Our Pellet Grill Smoked Pork Ribs are like a mix between a Memphis-style dry rub rib and Carolina mustard BBQ. The ribs themselves are moist and tender, but not so overcooked they immediately fall off the bone. They've also got a nice smoke ring with a flavor that doesn't overpower. The crust is developed, but not too crispy thanks to the insulation and moisture from the mustard rub—a combination of hot paprika, cumin, mustard, and brown sugar that shines through the pork. Serve with BBQ essentials such as sweet tea, creamy potato salad, coleslaw (creamy or vinegar-based), white bread, BBQ sauce, and banana pudding or peach cobbler for dessert.


Credit: Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Claire Spollen

Recipe Summary

35 mins
35 mins
Serves 4 to 6 (serving size: 1/2 rack [for 4])


Ingredient Checklist


Instructions Checklist
  • Fill a small aluminum pan with water, and place on grate inside an electric pellet grill. Fill pellet container with hardwood pellets according to manufacturer's instructions. Set temperature to 225°F, close lid, and preheat pellet grill 10 to 15 minutes. 

  • While grill preheats, stir together sugar, paprika, cumin, and garlic powder in a small bowl. Slide a paring knife underneath membrane on back side of each rack, starting at 1 end. Lift knife up and down to loosen membrane. Using a paper towel, grab membrane, and slowly pull off; discard. Place ribs on a rimmed baking sheet; sprinkle both sides with salt. Brush 1/2 cup of the mustard in an even layer on both sides; sprinkle with spice mixture. Whisk together vinegar, water, and remaining 2 tablespoons mustard in a small bowl. 

  • Place ribs on grill grate, close lid, and grill, basting every 45 minutes with vinegar mixture, until meat is tender to the touch and falling away from bones on the ends, 5 to 6 hours, flipping ribs halfway through. Transfer ribs to a cutting board; let rest 20 minutes. Cut ribs between the bones, and serve.