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Pile O’ Ribs
Pile O’ Ribs

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. 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…

Pile O’ Ribs
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

Pile O’ Ribs
A Wood Pellet Grill Recipe

Pile O’ Ribs
Our Ingredients

 

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: http://datenightdoins.com/ribs-aggressive-cook/ 

Pile O’ Ribs
A Wood Pellet Grill Recipe

Pile O’ Ribs
Seasoned and Racked

Pile O’ Ribs
On the Green Mountain Grill Davey Crockett Tailgater

 

Pile O’ Ribs
In the Smoke

Pile O’ Ribs
A Wood Pellet Grill Recipe

Pile O’ Ribs
Love Our Mavericks

 

Pile O’ Ribs
Let’s Bring Them In

Pile O’ Ribs
A Wood Pellet Grill Recipe

Pile O’ Ribs
Oh, That Looks Good!!!

 

Pile O’ Ribs
A Fine Rack

 

Pile O’ Ribs
Let’s Eat!!!

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

http://datenightdoins.com
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Date Night Butt Rub
Date Night Heat”, Add a Little Heat To Your Meat”
Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
http://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Q-Stoves Outdoor Wood Pellet Patio Heaters
http://www.qstoves.com/

206-909-0397
vp@qstoves.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

The Smoking Wedgie
Our Store: http://datenightdoins.com/store/Smokin-Wedgie-and-Sample-Packs-

Duck Fat
Our Store: http://datenightdoins.com/store/Gourmet-Duck-Fat-Spray-Can-7-Ounce-Free-Shipping-

Our Cutlery Provided By:

 

http://datenightdoins.com

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