Green Mountain Grill Ribs

Alright, let's get this party started! There's nothing quite like the sizzle, the aroma, and the sheer joy of biting into perfectly smoked ribs. It all started last summer when my buddy Joe invited me over for a BBQ. He had just gotten himself a Green Mountain Grill, and boy, did he brag about it. I thought, "Yeah, sure, Joe. How special could it be?" Turns out, it was a game changer. The ribs he made were the best I’ve ever had, and since then, I’ve been obsessed.

How To Make Smoked Ribs On A Green Mountain Grill

So, you want to make some killer smoked ribs on your Green Mountain Grill? Well, buckle up, because I'm about to take you on a delicious journey.

1. Prep Those Ribs: Start with some good-quality pork ribs. Remove the membrane from the back – trust me, you don't want to skip this part. It's like trying to eat a rubber band otherwise.
2. Seasoning: Rub those ribs down with your favorite BBQ rub. Go generous; don't be shy. Let them sit for at least an hour, or overnight if you can. The flavor payoff is worth it.
3. Preheat the Grill: Set your Green Mountain Grill to 225°F. This low and slow approach is where the magic happens.
4. Choose Your Pellets: Now, this is crucial. For ribs, I love using a blend of hickory and applewood pellets. Hickory gives that classic smoky flavor, while applewood adds a touch of sweetness.
5. Smoke Time: Place the ribs on the grill. Close the lid and let them smoke for about 3 hours.
6. Wrap It Up: After 3 hours, wrap the ribs in foil with a bit of apple juice. This keeps them moist and tender. Pop them back on the grill for another 2 hours.
7. Finish Strong: Unwrap the ribs and slather on your favorite BBQ sauce. Let them cook for another hour, unwrapped, to get that perfect glaze.

The Perfect Pellets

Choosing the right wood pellets can make or break your BBQ experience. For ribs, hickory and applewood are my go-tos. Hickory is robust and gives that deep, smoky flavor that’s quintessential for BBQ. Applewood, on the other hand, is milder and sweet. The combo is a match made in heaven. If you're feeling adventurous, you could throw in a bit of cherry wood too. It adds a beautiful color to the ribs.

Additional Tips

1. Temperature Control: The Green Mountain Grill makes it easy, but always keep an eye on the temperature. Consistency is key.
2. Spritzing: Every hour or so, spritz the ribs with a mix of apple juice and cider vinegar. This keeps them moist and adds another layer of flavor.
3. Patience, My Friend: Good BBQ takes time. Don’t rush it. Grab a beer, relax, and enjoy the process.

What to Serve with Smoked Ribs

Alright, so you’ve got your ribs down pat. What next? You need some sides to make this a meal to remember.

1. Classic Coleslaw: The crunchy, tangy goodness of coleslaw is a perfect match for smoky ribs.
2. Cornbread: Sweet, moist, and slightly crumbly. It’s the ideal sidekick.
3. Baked Beans: Rich and savory, baked beans are a BBQ staple.
4. Grilled Veggies: Balance out the richness with some grilled asparagus or zucchini. A little char on the veggies is divine.

Leftover Love: What to Do with Extra Ribs

If by some miracle you have leftovers, here’s how to make the most of them.

1. Rib Sandwiches: Pull the meat off the bones, toss it in some extra BBQ sauce, and pile it high on a bun with coleslaw.
2. Rib Tacos: Shred the meat and throw it in a tortilla with some pico de gallo and a squeeze of lime.
3. BBQ Rib Pizza: Use the meat as a topping for a smoky, savory pizza. Add some red onions and a drizzle of BBQ sauce. It’s a game-changer.

Overall, making smoked ribs on a Green Mountain Grill is a labor of love that pays off in spades. It's a chance to slow down, enjoy the process, and create something truly delicious. Whether you're a seasoned pro or a BBQ newbie, these tips will have you churning out ribs that’ll make you the hero of your next cookout. Thanks for hanging out and happy grilling!

Green Mountain Grill Ribs

Print Recipe

Perfect your BBQ with our Green Mountain Grill ribs recipe. Enjoy tender, smoky ribs with easy, step-by-step grilling instructions.

Course Main Course

Prep Time 45 minutes mins

Cook Time 6 hours hrs

Marinating 1 hour hr

Servings 4

Ingredients

For the Ribs:

• 2 racks of pork ribs baby back or St. Louis style
• ¼ cup yellow mustard for slathering
• ½ cup apple juice for spritzing and wrapping

For the Dry Rub:

• ½ cup brown sugar
• ¼ cup paprika
• 2 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper

For the BBQ Sauce (optional but recommended):

• 1 cup ketchup
• ¼ cup apple cider vinegar
• ¼ cup brown sugar
• 2 tablespoon molasses
• 2 tablespoon Worcestershire sauce
• 1 tablespoon mustard
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Pellets:

• 50 % Hickory pellets
• 50 % Applewood pellets

Instructions

Preparation

• Remove the membrane from the back of the ribs using a knife and paper towel for grip. This step is crucial for tender ribs.
• Brush the ribs with yellow mustard. This helps the dry rub adhere better.
• In a large mixing bowl, combine all the dry rub ingredients: brown sugar, paprika, black pepper, salt, chili powder, garlic powder,cayenne pepper, and onion powder.
• Generously rub the spice mix all over the ribs, covering both sides. Let them marinate for at least 1 hour, preferably overnight in the refrigerator.

Smoking the Ribs

• Set your Green Mountain Grill to 225°F. Use a mixture of hickory and applewood pellets for a perfect balance of smoky and sweet flavors.
• Place the ribs on the grill. Close the lid and let them smoke for 3 hours.
• Every hour, spritz the ribs with apple juice to keep them moist and add extra flavor.

Wrapping and Cooking

• After 3 hours of smoking, remove the ribs from the grill and place them on a large sheet of aluminum foil. Add a bit of apple juice before sealing the foil tightly.
• Return the wrapped ribs to the grill and cook for another 2 hours. This step helps to tenderize the meat.

Finishing Touches

• While the ribs are cooking, combine all the BBQ sauce ingredients in a saucepan: ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, mustard, smoked paprika, salt, and pepper.
• Simmer over medium heat, stirring occasionally, until the sauce thickens, about 15-20 minutes. Adjust seasoning to taste.
• Carefully remove the ribs from the foil and place them back on the grill.
• Brush the ribs with the BBQ sauce and cook for an additional hour, allowing the sauce to caramelize and form a sticky glaze.

Serving and Leftovers

• Once done, remove the ribs from the grill and let them rest for a few minutes before slicing. Serve with your favorite sides like coleslaw, cornbread, and baked beans.