Learn step by step how to prepare perfectly smoked baby back ribs on a Pit Boss pellet grill! Show
We cover how to prep, season, cook, and sauce your baby backs using the 3 2 1 Method and why the Pit Boss pellet grill makes it so easy to cook these ribs. Let’s go! Baby Back Ribs vs. Pork Spare RibsWhy do we LOVE baby back ribs so much? Well it may have to do with them being leaner and sometimes meatier than there sparerib counterparts, also known as St. Louis Style or St. Louis Cut Ribs. Now, they both come from the same rib, hogs don’t have one set of baby back ribs and another set of spare ribs. But, the baby backs are cut from the 1/3 of that rib that is closer to the spine, or back of the pig, in the same area as the spinalis muscle, or loin, where the pork chops are taken from. In fact, a full size, untrimmed, bone-in pork chop would have a baby back rib attached to it. Baby back ribs share a lot of the same leaner whiter meat which is why they are so delicious, but also easier than spare ribs to over cook and dry out if not cooked properly. We will go over:
How Many Racks of Baby Back Ribs Should I Buy to Cook on my Pit Boss?If you are feeding a crowd, you may be trying to decide how many slabs of baby back ribs you need to cook on your Pit Boss to feed everyone. Most hungry adults can easily eat a half a slab which is about 6 ribs. Take into consideration if you are also serving other proteins or a lot of heavy sides in which case folks may only take 3-4 ribs. One great way to fit a lot of ribs at once on your Pit Boss is to use a Rib Rack. You can stand 5 racks upright and fit around 10 slabs on a typical PIt Boss pellet grill so you can feed a large crowd! How to Prepare Baby Back Ribs for the Pit Boss Pellet GrillRemove the MembraneOnce you have removed your slabs of baby back ribs from the packaging, you will need to remove the membrane on the back of each rack. This membrane not only keeps the seasonings from penetrating the meat, but makes the ribs harder to carve and bite into or fall off the bone, and is well…just generally unappetizing to your guests. Luckily it’s not hard to remove with a couple tricks used by BBQ professionals all over the world every day. First, slide a good sharp knife, preferably a good boning knife like our favorite one from Imarku to get the membrane separated from one of the corners. Next, once you can grab a little bit of the membrane, use a paper towel to grip it tight and pull down to the other corner. Sometimes it comes off in one big piece, other times you will need to go back and remove some pieces that didn’t come off, but using a paper towel is the best way to get a hold of this slippery membrane. Once this membrane is removed, you are ready to season your baby back ribs. </p><h3>Apply the Rub</h3><h4>Mustard? But of Course!</h4><p>Believe it or not, one of the best ways to bind your rub to your meat is with plain old yellow mustard.</p><p>Trust us.</p><p><a class="amalinkspro-img-link apilink" href="https://www.amazon.com/dp/B01LYSVTOG?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="noopener nofollow external noreferrer" data-alp-asin="B01LYSVTOG" data-wpel-link="external"><img loading="lazy" class="ezlazyload aligncenter" alt="Frenchs Classic Yellow Mustard 12oz (2 pack)" width="281" height="500" ezimgfmt="rs rscb47 src ng ngcb47" data-ezsrc="https://www.madbackyard.com/ezoimgfmt/m.media-amazon.com/images/I/41qhLsNEq+L._SL500_.jpg"></a></p><p>And trust the thousands of BBQ competitors who have used it over the years.&nbsp; <em><strong>You won’t taste any mustard flavor</strong></em> once the cook is over and it holds the rub in place like a champ.</p><span class="ezoic-autoinsert-ad ezoic-long_content"></span><span style="clear:both;display:block" id="ez-clearholder-banner-1"></span><span class="ezoic-ad ezoic-at-0 banner-1 banner-1360 adtester-container adtester-container-360" data-ez-name="madbackyard_com-banner-1"><span id="div-gpt-ad-madbackyard_com-banner-1-0" ezaw="728" ezah="90" style="position:relative;z-index:0;display:inline-block;padding:0;width:100%;max-width:1200px;margin-left:auto!important;margin-right:auto!important;min-height:90px;min-width:728px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[728,90],'madbackyard_com-banner-1','ezslot_30',360,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-banner-1-0');</p><p>Simply spread a thin layer of yellow mustard all over the front and back of your baby backs and then sprinkle your rub on after that.</p><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload alignnone size-full wp-image-14046" alt="spreading mustard on raw baby back ribs for rub to stick" width="1000" height="750" data-ezsrcset="https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs.jpeg 1000w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-300x225.jpeg 300w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-768x576.jpeg 768w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-500x375.jpeg 500w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-192x144.jpeg 192w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-384x288.jpeg 384w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-90x67.jpeg 90w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-180x135.jpeg 180w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-561x421.jpeg 561w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-265x199.jpeg 265w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-531x398.jpeg 531w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-364x273.jpeg 364w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-728x546.jpeg 728w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-608x456.jpeg 608w,https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs-758x569.jpeg 758w" sizes="(max-width: 1000px) 100vw, 1000px" ezimgfmt="rs rscb47 src ng ngcb47 srcset" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2022/01/3-Mustard-Baby-Back-Ribs.jpeg"></a></p><p>If you are separating out your salt from your rub, add the salt first, then the rub on top of that so that the salt is closer to the surface of the meat.</p><p>If you truly have an aversion to using any kind of mustard, you can also substitute a thin layer of any kind of cooking oil you wish.</p><p><span id="ezoic-pub-ad-placeholder-165" class="ezoic-adpicker-ad"></span><span class="ezoic-ad ezoic-at-0 leader-1 leader-1165 adtester-container adtester-container-165" data-ez-name="madbackyard_com-leader-1"><span id="div-gpt-ad-madbackyard_com-leader-1-0" ezaw="250" ezah="250" style="position:relative;z-index:0;display:inline-block;padding:0;width:100%;max-width:1200px;margin-left:auto!important;margin-right:auto!important;min-height:250px;min-width:250px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[250,250],'madbackyard_com-leader-1','ezslot_10',165,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-leader-1-0');But make sure to use something as this will help the rub adhere to the meat and not fall off as you are handling it. Let the Rub RestOnce you’ve applied your rub to the baby backs, don’t throw them right on the PIt Boss just yet. Give the rub about 20-30 minutes to draw some moisture out of the meat and create a nice paste on the outside of the meat. This pulled out moisture will absorb a lot of your smoke flavor, and eventually that moisture will make its way BACK into the meat as it rises in temperature pulling your delicious rub and absorbed smokiness with it into the meat and also helping to create that coveted pink smoke ring. The Best Rubs and Sauces for Cooking Baby Back Ribs on a Pit BossOur Favorite Baby Back Rib Rub Brands and Homemade Rub RecipeAsking “What’s the best rub for ribs?” is kind of like asking “What is the best car on the market?”, or “Who was the best baseball player?” You are bound to start some opinionated discussions. But like all things BBQ, it comes down to your personal preferences, dietary restrictions, the crowd you are cooking for, and really, just what you happen to be in the mood for that day. If you don’t want a lot of salt, make your own rub and cut back on the salt. If you don’t want a lot of sugar, we’ve got a great suggestion below for that too. What we CAN say is we’ve tried A LOT of rubs and sauces over the years, and these are our favorites below. Blues HogBlues Hog products are widely used on the competition circuit, and for good reason. Their original rub is very sugar and paprika forward, without a lot of spice, so if you are going for a sweeter flavor for your baby backs, this is the way to go. Three Little PigsThree Little Pigs is one of our personal favorites, and their Kansas City Championship Rub will give you a bit more garlic, onion, and spice than Blues Hog will. You can always mix it in with a more balanced rub like Blues Hog if you just want to add a little of those flavors. Bad Byron’s Butt RubIf you want to use a quality rub without ANY sugar, we are big fans of Bad Byron’s Butt Rub Seasoning. Although we typically use it on cuts of beef and steaks where we are going for a more savory flavor, there is no reason you can’t apply it to your Pit Boss smoked baby back ribs because it is heavy on flavor, and has no sugar. Homemade RubsMeathead’s Memphis DustWe are big fans of Meathead Goldwyn over at Amazingribs.com, and are also in love with his Memphis Dust Rub recipe. It’s so good, you don’t even need sauce. Now, Meathead doesn’t put salt in any of his rub recipes but rather salts his meat separately first. So make sure to take that into consideration if you choose to prepare this classic rub for your baby back ribs. Homemade “In a Pinch” RubSometimes, you forgot you ran out of your favorite rub, or don’t have all the ingredients on hand to make a complex one from scratch. If you just want to get a good classic rub on your baby back ribs before throwing them on the Pit Boss, then we’ve got you covered with this simple rib rub recipe with seasonings most people have on hand in the pantry:
Mix thoroughly, (using a re-usable plastic shaker works best), and then sprinkle directly on your ribs after applying some jstard to bind as described above. Our Favorite Baby Back Rib SaucesBlues Hog again wins the day here with their amazing lineup of sauces. While their rubs are great, their sauces are WORLD CLASS. Their Original BBQ Sauce is VERY thick, VERY sweet, and incredibly heavy on flavor, so a little goes a LONG way. In fact, we actually like to cut it with their Tennessee Red Sauce, which is a thinner, more vinegar based sauce, that is our hands down favorite sauce to use on our Pit Boss pulled pork as described here. You can pick up both and mix them like we do, or mix Blues Hog Original in with one of your other favorite (we’d suggest more savory sauces to balance the sugar, like this one from Aaron Franklin.) Kosmos also makes a great lineup of BBQ sauces that work great on baby back ribs, especially if you want to try some more adventurous flavors such as their Peach Habanero or Honey Jalapeno. The Best Wood Pellets for Smoking Baby Back Ribs on a PIt Boss Pellet GrillYou have a lot of options when it comes to choosing the right wood pellets to smoke your baby back ribs on a Pit Boss pellet grill. Mesquite and hickory will give a very aggressive smoke flavor to the lean baby back ribs, usually a little too much, if used solely on their own rather than mixed with a milder fruitwood or blend. Pecan, apple, beech, alder, and cherry pellets all give great results on baby backs when cooked on a Pit Boss. For a very straightforward flavor on baby backs, we are big fans of Bear Mountain Red and White Smoky Oak Pellets Bear Mountain Red and White Smoky Oak Pellets, 20 lbs
For the best results, store your unused pellets in a sealed room temperature container like this 20 lb pellet container rather than in the Pit Boss hopper outside. Pellets do not last forever, but will definitely last a LOT longer if stored indoors in a quality airtight container. Oklahoma Joe’s Pellet Bucket Kit, Black
We have previously covered how to season a Pit Boss, how to start a Pit Boss, as well as how to troubleshoot the smoke level of your Pit Boss. So if you need a more in-depth review on how to use your Pit Boss for the first time, check those articles out first! But below is a brief overview of how a Pit Boss pellet grill works and how to start it up properly to prepare to smoke your food. In order to cook ANYTHING well on a Pit Boss pellet grill, you need to first have a basic understanding of how a pellet grill works. ***Completely New to Using a Pellet Grill? No Worries!**** Hop over and check out this Complete Guide to Understanding How a Pellet Grill Works if you are interested in learning more in depth. We’ll be here when you get back!*** Add the Hardwood PelletsFirst, you add hardwood pellets into the side hopper. The Pit Boss pellet grill automatically feeds these small wood pellets via an auger mechanism to a fire potwhere they are burned up, providing both heat and smokey flavor. The pellet grill automatically controls the flow of pellets depending on your temperature setting so that you maintain an even temperature throughout the entire cook. How to Start up the Pit Boss Pellet Grill
Why Bristle Free Grill Brushes? Check out our Ultimate Guide to How to Keep your Family Safe by using ONLY Bristle Free Grill Brushes, along with a selection of some of our favorites! How to Cook Baby Back Ribs on a Pit Boss Pellet GrillNow that the baby back ribs have been seasoned and the rub has rested and permeated the meat a bit, all that’s left to do is cook them! With a Pit Boss, this is the easy part! Pro Tip: Line your slabs up with the thicker ends to the right, which is normally the hotter side of the Pit Boss. What Temperature do you Cook Baby Back Ribs on a Pit Boss Pellet Grill?We recommend initially setting up the smoker to cook at 250°F. This seems to be the sweet spot where its low enough that the outside doesn’t overcook but also high enough that the baby backs don’t cook for so long that they dry out. If you choose to cook at a higher or lower temperature, make sure to adjust your times during each stage of The 3 2 1 Method outlined below. Using The 3 2 1 Method to Cook Baby Back Ribs on a Pit Boss Pellet GrillA popular technique for smoking all types of ribs, including spare ribs and beef ribs, is what’s known as The 3 2 1 Method. This refers to the following blocks of time:
Now, this is just a framework, and a way of simplifying the process. Understand that in BBQ there are no absolutes. You can keep your Pit Boss pegged at 250°F throughout this whole process. The First 3 Hours – Smoke3 hours is a suggestion. You may only need to smoke the baby back ribs for 2 hours before wrapping. The idea is to get a nice smoke flavor on them and get them to turn a nice dark red and amber color without completely drying them out. One way to keep them from drying out is to spritz them with some sort or flavorful juice, cola, or beer during this part of the cook. Many BBQ pros like to use a mixture of 75% apple juice and 25% apple cider vinegar. Some use cola and swear by the sugar caramelizing on the surface. Once you have a nice color on the ribs after about 1.5 to 2 hours, keep a close eye on them if you cook any longer. You want to avoid burnt edges and big splits across the top of the meat. You can rotate them a bit during this time if one side of your Pit Boss is a lot hotter than the other. If you are using rib racks, turn them over about half way through the cook to make sure they cook evenly and to keep all the internal moisture from draining down to one end of the ribs. The Next 2 Hours – WrapHave fun with your ingredients inside the foil. Many BBQ competitors use a combination Parkay squeeze butter, brown sugar, and honey to make a sweet glazy bath for their ribs in the foil. Pro Tip: For more moist, fall off the bone meat, place the ribs upside down into your foil wrap of ingredients, wrap, and then place the whole packet on the grill upside down this way. Then turn them back over right side up to firm up later when you remove form the foil in step 3. Again, 2 hours is a suggestion, and with baby backs, unlike their fattier sparerib and beef back rib counterparts, you probably won’t need to wrap a full 2 hours. The longer you wrap, the more the ribs will steam and become fall off the bone tender. Some people like their ribs completely fall off the bone, ala your well known national chain “Tex/Mex/BBQ” restaurants that make their ribs in pressure cookers or others that hold them in steam drawers for hours until somebody actually orders “The Ribs.” Others just want to loosen their ribs up a little so they pull off the bone more cleanly, more akin to how they are prepared on the BBQ Competition Circuit. Wherever you land on this spectrum, just know that if you over do it and you’ll end up with a foil bag of bare bones and loose shredded pork. So wrap tightly for only 45 minutes to an hour at most and then check every 15 minutes until you see the meat pulling away from the ends of the bones. This is usually a good indicator they are ready to come out of the foil. </p><h4>The Final Hour – Firm and Sauce</h4><p>It may take a few cooks for you to learn exactly how long to wrap your ribs based on how you like them.</p><p>Once you are ready to remove them from the foil be careful, the steam and liquid will be EXTREMELY HOT!</p><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload alignnone size-full wp-image-14070" alt="putting unwrapped baby back ribs back on pit boss pellet smoker" width="1000" height="563" data-ezsrcset="https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss.jpeg 1000w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-300x169.jpeg 300w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-768x432.jpeg 768w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-480x270.jpeg 480w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-192x108.jpeg 192w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-384x216.jpeg 384w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-364x205.jpeg 364w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-728x409.jpeg 728w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-561x316.jpeg 561w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-265x149.jpeg 265w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-531x299.jpeg 531w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-608x342.jpeg 608w,https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss-758x426.jpeg 758w" sizes="(max-width: 1000px) 100vw, 1000px" ezimgfmt="rs rscb47 src ng ngcb47 srcset" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2022/01/27-Putting-Baby-Back-ribs-back-on-Pit-Boss.jpeg"></a></p><p>We recommend <a class="amalinkspro-text-link" href="https://www.amazon.com/dp/B07ZK7QT61?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="noopener nofollow external noreferrer" data-alp-asin="" data-wpel-link="external">a good pair of insulated meat handling gloves</a> to easily pick up the hot rack of baby backs rather than trying to awkwardly use forks and tongs.</p><span class="ezoic-autoinsert-ad ezoic-incontent_21"></span><span style="clear:both;display:block" id="ez-clearholder-sky-2"></span><span class="ezoic-ad ezoic-at-0 sky-2 sky-2716 adtester-container adtester-container-716" data-ez-name="madbackyard_com-sky-2"><span id="div-gpt-ad-madbackyard_com-sky-2-0" ezaw="300" ezah="250" style="position:relative;z-index:0;display:inline-block;padding:0;min-height:250px;min-width:300px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-sky-2','ezslot_28',716,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-sky-2-0');</p><div class="amalinkspro-showcase aligncenter apilink yesprime no-disclaimer amalinkspro-showcase-4 alp-load-api" data-alp-showcase-id="4" data-alp-img="https://m.media-amazon.com/images/I/61G0KAUMitS._SL500_.jpg" data-alp-asin="B07ZK7QT61" data-alp-hide-prime="" data-alp-hide-image="" data-alp-hide-price="1" data-alp-hide-button="" style="max-width:750px"><div class="amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-img"><span class="alp-showcase-img-wrap enabled-img"><a class="alp-showcase-img-link" href="https://www.amazon.com/dp/B07ZK7QT61?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"><img alt="Insulated BBQ Gloves for Smokers, Fryers, Hot Food, Water & Oil Proof Flame Retardant with Neoprene Coating (14″)" height="500" width="500" ezimgfmt="rs rscb47 src ng ngcb47" class="ezlazyload" data-ezsrc="https://www.madbackyard.com/ezoimgfmt/m.media-amazon.com/images/I/61G0KAUMitS._SL500_.jpg"></a></span></div><div class="amalinkspro-showcase-stats-col amalinkspro-showcase-stats-col-info"><a class="amalinkspro-showcase-4-titlebox" href="https://www.amazon.com/dp/B07ZK7QT61?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow">Insulated BBQ Gloves for Smokers, Fryers, Hot Food, Water & Oil Proof Flame Retardant with Neoprene Coating (14″)</a><div class="showcase-4-features"><ul><li><span class="alp-showcase-spec-val-editable">1, SAFETY FOR BOTH DRY& WET USE▶ Premium flame resistant neoprene coated outside protects your hands from burning coal, hot grill, sparks,boiling water and other heat sources. 14-inch length provides more protection above your wrist</span></li><li><span class="alp-showcase-spec-val-editable">3, OIL RESISTANT& EASY CLEANING▶ The chemical stable and liquid & steam resistant material makes it handy for grabbing meat and spraying sauce.Simply wash them in the sink with your gloves still on with hot water and soap when finishing your job.</span></li></ul></div></div><div class="amalinkspro-clear"></div><div class="amalinkspro-showcase-bottom-cta"><div class="amalinkspro-showcase-bottom-cta-price"></div><a class="amalinkspro-showcase-bottom-cta-link" href="https://www.amazon.com/dp/B07ZK7QT61?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="nofollow"><span class="alp-showcase-amalink-editable">Check Price on Amazon</span></a><div class="amalinkspro-clear"></div></div><span class="ezoic-autoinsert-ad ezoic-incontent_22"></span><div class="amalinkspro-clear"></div></div><p>For one, you don’t want to burn yourself, but you also don’t want to end up with a hot slippery slab of ribs on the ground.</p><p>Place the baby back ribs back on the Pit Boss unwrapped and right side up (or back in <a class="amalinkspro-text-link" href="https://www.amazon.com/dp/B07R7ZYWNV?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="noopener nofollow external noreferrer" data-alp-asin="" data-wpel-link="external">the rib rack</a>) and give them about 30 minutes to firm up a little before you start putting on any sauce.</p><p>Then baste your favorite sauce (or combo of sauces like <a class="amalinkspro-text-link" href="https://www.amazon.com/dp/B073VYR3PQ?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="noopener nofollow external noreferrer" data-alp-asin="" data-wpel-link="external">Blues Hog Original</a> and <a class="amalinkspro-text-link" href="https://www.amazon.com/dp/B00ECMEU26?tag=rbmleads-20&linkCode=osi&th=1&psc=1" target="_blank" rel="noopener nofollow external noreferrer" data-alp-asin="" data-wpel-link="external">Tennessee Red</a> mentioned above) on for the last 30 minutes.</p><p>This will give the sauce some time to caramelize on the ribs a bit and stick to the meat.</p><p> </p><p><a target="_blank" href="https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs.jpeg" data-wpel-link="internal"><img loading="lazy" class="ezlazyload alignnone size-full wp-image-14073" alt="brushing sauce on baby back ribs on a pit boss pellet grill" width="1000" height="750" data-ezsrcset="https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs.jpeg 1000w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-300x225.jpeg 300w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-768x576.jpeg 768w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-500x375.jpeg 500w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-192x144.jpeg 192w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-384x288.jpeg 384w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-90x67.jpeg 90w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-180x135.jpeg 180w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-561x421.jpeg 561w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-265x199.jpeg 265w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-531x398.jpeg 531w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-364x273.jpeg 364w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-728x546.jpeg 728w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-608x456.jpeg 608w,https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs-758x569.jpeg 758w" sizes="(max-width: 1000px) 100vw, 1000px" ezimgfmt="rs rscb47 src ng ngcb47 srcset" data-ezsrc="https://www.madbackyard.com/wp-content/uploads/2022/01/30-brushing-suace-on-pit-boss-smoked-baby-back-ribs.jpeg"></a></p><p>You are welcome to crank the heat on your Pit Boss here for the last 30 minutes up to 275-300°F but just make sure not to burn the sugars in you sauce!</p><span class="ezoic-autoinsert-ad ezoic-incontent_23"></span><span style="clear:both;display:block" id="ez-clearholder-netboard-2"></span><span class="ezoic-ad ezoic-at-0 netboard-2 netboard-2718 adtester-container adtester-container-718" data-ez-name="madbackyard_com-netboard-2"><span id="div-gpt-ad-madbackyard_com-netboard-2-0" ezaw="336" ezah="280" style="position:relative;z-index:0;display:inline-block;padding:0;width:100%;max-width:1200px;margin-left:auto!important;margin-right:auto!important;min-height:280px;min-width:336px" class="ezoic-ad"><script data-ezscrex="false" data-cfasync="false" style="display:none">if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'madbackyard_com-netboard-2','ezslot_24',718,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-netboard-2-0'); How to Carve and Serve Pit Boss Smoked Baby Back RibsWhen it comes to slicing up and serving your Pit Boss baby back ribs, you can stand them upright to see the lines of the bones easier and cut top to bottom. A good meat slicing knife makes all the difference and will keep the baby backs from falling apart as you slice. We particularly like this meat slicing knife from Mairico. We don’t recommended cutting every rib up individually before serving or they are more likely to dry out. Remember, this is still relatively lean white pork loin meat compared to something like darker, and fattier, pulled pork or spare ribs. Depending how many guest you are serving, you can either give each person their own 1/3 to 1/2 slab, or put them on a platter cut up in 2-3 rib sections for people to take with tongs. Want to review our 5 FAVORITE Meat Cutting knives of the past year? Check out this Complete List HERE! Serve some extra sauce on the side for those who want it, and enjoy! What Other Food Can I Smoke on my Pit Boss Pellet Grill?Looking for some more smoky inspiration for that new Pit Boss pellet grill? So glad you asked. More Pork
Beef
Seafood
Poultry
Lamb
Other Odds and Ends
Pit Boss Baby Back RibsLearn step by step how to smoke perfect baby back ribs on a PIt Boss pellet grill using one of our favorite homemade rubs. We cover how to prep, season, cook, and sauce your baby backs using the 3 2 1 Method used widely in BBQ competitions Prep Time 30 mins Cook Time 6 hrs Total Time 6 hrs 30 mins Course Main Course Cuisine American, Australian, barbecue, BBQ, Holiday Servings 4 people Calories 1250 kcal
BBQ Rub
Spritz
Wrapping Seasonings (optional)
Prepare the Ribs and Spritz
Start the Pit Boss Pellet Grill
3 - Smoke the Ribs
2 - Wrap the Ribs
1 - Firm and Sauce the Ribs
Carving and Serving
Calories: 1250kcal Keyword 3 2 1 Method, 3-2-1 Ribs, 321 Ribs, baby back ribs, baby back ribs on a pellet grill, barbecue, bbq, BBQ Rub, loin back ribs, pellet grill, pellet grill baby back ribs, Pit Boss, pit boss baby back ribs, pit boss smoked baby back ribs, pork, pork ribs, ribs, smoked baby back ribs, smoked ribs on a pit boss, Smoking How long do you smoke ribs on pit boss?Smoke the ribs for about 5 hours or until the temperature is between 180°F and 195°F, and the meat is dark, glossy and easily tears apart. When the ribs are finished, remove from the grill and let them rest for 5 minutes before serving. ENJOY!
How long do you smoke ribs at 225 on a pellet smoker?Once the grill reaches 225°F, place the ribs in the pellet grill. Cook at 225°F unwrapped for 3 hours.
What temperature do you smoke ribs on pit boss pellet smoker?We generously coated every inch of the ribs with mustard and Pit Boss Sweet Rib Rub. Lay them on the grill bone side down and smoke at 225°F.
How long does it take to smoke ribs in a pellet smoker?You do want to keep an eye on the smoker temperature and make sure it stays where you set it. A rack of baby back ribs will take 4 to 5 hours to cook and spare ribs will take 6 to 7 hours.
|