Ribs on a Pellet Grill
Fire up your pellet grill for these smoky, tender beef ribs that melt off the bone. This easy 6-step recipe delivers juicy ribs on a pellet grill with rich wood-fired flavor—perfect for BBQ lovers!
Equipment
- Pellet grill (e.g., Traeger, Pit Boss, Camp Chef)
- Meat thermometer
- Aluminum foil
- Spray bottle
- Tongs
- Sharp knife
- Cutting board
Ingredients
- 2 racks beef back ribs or 4-5 lbs beef short ribs, well-marbled
- ¼ cup yellow mustard optional, for binding rub
- ½ cup BBQ rub store-bought or see Homemade BBQ Rub
- ½ cup BBQ sauce optional, try Classic BBQ Sauce
- ¼ cup beef broth or apple juice, for spritzing
- 2 cups wood pellets hickory, oak, or mesquite
Instructions
- Prep the Ribs – Trim excess fat from the beef ribs, leaving about 1/4 inch for flavor. Spread a thin layer of yellow mustard (if using) over both sides, then coat generously with BBQ rub, pressing it in. Let the ribs rest at room temperature for 30 minutes to absorb the seasoning.
- Preheat the Pellet Grill – Fill the hopper with your chosen wood pellets (hickory for bold flavor, oak for balance). Set the grill to 250°F—perfect for ribs on a pellet grill—and preheat for 15 minutes until you see a steady, light blue smoke.
- Smoke the Ribs – Place the ribs bone-side down on the grill grates. Smoke for 3 hours, spritzing with beef broth or apple juice every hour to keep them moist. This starts the 3-2-1 method for tender ribs on a pellet grill.
- Wrap the Ribs – After 3 hours, remove the ribs and wrap them tightly in aluminum foil with 2 tablespoons of beef broth. Return to the grill and cook for 2 hours at 250°F to steam them to perfection.
- Sauce and Finish – Unwrap the ribs, brush with BBQ sauce (if desired), and place back on the grill for 1 hour. This sets the sauce and forms a crispy bark—check for 195-205°F internal temp with a meat thermometer.
- Rest and Serve – Tent the ribs in foil and let them rest for 30 minutes to lock in juiciness. Slice between the bones or serve as whole racks, and dig into your smoky ribs on a pellet grill!
Notes
Quick Version: For pellet grill ribs in 3 hours, skip wrapping, increase temp to 275°F, and smoke until 195°F (3-4 hours total).
Flavor Tip: Mix 2 tablespoons brown sugar into the rub for a sweet crust.
Wood Choice: Hickory adds bold smoke, oak is milder—pick based on your taste!
Reheating: Wrap in foil with broth and reheat at 225°F for 20-30 minutes
Safety: Ensure ribs reach 195-205°F for tenderness and safety (USDA guidelines).