Pellet Grill Ribs Recipe -

Sana Yousaf

Pellet Grill Ribs Recipe

Tender, smoky baby back ribs cooked to perfection using the 3-2-1 method on a pellet grill.

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Prep Time 1

Cook Time 5

Total Time 6

Servings: 4

Course: Main Course

Cuisine: American

2 racks baby back ribs 3-4 pounds total
1/3 cup yellow mustard
1/2 cup apple juice divided
1 tablespoon Worcestershire sauce
1/2 cup dry rub brown sugar, paprika, garlic powder, salt, pepper, chili powder, onion powder, mustard powder, smoked paprika, allspice, cayenne
1/2 cup dark brown sugar
1/3 cup honey warmed
4 tablespoons salted butter cubed
1 cup BBQ sauce your choice

Flip ribs bone-side up, remove silverskin membrane with a knife and paper towel. Pat dry. Mix mustard, 1/4 cup apple juice, and Worcestershire; slather on both sides. Coat with dry rub. Refrigerate 1 hour (or overnight).
Preheat pellet grill to 180-225°F with apple or cherry pellets. Place ribs meat-side up on grates, smoke for 3 hours, spritzing with apple juice hourly if desired.
Increase grill to 225°F. Lay out heavy foil, place ribs meat-side down, add half the brown sugar, honey, butter, and remaining apple juice. Seal tightly, grill 2 hours.
Unwrap ribs, discard foil and juices. Brush BBQ sauce on both sides. Grill meat-side up for 1 hour until sticky and internal temp reaches 195-205°F (bend test: ribs crack slightly when lifted).
Rest ribs under foil for 10-15 minutes. Slice between bones, serve with extra sauce.

Remove the membrane for tender ribs; it’s a game-changer.
Use apple or cherry pellets for sweet smoke; avoid mesquite—it’s too strong.
Check labels for gluten-free Worcestershire or swap with tamari.
Resting is key—don’t skip it, or juices will escape.
Store leftovers in the fridge for up to 3 days; reheat at 250°F with a splash of apple juice.

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