Low and Slow Hickory Smoked Pork Ribs

Thank you all for checking out this episode!

Low & Slow BBQ Pork Ribs with "Triple-Threat" Mopping Sauce
Yields: 1 rack of ribs
Prep time: 20 minutes
Cook time: 4-6 hours (plus optional chilling/reheating)
Ingredients:
• 1 rack pork ribs (spare ribs recommended)
• Homemade Dry Rub:
o 2 tbsp Kosher salt
o 1 tbsp Coarse black pepper
o 1 tbsp Granulated onion
o 1 tbsp Granulated garlic
o 1 tbsp Dark chili powder
o 1 tsp Cumin
o 1 tsp Green Hatch chili powder (or adjust to your preference)
• 1 cup "Triple-Threat" Mopping Sauce (from previous recipe)
• Hickory wood pellets (for pellet grill)
• Heavy-duty aluminum foil
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Production List & Instructions:
1. Prep the Ribs:
o Pat dry the entire rack of pork ribs with paper towels.
o Remove the sinew (the membrane) from the back of the ribs. Use a butter knife to gently lift a corner of the membrane, then grab it with a paper towel and peel it off.
2. Seasoning:
o In a small bowl, mix all dry rub ingredients thoroughly.
o Generously season both sides of the ribs with the homemade dry rub. Don't be shy – this builds your flavor foundation!
3. Pellet Grill Setup:
o Fill your pellet grill with hickory wood pellets.
o Preheat the grill to 240°F (115°C).
4. First Smoke (Foil Wrap):
o Once the grill reaches temperature, place the seasoned ribs bone-side down on the grill grates.
o Smoke for 2-3 hours, or until the ribs develop a nice bark and deep color. The exact time will depend on your grill and the thickness of the ribs.
o Halfway through this smoking period (after about 1 to 1.5 hours), carefully flip the ribs so they are bone-side up (curved up).
o Baste the bone-side up ribs generously with your "Triple-Threat" Mopping Sauce.
o After the 2-3 hours, remove the ribs from the grill. Place them on a large sheet of heavy-duty aluminum foil (use two layers if necessary).
5. Second Smoke/Bake (Foil Wrapped):
o With the ribs on the foil, flip them again so they are bone-side down (curved down).
o Baste this top side generously with more mopping sauce.
o Tightly wrap the ribs in the foil, creating a sealed packet.
o Return the foil-wrapped ribs to the pellet grill at 225°F (107°C), or transfer them to a preheated oven at 225°F (107°C).
o Continue cooking for another 2-3 hours, or until the ribs are very tender and the internal temperature reaches around 200-205°F (93-96°C). You should be able to gently twist a bone free.
6. Rest & Serve Options:
o Carefully remove the foil-wrapped ribs from the grill/oven.
o Let them rest, still wrapped, for 15-20 minutes. This allows the juices to redistribute.
o Unwrap, and at this point, the bones should separate easily.
o Option 1: Serve Immediately (for dinner tonight!)
 Toss the separated ribs in more mopping sauce (if desired).
 Place the sauced ribs on a medium-high grill for a few minutes per side to get a nice charred flavor and caramelize the sauce. Watch carefully to prevent burning.
 Serve immediately and enjoy!
o Option 2: Chill & Save (for a party later!)
 Allow the separated ribs to cool completely after resting.
 Store them in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
 To reheat: When ready to serve, remove the chilled ribs from the refrigerator about 30 minutes before grilling to allow them to come closer to room temperature. Toss with more mopping sauce (if desired) and then place on a medium-high grill for a few minutes per side to get a nice charred flavor and caramelize the sauce. Watch carefully to prevent burning.
 Serve immediately and enjoy!