Pile O’ Ribs on the Tailgater, we both love ribs and tailgating! The problem is that rack of ribs take up a lot of space and tailgating grills tend to be on the small and portable side. I can triple the ribs on our little grill with a good rack. And that gave a lot of folks a big smile, they were tender and juicy with only two ingredients.
Thinking about tailgating, we wanted to keep things simple. So, we opted on doing a simple dry rub on the ribs. Chef of the Future Seasoning being some of our favorites. We were able to put 6 racks of ribs on our Davey Crocket Tailgater with a little trimming. Then, a slow smoke with Green Mountain Grill’s Apple Blend Pellet.
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Check Out All of Our Cookbooks They are “How To” BBQ Picture Books
See: Got Ribs?: 7 Easy Rib Recipes Anyone Can Do
Backyard BBQ A Wood Pellet Grill Recipe
Prep Time: 5 minutes Cook Time: 4 hours @ 225* (107c) Grill: Green Mountain Wood Pellet Grill Pellets: Green Mountain Grill’s Apple Blend Pellet
Note: I said only 2 ingredients, Chef of the Future has a nice line up of seasonings. I just took 4 of my favorites and matched it with a rack of ribs. “2 ingredients”.
Ingredients: Pile O’ Ribs
- Ribs
- Chef of the Future Cajun
- Chef of the Future Floribbean
- Chef of the Future Southwestern
- Chef of the Future Orange Ginger Pepper
Backyard BBQ A Wood Pellet Grill Recipe
Cooking Directions: Pile O’ Ribs
Preheat the grill to 225* (107c).
Trim your ribs, you may need to trim the tail end of the ribs off, so they’ll fit cross ways in the grill. Be sure to remove the membrane. I’ll show a link for that below. Do a nice generous rub with your favorite rub on the ribs and place them in the rack. I sprayed the rack with cooking oil for easy clean up. We use “Duck Fat”.
We did there for 4 hours at 225* (107c). When the ribs reached an internal temperature around 185* (85c) pull them off, cover and let rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (62c) for pork. Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also, you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke, so it does not matter what kind of pellet you are using.
Link to remove the membrane: https://datenightdoins.com/ribs-aggressive-cook/
Backyard BBQ A Wood Pellet Grill Recipe
Backyard BBQ A Wood Pellet Grill Recipe
Backyard BBQ A Wood Pellet Grill Recipe
