BETTER Than 221 Ribs! Pellet Grill Baby Back Ribs!

Byamazingfoodstv



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!

Interested in the Hey Grill Hey Texas Style BBQ Sauce used in this video? Check it out here and use promo code SMOKESHOW to save some 15%

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!

Products that I recommend for your everyday grilling (affiliate links):
SNS Kettle Grill:
Thermoworks RFX:
Thermapen ONE Instant Read Thermometer:
Victorinox Boning Knife:
Victorinox Chef Knife:
Victorinox Slicing Knife:
26 Inch Cutting Board:
Grilling Tools:
Nylon Grill Brush:
Bristle-Free Grill Brush:
Grill Cleaner:
Food-Safe Black Nitrile Gloves:
Oven/Grill Gloves:
Wire Rack:
Wagyu Beef Tallow:
Duck Fat Spray:

*************************** Affiliate Links *****************************************
Don’t start your cook off with a dirty grill or smoker! Get yourself a GOOD bristle-free grill brush like the ones sold by Grillaholics: (Be sure to use coupon code SMOKESHOW to save 20%)

I am affiliate for Camp Chef. Sales made through these links will result in commissions. If you are interested in purchasing this Camp Chef Pellet grill, follow this link:

Link to Thermapen One Instant Read Thermometer –

Interested in some of the best BBQ Rubs out there? I’m absolutely loving the Bearded Butchers rubs! Check them out here:

Looking for a better way to light your charcoal? Want 10% off? Check out the GrillBlazer:

Interested in checking out the Grill Masters Club? Click here:

Here is a link to my Ooni oven:
*************************************************************************************

source

Similar Posts

48 Comments

  9. 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 !!!

  15. 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!!!

  16. 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.

  17. 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.

  19. 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

  23. 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..

  35. 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?

  41. 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!

Leave a Reply