Desert Dust Ribs, big, beautiful ribs with an “Earthy” flavor and a “Kiss of Smoke” that will have you cleaning the bones. Amazing ribs in just 4 hours. Tender and almost falling off the bones.

We have been wanting some ribs and baked beans. So, we thought we would do some for date night! My beans as always were great! We love these beans and have been doing them for over 40 years now.

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…

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Link For “Ken’s Famous Baked Beans”: https://datenightdoins.com/kens-famous-baked-beans/

Desert Dust Ribs
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 4 hrs. @ 250* (121c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Grills Fruitwood Pellet Blend

Ingredients: Desert Dust Ribs
Note: I did not add amounts of my ingredients, on this recipe it is all to your taste. 

• Ribs of choice, we did 3 racks of St. Louis cut pork ribs.
• Cola type soda, (store brand)
• Butcher BBQ Desert Dust seasoning
• Butter
• Brown sugar
• BBQ sauce

Desert Dust Ribs
A Wood Pellet Grill Recipe

 

Cooking Directions: Desert Dust Ribs

Trim your ribs and remove the silver skin.

Link to show you how to prep your ribs: https://datenightdoins.com/baby-back-ribs-101/

Preheat the grill to 250* (121c) and light your Wedgie for that “Kiss of Smoke”.

Season them generously with the Butcher BBQ Desert Dust and place them on the grill for 2 hours, bone side down.

I like to foil my ribs depending on what I’m doing with them. So, lay out a piece of heavy-duty foil big enough that you can wrap the ribs. Before you lay the ribs on the foil sprinkle some brown sugar on them with 3 or 4 pats of butter. Lay the ribs meat side down, fold the foil up a little bit and add some cola. Then, fold it up. Do it like a tent so you can open it and roll the ribs over in an hour or so.

Open your foil tents and roll the ribs over so they are meat side up. Sprinkle them with brown sugar and top with some pats of butter. You will be surprised at what the butter does, it is a natural tenderizer and adds a ton of flavor. Add a little cola into the foil if needed and close the foil back up.

After about 2 ½ hours open the foil up and sauce them. Leave the foil open and let them go for another 30 minutes so the sauce can caramelize.

We brushed the ribs a few times the last 30 minutes of our cook.

Desert Dust Ribs
A Wood Pellet Grill Recipe

Our cook was 4 hours, yours can easily vary a bit due the number of racks of ribs you are doing and how thick they are. You can cook them longer if you like yours falling off the bone, these were very close to that.

You don’t cook ribs by time, but internal temperature. I like my I.T. around 190* (87c), pull them off, cover it and let them rest for 5 to 10 minutes before serving. U.S.D.A. safe is 145* (63c). 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.

Desert Dust Ribs
A Wood Pellet Grill Recipe 

 

 

Desert Dust Ribs
A Wood Pellet Grill Recipe 

 

 

Desert Dust Ribs
A Wood Pellet Grill Recipe 

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

Check Out Our Cookbooks
They are “How To BBQ Picture Books

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