221 Baby Back Ribs Smoked on a Pellet Grill
The classic 221 method of smoking baby backs is adapted for use on a pellet grill.
Equipment
- Pellet Grill
Ingredients
- 1 rack Baby Back Ribs about 3 lbs
- Rib Rub Ingredients
- 1 cup Light Brown Sugar
- 2 tbsp Chili Powder
- 2 tbsp Mustard Powder
- 2 tbsp Onion Powder
- 2 tbsp Cayenne Pepper
- 2 tbsp Kosher Salt
- 2 tbsp Black Pepper
- Foil Pouch Ingredients
- 3 tbsp Margarine
- 1/2 cup Brown Sugar
- 1/4 cup Apple Juice
Instructions
- Remove the membrane from the back of the ribs and trim off any loose pieces of meat.
- Season both sides of the ribs with the dry rub and let them sit at room temperature for 30 minutes.
- Set up your pellet grill for smoking at 225F with hickory pellets.
- Smoke the ribs for two hours.
- Prepare the foil pouch with the margarine and brown sugar.
- Place the ribs, meat side down into the foil pouch, add the apple juice and tightly seal.
- Return the ribs to the grill, meat side down, and cook at 225F for another two hours.
- Remove the foiled ribs from the grill and carefully open the aluminum foil to release the hot steam.
- Return the ribs to the grill, meat side up, and baste with barbecue sauce.
- Cook the ribs for one more hour until they are tender enough for a toothpick to slide through the meat.
- Remove the ribs from the grill, place meat side down on a cutting board and slice cleanly between the bones.