Pellet Grill Spare Ribs

By Todd Martin June 20, 2024 7 mins read 52 Views

Here is our foolproof method for creating the absolute best pellet grill ribs! If you’re new to smoking meats or cooking on a Traeger (or any pellet grill), you’re in the right place. We’re going to walk you through the 3-2-1 method for producing some of the most mouthwatering smoked ribs you’ve ever tasted!

Pellet Grill Pork Ribs — derrickriches.com

What is the 3-2-1 method?

Simply put, the 3-2-1 method is a “best odds” process for making delicious BBQ ribs that remain moist and tender after a long cooking time. It breaks down like this:

3 hours of smoke cooking.
2 hours wrapped in foil (or pink butcher paper) and placed back onto the pellet smoker.
1 hour unwrapped, place back onto the grill and add sauce. This portion of the cooking time is completely subjective. If your ribs are at the right temp and feel after 20-30 minutes, remove them.
A total cooking time of 6 hours.

Barbecue has few rules, one of which is that times are averages and not exact. Keep a close eye on the ribs as they cook and adjust the time and temperature as needed.

Pellet Grill Ribs 101

Fuel: Have enough fuel to get you through 6 hour of cooking. There is nothing worse than running out of fuel right in the middle of cooking.
Flavor: Nail down your desired flavor profile. Would you like smoky rack of ribs or something with a subtle hint of smoke? Do you plan to baste the ribs with BBQ sauce?
Smoke: We recommend using apple, maple, mesquite, or pecan pellets for this recipe.

What you’ll need

2 racks of St. Louis cut spare ribs ( you can use baby back ribs, but you will need to shorten the cooking time)
2/3 cup of our Pitmaster BBQ Rib Rub OR my BBQ Honey Seasoning
2 tablespoons of either: mustard, margarine (Parkay), or oil for each rack of ribs
3/4 cup Apple juice (1/4 cup for wrapping each rack of ribs, 1/4 cup for spritzing)
Cider vinegar (1/4 cup for spritzing)
1/2 cup brown sugar, or 1/4 cup for each rack of ribs (for wrapping)
1/4 cup butter or Parkay margarine, or 2 tablespoons per each rack of ribs (for wrapping)
Aluminum foil
1 1/2 cups barbecue sauce or rib candy (if you are planning to sauce the ribs, of course!)
A reliable meat thermometer or temperature probe

Pellet Grill Pork Ribs step-by-step guide

Heat your pellet grill to 225 degrees F., and keep the lid closed until it comes to temperature.
Use cherry, apple, maple, or mesquite pellets for this recipe. You can also use hickory or pecan wood pellets as well.

Removing the silver skin (membrane)

Place spare ribs on a large cutting board bone side up.
Use a butter knife to separate membrane at the edge of the rack Get a good grip, and carefully pull it away. Use a paper towel if it becomes too slippery.
Trim off any large knobs of fat or loose meat hanging off of the ribs.
Flip the ribs over so that the flesh side is facing upward.

Combine your dry rub ingredients and set aside. You’ll need 1/3 of a cup of my Pitmaster rib rub per rack of ribs.
There are a few options for preparing the spare ribs:
Brush 2 tablespoons of oil, margarine, or mustard (or preferred binder) on each rack of ribs before applying the rub.
Alternatively, you can apply the rub directly onto the meat and skip the binder entirely.
Remember to season both sides of the ribs.

St. Louis style spare ribs on a pellet grill

Place the ribs bone side down onto the grill grates, close the lid, and let them cook for 3 hours at 225 degrees F.
After an 90 minutes you’ll notice the bark has started to really set up, and might have a dry appearance. If this is the case, you’ll need to add some extra moisture with a BBQ spritz.
Combine apple juice with apple cider vinegar and pour into a clean, food-safe spray bottle.
Lightly mist the surface of the ribs with to infuse it with moisture. Do not overdo, just enough for it to glisten a bit. Close the lid and continue cooking.

After 3 hours – Wrap the Ribs

Remove spare ribs from the pellet grill, and place each rack on separate sheets of aluminum foil.
Fold the sides of the foil up to form a slight boat-like structure.
Next, slowly pour 1/4 cup of apple juice around the perimeter of the ribs,
Add 1/4 cup of brown sugar, and 2 tablespoons of chopped butter on top of each rack.
Carefully seal up the aluminum foil and return the ribs to the grill. Close the lid and cook for another 2 hours.

Pellet grill spare ribs wrapped and unwrapped on the grill — derrickriches.com

Unwrap and Return to the Grill

After the 2 hours are up, unwrap your pellet grill spare ribs, and use sturdy tongs to place them back onto the grill as pictured above.
Finish cooking for another 30-60 minutes.
If you plan on saucing the ribs, do so during the last 30 minutes of cooking.
Apply a thin layer of sauce to the ribs every 10 minutes until the ribs are done. The sauce will be perfectly caramelized.

Pellet grill spare ribs on a cutting board

Rest and Carving the Ribs

Remove ribs once they reach an internal temperature of 205 degrees F.
Place the smoked ribs onto a clean cutting board, tent with foil, and let them rest for 20 minutes.
Slice into individual ribs with a sharp knife. Keep in mind that these pellet grill spare ribs will be fall off the bone tender, so cutting them might take a little patience.
Serve with side dishes like BBQ baked beans, potato salad, and enjoy!
Store leftover smoked ribs in an airtight container in the refrigerator for 3-4 days. Freeze for up 6 weeks. Rewarm in the microwave or stove.

What About Baby Back Ribs? Baby Back Ribs are smaller and cook faster. The general rule for these ribs is to go with a 2-2-1 method where the initial cooking and wrapping times are reduced by one hour. Follow our pellet grill baby rib recipe guide for best results.

More Pellet Grill Recipes

Pellet Cooked New York Strip Steaks
Pellet Grilled Old Bay Chicken Wings
The Best Pellet Grill Burger
Pellet Smoked Beef Tri-Tip
Pellet Roasted Leg of Lamb
Smoked Chuck Roast
Pellet Cowboy Steak
Holiday Rib Roast on a Pellet Grill