Smoked ribs on a pellet grill

Votes: 3

Time: 5 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 748, total fat 54 G., saturated fats 16 G., proteins 33 G., carbohydrates 33 G., fiber 1 G., cholesterol 166 mg, sodium 986 mg, sugar 26 G.

A pellet grill is arguably the best barbecue invention since the invention of fire! It eliminates the need to constantly stoke the fire or monitor the smoke and heat, making smoking much easier. This recipe was tested with both pork loin and brisket spare ribs. The latter proved more suitable for smoking. And the homemade barbecue sauce is a balanced blend of vinegar and sugar that truly imparts a smoky flavor to the meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 tsp paprika
2 tablespoons of vegetable oil
2 layers of pork ribs (1.1 - 1.3 kg)
2/3 cup apple cider vinegar
2 tbsp. ketchup
1/3 cup distilled white vinegar
1/3 cup dark brown sugar
2 tablespoons Worcestershire sauce
1-2 tsp hot sauce, to taste
Special equipment: pellet grill, spray bottle, brush, and heavy-duty foil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, barbecue sauce, Worcestershire sauce, brown sugar, apple cider vinegar, ketchup, paprika

Cooking the dish according to the recipe:

Preheat a pellet grill to 135°C (275°F). In a small bowl, combine 2 tablespoons salt, 4 tablespoons coarse black pepper, and 2 teaspoons paprika. Rub each rack of ribs on all sides with 1 tablespoon vegetable oil and sprinkle both sides evenly with the salt and spice mixture.
Place the ribs, meaty side up, on the grill rack. Cover the grill and roast for 1 hour.

Meanwhile, combine 1/3 cup apple cider vinegar with 1/3 cup water in a spray bottle. After 1 hour, spray the ribs with the vinegar and water mixture to ensure they're moist on all sides. Cover and cook for another 1 hour.
Meanwhile, in a medium saucepan, combine the ketchup, 3/4 cup water, the remaining 1/3 cup vinegar, white vinegar, brown sugar, Worcestershire sauce, 2 teaspoons salt, 2 teaspoons black pepper, hot sauce, and the remaining 2 teaspoons paprika. Cook over medium heat until the sauce is heated through and the sugar has melted, about 2 minutes. Set aside.
Check the ribs and spray them with the vinegar-water mixture again. They should be starting to turn red from the smoke. Cover and cook until they're deep red, 30-45 minutes. Spray the ribs again, then brush the meaty part of each slab with 1/4 cup of the sauce. Close the grill and cook for another 15 minutes to let the sauce set.
Place two sheets of heavy-duty foil on a work surface, long enough to accommodate each rack of ribs, and spread 1/2 cup of sauce on half of each sheet. Transfer the ribs, meat side down, to the foil-lined sauce. Brush the tops with 1/4 cup of sauce and spray with a spray bottle, then fold the foil over the ribs to seal tightly.
Wrap the ribs in another layer of foil if the first one is torn. Transfer the foil-wrapped ribs to a rimmed baking sheet and place them on a wire rack (the baking sheet will catch any juices). Cover and roast until tender but still falling off the bone, about 2 hours.
Remove from the grill and let rest for 5 minutes, then carefully unwrap (be careful not to burn yourself with hot steam). Slice each rib slice into individual bones and serve with the remaining sauce.

Categories:

recipe / Calorie content of prepared meals / Backyard Recipes / Foil / Summer dishes / Main courses / Meat / Grill, barbecue / Hot smoking recipes / Grilled meat / Food Network - recipes