Pellet Grill Baby Backs

Baby back ribs get their name because they are shorter than spareribs and not because they come from baby pigs. The ribs are leaner and more tender than spareribs (St. Louis ribs). Low-and-slow hickory smoked wood pellet grill baby backs are to die for. Once you've smoked your own you'll be hard pressed to go back to one of those rib joints cause they can't compare with what you can do at home!

Ingredients:  3 baby back rib racks (6 to 9 lbs), Roasted garlic extra virgin olive oil, and Jans Dry Rub

• Remove membrane - wedge spoon handle under membrane to loosen. Use paper towel to grasp the membrane and peel off
• Season ribs - rub baby back rib racks with olive oil and lightly dust with Jans Dry Rub
• Preheat wood pellet smoker-grill - preheat MAK 2 Star to 225ºF using Pacific Pellet hickory wood pellets

• Smoke ribs - using a rib rack, smoke the baby backs with hickory at 225ºF for 90 minutes before bumping the pit to 250ºF
• Internal Temperature - smoke the ribs low-and-slow for another 3½ hours until the Internal Temperature of the ribs exceed 185ºF
• Rest ribs - pull the rib racks and rest them for 15 minutes under a loose foil tent before serving