Pellet Grill Baby Back Ribs with Brown Sugar Rub and Apple Cider Mop

How to Make Pellet Grill Baby Back Ribs with Brown Sugar Rub and Apple Cider Mop

1. 1

   Step 1: Trim and apply binder and rub

   Remove the membrane from the bone side of each rack by sliding a butter knife underneath and pulling it off with a paper towel. Lightly coat both sides with yellow mustard to help the rub adhere, then mix the brown sugar, kosher salt, black pepper, smoked paprika, and garlic powder in a bowl and rub evenly over both sides of the racks. Let the ribs sit at room temperature while you prepare the smoker, about 15 minutes.

   For this step

   • 2 racksBaby back ribs
   • 2 tbspYellow mustard (as binder)
   • 1/2 cupLight brown sugar (packed) — rub
   • 1 tbspKosher salt — rub
   • 1 tspFreshly ground black pepper — rub
   • 1 tbspSmoked paprika — rub
   • 1 tspGarlic powder — rub
   
2. 2

   Step 2: Preheat pellet smoker and position ribs

   Preheat your pellet smoker to 225°F (107°C) using your preferred fruit or mild hardwood (apple, cherry, or maple work well). Place ribs bone-side down directly on the grill grates, leaving space between racks for smoke circulation, and insert a probe thermometer into the thickest part if you have one.
3. 3

   Step 3: Make the apple cider mop

   Combine the apple cider and apple cider vinegar in a small saucepan and bring to a gentle simmer, then whisk in the unsalted butter until melted; keep warm over very low heat, or transfer to a thermos to maintain temperature. If you like the mop sweeter, stir in 1–2 tablespoons of brown sugar to taste; keep the mop warm and ready for basting.

   For this step

   • 1 cupApple cider (for mop)
   • 1/4 cupApple cider vinegar (for mop)
   • 2 tbspUnsalted butter (for mop)
   
4. 4

   Step 4: Smoke and mop regularly

   Smoke the ribs at 225°F for about 2 to 2 1/2 hours, mopping both sides every 30 minutes with a small ladle or basting brush to maintain moisture and build flavor. Avoid drenching — a light coat is enough to keep the surface tacky and help the rub caramelize.
   
5. 5

   Step 5: Finish and crisp the bark

   After about 2 1/2 to 3 hours total (depending on thickness), increase the smoker temperature to 275–300°F for the last 10–15 minutes to set the bark and give a little caramelization. Check doneness by lifting a rack with tongs — it should bend and the meat will pull back from the bones about 1/4–1/2 inch; internal temp will typically be in the 195–203°F range for tender ribs.
   
6. 6

   Step 6: Rest and slice

   Transfer the ribs to a cutting board and tent loosely with foil for 10–15 minutes to let juices redistribute. Slice between the bones into individual servings and serve immediately with extra mop on the side or your favorite barbecue sauce.

1. Remove the membrane from the bone side of each rack by sliding a butter knife underneath and pulling it off with a paper towel. Lightly coat both sides with yellow mustard to help the rub adhere, then mix the brown sugar, kosher salt, black pepper, smoked paprika, and garlic powder in a bowl and rub evenly over both sides of the racks. Let the ribs sit at room temperature while you prepare the smoker, about 15 minutes.
2. Preheat your pellet smoker to 225°F (107°C) using your preferred fruit or mild hardwood (apple, cherry, or maple work well). Place ribs bone-side down directly on the grill grates, leaving space between racks for smoke circulation, and insert a probe thermometer into the thickest part if you have one.
3. Combine the apple cider and apple cider vinegar in a small saucepan and bring to a gentle simmer, then whisk in the unsalted butter until melted; keep warm over very low heat, or transfer to a thermos to maintain temperature. If you like the mop sweeter, stir in 1–2 tablespoons of brown sugar to taste; keep the mop warm and ready for basting.
4. Smoke the ribs at 225°F for about 2 to 2 1/2 hours, mopping both sides every 30 minutes with a small ladle or basting brush to maintain moisture and build flavor. Avoid drenching — a light coat is enough to keep the surface tacky and help the rub caramelize.
5. After about 2 1/2 to 3 hours total (depending on thickness), increase the smoker temperature to 275–300°F for the last 10–15 minutes to set the bark and give a little caramelization. Check doneness by lifting a rack with tongs — it should bend and the meat will pull back from the bones about 1/4–1/2 inch; internal temp will typically be in the 195–203°F range for tender ribs.
6. Transfer the ribs to a cutting board and tent loosely with foil for 10–15 minutes to let juices redistribute. Slice between the bones into individual servings and serve immediately with extra mop on the side or your favorite barbecue sauce.