Fall Off The Bone Spare Ribs On Pellet Grill

When it comes to smoked ribs, there’s a fiery debate among BBQ enthusiasts: should ribs be tender enough to pull apart or have a competition-style bite? Today, we’re diving into the juicy, fall-off-the-bone camp, where the meat is so tender it practically slides off with each bite. If you’re ready for ribs that don’t hold back on flavor and tenderness, grab your pellet smoker, because this recipe is all about achieving rib perfection.

🔴 Victorinox Trim Knife

Fall Off The Bone Spare Ribs On Pellet Grillhttps://www.youtube.com/watch?v=b0lcAho5Ox8&t=10sWhen it comes to smoked ribs, there’s a fiery debate among BBQ enthusiasts: should ribs be tender enough to pull apart or have a competition-style bite? Today, we’re diving into the juicy, fall-off-the-bone camp, where the meat is so tender it literally slides off the bone while being perfectly seasoned with Honey Hog BBQ (by Meat Church).https://i.imgur.com/BLoAqqs.jpeg2024-11-01

Print

With ImageWithout Image

Fall Off The Bone Spare Ribs On Pellet Grill

Yield: 6+

Author: Delmarva Backyard

Prep time: 30 MinCook time: 4 H & 45 MTotal time: 5 H & 15 M

BBQ fanatics know there’s a line in the sand: ribs that pull off the bone in one bite or those that melt away with barely a tug. If you lean toward ribs that are smoky, flavorful, and effortlessly fall off the bone, this recipe is your new go-to. Using a pellet smoker, we’ll walk you through the simple steps to achieve juicy, tender ribs that’ll turn skeptics into believers with each melt-in-your-mouth bite.

Ingredients

• 2 Full Racks of Spare Ribs – Meaty and ideal for that fall-off-the-bone texture.
• 4 Tbsp Duke’s Mayo – A rich binder for the seasoning.
• 6+ Tbsp Honey Hog BBQ Rub (by Meat Church) – Sweet and savory, perfectly balanced.
• 8 oz Apple Cider Vinegar – Adds tang and tenderizes.
• 2 Sticks Unsalted Butter – Keeps the ribs moist and rich.
• 2 small cans (16 oz) Pineapple Juice – Infuses natural sweetness.
• 1/2 cup Brown Sugar – A caramelized sweetness that pairs with smoke.
• Bearded Butchers Brock Lesnar Rub – Adds an extra punch of bold seasoning.

Instructions

1. Prepare the Ribs - Remove ribs from packaging and pat dry. Use a sharp knife to trim excess fat and shape the edges for uniformity. Carefully remove the membrane on the back of each rack by working your finger under it, then peel it off with a paper towel for grip.
2. Trim Ends - Cut off the last rib on each side to improve the bite quality.
3. Apply Mayo & Rub - Spread 1 tablespoon of Duke’s Mayo on each side of both racks to bind the seasoning. Coat the bottom side with a thick layer of Honey Hog BBQ rub, flip, and season the top. Let the ribs rest for 10 minutes, then add a second layer of rub on the top. Place ribs in the refrigerator for 2 hours to let them "sweat," which allows the rub to absorb deeply into the meat.
4. Preheat Pellet Grill - Set the pellet grill to 275°F (135°C) for indirect cooking.
5. Smoke the Ribs - Arrange ribs in the center of the grill for even heating. Smoke for 1.5 hours, checking every 30 minutes for dryness. Spritz the entire surface with apple cider vinegar if dry spots appear, ensuring uniform flavor.
6. Prepare Foil Wrap with Seasoning - Lay out a foil sheet about 12 inches longer than each rack. Place chunks of unsalted butter in the center, add brown sugar, and form it into a slab-shaped layer. Sprinkle Bearded Butchers Brock Lesnar rub evenly on top.
7. Wrap the Ribs - Slightly fold up the foil edges to prevent pineapple juice from spilling. Place each rack meat-side down over the butter and sugar, then pour pineapple juice over the bones. Wrap the foil tightly, creating a sealed "steam bath."
8. Cook Until Tender - Smoke the wrapped ribs for 1 hour, then check tenderness by probing between the bones. When the meat feels like softened butter, it’s ready. If needed, reseal and continue smoking.
9. Rest the Ribs - Remove ribs from the smoker, leaving them sealed in foil, and rest in a cooler or an off oven for 1 hour. This resting phase helps redistribute juices.
10. Slice & Serve - Place ribs meat-side down and slice between bones with a sharp knife. Collect juices from the foil wrap in a bowl, then dip each rib in the juices before plating, meat-side up, for extra flavor and tenderness. Enjoy!

Recommended Products

BONING KNIFE

WIRE RACK SHEET PAN

Additional Tips for Perfect Smoked Ribs

• Temperature Control: Maintain a steady 225°F for consistent smoking.

• Resting Period: Resting the ribs helps lock in the juices, making each bite incredibly tender.

• Moist: Keep the surface of the ribs moist during the cook it the bark with get a bit of a crunch layer.

There’s nothing like biting into a tender, fall-off-the-bone smoked rib that’s been perfected on the pellet smoker. Whether you're new to smoking or a seasoned BBQ enthusiast, this recipe delivers crowd-pleasing results every time. Give it a try, and bring a little smoky magic to your next cookout. Don’t forget to experiment with your favorite rubs and sauces to make these ribs uniquely yours!

FAQ

Q: Can I use baby back ribs for this recipe?
A: Absolutely! Just adjust cooking times to about 5 hours total.

Q: How do I know the ribs are done?
A: Perfect ribs should bend slightly when lifted but not fall apart. A temperature of around 195-203°F indicates tenderness.

Q: Can I add sauce earlier?
A: You can, but saucing too early can cause sugars to burn. Finish saucing in the last hour.

Q: What other flavors work well with ribs?
A: Experiment with other seasonings or mop sauces to find a blend you love.