In a small saucepan mix the barbecue sauce ingredients. During that time, maintain the temperature between 250° to 300☏ by opening and closing the top vent. Place the rib rack over indirect low heat (over the drip pan) as far from the coals as possible, with the bone sides facing toward the charcoal. When the fire has burned down to low heat, add two hickory wood chunks to the charcoal. Let the coals burn down to low heat (250° to 300☏). Fill the pan about halfway with warm water. Place a large disposable drip pan on the empty side of the charcoal grate. Spread the charcoal in a tightly packed, single layer across one-third of the charcoal grate. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Allow the racks to stand at room temperature for about 30 minutes, or until the surface looks moist, before grilling.ģ. Arrange the racks in a rib rack, with all the racks facing the same direction. Season the racks all over, putting more of the rub on the meaty sides than the bone sides. Lift and loosen the membrane until it breaks, then grab a corner of it with a paper towel and pull it off. Using a dull knife, slide the tip under the membrane covering the back of each rack of ribs. In a small bowl mix the rub ingredients.Ģ. These ribs had an amazing smoke ring, were incredibly tender and still stayed juicy despite being cooked so quickly at high temperature.It's hard to beat this classic take on a backyard barbecue favorite.Ĥ racks baby back ribs, each about 2 poundsĢ tablespoons barbecue sauce (from above)ġ. I get the best results slicing the ribs when I flip the ribs over so the meat side is down as you can clearly see where the bones are and you can get nice cuts.
Once the ribs are done remove them from the grill and allow them to cool for 15-20 minutes so you don’t burn your fingers when you slice them. The internal temperature of the meat will be around 200F at this point but the tenderness is the main thing you are checking. You are looking for the meat to be slide through tender when you push in your instant read digital thermometer. Start checking the ribs for doneness at this point. You could also use our Award Winning Rib Baste if you wanted a more interesting flavor profile. You can use a sweet sauce like Sweet Baby Ray’s or Blues Hogs if desired. That’s alright though…the final color comes from the barbecue sauce!Īfter the ribs have smoked for two and a half hours baste them with barbecue sauce. My ribs came out a little darker than usual and I suspect it was from the small amount of sugar in the rub. Continue to spritz the ribs every 15 minutes.Ĭontinue to smoke the ribs for a total time of 2.5 hours. Place the ribs on the upper cooking grate so that they are above the water pan.Ĭlose the lid and let the ribs smoke for one hour.Īfter an hour of smoking give the ribs a spritz of water with a spray bottle. Get the rub onto the ribs and let them rest for at least 30 minutes so the rub has time to work its way into the meat. Instead the ribs were seasoned with a modified version of our All Purpose Rub which was lower in sugar and has a more savory flavor profile. I like to use our Award Winning Rib Rub when cooking ribs Low and Slow but I was concerned that the high amount of sugar in the rub might scorch at the high cooking temperature I was using. Once the ribs have been cleaned up give them a liberal coating of dry rub. Take the ribs out of the packaging, remove the membrane on the back of the ribs and pat dry with paper towels. The rib prep is pretty standard except I changed up the dry rub. Prepare the Baby Back Ribs for the Smoker While you are waiting you can get the ribs prepped! Give the grill about 30 minutes to come up to temperature and preheat. I was using a Z Grills pellet grill burning charcoal pellets and set the temperature to 325F. I placed an aluminum pan filled with hot water on the primary cooking grate along with a small smoke tube filled with smoldering hickory wood pellets. I wanted to help the ribs stay moist while also giving them the opportunity to soak up plenty of smoke flavor.
Set Up Your Pellet Grill for Hot and Fast Smoking Keep reading and I will show you my setup along with cook times. It turns out that not only are Hot and Fast Baby Back Ribs on a pellet grill easy, they are also delicious! I had heard of people having success smoking ribs “Hot and Fast” and decided that it was something I was going to have to give a try. I usually smoke ribs “low and slow for 5-6 hours and I simply didn’t have that kind of time. I got a late start yesterday and realized that I didn’t have time to cook the baby back ribs I had bought the other day.