Baby Back Ribs on Pellet Grill vs Bradley

[zueth]

I have always done Baby Backs 3-2-1 on the Bradley @ 225.  How should I modify my technique when using a pellet grill?  start off at 180 for 2 hours to get smoker then bump up to 225 for the rest of cook? or higher like 250?  continue to do 3-2-1?  Thanks.

[rwalters]

I personally prefer my ribs cooked the entire time at 225°. I don’t wrap and I start spritzing with 50/50 ACV/Apple juice at the 2 hour mark and then repeat every 30-45 min til done. Approx 5 hours for babybacks and 6-6.5 hours for St. Louis spares. I sometimes glaze during the last hour.

[KJRsmoker]

I'm no rib expert, but I like the way mine come out - not fall off the bone but very tender.  Here's what I do with my Costco baby backs:

I cook on smoke for an hour then raise the temp to 225F and continue to cook for an additional 2 hours.  I then take the ribs off, double wrap in foil with butter, brown sugar, honey, and a little more rub.  With the temperature raised up to 250F, I continue to cook for another 2 hours.  When the 2 hours is up, I unwrap, sauce, and then back on the smoker for another 30 minutes to let the sauce set.

Here are some pictures from previous cooks

[smokeasaurus]

I like to go 250-275 on mine and although I do foil, I do not go all "Johnny Trigg" on them. I will add a little sauce to the racks and that is that.

[GusRobin]

I do them similar to KJR. I slather with yellow mustard or mayo (yes mayo- don't knock it until you try it), add salt, pepper and some rub (lightly). Put it in at 245* and set the RecTec to extra smoke. Cook it that way for about 2 hrs, spritzing every 1/2 hour or so. Then turn off the extra smoke and cook for another hour. I then double wrap in foil with Parkay, brown sugar, honey, and a little BBQ sauce. Back in for another 1 1/2 to 1 45min.  Pull it , carefully open the foil and save the juice. Pour the juice over the ribs, add some sauce and back on the smoker uncovered for another 45 min-hour. Always comes out great.

[Roget]

I have been doing my pellet ribs about the same as I do in the Bradley (3-2-1 @225°), & they come out really good, But I'm going to try some other ways to see if I can improve on them.

[Jaxon]

I like a spritz of equal parts grenadine and ACV.  The ACV for a little tart and grenadine for the sweet PLUS color...especially if you are cooking unwrapped.

[Big Dawg]

I like a spritz of equal parts grenadine and ACV.  The ACV for a little tart and grenadine for the sweet PLUS color...especially if you are cooking unwrapped.

Now THAT sounds interesting, Jack.  Gonna have to dig through the liquor cabinet to see if I've still got any . . .





BD

[Pappymn]

I like a spritz of equal parts grenadine and ACV.  The ACV for a little tart and grenadine for the sweet PLUS color...especially if you are cooking unwrapped.

That sounds interesting to me too.