegar-water, then fold the foil over and seal tightly.
- Add another layer of foil if the first has punctured during wrapping. Transfer the ribs to a rimmed baking sheet and place on the grill (the baking sheet will catch any juices that leak out). Cover and cook until tender but not falling off the bone, about 2 hours.
- Remove from the grill and let rest 5 minutes before carefully unwrapping (watch out for hot steam). Slice each rack into individual rib portions and serve with the remaining sauce.
More about "pellet grill smoked ribs recipes"
SMOKED RIBS - GIMME SOME GRILLING
From gimmesomegrilling.com
5/5 (4)Total Time 6 hrs 20 minsCategory Main CourseCalories 746 per serving
- Remove the membrane from the back of the ribs be sliding a dinner knife under the membrane and over the bone. Left and loosen the membrane until it tears. Grab the edge of the membrane with a paper towel and pull it off. It might come off in one big piece of you will have to remove it in smaller pieces. This is ESSENTIAL so make sure you take it off.
- Spread yellow mustard evenly over the ribs covering completely. Next, spread the dry rub over the ribs covering completely. Wrap in saran wrap so they are completely covered. Place in fridge to rest a minimum of 2 hours, but we do it overnight for best results!
- Prepare your smoker according to manufacture's directions to a heat of 225 F degrees. We use apple wood chips when making these ribs.
EASY NO FAIL PELLET SMOKER RIBS - LOW CARB WITH JENNIFER
From jenniferbanz.com
4.9/5 (12)Category DinnerCuisine AmericanTotal Time 6 hrs 10 mins
- While you are prepping the ribs, start preheating your pellet smoker at 225F. It is important to follow the instructions and start-up procedure of your brand of pellet smoker.
- Ribs usually come with a thin layer of tough skin on the underside of the rack. This is called the silver skin and it needs to be removed so the seasonings can penetrate the meat. See the video in the post above for insutructions on how to best remove.
- Lay the ribs on a sheet tray and add about 2-3 tablespoons of rib rub per side. You don't want to completely coat them...leave some meat peaking through.
- Once the smoker is pre-heated, you can put the rack (or 2 racks) directly on the grates and let them smoke. Leave them alone for at least 4 hours. The less you open the grill, the shorter your cook time will be. You do want to keep an eye on the smoker temperature and make sure it stays where you set it.
HOW TO MAKE BEEF RIBS ON A PELLET GRILL - GRILLSEEKER - GRILL …
From grillseeker.com
3.9/5 (13)Category Entree, Main CourseCuisine AmericanTotal Time 8 hrs 30 mins
- Start your pellet grill and set temperature for 250 degrees. I like to use oak or hickory pellets for beef short ribs but use your favorite.
- Whisk together all ingredients for the rub in a bowl. Generously coat the beef short ribs with the rub ensuring you coat the sides.
SMOKED RIBS RECIPE - COOKING LSL
From cookinglsl.com
Ratings 6Calories 510 per servingCategory Main
- Start the smoker and set the cooking temperature. I smoked these pork ribs at temperature between 200 and 225 F until the internal temperature was 185 F.
3-2-1 BABY BACK RIBS PELLET GRILL RECIPE
From productgumshoe.com
Cuisine PorkCategory Main DishServings 4Total Time 6 hrs 45 mins
- If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off. membrane off
- In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Spread thinly on both sides of the ribs; season with rub.
- When ready to cook, start the pellet grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the ribs, meat-side up, for 3 hours. Transfer the ribs to a rimmed baking sheet but leave the grill on. Set the temperature to 225 degrees F.
- Tear off four long sheets of heavy duty aluminum foil. Top with a rack of ribs; pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice. (Use a bit more apple juice if you want.) Lay another piece of foil on top and tightly crimp the edges so there’s no leakage. Repeat with the remaining rack of ribs.
PELLET GRILL SMOKED PORK RIBS RECIPE | MYRECIPES
From myrecipes.com
Servings 4-6Total Time 35 mins
- Fill a small aluminum pan with water, and place on grate inside an electric pellet grill. Fill pellet container with hardwood pellets according to manufacturer’s instructions. Set temperature to 225°F, close lid, and preheat pellet grill 10 to 15 minutes.
- While grill preheats, stir together sugar, paprika, cumin, and garlic powder in a small bowl. Slide a paring knife underneath membrane on back side of each rack, starting at 1 end. Lift knife up and down to loosen membrane. Using a paper towel, grab membrane, and slowly pull off; discard. Place ribs on a rimmed baking sheet; sprinkle both sides with salt. Brush 1/2 cup of the mustard in an even layer on both sides; sprinkle with spice mixture. Whisk together vinegar, water, and remaining 2 tablespoons mustard in a small bowl.
- Place ribs on grill grate, close lid, and grill, basting every 45 minutes with vinegar mixture, until meat is tender to the touch and falling away from bones on the ends, 5 to 6 hours, flipping ribs halfway through. Transfer ribs to a cutting board; let rest 20 minutes. Cut ribs between the bones, and serve.
HOW TO MAKE SMOKED BABY BACK RIBS ON A PELLET GRILL + 6 BEST …
From lakesidesmokers.com
Servings 5Estimated Reading Time 7 minsCategory Main Course
- A dry rub gives your meat a nice crust to work with. Though ingredients can be interchangeable, be sure to use some kind of sugar, pepper and paprika to create satisfying taste, texture and color.
- Add your chosen flavour of wood pellets to your smoker and preheat to 225 degrees with the lid closed.
HOW TO MAKE BABY BACK RIBS ON A PELLET GRILL - GRILLA GRILLS
From grillagrills.com
- Start by picking out some nicely marbled baby backs or St. Louis cut ribs if you prefer them. The St. Louis ribs will likely cook a little faster as they are typically a little more uniform in shape and thickness. Next pull the silver skin and rinse your ribs. The rinse is important because during the butchering process, sometimes bone dust or bone fragments can be left on the meat. Lightly coat your ribs with the mustard or oil and then dust with your rub. Allow your ribs to rest in the refrigerator for a couple of hours. The oil/mustard will help really pull the spices and herbs in the rub into the meat since the majority of herbs and spices are oil soluble. Bring the ribs to room temp about 45 minutes before you place them on the Kong, Silverbac, or Grilla. Mix together all the mop ingredients and find a brush that will soak up the mop well so it can be applied. Preheat your Grilla Grill to 225 to 250 degrees. If you are using a charcoal grill, you want to set it up for indirect hea
- Put the ribs on the grill and smoke them for 1.5 hours. At this point the mopping starts. Repeat the mopping process every 30 to 45 minutes.
- At about the 4.5-point of the cook, start checking the ribs for tenderness. The meat should be pulling back from the bone and if you lift up one of the bones in the middle of the rack, it should break cleanly with little to no meat stuck on the bone. Once the ribs are done, you have a couple of options. You can redust the ribs and serve them “dry” for more of a Memphis-style rib (which has fantastic bark and texture) and serve with the dip above. You could also use the rib dip as a final glaze if you want more of a Kansas City-style. Both bbq rib recipes will be crowd pleasers.
PELLET SMOKED BABY BACK BBQ PORK RIBS RECIPE - …
From pelletsmoker.net
4.4/5 (23)Category Main CourseCuisine AmericanTotal Time 3 hrs 25 mins
DYNAMITE BABY BACK RIBS - GREEN MOUNTAIN GRILLS
From greenmountaingrills.com
Estimated Reading Time 40 secs
COOK THE BEST PORK RIBS EVER ON YOUR PELLET GRILL - THE OUTDOOR STORE
From theoutdoorstore.co
Estimated Reading Time 5 mins
3-2-1 RIBS RECIPE - CAMP CHEF RECIPES
From campchef.com
Servings 6
BASIC SMOKED RIBS - PIT BOSS GRILLS
From pitboss-grills.com
Cuisine BarbecueTotal Time 5 hrs 25 minsServings 4
BABY BACK RIBS RECIPE ON A PIT BOSS PELLET GRILL
From extrabbqsauce.com
SMOKED BABY BACK RIBS ON A PELLET GRILL - MOMMY HATES COOKING
From mommyhatescooking.com
4.5/5 (6)Total Time 5 hrsCategory RecipesCalories 229 per serving
HOW TO COOK RIBS ON PIT BOSS PELLET GRILL- RECIPE INCLUDED! - EXTRA …
From extrabbqsauce.com
- Prepare The Pit Boss Pellet Grill. You will need to fill up your Pit Boss pellet grill with wood pellets and start the fire for this initial cooking procedure.
- Prepare The Ribs. To get the smoke and the other flavors into the meat, you will need to remove the ribs’ membrane. Flip the ribs over so you can see the insides of the ribs.
- Cook The Ribs. Make sure that all areas of the baby back ribs have enough amount of rub on them. Place them in the grill directly on the grill grates with the meat side facing up or the area with thicker meat.
- Wrap The Baby Back Ribs. Get some aluminum foil, and then create large pans or boat-shaped structures with them. You need one for each of the baby back ribs you have, so make the number of boats needed.
- Cook The Ribs Again. Return the ribs inside the grill and then let them cook once again for 2 hours with the grill closed. Let them soak and cook in the apple juice and then remove them only after 2 hours.
HOW TO SMOKE RIBS ON A PELLET GRILL – 10 SIMPLE STEPS - MEAT …
From meatsmokinghq.com
- Choose Your Ribs. There are many types of pork ribs, but you want to use a section of the pork rib with a lot of meat. Spare ribs and rib tips are mostly bone and cartilage, so try to get hold of some meaty ribs like Baby Backs or St Louis Ribs.
- Trim Your Ribs. Before you do anything, remove the membrane from the ribs. If you leave this on, the ribs will be too chewy and it will prevent the flavours from penetrating the meat between the ribs.
- Apply a Rub. Once you have trimmed the ribs and removed the membrane, season the ribs with your favorite rub. Sweet rubs blend well with pork. Add a good layer on the front and back.
- Fire Up Your Pellet Grill. Fire up your pellet grill to 250°F. You can use whatever wood pellets you like; hickory, apple, cherry or pecan work well with pork ribs, but wood choice comes down to preference.
- Spritz Every Hour. Spritzing is an important part of the process in the first 3 hours while the ribs are unwrapped. We don’t want them to dry out, so we have to apply a spritz every hour for the first 3-hours until we wrap the ribs in foil.
- Wrap The Ribs. Once the ribs have turned into a dark mahogany color, it’s time to wrap the ribs in foil. Remove the ribs from the pellet grill and double wrap them in thick, heavy-duty aluminium foil.
- Remove and Unwrap. Remove the ribs from the pellet grill and open the foil. The best way to know if ribs are done is by feel and sight. At this stage, the ribs will nearly be done and the bones should have some pull back.
- Apply a Glaze. The last stage is to apply a glaze and finish the ribs in the pellet smoker unwrapped. Unwrap the ribs and remove them from the foil and brush both sides of the ribs with your favorite glaze for pork ribs.
- Set The Glaze. Once you have coated the ribs with a sauce/glaze, place them back in the smoker uncovered. Close the lid of your pellet smoker and let the ribs cook in the smoke for about another 15-20 minutes.
- Rest and Slice. Remove the ribs from the pellet grill and let them rest for about 10-minutes. Take a knife and slice the ribs between the bones. The secret to cooking ribs is to ensure the meat is still attached to the bones.
THE PERFECT RIBS (PELLET SMOKER) | RECIPE - BROILKING
From broilkingbbq.com
Estimated Reading Time 2 mins
SMOKED COUNTRY STYLE PORK RIBS ON A PELLET GRILL {TRAEGER, …
From extraordinarybbq.com
Cuisine AmericanTotal Time 2 hrsCategory Main CourseCalories 375 per serving
SMOKED PORK RIBS - OKLAHOMA JOE'S
From oklahomajoes.com
4.5/5 (28)Servings 4Cuisine AmericanCategory Entree
HOW TO PERFECTLY SMOKE PORK RIBS ON A PELLET GRILL - …
From totallysmokin.com
PELLET SMOKED COUNTRY STYLE RIBS RECIPES
From tfrecipes.com
PELLET SMOKER PORK RIBS RECIPES
From tfrecipes.com
HOW TO SMOKE COUNTRY RIBS RECIPE - PELLET GRILLS BBQ
From pelletgrillsbbq.com
HOW TO COOK ON A PELLET GRILL RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love