Pork ribs on the pellet grill over a sunny weekend in April.
If you're from the south, there's nothing better than BBQ. Growing up, my favorite food was BBQ ribs. Weekend grilling with my dad as master chef, my mom as sous chef (makin' the sides), and me and my brothers waiting for the best meal ever...it's one of my favorite memories.
Sam's is a great place to buy a rack or two of ribs. These beauties required little preparation before placing onto the pellet grill. Our party of eight ate until we were full and had few 'to spare'.
My husband was master smoker and he did a fabulous job. Here's the directions on how to smoke the perfect ribs on the pellet grill.
Pork ribs: Feeds 8 - 10
Two racks of pork ribs
Wood Pellets: Hickory
Spritzer of equal parts apple juice and apple cider
1/4 cup Dijon mustard
1/2 cup apple juice
T. Worcestershire sauce
1/2 cup honey
1/2 cup dark brown sugar
1/4 cup apple juice
Heavy duty aluminum foil
The full meal on the pellet and charcoal grills consisting of ribs, a whole chicken, corn on the cobb, and roasted potatoes.
Preheat the pellet grill at 180 degrees for 15 minutes. While the grill is preheating, remove any of the silver membrane from the bone-side of the ribs. A butter knife will do. Combine the Dijon mustard, 1/2 cup apple juice, and T. Worcestershire together and brush onto the ribs. When the grill is ready, place directly on the grates, meat side up. Smoke for three hours. Tip: Take your spritzer of apple juice and cider and spritz the ribs once an hour to add moisture.
After the three hour smoke, remove the ribs from the grill. Turn the temperature up to 225 degrees. Wrap the ribs in heavy duty aluminum foil. Tear a couple of pieces per rack so you can keep moisture in more tightly. Before placing on the grill, add the honey, dark brown sugar and remaining apple juice to the ribs. Continue to smoke for another two hours.
After the two hour smoke, remove ribs from the aluminum foil and place, once again, directly on the grate for another 30 minutes to an hour. During the final smoking process is when you add your favorite BBQ sauce.
Once the ribs reach an internal temperature of 165 degrees, take off the pellet grill and let them rest. Serve and enjoy!