Fall-Off-the-Bone Spare Ribs on the 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.

⭐ Why This Method Works

  • 🧂 Mayo binder helps the rub stick and builds an ultra‐deep bark.

  • 🔥 Butter + pineapple juice wrap steams the ribs inside the foil, making them fall-off-the-bone juicy while locking in flavor.

  • 🌡️ 275 °F + pellet smoke hits the sweet spot for tenderness without drying or dragging the cook out.

  • 🍍 Sweet steam bath from pineapple juice amplifies the rub and adds a flavor twist.

  • 🎯 Combining good bark, low smoke, and tender finish gives you ribs that impress every time.

📋 Recipe Snapshot

Yield: 2 full racks spare ribs 🍽️
Prep Time: ~30 minutes 🧂
Cook Time: ~3.5–4 hours 🔥
Total Time: ~4–4.5 hours ⏱️

🧰 Ingredients

  • 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 using hickory or apple pellets

  • Gear: trim/boning knife, heavy-duty foil, spray bottle, cooler/towelInstructions

🍗 Instructions

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

  • Remove membrane: slip a spoon under the silver skin, grab with a paper towel and peel clean.

  • Trim: square the edges, remove thin tips for even thickness.

  • Mayo slather: 1 Tbsp per side — helps the rub adhere and builds color.

  • Rub layer: heavy coat Honey Hog rub on the bottom side, rest 10 min, flip and second coat on top. Refrigerate for 2 hrs to “sweat” the rub in.

2️⃣ Smoke (≈1 hr 30 min)

  • Set pellet grill to 275 °F, indirect.

  • Place racks bone‐side down in center of grate.

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

3️⃣ Butter-Bath Wrap (≈1 hr)

  • Roll out extra heavy-duty foil large enough to envelop racks.

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

  • Lay ribs meat‐side down on foil. Splash 8 oz pineapple juice over bones.

  • Seal foil tight and return to smoker at 275 °F.

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

4️⃣ Rest, Slice & Serve

  • Transfer wrapped racks to cooler or turned‐off oven for 1 hr to let juices set.

  • Unwrap and save the liquid gold for drizzling.

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

  • Dunk each rib in 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 last 15 min to set surface.

  • 🔄 Pellet choice matters: 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.

🌳 Wood & Fuel Pairings

  • 🍏 Apple – mild, sweet smoke; great for ribs.

  • 🍒 Cherry – adds beautiful color + sweetness.

  • 👍 Hickory – solid all-around, but use lighter amount so as not to overpower.

  • 🔥 Use charcoal + pellet combo if you want extra “pit” flavor.

🔄 Variations to Try

  • Herb Citrus Wrap – Replace pineapple juice with orange/pineapple blend, add fresh rosemary and thyme under foil.

  • Spicy Finish – After unwrapping, brush with hot sauce + sriracha glaze for last 10 min.

  • Dry Rub Only – Skip the wrap step, smoke at 275 °F until 195–203 °F, serve with sauce on the side.

❓ FAQ

Q: Can I use baby back ribs instead?
A: Yep — shave about 30–45 min off both the smoke and wrap stages. Just monitor tenderness.

Q: How do I know they’re done?
A: Bones should twist with little resistance and internal meat temp sits ~195–203 °F.

Q: When should I sauce the ribs?
A: Last 15 min after unwrapping—any earlier and the sugars in sauce may scorch.

Q: Which pellets work best?
A: Apple for mild sweetness, hickory for bold flavor, or that sweet‐board combo of cherry + apple.

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