Pork

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.  

You’ve made low ‘n slow ribs, but have you tried hot and fast? This method allows you to get tender, moist ribs in a shorter amount of time. These meaty spare ribs are seasoned generously in Pulled Pork Rub then given an initial two hour smoke in the Pit Boss Platinum Series Lockhart. Coat them generously in a house-made smoky bell pepper BBQ sauce, wrap and let them absorb moisture and flavor for the final hour. The result? Competition-quality smoked ribs in just a few hours.