These Pit Boss ribs are smoked low and slow and are a true BBQ classic. Tender, fall-off-the-bone rib meat covered with sticky, sweet BBQ sauce is a meal few can resist (I sure can’t!).
However, some people find smoking pork ribs to be a little tricky! If not done right they can come out chewy and dry! So make sure you follow my steps below for perfect ribs!
Table of contents
Why You Should Cook These Ribs On Your Pit Boss Smoker
There are many ways to cook ribs, including ovens, slow cookers, and barbecues. However, if you want that smoky flavor, the easiest method is using a pellet smoker, and you don’t need to babysit a fire all day!
Fill the hopper with your selected pellets, set the smoker temperature (225°F), and leave them to smoke. Easy! There is no need for complicated smoker setups, wood chips, and water pans.
Whatever method you use to cook, the preparation is the same: Rub with seasoning and brown sugar, set the cooking temperature low and slow, and brush with a sauce during the cook.
What You Need
- Baby Back ribs
- Mustard
- Barbecue spice rubs
- Brown sugar
- Butter
- Honey
- BBQ sauce
How to Smoke Baby Back Ribs
1. Prep
Preheat the Pit Boss to 250°F. Baby back ribs don’t need a lot of trimming, unlike most other cuts. The only thing that needs attention is the membrane.
If the membrane is difficult to remove without pulling the ribs apart, you can leave it in place. Ribs will cook fine with it attached but won’t fall off the bone tender. However, the membrane won’t break down while cooking, so the ribs may remain chewy. I have some tips below on removing the membrane in one piece.
2. Season
Pat dry the ribs with a paper towel. Coat with mustard; this helps the rub stick. Coat the ribs on all sides with an even layer of spice rub, using your hands to pat (not rub) it in gently.
3. Smoke Then Wrap
Place the ribs straight on the grates and smoke for 2 hours.
After 2 hours (or once the ribs have developed a nice bark), place brown sugar, butter, and honey on the butcher’s paper and place ribs meat side down. Wrap tightly and return to smoker.
Return to the smoker for 1-1.5 hours.
Smoke uncovered until the internal temperature of the ribs is approximately 195-203°F. The meat should be resistant to a probe, and the rack should bend when picked up.
4. Unwrap and Brush With BBQ Sauce
Then, unwrap the ribs and brush them with BBQ sauce. Remove from the smoker and slice the ribs between the bones.
Serve immediately.
How To Pick Ribs
Select ribs that have an even level of marbling through the meat. Just remember you want a little bit of fat on the ribs. As they smoke, the fats will break down and tenderize the meat.
Watch for excess fat though, you don’t want overly fatty ribs, this will make the ribs chewy. Look for a full rack of baby ribs, not pre-cut slabs in sections, that way you can smoke the entire rack at once.
Smoked Ribs Temperature
Smoke the babyback ribs uncovered until the internal temp of the ribs is approx. 195° F to 203°F. The meat should have no resistance to probe, and the rack should bend when picked up. Then they are ready to eat!
What Wood Pellets To Use?
You have a lot of options when it comes to wood flavors of ribs. Here are a few of the most popular ones:
Applewood
Applewood is excellent for pork and poultry. It has a subtle fruity flavor that doesn’t overpower.
Cherrywood
As with apples, cherrywood is light and mild. It gives a great subtle flavor and color to whatever meat you smoke.
Pecan or Walnut
These pellets give your food a sweeter, nuttier flavor.
Hickory
Hickory pellets have a stronger, smoky flavor. They complement the natural flavors of red meat, but the more robust flavor can overwhelm lighter white meats like pork.
However, if you enjoy a strong smoke flavor, you might like using hickory.
Mesquite
Mesquite is one of the stronger, bolder flavors available. It has a strong, bacon-type flavor profile. Beef ribs or briskets go well with mesquite flavors. However, if you enjoy a strong smoke flavor, you might like using mesquite.
Experiment and see what flavors you prefer. You’ll soon have your winning combination.
What to Serve With BBQ Ribs
Some of my favorite side dishes for ribs include
Mediterranean Green Bean Salad
See the rest of my favorite side dishes for BBQ ribs here.
Pit Boss Smoked Ribs
Equipment
- Pit Boss Grill
Ingredients
- 2 racks Babyback ribs
- 2 tbsp Mustard
- 2 tbsp Barbecue spice rubs
- 2 tbsp Brown sugar
- ½ cup Butter
- 1 tbsp Honey
- 1 tbsp BBQ sauce
Instructions
- Heat the Pitboss to 250°F
- Pat dry the ribs with a paper towel
- Coat with mustard, this is to help the rub stick
- Coat the ribs on all sides with an even layer of spice rub, using your hands to gently pat (not rub) it in.
- Smoke for approx. 2 hours.
- After 2 hours (or once the ribs have developed a nice bark), place brown sugar, butter, and honey on the butcher’s paper and place ribs meat side down. Wrap tightly and return to smoker.
- Return to the smoker for approx. 1-1.5 hours.
- Unwrap the ribs and brush with BBQ sauce.
- Smoke uncovered until the internal temp of the ribs is approx. 195-203°F. The meat should have no resistance to probe and the rack should bend when picked up.
- Remove from the smoker and carve the ribs into pieces between the bones.
- Serve immediately.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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