Pellet-Grill Smoked Ribs Recipe

• Level: Easy
• Yield: 4 to 6 servings
• Nutritional Information Per Serving (1 of 6): Calories 748, Total Fat 54 g, Saturated Fat 16 g, Carbohydrates 33 g, Dietary Fiber 1 g, Sugar 26 g, Protein 33 g, Cholesterol 166 mg, Sodium 1004 mg
• Total Time: 5 hr 30 min
• Active Time: 30 min

Fire up your pellet grillthe ultimate game-changer in barbecue that makes smoking effortless, no constant fire-watching required! Dive into tender, flavor-packed St. Louis-style pork ribs that outshine baby backs and spareribs. Our zesty sauce blends vinegar tang with sweet notes, letting the irresistible smoky essence shine through. Get ready for ribs that'll have everyone licking their fingers!

Ingredients

• Kosher salt and coarsely ground black pepper
• 4 teaspoons paprika
• 2 tablespoons vegetable oil
• 2 whole racks of St. Louis-style pork ribs (2 1/2 to 3 pounds)
• 2/3 cup apple cider vinegar
• 2 cups ketchup
• 1/3 cup distilled white vinegar
• 1/3 cup dark brown sugar
• 2 tablespoons Worcestershire sauce
• 1 to 2 teaspoons hot sauce, adjusted to taste

Special Equipment

Pellet grill, spray bottle, basting brush, and heavy-duty aluminum foil

Instructions

1. Heat your pellet grill to 275F (refer to Cook's Note). In a small bowl, mix 2 tablespoons kosher salt, 4 tablespoons coarsely ground black pepper, and 2 teaspoons paprika. Coat each rack of ribs evenly with 1 tablespoon vegetable oil, then sprinkle the salt and spice mixture over both sides.
2. Place the ribs on the grill with the meat side facing up. Close the lid and cook for one hour.
3. While the ribs are cooking, mix 1/3 cup cider vinegar and 1/3 cup water in a spray bottle. After the first hour, mist the ribs thoroughly with this vinegar-water spray. Cover and cook for another hour.
4. In the meantime, prepare the sauce by combining ketchup, 3/4 cup water, the remaining 1/3 cup apple cider vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons pepper, hot sauce, and remaining 2 teaspoons paprika in a medium saucepan. Warm over medium heat until the sugar dissolves and the sauce is hot, about 2 minutes. Remove from heat and set aside.
5. Check the ribs again and spray them once more with the vinegar-water mixture. They should begin to show a reddish hue from the smoke. Cover and cook for an additional 30 to 45 minutes until deep red. Spray the ribs once again, then generously brush the meaty parts of each rack with 1/4 cup of the sauce. Close the grill and continue cooking for 15 minutes to allow the sauce to set.
6. Lay out two large sheets of heavy-duty foil on your work surface, each long enough to wrap one rack of ribs. Spread 1/4 cup of sauce onto half of each foil sheet. Place the ribs meat-side down onto the sauced portions. Then brush the bone side of the ribs with 1/4 cup of sauce and spritz with a few sprays of the vinegar-water mixture. Fold the foil over tightly and seal the edges well.
7. If the foil tears during wrapping, add an extra layer to prevent leaks. Transfer the wrapped ribs onto a rimmed baking sheet to catch any drippings, and place on the pellet grill. Cover and cook for about 2 hours, until the ribs become tender but aren't falling off the bone.
8. Remove ribs from the grill and let them rest for 5 minutes before carefully unwrapping to avoid steam burns. Cut each rack into separate ribs and serve alongside the remaining sauce.

Consult the manufacturer's instructions for your pellet grill for detailed guidance on lighting and operating the grill.