Today it was one of those days where we went into the freezer to see what we had. we found some baby back ribs from January and decide to put it on the pellet grill.
After defrosting I used the normal yellow mustard coating with Jeff's original rub
The pellet grill was set at 240F, but the Inkbird showed registered around 250F. My target temperature was 250F.
At the same time when the ribs went in, I also put some potatoes wrapped in foil on the smoker.
After 2 hours I wrapped the ribs in double layer of foil, with brown sugar, honey, butter and BBQ sauce at the top and bottom. I also added some apple juice inside the foil.
This wan't one of those days where I just wanted it to get it just perfect, so I left the ribs in the foil for 2 hours.
After 2 hours wrapped (total 4 hours) I removed the ribs and saved the juice from the foil.
Normally I would brush the ribs with the sweet juice and put it back on the grill so the sauce/juice can caramelize, but since it was 2 hours in the foil and plenty tender, we decided to not put it back on the grill.
The ribs and potatoes came out great, with the ribs especially tasty. It was fall of the bone tender with a nice sweet taste.
This is what the ribs looked like:
After defrosting I used the normal yellow mustard coating with Jeff's original rub
The pellet grill was set at 240F, but the Inkbird showed registered around 250F. My target temperature was 250F.
At the same time when the ribs went in, I also put some potatoes wrapped in foil on the smoker.
After 2 hours I wrapped the ribs in double layer of foil, with brown sugar, honey, butter and BBQ sauce at the top and bottom. I also added some apple juice inside the foil.
This wan't one of those days where I just wanted it to get it just perfect, so I left the ribs in the foil for 2 hours.
After 2 hours wrapped (total 4 hours) I removed the ribs and saved the juice from the foil.
Normally I would brush the ribs with the sweet juice and put it back on the grill so the sauce/juice can caramelize, but since it was 2 hours in the foil and plenty tender, we decided to not put it back on the grill.
The ribs and potatoes came out great, with the ribs especially tasty. It was fall of the bone tender with a nice sweet taste.
This is what the ribs looked like: