When smoking ribs on the pellet grill, I typically opt for baby back ribs. They have a good amount of meat, come out tender, and don't have those big, cumbersome bones. Baby back ribs strike the perfect balance, making them my go-to choice.

Where do I get my ribs? Honestly, it depends. Sometimes I hit up Costco, Walmart, Whole Foods, or even my local supermarket. The key is to find a high-quality rack of ribs with a decent meat-to-fat ratio. You want some fat for flavor, but not so much that it overwhelms the meat.

You can also use St. Louis style ribs if you prefer. However, I find that their bones are bigger, and they tend to have less meat compared to baby back ribs. For me, baby back ribs offer the best combination of meatiness and tenderness.

To ensure your ribs cook evenly and come out perfectly tender, there are two primary tasks for this step.

1. Trim Excess Fat and Meat:

• Carefully trim off any excess fat or meat from the ribs. Uneven fat or extra meat can cause the ribs to cook unevenly. Save these trimmings if you’d like to use them later for another recipe.

2. Remove the Silver Skin:

• The silver skin is a thin membrane on the backside of the ribs. While removing it is optional, it can help the ribs cook more evenly and allow flavors to penetrate better.
• To remove the silver skin, find a section that isn't connected to the meat. Use a paper towel to grip it and pull it away from the ribs. You may need to repeat this process a few times to get it all.

Don't stress if the silver skin doesn’t come off easily; sometimes it’s stubborn. Just do your best to remove as much as you can for optimal results.

Now it’s time to season those ribs! For this recipe, we’re testing two different binders: mustard and hot sauce. We’ll be cooking two racks of ribs to see which binder works best.

1. Apply the Binders:

• Mustard Binder: Generously spread plain yellow mustard all over one rack of ribs, coating both sides evenly. Don’t worry, you won’t taste the mustard in the final product—it simply helps the seasoning adhere to the meat.
• Hot Sauce Binder: For the second rack, spread a layer of hot sauce all over, ensuring an even coat on both sides. The hot sauce will add a bit of heat and extra flavor.

2. Add Your Seasoning:

• Once the binders are applied, it’s time to add the seasoning. I prefer spices that are a bit spicy and add nice color to the ribs. Not only do they taste great, but they also make the ribs look fantastic when they’re done.
• Some of my go-to favorites are The BBQ Seasoning and Swine Life Mississippi Grind. These blends offer the perfect balance of heat and color.

Make sure to season both sides of each rack generously. This is where a lot of your flavor comes from, so don’t be shy!

While the ribs rest and absorb the seasoning, it’s the perfect time to get your smoker ready. Letting the ribs rest helps the flavors meld together, resulting in a more flavorful end product.

1. Preheat the Smoker:

• Set your smoker to 250°F. This is an ideal temperature for smoking ribs, allowing them to cook slowly and absorb maximum flavor.

2. Choose Your Pellets:

• I typically use pecan pellets for a nice, balanced smoke flavor. However, apple, cherry, or a mix of pellets also work wonderfully and can add unique flavors to your ribs.

Allow your smoker to preheat fully before placing the ribs inside. This ensures a consistent cooking temperature from start to finish.

Now that your smoker is preheated, it’s time to place the ribs inside. Placement is crucial for achieving the best results.

1. Position the Ribs:

• Place the seasoned ribs on the top grate of the smoker. This position allows the smoke to thoroughly penetrate the meat, enhancing the flavor.

2. Optimize Heat Distribution:

• The top grate benefits from the rising heat, keeping the ribs further from the direct flame or firebox. This results in a more even cook, ensuring that your ribs come out perfectly tender and juicy.

Close the lid and let the smoker do its magic. Remember, slow and steady wins the race when it comes to smoking ribs.

About three hours into smoking, it’s a good idea to check on the ribs to see how they’re progressing. This step is optional, but it can help ensure everything is going smoothly.

1. Set a Timer:

• Set a timer for 3 hours from when you first put the ribs on the smoker.

2. Check the Ribs:

• After 3 hours, open the smoker and take a look at the ribs. They should be coming along nicely, with the bark just beginning to form.

This quick check allows you to monitor the progress and make any adjustments if necessary. The ribs should be on track to becoming perfectly smoked and delicious.

After five hours of smoking, it's time for another check to see if the ribs are done. This step is crucial to ensure you achieve the perfect tenderness level.

1. Set a Timer:

• After your previous check at 3 hours, set a timer for an additional 2 hours. This brings the total smoking time to about 5 hours.

2. Check the Ribs:

• Open the smoker and examine the ribs. By now, they should have developed a nice bark, and the meat should be pulling away from the bone.

3. Test for Doneness:

• Fall-Off-The-Bone: If you want fall-off-the-bone ribs, lift the rack in the middle. Both ends should bend down and touch the grill grates.
• Tender but Not Falling Apart: For tender ribs that don’t quite fall off the bone, lift the rack in the middle. The ends should bend under their own weight but not touch the grates.

4. Check Bone Movement:

• Another way to check doneness is to wiggle a rib bone. If it moves freely within the meat, the ribs are done.

Use these tests to determine if your ribs have reached your desired level of tenderness. If they have, it's time to take them off the smoker and let them rest.

This is the moment we've all been waiting for. Your ribs are finally done and ready to be pulled off the grill.

1. Remove the Ribs:

• Carefully take the ribs off the smoker and place them on a cutting board.

2. Let Them Rest:

• Allow the ribs to rest for 7-10 minutes. This resting period lets them finish cooking, cool slightly, and reabsorb the delicious juices, ensuring every bite is tender and flavorful.

3. Cut the Ribs:

• The easiest way to cut the ribs is to flip them over so the bone side is up. This way, you can clearly see the bones and cut between them to create perfect servings.

4. Serving Instructions:

• I usually cook my ribs with a dry rub because not everyone likes BBQ sauce on their ribs. This approach allows for customization—toss the ribs in your favorite sauce to order. This way, you can cater to different preferences and heat levels.

5. Enjoy:

• Now, it's time to enjoy the fruits of your labor. Serve the ribs to your friends and family, and watch them be amazed by your BBQ skills.

Congratulations on making some incredible ribs! Enjoy every delicious bite.