BBQ Pork Ribs
ID: 7f0011ca...
A classic pellet grill recipe for tender St. Louis style pork ribs seasoned with sweet and savory BBQ rubs, cooked slow at 275°F, and wrapped with brown sugar, butter, and honey for maximum flavor.
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🍳 요리 흐름
Prep the ribs by removing the membrane, trimming the edges, and seasoning both sides with BBQ rubs. → Smoke the ribs uncovered at 275°F for 2.5 hours, spritzing occasionally with apple juice/vinegar. → Wrap the ribs meat-side down in foil with brown sugar, butter, honey, and additional rub. → Cook the wrapped ribs at 275°F for another 2 hours until the meat pulls back from the bones. → Let rest briefly, slice bone-side up, and serve.
조리 단계
간단한 조리 순서
Prep the ribs by removing the membrane, trimming the edges, and seasoning both sides with BBQ rubs. → Smoke the ribs uncovered at 275°F for 2.5 hours, spritzing occasionally with apple juice/vinegar. → Wrap the ribs meat-side down in foil with brown sugar, butter, honey, and additional rub. → Cook the wrapped ribs at 275°F for another 2 hours until the meat pulls back from the bones. → Let rest briefly, slice bone-side up, and serve.
소개
A classic pellet grill recipe for tender St. Louis style pork ribs seasoned with sweet and savory BBQ rubs, cooked slow at 275°F, and wrapped with brown sugar, butter, and honey for maximum flavor.
단계 1
Remove the membrane from the bone side of each rack of ribs using a dry paper towel to grab the edge and peel it off cleanly.
단계 2
Trim the uneven ends and edges off the racks of ribs using a sharp knife to square them up so they cook evenly.
단계 3
Apply a liberal coat of Honey Hog Hot Rub to the bone side of the ribs. Let the ribs sit for 30 minutes to allow the rub to sweat in.
단계 4
Flip the ribs over and apply a heavy, even coat of Honey Hog Rub to the meat side. Let the ribs sit for another 30 minutes.
단계 5
Preheat your grill to 275°F with hickory wood pellets. Place the ribs directly on the grill grate, meat-side up. Cook for 2.5 hours, spritzing with apple cider vinegar or apple juice once or twice if the ribs start to look dry.
재료 목록
중요 사항
Removing the rib membrane is crucial as it allows seasoning to penetrate the meat better and prevents a tough, unpleasant bite after cooking.
Never season ribs more than an hour in advance to prevent the salt in the rub from drawing out too much moisture and curing the meat.
Slicing the ribs bone-side up on the cutting board makes it much easier to see the bone angles and get clean, even cuts.
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