Smoked Beef Back Ribs on Pellet Grill
These tender Smoked Beef Back Ribs are super easy, thanks to the pellet grill doing all the work. After a quick rub and a slow smoke, you'll be rewarded with ribs that literally fall off the bone. Perfect for weekend cookouts or whenever you have a craving for sticky ribs.
Servings: 4 people
Calories: 482kcal
Ingredients
- 3-4 pounds beef back ribs (1 rack)
- 4 tablespoons mustard
- 2 tablespoons brown sugar
- ½ tablespoon whole black peppercorns crushed
- 1 teaspoon kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup apple juice
Instructions
- Preheat the pellet grill to 225℉
- Trim excess fat from ribs and remove silverskin from the back of the ribs.
- Mix 2 tablespoons brown sugar, ½ tablespoon crushed black peppercorns, 1 teaspoon kosher salt, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder to prepare the dry rub.
- Coat both sides of the ribs in mustard, and apply dry rub generously.
- Place ribs, bone side down, on grill grates and smoke for 3 hours.
- Remove the ribs, wrap them in pink butcher paper, and pour apple juice inside the wrapping before sealing. Wrap again with another layer of butcher paper.
- Place wrapped ribs, meat side up, back on the grill. Cook for about 2 hours, or until the internal temperature reaches 200℉-205℉. (I prefer 202℉).
- Once the internal temp reaches 202℉, unwrap the ribs, slather them with BBQ sauce, and smoke for 15-30 minutes or until the sauce caramelizes.
- Remove the smoked ribs from the grill, rest for 10-15 minutes (cover loosely with aluminum foil), cut, and serve.
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
- If you can't find pink butcher paper, foil works - your bark will just be a little softer.
- Remove the membrane on the bone side before seasoning so the rub actually sticks and the smoke can get in.
- Season generously. These ribs are thick, and a light sprinkle won't give you the deep BBQ flavor you're looking for.
- Every rack cooks differently. Go by internal temperature (200-205°F) and tenderness, not the clock.
- If the ribs finish early, wrap them up and rest them in a warm cooler. They'll stay hot for hours and actually get even more tender.
- When reheating, go low and slow. High heat dries them out fast.
- Store leftovers in the fridge for 3-4 days.
Nutrition
Calories: 482kcal | Carbohydrates: 12g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 147mg | Sodium: 912mg | Potassium: 983mg | Fiber: 1g | Sugar: 9g | Vitamin A: 264IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 6mg
