Pellet Grill Baby Back Party Ribs
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Jump to RecipeMake these mouthwatering party ribs in two hours with this perfect-for-summer Baby Back Rib recipe! Slicing the ribs individually before smoking gives them more crust and makes them cook much faster, making this a fantastic tailgate or party recipe.
With this recipe, we will use the 0-400 method, and honestly, it will blow you away with how good the ribs are, with an irresistible smoky flavor in a third of the time.
Smoking Ribs used to be a special occasion reserved for weekends when I had 6 hours to cook. Now, we have ribs all the time, and the kids actually prefer the party ribs.
Why You Should Make These Party Ribs
With just a couple of pantry staple ingredients, a rack of ribs, a pellet grill, and two hours, you will, hands-down, have the best party ribs in town.
Sometimes, you don’t want to hassle making ribs, especially when preparing to host an event or taking the ribs to the party to serve.
This is the easiest rib recipe I can give you. You cut the ribs, season them, and then smoke them. There is no basting, mopping, or babysitting.
Looking to pair your ribs with the perfect BBQ Sauce? Forget store-bought! Spend a few extra minutes in the kitchen and make my Homemade Imperial Stout BBQ Sauce!
Ingredients For Party Ribs
- Ribs: To make ribs, you are going to need ribs! Grab 2 racks of Baby Back Ribs from your local grocery store or butcher shop.
- Rib Rub: Rubs are essential to making tasty ribs full of flavor. Use 4 tbsp of my favorite BBQ Dry Rub. If you already have a dry rub you like or want to make your own, go for it!
- Mustard: Grab 2 tbsp of yellow mustard for the ribs. We will use this with the rub as a binder to help the dry rub stick to the meat. Additionally, the mustard will help make a smokey bark to the outside of the meat.
- Barbecue Sauce: Lather up the ribs with 3/4 cup BBQ Sauce. People prefer BBQ sauce, so you can’t go wrong with whatever you use.
0-400 Smoked Baby Back Party Ribs
How to Make Party Ribs
- Prepare the ribs. Remove the membrane from the back of the ribs, then cut the rack into individual bones. Toss the ribs in mustard, coating all sides, then season liberally with your favorite dry rub.
- Smoke the ribs. Place ribs on a cold pellet grill in the center, away from the edges if possible. Turn the grill up to 400 degrees F. and shut the lid. Cook for 90 minutes.
- Cook the ribs. After 90 minutes, transfer them to a bowl and toss with BBQ sauce, coating them on all sides. Then, transfer them to a foil half pan and cook at 350 degrees F for 30 minutes to let the sauce carmelize.
- Enjoy. Now that the ribs are done, they should be tender and juicy but not fall off the bone. You should be able to bite into the rib easily, and the meat should be tender.
Recipe Tips and Tricks
- Seasoning and flavor. Are you looking to make your own rib rub or add seasoning and flavor to your ribs? Consider using some of my favorite ingredients: brown sugar, black pepper, onion powder, garlic powder, apple cider vinegar, a cup of apple juice, cayenne pepper, and/or kosher salt.
- Internal Temperature. The recommended safe internal temperature for ribs is between 190 and 200 degrees. If you don’t already have a meat thermometer, invest in one. If you’d like a recommendation, I highly recommend the Instant Read thermometer.
- Connective Tissue. The thin membrane on the back or bone side of the ribs, also known as silver skin, is a connective issue you want to remove before you start. Do not cook with this on—it will make your ribs tough.
- Leftover Ribs. Wait for the ribs to cool down and reach room temperature. Once the ribs have cooled, place them in an airtight container and store them in the fridge.
FAQ
It’s the method normally used for chicken wings, where you put the meat on while the pellet grill is off and then turn it to 400 degrees F. This way, the meat gets a hit of smoke as the grill heats up until it reaches its desired temperature, giving you hot and fast, crispy wings. It’s also great for party ribs.
Yes. It might take a little longer, but the same method will work great. Just make sure they are tender before you pull them off the grill.
I’ve made this recipe by cutting the ribs into single bones and double cuts, where the ribs have 2 bones per section. Both methods work great so I recommend trying both ways and see which one you prefer.
The Perfect Rib Side Dish
Pair your party ribs with potato salad, baked beans, mac and cheese, coleslaw, cornbread, corn on the cob, fried pickles, sweet potato fries, french fries in the air fryer, mashed potatoes, or a fresh green salad.
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Party Ribs
Equipment
- 1 Pellet Grill
Ingredients
- 2 Racks Baby Back Ribs
- 4 tbsp BBQ Dry Rub
- 2 tbsp Yellow Mustard
- 3/4 cup BBQ Sauce
Instructions
- Remove the membrane from the back of the ribs, then cut the rack into 2 bone portions. Toss the ribs in mustard coating all sides, then season liberally with your favorite dry rub.
- Place ribs on a cold pellet grill in the center of the grill, away from the edges if possible. Turn the grill up to 400 degrees F. and shut the lid. Cook for 90 minutes.
- After 90 minutes move the ribs to a bowl and toss with bbq sauce coating then on all sides then transfer to a foil half pan and cook at 350 degrees F for 30 minutes to let the sauce carmelize.
- Ribs should be tender and juicy but not fall off the bone. You should be able to pull the two bones apart easily.