These Pit Boss Ribs come off the smoker tender enough to pull cleanly from the bone every time, with plenty of smoke and a sticky BBQ finish without tasting overly sweet. The ribs cook low first, then get covered in apple juice that softens the meat before one final hotter cook sets the outside back up. This recipe is an award-winning reader favorite for a good reason.
I’m a seventh-generation Texan, so I definitely have some strong opinions on ribs. I want them smoky enough to taste it, plenty of seasoning on the pork itself, and tender meat without the whole rack being soft and wet. I also don’t want BBQ ribs that taste like straight sugar, which is why I use a savory dry rub instead of piling brown sugar underneath apple juice and barbecue sauce.
The cooking method is key because it handles the texture in stages. The first two hours give the ribs time uncovered in the smoke, then the apple juice goes into the foil with them for another two hours to get the meat really tender. Opening the foil and increasing the heat at the end is important because it gets rid of that steamed surface and gives the barbecue sauce a chance to set and caramelize instead of staying wet on the surface.
This recipe has been on Sweetly Splendid for years now, and I’ve gotten some pretty good proof that the method works beyond my own Pit Boss. One reader followed it exactly and won a BBQ cook-off with the ribs, and another who was fairly new to his Pit Boss said the recipe made him “look like a pro”.
I don’t think ribs need to be complicated, but the timing and order here are worth following.
I won a BBQ cook-off following this recipe to the T… These ribs are delicious and it’s not difficult to do.
– Kris Hudson
Why You’ll Love These Pit Boss Ribs
- They get genuinely tender without spending all day on the smoker. The wrapped apple juice stage does a lot of the work here.
- The ribs aren’t overly sweet. The savory rub keeps the seasoning in check once the apple juice and barbecue sauce are added.
- You still get a good smoky exterior. The ribs start uncovered so they can take on smoke, then finished unwrapped at a higher temperature after they’ve gotten tender.
- The method is reliable. Follow the temperature changes and timing, and you don’t have to guess your way through smoking ribs.
Ingredients for Pellet Grill Ribs
- Pork ribs: I use St. Louis style pork ribs. These are spare ribs that have been trimmed into a more even, rectangular rack. They’re what I use for this recipe because the consistent size works really well with the cooking times here. However, baby back ribs and spare ribs also work well in this recipe.
- Avocado oil: This helps the seasoning stick to the ribs without adding another noticeable flavor. Another neutral high-heat oil will work if that’s what you have. Some people like to use mustard as a binder, but I don’t recommend it for this recipe because it changes the overall flavor.
- Dry rub: I recommend a savory BBQ rub here rather than one that’s heavy on brown sugar. There’s already sweetness coming from the apple juice and barbecue sauce, so the rub needs to bring the salt, pepper, garlic, paprika, and other savory seasonings. This is the one I use.
- Apple juice: This goes into the wrapped portion of the cook and helps the ribs get very tender while adding a little sweetness.
- Barbecue sauce: Use one you already know you like. Sweet Baby Ray’s is what I use, but the sauce is also optional if you prefer dry ribs.
What Kind of Ribs Should I Use?
For this recipe, I use St. Louis style pork ribs. They’re spare ribs that have been trimmed down into a more even rack, which makes them easier to handle and gives you more consistent cooking from one end to the other.
You can smoke baby back ribs or full spare ribs on a Pit Boss too, but I wouldn’t automatically use the exact same timing. Baby backs are usually smaller and leaner, while full spare ribs can be larger and thicker than the St. Louis racks this recipe is developed with. If you change the cut, start checking the ribs earlier or give them additional time based on how tender they are.
The Best Dry Rub for Smoked Ribs
This recipe works best with a savory dry rub because there’s already sweetness coming from both the apple juice and the barbecue sauce. A good rub here should bring plenty of salt, pepper, garlic, paprika, onion, and chili flavor without being built mostly around brown sugar.
The one I use is Special Shit, but these are all good options:
- Special Shit – this is the one I use
- Lawry’s Memphis Style BBQ Rub
- Duce’s Wild BBQ Texas Blend Rub
- Fire & Smoke Society Texas Hickory BBQ Rub
I would avoid a rub where brown sugar is the main ingredient. You don’t need another big hit of sweetness layered underneath the apple juice and sauce.
Best Pellets for Smoking Pork Ribs
For pork ribs, I usually go with oak or mesquite pellets. Oak gives you a steady smoky flavor without taking over the pork, while mesquite is stronger if you want the smoke to come through more noticeably.
I use Pit Boss pellets with this recipe and have had really good results with them, but you don’t have to use that brand. The bigger choice is the wood itself. Go with oak for a milder smoky flavor, or mesquite if you want a bolder smoke flavor.
How to Smoke Ribs on a Pit Boss
- Start by prepping the ribs. Remove the membrane from the back of each rack and trim away any large pieces of excess fat using a sharp knife. Pat the ribs dry with a paper towel.
- Rub the ribs all over with avocado oil until they are fully coated. This is the binder so be sure they are fully covered. Coat both sides generously with dry rub, completely rubbing it across the surface. Refrigerate them while the smoker preheats.
- Preheat the Pit Boss to 200°F. Place the ribs directly on the grill grates, bone side down, and smoke for 2 hours.
- Remove the ribs from the smoker and increase the temperature to 250°F. Place each rack on a large piece of heavy-duty foil and bring the sides of the foil up around it like a foil boat. Pour 1½ cups of apple juice alongside each rack, then seal the foil tightly.
- Return the ribs to the smoker and cook at 250°F for 2 hours. At this point, the ribs should be noticeably more tender and the meat should be starting to pull back from the ends of the bones.
- Increase the smoker to 350°F. Carefully open the foil away from you because there will be hot steam inside. Drain off the cooking liquid, leave the ribs sitting on the opened foil, and brush them with barbecue sauce if using.
- Return the ribs to the smoker for 15 minutes, just long enough for the outside to firm back up and the sauce to set.
- Remove the ribs from the smoker and let them rest for 10 minutes before cutting between the bones.
Kara’s Tips
- Use heavy-duty foil if you have it. There’s a lot of hot liquid inside that foil packet, and thin foil is much easier to tear when you move the ribs around. If regular foil is all you have, double it up.
- Don’t pour the apple juice over the top of the ribs. Pour it alongside them into the foil boat so you don’t wash the seasoning off.
- Open the foil carefully. There will be a lot of hot steam trapped inside after those two hours. Open it away from your face and hands, then drain the liquid before you sauce the ribs.
- Start watching the ribs towards the end instead of relying only on the clock. Rack size and pellet grills can vary. You want the meat pulling back a little from the ends of the bones and the ribs to feel very tender when you probe between them.
- Don’t rush the test. Give the ribs the full 10 minutes before slicing. They’ll cut cleaner and hold onto more of their juices.
products I used to make smoked ribs
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Buy Now → What to Serve with Pit Boss Ribs
These ribs are rich and smoky, so sides that either lean into the full barbecue dinner or give the plate something a little lighter.
- Potato salad or pasta salad for cookouts and summer dinners
- Baked beans when you want the full BBQ spread
- Grilled corn on the cob in the summer
- Mac and cheese for a hearty dinner
- Coleslaw or a vinegar cucumber salad for something cold and crisp
How to Store Leftover Smoked Ribs
Refrigerator
Let the ribs cool, then store them in an airtight container in the refrigerator for 3 to 4 days. I like to leave them in larger sections rather than cutting every rib apart because they stay a little juicier when reheated.
How to Reheat Smoked Ribs
Oven
The oven is my first choice. Place the ribs in a baking dish or on a sheet pan, add a small splash of apple juice or water, and cover tightly with foil. Reheat at 300°F until warmed through, then uncover for the last few minutes if you want the outside to firm back up.
Pellet Grill
You can also reheat them on the pellet grill at about 250°F, wrapped loosely in foil, until hot. Unwrap them for the last few minutes if youw ant to reset the sauce on the outside.
Microwave
The microwave works for a rib or two, but it’s my last choice because the meat can dry out fast. Cover them and heat in short intervals just until warmed through.
Pit Boss Ribs FAQs
For this recipe, the ribs cook for about 4 hours and 15 minutes total, plus a 10 minute rest. They smoke for 2 hours at 200°F, cook wrapped for another 2 hours at 250°F, then finish for 15 minutes at 350°F.
This recipe uses three temperatures. Start at 200°F for the first 2 hours, increase to 250°F while the ribs cook wrapped with apple juice, then finish at 350°F for 15 minutes to set the outside and the sauce.
For very tender ribs, you’re generally looking for somewhere around 195°F to 203°F, but I wouldn’t rely on the thermometer alone. Ribs are done when the meat has pulled back some from the ends of the bones and a probe slides between the bones with very little resistance.
Yes, but I would not expect the timing to be exactly the same. Baby back ribs are usually smaller and leaner, so start checking them earlier than the St. Louis style racks this recipe was developed with.
Yes. This recipe was developed on a Pit Boss, but the same method will work on another pellet grill as long as you can hold the temperatures used in the recipe.
No. The ribs are well seasoned enough to serve without sauce if you prefer dry ribs. If you do use sauce, brush it on during the final 15 minutes, so it has time to set instead of staying wet.
More grilled recipes you might like
- Smoked Queso
- Marinated Grilled Chicken
- Cheesy Ranch Burgers
- Coastal Marinated Grilled Chicken
- Smoked Chicken Breast
- Smoked Beer Can Chicken
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Pit Boss Ribs Recipe
Ingredients
- 2 racks St Louis style pork ribs (about 4.5lbs each)
- 3 cups apple juice
- ¼ cup avocado oil
- 1 cup dry rub
- 1 cup barbecue sauce
Instructions
- Remove the membrane from the back of the ribs and trim away any large pieces of excess fat. Pat the ribs dry with a paper towel.
- Coat both sides of the ribs with avocado oil. This is the binder for the seasoning, so be sure to coat the full surfaces of the ribs. Then season generously with the dry rub on both sides.
- Cover the ribs and refrigerate while the smoker preheats.
- Preheat the Pit Boss to 200°F.
- Place the ribs directly on the grill grates, bone side down. Close the lid and smoke for 2 hours.
- Remove the ribs from the smoker and increase the temperature to 250°F.
- Return the wrapped ribs to the smoker and cook at 250°F for 2 hours.
- Increase the smoker temperature to 350°F and remove the ribs.
- Brush the ribs with barbecue sauce.
- Return the ribs to the smoker and cook for 15 minutes, until the outside has set and the sauce is sticky.
- Remove the ribs from the smoker and let them rest for 10 minutes.
- Slice between the bones and serve.
Video
Notes
- St. Louis-style ribs are what this recipe was developed with. Baby back ribs or full spare ribs may need different cooking times.
- Use a savory dry rub rather than one that is heavy on brown sugar. The apple juice and barbecue sauce already add sweetness.
- Heavy-duty foil works best for the foil boats. If using regular foil, double it up to help prevent leaks.
- Pour the apple juice alongside the ribs inside the foil boat rather than over the top so you don’t wash off the seasoning.
- Barbecue sauce is optional if you prefer dry ribs.
- Rack size and smoker temperatures can vary. Toward the end, look for meat pulling back from the bones and very little resistance when you probe between them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kara,
Can I do the smoking part and then wait a few hours to finish cooking? Like setting them in fridge, later, let get room temperature and finish the rest of the recipe.
Hi Donna! Great question.
I haven’t tested pausing the cook partway through like that, so I can’t say for sure how it would turn out. Since this method builds heat and tenderness in stages, stopping and cooling the ribs, especially before the foil stage, can change how they finish and actually how tender they get.
I personally wouldn’t recommend it.
Hi! I am planning on using this tomorrow. Only question: where do I pour the liquid and apple juice, and why would I just open the pouches and let them sit empty? This instruction makes no sense to me. I’d wing it, but I’d like to know the correct way. Hope you can help, cause this recipe looks DELISH.
Hi there! This method uses what’s called a “foil boat” (or pouch), and if you haven’t used that technique before, it can sound a little odd!
Here’s how it works: After that first smoke, you’ll lay out a piece of foil, set the ribs on it, and curl the edges up to make a little “boat.” Then you pour the apple juice into that foil boat, right alongside the ribs. You’ll seal it up nice and tight so the ribs can steam in that liquid and get extra tender.
Then later on, when the ribs go back in the smoker for the final bit, you’ll carefully pour out the juice from the foil and just leave the foil open. That step helps the ribs firm up and get that beautiful, caramelized finish, especially if you add BBQ sauce. You’re not tossing the foil completely, just opening it up like a little tray.
I hope that helps clear it up! There’s also a video and process shots on the post that might help visualize these steps. I’m so glad the recipe caught your eye. I think you’re gonna love these ribs. Let me know how they turn out!
Kara—thanks so much! Pulling the ribs out now to prepare!
Hello, per above, to “cook” ribs on the Pit Boss the time is 4hours 15 minutes. To “smoke” the ribs, the time is 5 hours and 15 minutes. I am using a Pit Boss pellet smoker, why the time difference? Thank you for taking the time to put this together.
Hi Gary, Can you let me know where in the post you’re seeing the 5 hours? I want to be sure it’s reflected properly. The correct time is as listed in the recipe card as 4 hours and 15 minutes. Thanks!
Great love it first time
Thanks, Richard! So glad you enjoyed it!
This was amazing. My first time ever smoking ribs on our pit boss, and they were a hit. The four of us smashed them, and my husband said they’re the best homemade ribs he’s ever had. High praise coming from a man raised in a house where they had meat with a side of meat! Thank you!!
This is such a huge compliment!! Thank you so much!!
I’ve used this recipe half dozen times and it is so good that my friends and family ask me to make it over and over. I have only been using my pit boss for a year but this recipe makes everyone look like a pro.
Thank you so much, Mike! I love that everyone is enjoying it. I really appreciate you taking the time to come back and leave a comment and review!
I won a BBQ cook-off following this recipe to the T…These ribs are delicious and it’s not difficult to do..
What a huge compliment!! Thank you so much for the kind words. Congrats on the the bbq cook off!
These ribs are fall off the bone tender! So hearty, flavorful and savory.
we made this over the weekend and everyone at the party loved it and kept asking for more!n
These are just like ones you would get from a restaurant!
These ribs were so easy to make and super delicious! Thanks!
You definitely made me drool now. I can’t wait to make this. It’s time to fire up that smoker again!!!
These pit boss ribs were fantastic! So easy and delicious and a total hit!
These ribs look mouthwatering and delicious! Cooked to perfection.
Such a great recipe, and so easy too. We will be making it a lot this summer!
These ribs are amazing! Juicy and flavorful – great recipe!
I passed your recipe on to my husband. He is the grill master at our house. And the ribs turned out delicious! Thank you for the wonderful recipe! We enjoyed it!
I love the avocado oil idea! It is a great binder for the seasonings.
We just bought a smoker, and this was the first smoker recipe I’ve tried. These were so delicous, and hassle free. Definitely saving this recipe!
I’d never heard of the term pit boss prior to this recipe, made them and wow they came out so tender, needless to say, these were scoffed down.
Pitt Boss is a brand of a smoker grill.
These were so tender and packed full of flavor. I followed the recipe exactly and it came out perfect.