This recipe is quick and easy.

Don’t go overboard making this too complicated! Ben Wilson does the Backyard BBQ right!

Be honest with yourself about how many people you are feeding. Most people that are hungry will order a ½ rack of ribs.

Half rack of ribs would contain anywhere from 5-6 individual rib bones.

Full slab or rack is from 10-13 ribs.  

Keep that in mind that each person at your grill session will most likely eat a ½ a rack or a little more when purchasing your fresh meat!

Tip! Ask for a “lean piece of meat”.

• Which is usually found at your local grocery store. Not a whole lot of trim that needs to be done. Feel free to feather your meat to make your slab as even as possible. You’ll get more of an even cook-through.
• Make sure to get the silver skin cut out as much as possible.

Ingredients:

• “Lean piece of meat”
• Make a simple rub with a mustard binder (This will help you build your bark! Think of this as the glue to your ribs)
• Mustard
• Salt
• Pepper
• Garlic
• All Purpose Rub- Grilla Grills

Basting Bath:

• Apple cider vinegar
• Water
• Honey

Cooking Instructions:

For extra flavor punch, make a basting bath out of

• Apple cider vinegar cut with a little water and a splash of honey!
• Paint your ribs with your basting bath

Season well with the seasonings below:

• Salt, Pepper, & Garlic Rub (1:1:1 ratio)
• All-Purpose Rub- Grilla Grills

Finally:

• Add your favorite flavor of pellets
• Preheat your pellet grill to 275°!
• Let your ribs smoke for an hour!
• Feel free to crank the temp up to 350° towards the end to add a crisp
• ENJOY!