Fall Off The Bone Spare Ribs On Pellet Grill

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Yo, rib‑hunters—ready to drop jaws at the next backyard cookout? I’m Mike from Delmarva Backyard, and today we’re dialing in ribs so tender they surrender with a stare. Grab a cold one, fire up that pellet smoker, and let’s do this.

🛒 Ingredients & Gear

  • 2 full racks spare ribs – St. Louis cut, meaty

  • 4 Tbsp Duke’s mayo – binder

  • 6–8 Tbsp Honey Hog BBQ rub (Meat Church)

  • 2 Tbsp Bearded Butchers Brock Lesnar rub – flavor punch

  • 8 oz apple cider vinegar – spritz & tenderize

  • 2 sticks unsalted butter

  • 16 oz pineapple juice – sweet steam bath

  • ½ cup brown sugar

  • Pellet smoker set to 275 °F (hickory or apple pellets rock)

  • Victorinox trim/boning knife, heavy‑duty foil, spray bottle, cooler/towel

Instructions

1️⃣ Prep & Season (30 min + 2 hr rest)

  1. Membrane off. Slip a spoon under the silver skin, grab with a paper towel, and rip clean.

  2. Trim. Square the edges and remove thin rib tips for an even cook.

  3. Mayo slather. 1 Tbsp per side—helps the rub stick and deepens bark color.

  4. Layer rub. Heavy coat of Honey Hog (bottom → top). Rest 10 min, add a second coat on top, then refrigerate 2 hours to sweat.

2️⃣ Smoke (1 hr 30 min)

  • Set the pellet grill to 275 °F, indirect.

  • Place ribs bone‑side down in the center of the grate.

  • Spritz with apple cider vinegar every 30 min to build color and keep them moist.

3️⃣ Butter‑Bath Wrap (≈1 hr)

  1. Roll out extra‑long heavy‑duty foil.

  2. Spread ½ stick butter, sprinkle ¼ cup brown sugar, dust with Brock Lesnar rub.

  3. Lay ribs meat‑side down. Splash 8 oz pineapple juice over bones.

  4. Seal the foil tight and return to the pit at 275 °F.

  5. After 45–60 min, probe through the foil; when it feels like a hot knife through soft butter (≈203 °F), they’re ready.

4️⃣ Rest, Slice & Serve

  • Transfer wrapped racks to a cooler or turned‑off oven for 1 hour to let juices redistribute.

  • Open the foil and save the liquid gold in a bowl.

  • Flip ribs meat‑side down and slice between the bones with a sharp knife.

  • Dunk each rib in the butter‑pineapple glaze, plate meat‑side up, and watch eyes widen.

🔥 Pro Tips for Rib Royalty

  • Temp beats time: Aim for 203 °F internal; bones will wiggle free.

  • Bark crunch: Craving texture? Unwrap for the last 15 min to set the surface.

  • Pellet choice: Apple or cherry = sweeter smoke; hickory = classic punch.

  • Rest = magic: Skip it and the juice drips onto the cutting board instead of staying in the meat.

📌 Key Takeaways

  • 275 °F keeps the cook under 5 hours without drying the ribs.

  • Mayo binder + double rub = deep, flavorful bark.

  • Butter–pineapple wrap steams ribs to “fall‑off‑the‑bone” greatness.

  • One‑hour rest locks in juice for that picture‑perfect pull.

👊 Closing Thoughts

If you’ve been chasing “fall‑off‑the‑bone” ribs that still pack big smoky flavor, this pellet‑grill method is your ticket. Fire it up, tag @DelmarvaBackyard when you post the money shot, and drop your rub tweaks in the comments. Stay hungry, friends!

❓ FAQ

Q: Can I use baby back ribs?
A: Yep—shave about 45 min off both the smoke and wrap stages. Probe tenderness, not the clock.

Q: How do I know they’re done?
A: Bones should twist with little resistance and meat temp reads 195–203 °F. Trust the feel.

Q: When should I sauce?
A: Last 15 min unwrapped—any earlier and sugars scorch. Keep the heat under 300 °F.

Q: Which pellets work best?
A: Apple for mild sweetness, hickory for bolder bite, or a 50/50 mix for the best of both worlds.