Pit Boss Ribs

These Pit Boss Ribs come off the smoker soft enough to pull cleanly from the bone every time, with plenty of smoke and a sticky BBQ finish without tasting too sweet. The ribs cook low first, then get covered in apple juice that softens the meat before one final hotter cook sets the outside back up. The method is an award-winning reader favorite for a good reason.

We're a seventh-generation Texan, so we definitely have some strong opinions on ribs. We want them smoky enough to taste it, plenty of seasoning on the pork itself, and soft meat without the whole rack being soft and wet. We also don’t want BBQ ribs that taste like straight sugar, which is why we use a savory dry rub rather than piling brown sugar underneath apple juice and barbecue sauce.

The cooking method is key because it handles the texture in stages. The first two hours give the ribs time uncovered in the smoke, then the apple juice goes into the foil with them for another two hours to get the meat soft. Opening the foil and increasing the heat at the end is important because it gets rid of that steamed surface and gives the barbecue sauce a chance to set and caramelize rather than staying wet on the surface.

This recipe has been on Ereten for years now, and we've gotten some pretty good proof that the method works beyond our own Pit Boss. One reader followed it exactly and won a BBQ cook-off with the ribs, and another who was fairly new to his Pit Boss said the recipe made him “look like a pro”.

We don’t think ribs need to be complicated, but the timing and order here are worth following.

We won a BBQ cook-off following this recipe to the T… These ribs are satisfying and it’s not difficult to do.
– Kris Hudson

Why Pit Boss Ribs stay in the rotation

• They get genuinely soft without spending all day on the smoker. The wrapped apple juice stage does a lot of the work here.
• The ribs aren’t too sweet. The savory rub keeps the seasoning in check once the apple juice and barbecue sauce are added.
• You still get a good smoky exterior. The ribs start uncovered so they can take on smoke, then finished unwrapped at a higher temperature after they’ve gotten soft.
• The method is reliable. Follow the temperature changes and timing, and you don’t have to guess your way through smoking ribs.

Ingredients for Pellet Grill Ribs

• Pork ribs: we use St. Louis style pork ribs. This batch is spare ribs that have been trimmed into a more even, rectangular rack. They’re what we use for this recipe because the consistent size works well with the cooking times here. However, baby back ribs and spare ribs also work well in this recipe.
• Avocado oil: This helps the seasoning stick to the ribs without adding another noticeable flavor. Another neutral high-heat oil will work if that’s what you have. Some people like to use mustard as a binder, but we don’t recommend it for this recipe because it changes the overall flavor.
• Dry rub: we recommend a savory BBQ rub here rather than one that’s heavy on brown sugar. There’s already sweetness coming from the apple juice and barbecue sauce, so the rub needs to bring the salt, pepper, other, garlic, and paprika savory seasonings. This is the one we use.
• Apple juice: This goes into the wrapped portion of the cook and helps the ribs get soft while adding a little sweetness.
• Barbecue sauce: Use one you already know you like. Sweet Baby Ray’s is what we use, but the sauce is also optional if you prefer dry ribs.

What Kind of Ribs Should we Use?

For this recipe, we use St. Louis style pork ribs. They’re spare ribs that have been trimmed down into a more even rack, which makes them easier to handle and leaves you with more consistent cooking from one end to the other.

You can smoke baby back ribs or full spare ribs on a Pit Boss too, but we wouldn’t automatically use the exact same timing. Baby backs are usually smaller and leaner, while full spare ribs can be larger and thicker than the St. Louis racks this recipe is developed with. If you change the cut, start checking the ribs earlier or give them additional time based on how soft they are.

A house favorite Dry Rub for Smoked Ribs

This recipe works best with a savory dry rub because there’s already sweetness coming from both the apple juice and the barbecue sauce. A good rub here should bring plenty of salt, pepper, garlic, chili, paprika, and onion flavor without being built mostly around brown sugar.

The one we use is Special Shit, but these are all good options:

• Special Shit – this is the one we use
• Lawry’s Memphis Style BBQ Rub
• Duce’s Wild BBQ Texas Blend Rub
• Fire & Smoke Society Texas Hickory BBQ Rub

We would avoid a rub where brown sugar is the main ingredient. You don’t need another big hit of sweetness layered underneath the apple juice and sauce.

Best Pellets for Smoking Pork Ribs

For pork ribs, we usually go with Oak Or Mesquite pellets. Oak leaves you with a steady smoky flavor without taking over the pork, while mesquite is stronger if you want the smoke to come through more noticeably.

We use Pit Boss pellets With this recipe and have had good results with them, but you don’t have to use that brand. The bigger choice is the wood itself. Go with oak for a milder smoky flavor, or mesquite if you want a bolder smoke flavor.

How to Smoke Ribs on a Pit Boss

1. Start by prepping the ribs. Remove the membrane from the back of each rack and trim away any large pieces of excess fat using a sharp knife. Pat the ribs dry with a paper towel.
2. Rub the ribs all over with avocado oil until they are fully coated. This is the binder so be sure they are fully covered. Coat both sides generously with dry rub, completely rubbing it across the surface. Refrigerate them while the smoker preheats.

1. Preheat the Pit Boss to 200°F. Place the ribs directly on the grill grates, bone side down, and smoke for 2 hours.

1. Remove the ribs from the smoker and increase the temperature to 250°F. Place each rack on a large piece of heavy-duty foil and bring the sides of the foil up around it like a foil boat. Pour 1½ cups of apple juice alongside each rack, then seal the foil tightly.
2. Return the ribs to the smoker and cook at 250°F for 2 hours. At this point, the ribs should be noticeably more soft and the meat should be starting to pull back from the ends of the bones.

1. Increase the smoker to 350°F. Carefully open the foil away from you because there will be hot steam inside. Drain off the cooking liquid, leave the ribs sitting on the opened foil, and brush them with barbecue sauce if using.
2. Return the ribs to the smoker for 15 minutes, long enough for the outside to firm back up and the sauce to set.
3. Remove the ribs from the smoker and let them rest for 10 minutes before cutting between the bones.

Our Tips

• Use heavy-duty foil if you have it. There’s a lot of hot liquid inside that foil packet, and thin foil is much easier to tear when you move the ribs around. If regular foil is all you have, double it up.
• Don’t pour the apple juice across the top of the ribs. Pour it alongside them into the foil boat so you don’t wash the seasoning off.
• Open the foil carefully. There will be a lot of hot steam trapped inside after those two hours. Open it away from your face and hands, then drain the liquid before you sauce the ribs.
• Start watching the ribs towards the end rather than relying only on the clock. Rack size and pellet grills can vary. You want the meat pulling back a little from the ends of the bones and the ribs to feel soft when you probe between them.
• Don’t rush the test. Give the ribs the full 10 minutes before slicing. They’ll cut cleaner and hold onto more of their juices.

Products we used to make smoked ribs

Pit Boss Smoker

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Mesquite pellets

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Foil

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Knife set

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Measuring cups

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Tongs

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Basting brush

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What to Serve with Pit Boss Ribs

These ribs are rich and smoky, so sides that either lean into the full barbecue dinner or give the plate something a little lighter.

• Potato salad Or Pasta salad For cookouts and summer dinners
• Baked beans When you want the full BBQ spread
• Grilled corn on the cob In the summer
• Mac and cheese For a hearty dinner
• Coleslaw or a Vinegar cucumber salad For something cold and crisp

How to keep Leftover Smoked Ribs

Refrigerator

Let the ribs cool, then store them in an airtight container in the refrigerator for 3 to 4 days. We like to leave them in larger sections rather than cutting every rib apart because they stay a little juicier when reheated.

How to Reheat Smoked Ribs

Oven

The oven is our first choice. Place the ribs in a baking dish or on a sheet pan, add a small splash of apple juice or water, and cover tightly with foil. Reheat at 300°F until warmed through, then uncover for the last few minutes if you want the outside to firm back up.

Pellet Grill

You can also reheat them on the pellet grill at about 250°F, wrapped loosely in foil, until hot. Unwrap them for the last few minutes if youw ant to reset the sauce on the outside.

Microwave

The microwave works for a rib or two, but it’s our last choice because the meat can dry out fast. Cover them and heat in short intervals until warmed through.

Pit Boss Ribs FAQs

Prep 10 minutesCook 4 hours 15 minutesTotal 4 hours 25 minutesMakes 10 servings

Ingredients

• 2 racks St Louis style pork ribs (about 4.5lbs each)
• 3 cups apple juice
• ¼ cup avocado oil
• 1 cup dry rub
• 1 cup barbecue sauce

Method

1. Remove the membrane from the back of the ribs and trim away any large pieces of excess fat. Pat the ribs dry with a paper towel.
2. Coat both sides of the ribs with avocado oil. This is the binder for the seasoning, so be sure to coat the full surfaces of the ribs. Then season generously with the dry rub on both sides.
3. Cover the ribs and refrigerate while the smoker preheats.
4. Preheat the Pit Boss to 200°F.
5. Place the ribs directly on the grill grates, bone side down. Close the lid and smoke for 2 hours.
6. Remove the ribs from the smoker and increase the temperature to 250°F.
7. Place each rack on a large sheet of heavy-duty foil . Bring the sides of the foil up around the ribs like a foil boat. Pour 1½ cups of apple juice alongside each rack, then seal the foil tightly.
8. Return the wrapped ribs to the smoker and cook at 250°F for 2 hours.
9. Increase the smoker temperature to 350°F and remove the ribs.
10. Carefully open the foil away from you and pour out the apple juice and cooking liquid. Leave the ribs sitting in the opened foil .
11. Brush the ribs with barbecue sauce.
12. Return the ribs to the smoker and cook for 15 minutes, until the outside has set and the sauce is sticky.
13. Remove the ribs from the smoker and let them rest for 10 minutes.
14. Slice between the bones and serve.

Notes

• St. Louis-style ribs are what this recipe was developed with. Baby back ribs or full spare ribs may need different cooking times.
• Use a savory dry rub rather than one that is heavy on brown sugar. The apple juice and barbecue sauce already add sweetness.
• Heavy-duty foil works best for the foil boats. If using regular foil , double it up to help prevent leaks.
• Pour the apple juice alongside the ribs inside the foil boat rather than across the top so you don’t wash off the seasoning.
• Barbecue sauce is optional if you prefer dry ribs.
• Rack size and smoker temperatures can vary. Toward the end, look for meat pulling back from the bones and little resistance when you probe between them.