What if I said I could save you time without sacrificing flavor or tenderness? I know that there are a million ways to smoke ribs… so chalk this up as another method, but I made these SUPER JUICY and TENDER Baby Back Ribs on my Pellet Grill and I did it in just 3 hours! Lets fire up the Lone Star Grillz Pellet Grill and get started!
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I like to use a salt and pepper based rub at a minimum or at least a starting point, and that EXACTLY what I did with my homemade rub:
2 TBSP Coarse Black Pepper
1 TBSP Salt
1 TBSP Lawry’s Seasoned Salt. ( )
1 TBSP Granulated Garlic
1 tsp Granulated Onion
1 tsp Paprika
1.5 tsp Brown Sugar
250F for 2 hours in the smoke. For this we are looking for color and texture. It may need a little extra time. Then we put some of our favorite BBQ sauce in the foil and lay the bbq spare ribs meat side down and double wrap in heavy duty aluminum foil and place back into the smoker at 250F. Check for tenderness with your instant read or a toothpick. Should be tender with barely any resistance…. but we do want a little or else they will be fall off the bone ribs.
Remove when tender, for me they were around 201-202F. Let rest 15min, then pour a little juice from the foil over the ribs and slice!
Now this LSG Pellet Grill did and incredible job as always! Hope you enjoy. Be sure to subscribe and I will see you next time at Andersons Smoke Show!
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Can you use this same method on other cuts of ribs (i.e. St. Louis/spare)?
See if you can get some HD Aluminum Foil. Why not let the ribs go another Hour without wrapping and then Wrap once they are done and let sit for an Hour ?
I love my lonestar!!!
That rack got you a sub. I'm making these this Saturday for MIL's birthday. Just like this.
I love this dude he keeps it simple
Same process for spare ribs?
I used your method on ribs Sunday and they came out absolutely amazing Thank You
Lots of great pointers in here! Great video – will definitely give it a try here soon!
I found leaving the membrane helps keep the ribs moist. That’s why high end restaurants don’t remove the membrane.
The membrane actually gets a little crunchy and really soaks up the smoke and people like it.
I use to remove the membrane because that’s what everyone says to do. No longer !!!
They look great brother
Just bought my first pellet grill. A small Pit Boss 500. Going to try this recipe for my first cook on it.
Looks great! I’m running two racks of St. Louis ribs on my Weber Searwood 600 now with this method. Anything I should tweak differently from the baby backs?
I am about to try your method, thank you for shorting the time. Love your videos.
I go 3 hours 250 no wrap. Then I sauce them back in pot for 30 min. Been good for me.
This video was so simple to follow…your directions were dead on I followed and the spray every so often was killer…the taste from the spray is unexplainable the ribs taste amazing…great thing I did 2 slabs versus 1…u da man appreciate you.. keep up the great work!!!
Like so many other things (binders, rubs, sauces, smoke wood, etc), membrane is a personal preference. I leave it on most of the time, as I prefer it. Has nothing to do with the time savings. Agree that 321/221 is generally too long unless you have some very meaty ribs.
Like so many other things (binders, rubs, sauces, smoke wood, etc), membrane is a personal preference. I leave it on most of the time, as I prefer it. Has nothing to do with the time savings.
Did you use to build motorcycles? You look and sound very familiar.
I don't really do either one because I rarely wrap anymore. If I do wrap, it's more like a 4,1,1/2. Sometimes its more like 4, 1/2, 1/4. Of course, we know that in the end, it's about the feel.
I've been experimenting with removing, scoring, and doing nothing with the membrane. I do agree that a lot of restaurants don't do anything with it, but I've been to a lot of good restaurants where I would have preferred they so remove it. They say if you finish them off higher, the membrane doesn't make a difference. I kick mine up to 275 anyway because my smoker doesn't seem to give me the texture and smoke flavor I like at lower temps. The last couple of times I experimented with this, just scoring the membrane did work well for me. In had some ribs yesterday for the 4th. They probably could have benefited from either cooking longer or being wrapped. They needed to be more tender
Thanks for sharing this!!!! I will definitely try this!!!!!
Brah, it's almost not fair calling a LSG just a pellet grill. There is absolutely no way I could get that kind of flavor on my Pitboss.
Great video, Did you post your rub recipe. Going to attempt this tomorrow.
I have cooked ribs in the crockpot, and on my Weber propane grill.
I just purchased a Recteq pellet grill and I'm going to save your video for my next adventure.
THANK YOU so much for this informative video..
I always get my ribs at Costco and they always still have the membrane? Ribs that you can taste the pork! What a concept! Well done!
3-2-1 and 2-2-1 works when you're running 220. Can't knock a method just because you don't like it.
Do you still use that master built gravity?
Your videos never disappoint. You explain things nicely. Thank you.
They look great. But honestly, I've made them both ways for guests. They always and I mean ALWAYS want the fall of the bone ribs over the stuck to the bone ribs.
Would butcher paper work instead of foil?
Excellent video. I have a LSG ordered and am curious if you mix the wood chips with your pellets?
Thanks! Great video and easy to do! Dang, you made my mouth water.
I always remove the membrane. If you take the time to trim up your rib, why not take the extra 20 seconds to remove the membrane? Great episode!
Good method. It’s Hard to find small baby back ribs. Brookshire has them sometimes. They are so lean and good.
Address please. Let me know next time you have ribs.
Videos that I’ve seen that say it’s not worth removing the membrane have been more often St. Louis style. Most videos that say remove the membrane have been baby backs. Is this a thing?
Just double checking my math, you did 2 hrs, then wrapped for 1 hour, that’s it?
I dislike fall off the bone ribs, way too mushy for me,I always aim for bite through. Thanks for posting
Like the show man I hit the sub
Watching from Ontario Canada love to smoke some ribs and always love trying new ways thanks man
👍👍👍
I prefer fall off the bone. To each his own.
YESS!! I actually bought 4 racks of baby backs for a BBQ with my neighbors tomorrow on my Camp Chef Woodwind Pro 36! This is the perfect video at the perfect time!
My first ribs on the CCWWP were kinda tough and firm…I'm gonna do this recipe exactly and I'll follow up with how they turned out!
3-2-1, 2-2-1, are both silly. Time is irrelevant, every rack is going to be different. Cook to temp/feel. Temp as a guide for the feel. Get that down and you win every time.
I've only let the membrane on one rack of ribs as an experiment and it will be the last time I ever leave it on.
You make ribs similar to the way I do, but with many more refinements. Excellent, common sense explanations and your ribs look great. Will reference your video for my 4th of July Watermelon Ribs tomorrow!
I have smoked ribs like this for years! Great Video! For another taste experience, I have been using Buffalo Wild Wings Asian sauce instead of Bar-B-Q sauce. It is Amazing! Happy Cooking!
Yes! Those ribs look amazing! People sleep on that Texas Sauce. It's one of my favorites.
A twin pair is 4 ribs with 2 that’s a single pair.
Looks good!