Pork Ribs on a Pellet Grill

Directions

1. Remove ribs from any packaging and give them a long rinse under cold water. While rinsing, run your fingers all over the meat and remove any leftover bone fragments (these are sometimes left behind after the butcher has cut the meat).
2. To remove the membrane, start by patting the ribs completely dry on both sides with a clean kitchen towel or a stack of paper towels. On a clean work surface, flip the ribs over so the meat side is down. Start the membrane removal around the third largest rib; use a finger and begin loosening the membrane between the bone and the meat. If you have trouble getting under the membrane, a dull knife like a butter knife works well to help break the seal. If you can pull the membrane completely away from that one bone, chances are you can remove the whole thing in a single try. Use a paper towel to grab the membrane and remove it from the rack in a single pull.
3. It’s important when you’re seasoning the pork ribs to evenly coat both sides with your favorite rub or spice blend. Start by seasoning the bone side of the ribs first. To get an even coat on your ribs, sprinkle the seasoning from 12–18” above the bones. Be sure to cover the bones as evenly as possible, and don’t forget to get the ends or cut sides of the rib rack. Flip the ribs over and repeat for the top of the rack. Be more generous with your seasoning on the top of the ribs as there is more meat on the top to season.
4. Your pork ribs are now ready for the pellet grill. You can season the ribs up to 24 hours ahead of time. Keep them covered in the refrigerator until it’s time to fire up the smoker.
5. Fire up your pellet grill and set the temperature to 225°F. When your pellet grill is preheated and stabilized, place the ribs in the most central spot of the cooker. Once they are situated on the grill’s grate, push the bones slightly together like you’re squeezing the air out of an accordion. This minor adjustment makes the meat stand a little taller between the bones and easier to get a clean slice when it’s time to serve. Shut the lid of your pellet grill and smoke for three hours.
6. Next, you will briefly remove the ribs from the grill and wrap them to make them more tender. Lay two overlapping sheets of heavy-duty aluminum foil down on a flat surface and place the ribs bone side up. Fold the foil across the side of the ribs overlapping in the middle and repeat with the ends to form a pouch. Make sure the pouch is as tight as you can make it without the ribs poking through or tearing the foil. Adjust the temperature on your pellet grill to 250°F and place the ribs back in the center of the cooker. Cook for two more hours in the foil pouch.
7. Carefully remove the rib pouch from your pellet grill and place them bone side up on a cutting board. They’re very hot, so be careful. To sauce, start by brushing a thick coat of barbecue sauce on the bottom or bone side of the ribs. Flip them over and repeat on the top side of the ribs. Carefully place the ribs back on the smoker and allow the sauce to set up or adhere to the ribs for up to one hour. Check the ribs frequently to make sure the barbecue sauce does not burn. Feel free to add additional coats of sauce. Remove the ribs when the sauce had firmed up to your liking and the pork has reached an internal temperature of at least 145°F. If you do not prefer barbecue sauce on your ribs, repeat the above steps without saucing.
8. Place the ribs on a cutting board meat side down. Use a very sharp knife to slice between the bones. The meat will be quite tender, and a dull knife can tear the ribs. You can serve the ribs and enjoy them immediately.