COOK IT.
Time to fire up your Oakford Pellet Grill to 250°F, using the pellets of your choice (we recommend apple, obviously). Make sure to keep your Oakford at 250°F for the entire cooking session.
Add some more apple rub to the meat side and place the pan of ribs back onto your Oakford. You want the rub to melt a little, which takes about 5-10 minutes. Next, brush the meat side with the apple glaze and let it cook for another 10-15 minutes or until the glaze caramelizes. Keep your eyes peeled! It can quickly burn or get too dark at this point.
We’re almost there! Take the ribs off your Oakford and let them rest for 5-10 minutes before cutting and enjoying. They’re awesome to the core!
Get those ribs smoking and use a spray bottle to spritz them with a mixture of equal parts apple cider vinegar and apple juice every 45 minutes or whenever they’re looking dry.
About an hour into the cook, you should see your ribs turning darker in color. At this point, place ribs on a sheet of aluminum foil.
Lay out butter pats on the foil next to your meat.
Now it's time to get your apple butter. Brush it on the meat side, then flip the ribs over, meat down, on top of the butter.
Spritz the bone side with your mixture and wrap the foil tightly around the meat.
Place the wrapped ribs back on your Oakford and smoke for another hour and a half or until tender. Check your progress after about an hour. If you see the back side of the rib meat starting to tear away from the bone, you know they’re almost ready.
If you have a meat thermometer, you can use it here. The meat should be around 203°F for the perfect tenderness, but you can keep cooking them if you like them fall-off-the-bone style.
Once they’re done, take them out of the foil and place on a foil-lined sheet pan, meat side down.