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Easy Pellet Smoker Ribs

These Easy Pellet Smoker Ribs use the classic 3-2-1 method to deliver tender, smoky, off the bone pork ribs with minimal effort. A sweet and savory dry rub, a buttery foil wrap, and a sticky BBQ glaze make these the perfect low and slow weekend cookout recipe.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 520 kcal

Equipment

  • Pellet smoker
  • Instant-read meat thermometer
  • Heavy-duty aluminum foil
  • Basting brush
  • Tongs

Ingredients
  

  • 2 racks pork baby back ribs (about 2.5 lbs each) membrane removed
  • 2 tablespoons yellow mustard
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 tablespoon kosher salt
  • 1/2 cup apple juice
  • 1/4 cup unsalted butter cut into pieces
  • 1/4 cup honey
  • 1 cup BBQ sauce plus more for serving

Instructions
 

  • Flip the rib racks bone side up and remove the thin membrane using a paper towel for grip. Pat the ribs dry with paper towels.
  • Coat both sides of the ribs with a thin layer of yellow mustard, then mix the brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, and kosher salt together and pat generously over the ribs.
  • Preheat your pellet smoker to 225 degrees Fahrenheit and load it with hickory or apple pellets.
  • Place the ribs bone side down directly on the smoker grates and smoke uncovered for 3 hours, undisturbed.
  • Lay each rack on a large sheet of foil, top with butter, honey, and a splash of apple juice, then wrap tightly. Return to the smoker for 2 hours at 225 degrees Fahrenheit.
  • Carefully unwrap the ribs, brush generously with BBQ sauce, and return to the smoker uncovered for 1 hour, or until the internal temperature reaches 195 to 203 degrees Fahrenheit.
  • Remove the ribs from the smoker and let them rest for 10 to 15 minutes before slicing.
  • Slice between the bones and serve warm with extra BBQ sauce on the side.

Notes

For the best bark, avoid opening the smoker lid too often during the first 3 hour smoking stage. Leftover ribs keep well in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat wrapped in foil with a splash of apple juice at 300 degrees Fahrenheit until warmed through.
Keyword BBQ ribs, low and slow, pellet smoker ribs, pork ribs, smoked ribs