Pellet-Grilled Dry-Rubbed Ribs

  • Cooking Time: 5.5 to 6 hours total at 225°F
  • Serving: 4-6
  • Difficulty: Hard

Ingredients:

For the Ribs:

  • 1–2 racks of pork baby back ribs or St. Louis-style spare ribs

  • 1 tbsp yellow mustard (binder, optional)

Dry Rub (Mix Together):

  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 tbsp chili powder
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cumin

Estimated Nutrition (Per Serving – ~1/2 rack or 6 ribs)

  • Calories: ~520 kcal
  • Protein: ~32g
  • Fat: ~38g
  • Saturated Fat: ~14g
  • Carbs: ~6g
  • Sugars: ~4g
  • Sodium: ~650mg

Note: Nutrition will vary slightly based on rib type and rub amount.

 Instructions:

1. Preheat Your Pellet Grill:

  • Set to 225°F using hickory, oak, or cherry pellets for a bold, balanced smoke.

2. Prep the Ribs:

  • Remove the silver membrane from the bone side of the ribs.

  • Lightly coat ribs with mustard (if using) to help rub stick.

  • Generously apply dry rub to both sides.

  • Let sit for 1 hour at room temp or refrigerate overnight for deeper flavor.

3. Grill the Ribs:

  • Place ribs bone-side down directly on the grill grates.

  • Smoke at 225°F for 5.5 to 6 hours, or until internal temp is 195–203°F and ribs are tender with a firm bite (not fall-off-the-bone).

4. Rest & Slice:

  • Let ribs rest for 10–15 minutes, then slice between the bones.

  • Serve as-is, or with sauce on the side for dipping.

Pro Tips:

  • For a more tender rib: wrap in foil at hour 3 and unwrap for the last 30–60 minutes.

  • To boost bark: spritz ribs with apple juice or cider vinegar every 90 minutes.

  • Add a dusting of finishing rub (brown sugar + paprika + pepper) before serving for a fresh pop of flavor.