The baby back rib has long been an American staple going back to the days of the trail blazing westward expansion. Traditionally grilled many argue that this classic should only be cooked low and slow in a smoker. Fortunately, with a Pit Boss Wood Pellet Grill, you can do either. This Texas-style smoked baby back recipe, however, calls for you to choose the smoker option on your Pit Boss and enjoy the huge smoky pork flavors reminiscent of the Eastern part of the Lone Star State.
Channel your inner pit master with these delicious Hanging St. Louis-Style Ribs. When hung and smoked vertically in the Pit Boss Platinum Series Lockhart, the fat and juices run down the length of the rack, making them extra juicy and tender. Baste in BBQ sauce and wrap in foil for the final 2 hours of cooking for extra tenderness and flavor.