How to Smoke Pork Ribs on a Pellet Grill - Traeger Grills (2023)

Legendary BBQ competitor, seven-time Grand Champion and owner of Whiskey Bent BBQ, Chad Ward is a self-taught BBQ professional. Year-round he competes across the country, runs his steakhouse in Florida, and teachesSteakhouse classwhere he reveals his knowledge of the basics of grilling. where he distils his wisdom from the basics of grilling.

To be the resident pit master you need to know how to grill pork ribs evenly. Here are some tips from Chad himself.

You can buy ribs at the butcher, grocery store, or mass-market retail stores like Costco. Butcher ribs are usually sold individually and pre-cut so you know what you're getting. Ribs are typically cut by the St. Louis butcher, while mass-market retailers sell home-cut ribs.

When buying ribs, look for the marbling and flatness of the rib so it cooks evenly and doesn't "shiny". The butcher got too close to the bone and cut it open with a knife. Look for the marbling. Fat adds a lot of flavor, but look for ribs with less fat, as you'll end up cutting them. Beware of blood stains on the meat. This usually means the animal has suffered and the muscles are tight.

Seasoning is the fun part of smoking ribs—when you choose or create a rib, you really make it your own.

Regardless of whether you are using a dry or wet rubbing method (both explained below), you must first select a rib rubbing.

check overTraeger's selection of fries and shakes. Or make your own -Here is an example of dry friction tested by Traeger. Rib rubs typically consist of four elements: salt, sugar, spices, and flavor enhancers.

SalEnhance all the aromas in your massage. Some pitmasters suggest adding salt before you add the seasoning, even the night before, to allow it to soak into the meat's surface. Another tactic is to wait until you've added salt and add a pinch of salt at the end to prevent oversalting. (Any guest on a low-sodium diet will appreciate this, too.) Or you can simply include the salt in your massage.

ZuckerOn a grate it caramelizes on the surface giving it a rich, deep and enticing appearance. The surface also tastes candied. Sweet and pork seem to go together. Brown sugar is the most commonly used because the heavy granules and color go well with pork, butYou can also use other types.

Spice upWith a rib rub, there is a kick with each bite, and the size of the kick is up to you. Pepper is a must. A mild spice like paprika will satisfy everyone in the crowd (and heat-seekers can simply dip theirs in a spicier sauce). Chili powder like ancho or chipotle enhances the smoky flavor of the ribs and adds a bit more heat. Most people can handle either of these two spices that are common in Mexican cuisine. If you want to try some Asian flavors, consider gochugaru (Korean chili powder) or togarashi (Japanese seven spices). If you want to add heat to every bite, add red pepper flakes, ground chili de árbol, or ground cayenne pepper to the mix. These are very hot chilies that can make sensitive eaters crave milk. When using them for the first time, start slow and increase the heat in future batches.

Your Flavor Options.Basically anything else you add. Choose the flavors you like in your food, just make sure they are in dry form. Popular additions are:

• onion powder
• garlic powder
• crumbled bay leaves
• Oregano
• Mustard
• cumin
• Cinammon

... but the choice is yours. The only caveat: don't overdo it with any of these ingredients, or they could overwhelm the rest of the flavors.

Rib Rub Tips -

• Pour the mop up (see video above for demonstration) for an even application.
• No binder required
• Leave to rub for 30 minutes at room temperature.
• Chad's favorite massage:

If you don't leave the grill in one piece and want to unleash your inner carnivore by ripping the meat off the ribs with your fingers and teeth, take a sharp knife and carefully slice between the bones.

Matt PittmanTip: Sometimes it's hard to see where to cut the ribs to get nice, meaty ribs. It helps to turn the ribs over (meat side down) to see which way the bones go.

When you can automatically regulate the temperature of your pellet grill like a Traeger, you don't have to worry about opening the grill to add charcoal.

Because your pellets are constantly being added to the fire, you don't have to open the grill to add more pellets. These pellets just work, keeping your grill at the right temperature and adding a natural smoky flavor to your ribs.

Just follow the directions above for a smooth, delicious, perfectly colored, and evenly cooked flavor.pork ribs.

To cook ribs on a gas or propane grill, you must set the grill to smoke. You should leave the burners off on one side of the grill and place the ribs there. The other burners generate the heat. This is called indirect heat cooking. (If the ribs are placed over a fire, also known as direct heat, the surface of the ribs will burn before the meat is cooked.)

Some gas grills just aren't big enough to accommodate indirect grilling, at least not for a generous cut of meat like ribs.

If your grill has enough space, you can start thinking about the taste. You can use wood pellets to create smoke flavor. These pellets can be placed in a smoker box or in foil packs.

Smoking with charcoal is difficult. The main difficulty is maintaining a low temperature. Most charcoal grills are designed to provide a hot fire for grilling burgers and steaks, not for cooking for hours.

Also, you should set your charcoal grill to indirect heat; This means that the coals are on one side of the grill and the ribs are on the other.

Measuring and organizing charcoal briquettes is essential. If you add the same amount of charcoal that you would use to grill hamburgers, the grill will get very hot. If you light all the coals at once, it may not get hot enough to smoke the ribs. A recent innovation to solve this problem isthe snake method, where you place the briquettes in a line that slowly ignites as you smoke.

You cannot regulate the temperature by pressing a button. When the fire goes out, you need to open the charcoal grill and add more briquettes. Worst case scenario, you'll have to take the fins out and turn them back on all the way. In either case, the meat cools, which drastically increases the cooking time.

Cooking ribs in the oven is a simple process, but you can't impart a natural wood-smoke flavor to the meat.

Also, ovens may not maintain consistently low temperatures like Traeger, so it's best to cook at a slightly higher temperature, e.g. B. 250-300 degrees Fahrenheit. Wrap the ribs tightly in aluminum foil and place on a baking sheet. Preheat oven to desired temperature and cook for 3-4 hours.

The time here will never be exact, it depends on your oven and the ribs themselves. Use a thermometer to check the temperature of the ribs after about 3 hours. 203 degrees Fahrenheit is ideal.

If you want to brown the top of the ribs, place them on the grill for a few minutes after cooking. Or you can finish them on the grill.

See the latest advice from Chad atHow to grill the perfect pork tenderloinand let us know what you would like to see next.

https://www.texasmonthly.com/bbq/toasted-sugar-ribs/

https://www. Smoking-meat.com/august-13-2015-pre-slicing-ribs-before-Smoking-them