Baby Back Ribs in the Blackstone 900 Pellet Grill

Todd Toven made amazing baby back ribs on the Blackstone Pellet Grill. He used hickory pellets and cooked them at 250°F. He wrapped the ribs in butter and honey, then added Circle Buster barbecue sauce. The result? Super tender and juicy ribs that are hard to resist!

Baby Back Ribs: https://blackstoneproducts.com/blogs/recipes/baby-back-ribs

Ingredients:
2 racks of baby back (loin back) ribs
Mustard
Rib rub of your choice
Apple cider vinegar (in a spray bottle)
1 stick of butter
Honey
BBQ sauce

Directions:
1. Preheat the Blackstone Pellet Grill to 250°F.

2. Remove the white membrane from the back (concave side) of each rib using a paper towel or a knife. This allows the rub to penetrate the meat better and helps the meat separate from the bone as it cooks.

3. Pat the ribs dry with paper towels. Coat both sides of each rack with mustard, then generously apply the rib rub, pressing it into the meat.

4. Place the ribs on the lower grill racks and cook at 250°F for 2 hours. Every 30 minutes, spray the ribs with apple cider vinegar to keep them moist.

5. After 2 hours, carefully remove the ribs. Lay large sheets of aluminum foil out and place half a stick of butter (sliced) and a drizzle of honey on each sheet. Wrap each rack of ribs, meat-side down, in the foil. Return the wrapped ribs to the grill and cook for an additional hour.

6. After the third hour, carefully remove the ribs from the grill. Unwrap them, brush BBQ sauce on both sides, and place them back on the grill grates. Cook for another 30 minutes, allowing the sauce to caramelize.

7. Remove the ribs from the grill once the internal temperature reaches around 205°F. Let them rest for about 10 minutes before serving. Enjoy!

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