Pellet Grill Baby Back Ribs in Two Hours

Make mouthwatering tender, delicious ribs in two hours with this perfect-for-summer Baby Back Ribs recipe!

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 ribs in town.

With pork ribs being a BBQ crowd-pleaser for almost everyone, this recipe will be a hit. So, print it, pin it, like it, and save it, because this is a recipe you will keep.

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!

Smoked Baby Back Ribs

In a pinch and need to make the perfect bone tender ribs?

I get it! Sometimes you just don’t have time for hours of smoking and low-temperature slow and low cooking, so what are you going to do?

Well, let me be the one to put you on this fast version of smoked ribs guaranteed to give you the best results.

With this recipe, we are going to use the 0-400 method and honestly, it will blow you away with how good they are with an irresistible smoky flavor in a third of the time.

What is the 0-400 Method?

Need a hot and Fast Pellet Grill Baby Back Ribs Recipe that will impress without taking all day? This 0-400 Method is for you.

But what is the 0-400 method, you ask? It is simple. You don’t preheat the grill and you literally go from 0-400. All you have to do is season the meat, toss the ribs on the grill, and turn it on to 400°. 

Traditionally, this method is used for wings but also works with baby back ribs, so make sure you try this recipe the next time you need ribs in a flash.

This recipe was born from needing to feed the family on a weeknight and not having time for low and slow 3-2-1 Method Ribs also known as 3-2-1 Ribs.

Ingredients needed for Pellet Grill Baby Back 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 full of flavor ribs. Use 4 tbsp of my favorite BBQ Dry Rub. 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 are going to use this with the rub to act 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 ¾ cup BBQ Sauce. Know, I know people have a personal preference when it comes to BBQ sauce, so you can’t go wrong with whatever you use.

Step Instructions for Baby Back Ribs Using a Pellet Grill

Prepare the ribs. 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.

Smoke the ribs. 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.

Cook the ribs. 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.

Enjoy. Now that the ribs are done, they should be tender and juicy but not fall off the bone. You should be able to pull the two bones apart easily.

Recipe Tips and Tricks

Seasoning and flavor. Looking to make your own rib rub or add additional seasoning and flavor to your ribs? Consider using some of my favorite ingredients like 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, go ahead and invest in one. If you’d like a recommendation, I highly recommend the Instant Read thermometer.

Connective Tissue. The thin membrane on the back side of the ribs or bone side of the ribs, also known as silver skin, is a connective issue that you are going to want to remove before you get started. 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.

The Perfect Rib Side Dish

Pair your 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.

Helpful Kitchen Tools

The Basics. When you are smoking, you always want to have the following handy, a paper towel, a spray Bottle, Aluminum Foil, a drip pan, good knives (a sharp knife and a butter knife), and wood chips.

Wood Chips. Smoke flavor matters! I personally like using a blend. However, I know some people are particular or like to change it up.

• Strong smoke flavor: If you are looking for a strong smoky flavor, consider using wood chips like hickory, mesquite, and oak.
• Subtle smoke flavor: If you don’t like the strong smoke flavor, consider using fruit woods like cherry or apple for subtle and sweet flavors. Another wood that will achieve the same subtle goal is pecan wood.
• Make your own blend: Looking for the best of both worlds? Make your own homemade blend by using oak wood and cherry wood.

Baking Sheet. This will be useful when you move your ribs from the smoker to the oven in the 0-400 method.

Grill. If this is your first time smoking or you are thinking about getting into smoking and want a recommendation before pulling the trigger, I am a big fan of my Recteq Pellet Grill and would highly recommend it. However, Traeger Smokers are also a popular option.

Pros of Hot and Fast Baby Back Ribs

Speed: These can go from the cutting board to the dinner table in just over 2 hours.

Great for Tailgating: It’s tough to do ribs at a tailgate and feed everyone before the game, but this recipe can be pulled off before heading into the stadium.

Convenience: It’s a straightforward recipe that doesn’t involve many steps or ingredients.

Bark/Texture: I love the dark mahogany color you get from cooking hot and fast, and they are still juicy and still have a beautiful smoke ring.

Cons of Hot and Fast Ribs

Presentation: Some people don’t like the fact that you cut the ribs ahead of time, and they can get a little darker than low and slow ribs because you don’t wrap them.

Tenderness: This is a matter of opinion, but some people love fall-off-the-bone ribs and these will not do that. They simply don’t have the time or the steam to separate the meat away from the bone. That said, I think they are perfectly tender, and you get a nice clean bite.

Non-Traditional: These are not traditional ribs and some pit cooks are just set in their ways and don’t like to try new things

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