COOK IT.
At 225°F it should take 4 to 6 hours, depending on the size and what type of pork ribs you are using.
Note: It is recommended to use Wisconsin Hickory Hardwood Pellets with this recipe.
1 cup brown sugar
1 cup ground yellow mustard
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tsp cayenne pepper
1 tsp coarse pepper
1 tsp salt
1 tbsp Sweet Rib Rub
14 oz can crushed tomatoes
1 cup ketchup
1/2 cup molasses
1/2 cup brown sugar
1 tbsp ground mustard
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp Sweet Rib Rub
Prepare the ribs. Using the paper towels, pull the membrane off of the back of the ribs and discard.
In a medium sized bowl, add brown sugar, ground yellow mustard, garlic powder, onion powder, smoked paprika, cayenne pepper, coarse pepper, salt, and Sweet Rib Rub. Mix together, making sure to break all the clumps of seasoning up if there are any.
Rub the seasoning mixture onto the ribs generously on all sides of the ribs.
Fire up your Louisiana Grills pellet grill and set the temperature to 225°F. Place the ribs, bone side down, on the smoker and smoke for 3 hours.
While the ribs are on the grill, began to make the Kansas City BBQ sauce. In a large mixing bowl, add crushed tomatoes, ketchup, molasses, brown sugar, ground mustard, paprika, garlic powder, onion powder, and Sweet Rib Rub. Mix together.
Take the ribs off of grill after 3 hours and place each individual slab of ribs onto a large sheet of aluminum foil. Baste ribs generously with Kansas City BBQ Sauce and wrap the ribs in aluminum foil. Place back onto the grill for an additional 2 hours.
Remove the ribs from the grill and let rest on a baking sheet or cutting board for 5-10 minutes before cutting. Feel free to slather more BBQ sauce on if you would like.
Aluminum Foil
Baking Sheet
Basting Brush
Mixing Bowls
Paper towel
Try dry brining the ribs overnight for even more tender and juicy meat.