Smoked Baby Back Ribs On A Pellet Grill 

Baby back ribs 

Butter 

Brown sugar 

Honey 

Bbq seasoning 

Bbq sauce 

Supplies.

Pellet Smoker

Sauce brush 

Aluminum foil 

Smoked baby back ribs on a pellet grill.

Prepping.

There is not a lot of prep work involved when smoking baby back ribs. Once removed from the package, I like to rinse them off, pat them dry with a paper towel and then inspect them for any heavy fat or loose pieces that are hanging off. 

If you want to remove the membrane (which isn't required) you can flip the baby back ribs meat side down, stick a butter knife into the middle section to pry it up.

Once you are able to put a finger underneath the membrane lift up on it with one hand while pushing the ribs down with the other. Use a paper towel to grab the membrane if it is too slippery.

If you are having a hard time removing the membrane, just take a knife and cut some slits into the back so the seasoning adheres a little better. 

Seasoning.

Season all sides of the ribs including the back, top and sides with your favorite bbq seasoning. I like to use my homemade bbq seasoning, but use what you like best. 

Make sure to coat the ribs with a nice even layer. Allow the ribs to sit out for 15-20 minutes before you place them into your smoker so it adheres a little better. 

Smoking.

Set your smoker between 225-250°F. I like to smoke mine at 250°F because you get a better bark on the outside if you do. Plus it speeds up the cooking time without sacrificing any of the results. 

Smoke with whatever pellets you prefer but I find that cherry, apple, pecan and oak are the best ones. My personal favorite is pecan and cherry mixed together. 

Place the ribs in your smoker meat side up and smoke them for 2-3 hours. After the first 2 hours you can spritz with water or apple juice if you want to.

This does help them from drying out a little but optional. Spritzing does not really affect flavor in my opinion. 

Once the internal temperature of the ribs reach 175°F and the bark is set, meaning you can scratch the surface of the ribs and the seasoning does not come off, they are ready to wrap. 

Wrapping.

Wrapping really helps tenderize the pork ribs and in my opinion is better than leaving them uncovered.

To wrap the ribs I typically take 2 pieces of foil a little longer than the ribs and overlap them slightly so they are wide enough to cover everything. 

You can wrap the ribs individually or together.

To the bottom of the foil add pats of butter, brown sugar, and honey then place your ribs on top and repeat the process on the bone side of the ribs. Carefully wrap the foil tight around the ribs.

Finishing.

Place the ribs meat side down in the smoker and continue cooking them at 250°F. Once they reach 195°F I like to unwrap the ribs and place them back on meat side up. 

At this point bump up the temperature of the smoker to 300°F. This will help the bark set back up from the wrapping phase. Allow the ribs to cook at that temperature for 15 minutes.

Then sauce them with your favorite bbq sauce. If you are looking for a good recipe, here is my homemade bbq sauce. 

Allow them to smoke for a final 15 minutes at 300°F with the sauce which allows it to set. 

Probe the baby backs with an internal meat thermometer. They should be reading between 195°F-205°F. They should be glossy and tender to bring inside and eat! 

Serving.

Allow the ribs to cool off on a cutting board for 15-20 minutes before slicing. Take a sharp knife and slice between each bone when you are ready to eat.

Serve immediately with your favorite sides liked loaded baked beans or easy homemade coleslaw.

Storing and reheating.

To store leftover ribs place them in an airtight container and refrigerate for up to 4 days. Bake them in the oven at 350°F until they come back to 200°F internally for the best results. 

How do you know when baby back ribs are tender? 

Baby back ribs are done when they reach an internal temperature between 195-205°F and you can slide your meat thermometer in and out with ease.

You can also use the bend test where you pick up the ribs from the middle and hold them up to see if they bend on either side.