Instructions
- Peel the membrane off the back of each rack of ribs. Use a paper towel for grip.
- Give the ribs a good slather of yellow mustard on both sides to help the seasoning stick.
- Mix the ingredients for the Porky's Palace rib rub together in a small bowl. Coat the ribs generously. Let them rest for 30–60 minutes at room temperature or refrigerate overnight.
- Prepare the grill for indirect, low & slow cooking, 250°–300°F. Remove the grates from the indirect side of the grill and place a foil drip pan on the flavorizer bars, then fill with 4 cups of water. Replace the cooking grates over the drip pan.
- Use the snake method to prepare the grill for indirect, low & slow cooking at 225°–275°F. Add some fruitwood like apple or cherry for a sweet, mild smoke.
- Set the pellet grill to 250°F. Preheat for 15 minutes and brush the grates clean.
- Place the wood chips in a smoker box over the lit burners. Preheat the grill until smoke appears and brush the grates clean.
- Place the ribs meat-side up on the indirect side of the grill. Keep a spray bottle of apple juice handy and give them a spritz every 45 minutes to keep them moist. Smoke for 3 hours, or until the meat darkens and starts to pull back from the bones.
- Place the ribs meat-side up on the smoker. Keep a spray bottle of apple juice handy and give them a spritz every 45 minutes to keep them moist. Smoke for 3 hours, or until the meat darkens and starts to pull back from the bones.
- Place the ribs meat-side up on the indirect side of the grill. Keep a spray bottle of apple juice handy and give them a spritz every 45 minutes to keep them moist. Smoke for 3 hours, or until the meat darkens and starts to pull back from the bones.
- Now let's wrap these bad boys! Lay out two sheets of heavy-duty foil per rack. Add brown sugar, spray butter, and honey to the foil. Place ribs meat-side down on top of all that goodness and wrap tightly.
- Now let's wrap these bad boys! Lay out two sheets of heavy-duty foil per rack. Add brown sugar, spray butter, and honey to the foil. Place ribs meat-side down on top of all that goodness and wrap tightly.
- Return the wrapped ribs to the grill for about 2 hours, until they’re tender and the meat is pulling back from the bone.
- Return the wrapped ribs to the grill for about 2 hours, until they’re tender and the meat is pulling back from the bone.
- Unwrap and place the ribs back on the grill, meat-side up. Take a brush and cover the ribs with the sauce, and heck, add a little more sprinkle of Porky's Palace rub. Let them caramelize for another 30 minutes, until tacky and glossy.
- Unwrap and place the ribs back on the grill, meat-side up. Take a brush and cover the ribs with the sauce, and heck, add a little more sprinkle of Porky's Palace rub. Let them caramelize for another 30 minutes, until tacky and glossy.
- Let rest for 10 minutes, then slice between bones (have napkins ready!).
Ace's Wild Porky’s Palace Rib Rub
Ribs and Wrapping
Special Equipment
- heavy-duty aluminum foil
- spray bottle
Take your grill anywhere
Fire up your grill
