If you’re looking for a delicious and easy-to-make meal to share with friends or family, then Pit Boss Smoked Ribs are the perfect choice. This mouth-watering recipe is sure to be a hit with everyone at your gathering, as it takes minimal effort to prepare. Succulent pork ribs are slow cooked to perfection over hardwood smoke and coated in your favorite BBQ sauce.
Pit Boss smoked ribs ingredients
- Baby Back Ribs
- Dry Rub
- BBQ Sauce
What is the 3-2-1 rib method
The 3-2-1 rib method is a simple yet effective way to make delicious, flavorful ribs. It involves smoking the ribs at a low temperature for three hours, then wrapping them in foil with a liquid of your choice for two hours, and finishing them off with a final hour of grilling.
This method ensures that the ribs are perfectly cooked – juicy and tender on the inside, with a delicious crisp crust on the outside. The liquid used in the foil can be anything from beer or wine to fruit juices or apple cider vinegar.
Adding herbs or spices to the liquid will add even more flavor to the ribs. The 3-2-1 method works best for pork spareribs or baby back ribs, but can also be used for beef ribs.
What wood should I use to smoke ribs
Hickory and oak are the two most popular woods for smoking ribs, as they both offer a strong, smoky flavor. Hickory has a bold, hearty flavor that stands up well to the strong taste of pork ribs. Oak provides a slightly sweet and milder flavor, making it the perfect choice for those looking for a more subtle smoky flavor.
When smoking ribs, it is important to use wood chips that have been properly dried and aged, as this will ensure the best flavor and smoke. For larger cuts of ribs, such as beef ribs, mesquite wood is often used as it provides a bold and intense smoky flavor.
What dry rub should I use for smoking ribs
There are a few key ingredients that you should look for in a good dry rub for ribs. The most common are brown sugar, garlic powder, paprika, black pepper, and salt. Start by mixing together equal parts of each ingredient and adjust to your taste preference.
Make sure that the rub is well mixed so that the flavors can evenly coat the ribs. You can also add a pinch of cayenne pepper if you like a spicier flavor. Once the rub is ready, sprinkle it generously over the ribs and rub it in with your hands. Let the ribs stay in the fridge overnight so that the flavors can fully penetrate the meat.
What is the difference between St Louis style and baby back ribs
When it comes to ribs, St Louis style spare ribs and baby back ribs are two of the most popular types to choose from. But what’s the difference between them?
The main distinction between the two is the cut of pork used. St Louis style ribs come from the belly of the pork and are larger and flatter than baby back ribs, which come from the back of the pork. St Louis style ribs are also more affordable than baby back ribs.
Another key difference is in their fat content; St Louis style ribs contain more fat, which makes them juicier and gives them a richer flavor. Baby back ribs, on the other hand, contain less fat and are therefore leaner.
When it comes to preparation, St Louis style ribs are often cooked by smoking or grilling, while baby back ribs can be boiled or roasted as well as smoked or grilled.
How to tell when ribs are done
To determine if your ribs are cooked to perfection – all you need is a few tips and tricks to get it right every time. First, check the color of the meat. If the ribs are a deep reddish-brown, they’re likely ready to go.
Second, use a thermometer to check the internal temperature of the ribs. You’ll want it to reach around 190F-205F before you take them off the heat.
Third, you can use a fork or tongs to check how tender the ribs are. If they easily pull away from the bone with minimal effort, they’re done!
Smoked ribs temperature
When smoking ribs, it’s important to know the right temperature for cooking them. The ideal temperature for smoked ribs is between 190F and 205F.
The lower end of this range will give you a tender rib with a bit of “pull” when you bite into it, while the higher end will give you a tender rib that falls off the bone.
Once your ribs are cooked to the desired temperature, let them rest for 10 minutes before serving.
What to serve with smoked ribs
The classic sides for smoked ribs are potato salad, coleslaw, and baked beans. These classic sides bring out the smoky flavor in the ribs while providing a creamy texture and crunchy texture to the meal. Additionally, they pair well with the savory taste of the pork. To add even more flavor to your meal, try adding a few grilled vegetables. Grilled corn on the cob, asparagus, and bell peppers are all delicious additions that pair well with smoked ribs.
When it comes to drinks, beer is always a great choice for a BBQ meal. A light lager or wheat beer will accentuate the smoky flavor of the ribs while providing a refreshing beverage for your guests. For those looking for something a little sweeter, iced tea or lemonade are great options as well.
Finally, don’t forget about dessert! An ice cream sundae bar is always a hit at any BBQ gathering. Set up an array of toppings such as chocolate syrup, whipped cream, sprinkles, and nuts to let your guests customize their sundaes. For something more savory, try serving up some banana pudding or cobbler.
How to store leftover ribs
There are several simple steps you can take to ensure your ribs are stored safely and remain flavorful and juicy.
First, you’ll want to ensure that your ribs cool down before storing them in the fridge. This will help prevent any bacteria from forming and keep the ribs safe to eat. Once cooled, wrap the ribs tightly in plastic wrap or aluminum foil and store them in an airtight container. This will help maintain freshness and prevent any odors from escaping into the refrigerator.
Be sure to label the container with the date so you know when it was stored.
How to reheat leftover smoked ribs
To ensure they’re as juicy and tender as possible, follow these steps. Start by preheating your oven to 250°F. Place the ribs on a baking sheet and cover the ribs with foil. Place the baking sheet in the oven and let the ribs heat for about twenty minutes.
If you have a thermometer, check the internal temperature of the ribs to make sure they reach 165°F. Then, remove them from the oven and let them rest for five minutes.
If you want to add extra flavor, brush a little of your favorite BBQ sauce on the ribs before serving.
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Pit Boss Smoked Ribs
Deliciously smoky and mouth-watering, this Pit Boss smoked ribs recipe will make your taste buds dance.
- 2 racks Baby Back Ribs
- 1 cup BBQ Sauce
- 5 tbsp Melted Butter
- 5 tbsp Honey
- 1/2 cup Liquid Butter (ingredients to go in the foil wrapping)
- 1/2 cup Brown Sugar (ingredients to go in the foil wrapping)
- 2 tbsp Apple Cider Vinegar (ingredients to go in the foil wrapping)
- 1/2 cup Brown Sugar
- 1 tbsp Ground Black Pepper
- 1 tbsp Kosher Salt
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Chili Powder
Remove the membrane from between the ribs.
Mix together brown sugar, paprika, ground black pepper, kosher salt, garlic powder, onion powder, and chili powder in a bowl.
Rub both sides of the ribs with seasoning. Be sure to rub both sides thoroughly.
Bring your Pit Boss smoker up to 250F, and include a few wood chips.
Place the ribs inside the smoker and let them cook for 3 hours.
After 3 hours, place ribs in foil theb add in the liquid butter, brown sugar, and apple cider vinegar onto the meat side of the ribs. Wrap and close the foil. Put the ribs back into the smoker and cook for 2 hours.
Unwrap the ribs and glaze them with your preferred BBQ sauce once the 2 hours have passed. Leave the ribs unwrapped and place back into the smoker for an additional hour.