How to make ribs at 275º | Definitive recipe for the best Competition style ribs on a pellet smoker

When it comes to delicious food, I absolutely love ribs. I use this recipe to masterfully smoke them for a summer barbecue or enjoy them at the lake or poolside on the 4th of July. And when I do, I love a tangy, smoky, and firm rib, one that 'tugs' off the bone — basically a competition-style rib.

So that all sounds great, but how long do you smoke ribs at 275 you ask? Well this is the recipe for you. Follow my tried and true recipe and you and your guests will be eating in about 3+ hours!

Recipe: https://smokedq.com/recipes/275-ribs/
Smoke Q 275º Rib Bundle: https://shop.smokedq.com/product/275-...
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Equipment:
• Traeger Timberline XL
• Traeger Signature Pellets | https://amzn.to/3WsCsHy
• Messermeister Avanta 8" Kendrick BBQ Knife | https://amzn.to/4bg7Xsy
• Reynolds Wrap Pitmaster's Choice Aluminum Foil | https://amzn.to/4eP7vVl
• Traeger Basting Brush | https://amzn.to/3VBlg10
• Gloveworks Black Disposable Nitrile Gloves | https://amzn.to/3zopIsd
• Cotten Knit Under Gloves | https://amzn.to/3RFOeeJ

Ingredients:
• 1 slab of baby back ribs
• 2 tbsp of yellow mustard | https://amzn.to/3LvS078
• 1 tbsp Smoked Q Rock’s Coffee Rub | https://shop.smokedq.com/product/rock...
• 2 tbsp Smoked Q Rock’s Hey Boo! Spice Blend | https://shop.smokedq.com/product/rock...
• 2 tbsp Smoked Q Rock’s Irish Whiskey BBQ Sauce | https://shop.smokedq.com/product/rock...

Steps:
1. Get the smoker to temp: About 15-30 minutes before you are ready to get started, take out your slab of baby back ribs and prep your smoker to 275°.

2. Remove the membrane: Begin by removing the membrane from the underside of the ribs. (Pro tip: Use a paper towel to help with your grip and assist in ripping the membrane off with one pull.)

3. Apply a binder: In this optional step, apply mustard prior to applying rubs/spices.

4. Season the underside: Apply a 2 to 1 ratio of Smoked Q Rock's Hey Boo! Honey Spice Blend and Smoked Q Rock's Coffee Rub Spice Blend.

5. Season the top side: With the ribs flipped to meat side up, again apply a 2 to 1 ratio of Smoked Q Rock's Hey Boo! Honey Spice Blend and Smoked Q Rock's Coffee Rub Spice Blend.

6. Season the sides: Don't forget to also apply rub to the ends and sides.

7. Smoke for 2 hours: When your smoker is up to temp (275°) place your ribs on, meat side up. Let them smoke for approx. 2 hours.

8. Wrap in foil: After smoking for two hours, pull the ribs off the smoker and wrap them tightly with aluminum foil. A great technique is to lay out a long sheet of foil, then "roll" the slab of ribs over multiple times and then close up one end. On the open end, take a small amount of water and pour into your foil. Finish by closing the open end.

9. Smoke for 1 hour: Then, place your ribs back in the smoker at 275° and smoke for approximately 1 hour.

10. Check for bone pull: After the two hours smoking unwrapped, and the 1 hour smoking wrapped you should be able to tell if the ribs are done because the bones will now be exposed and pulled away slightly from the edges.

11. Apply some sauce: If the bones are pulled away, remove them from the foil and place on the smoker. Then apply a liberal amount of Rock's Irish Whiskey BBQ sauce to the ribs and brush on.

12. Set the sauce: Allow the ribs to smoke for another 10-15 minutes at 275° to set the sauce.

13. Rest and cut: After the sauce is set, allow your ribs to rest for 5-10 minutes before cutting and serving.

Alternative Rubs & Sauce:
Whiskey Bent the Grind | https://amzn.to/3zOa4Xs
Meat Church Honey Hog | https://amzn.to/3Wtyheo
Killer Hogs the BBQ Sauce | https://amzn.to/3WsxPgM

#ribs #traegergrills #ribsrecipe #smallbatch

0:00 Intro
0:28 Prep, trim & remove membrane
1:47 Binder & seasoning
4:22 Smoke for 2 hrs at 275º
4:42 Wrap in foil, smoke for 1 hr at 275º
6:14 Sauce and set for 15 mins
7:39 Remove, sauce board & cut to serve
8:23 Taste