Todd's Baby Back Ribs in the Blackstone 900 Pellet Grill

Todd Toven made amazing baby back ribs on the Blackstone Pellet Grill. He used hickory pellets and cooked them at 250°F. He wrapped the ribs in butter and honey, then added Circle Buster barbecue sauce. The result? Super tender and juicy ribs that are hard to resist!
Baby Back Ribs: blackstoneprod...
Ingredients:
2 racks of baby back (loin back) ribs
Mustard
Rib rub of your choice
Apple cider vinegar (in a spray bottle)
1 stick of butter
Honey
BBQ sauce
Directions:
1. Preheat the Blackstone Pellet Grill to 250°F.
2. Remove the white membrane from the back (concave side) of each rib using a paper towel or a knife. This allows the rub to penetrate the meat better and helps the meat separate from the bone as it cooks.
3. Pat the ribs dry with paper towels. Coat both sides of each rack with mustard, then generously apply the rib rub, pressing it into the meat.
4. Place the ribs on the lower grill racks and cook at 250°F for 2 hours. Every 30 minutes, spray the ribs with apple cider vinegar to keep them moist.
5. After 2 hours, carefully remove the ribs. Lay large sheets of aluminum foil out and place half a stick of butter (sliced) and a drizzle of honey on each sheet. Wrap each rack of ribs, meat-side down, in the foil. Return the wrapped ribs to the grill and cook for an additional hour.
6. After the third hour, carefully remove the ribs from the grill. Unwrap them, brush BBQ sauce on both sides, and place them back on the grill grates. Cook for another 30 minutes, allowing the sauce to caramelize.
7. Remove the ribs from the grill once the internal temperature reaches around 205°F. Let them rest for about 10 minutes before serving. Enjoy!
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[@mattdenor903]

Look great. You must have the best collection of Rubs, Seasonings and sauces on the planet!

[@robwilkie5382]

Rib-a-licious!!! Great job on these, Todd!

[@keiths8800]

Funny. I am making ribs today. A special Monday treat. I cook at a higher temp -325- for 1 1/2, then wrap, then another half hour out of the foil. Using a 26 inch Weber kettle.

[@babyjoker8195]

Looks hella bomb

[@KerryMTrue]

Looks delicious!

[@praisehisawesomename]

Thank you!

[@rickmartin712]

Look great Todd!!!

[@robertbernal3180]

Those ribs look so delicious Todd. You did a great job on them. Need to try some of those rubs and sauces. Have a fantastic weekend Todd.

[@david8256]

Nice looking Ribs!!!

[@praisehisawesomename]

Thanks, David!

[@xjm40]

Oh YES!!

[@praisehisawesomename]

Thank you for watching!

[@smokingtarheel3003]

Good call on the baby backs. I never ever use 3-2-1. It makes mushy overcooked ribs.

[@praisehisawesomename]

Thanks for watching!

[@onedelish]

Yum

[@joanneganon7157]

Hey Todd, oh my, it's been too long since I've had ribs😮. I'll have to get some going for the fall season🎉. Delicious 😋! JO JO IN VT 💞

[@praisehisawesomename]

Woohooo! Thanks for watching, JoJo!!!

[@gharv1313]

Fantastic pellet grill, and definitely, the ribs are money 💰 🔥🔥. What an awesome cook, Sir Todd ! Have an amazing weekend, and cheers to you and the family!

[@michaelpfau1150]

I have the combo smoker and griddle. Blackstone needs to vastly improve their control box. Total garbage. If they want to compete in the smoker business they need to upgrade that control box. Dealing with their customer service was a chore. Took me over 3 months to get a control box that actually worked. The control box temp and actual temp are WAY off. I use my Theraworks for a temp unit because you cannot rely on the Blackstone box. Very frustrating with this whole experience. The smoker itself works great. It’s all about the failure of the thermostat in the control box. This smoker and the combo smoker have the very same box.

[@rosestanislawczyk4770]

They look absolutely delicious!!!!😋😋😋. Question for you, actually 2, is the pellet grill just a smoker, or can you use it as a charcoal grill? 2nd, where did you get that beautiful knife?! Please share a link if possible. TIA. Happy griddling.

[@DareDog.]

It’s just a grill pellets only. no charcoal.

[@rosestanislawczyk4770]

@@DareDog. thank you.

[@billthomas7933]

Man I thought you were. Y friend maybe you lost my number since I didn't get an invite to come have ribs. They look amazing and I'm sure since you made them they taste even better than they look. Take care and God bless.

[@MrEric0822]

The ribs turned out great. Never cook ribs to time; you cook to temp.

[@praisehisawesomename]

Thanks for watching. Yes, I covered that. Talked about my target temp. I was just giving some guidelines. I appreciate the kind words!

[@Chillomatic1]

Did not see any smoke from that smoker

[@praisehisawesomename]

There’s smoke at the beginning when theyb at 200° but understand that a pellet grill is not a smoker!

[@Chillomatic1]

@praisehisawesomename i own a Lone Star grillz pellet, and i get a lot of smoke at any temperature. Enough smoke that burns your eyes if leave lid open long enough.

[@andrewkelty3167]

The man with steel hands. Impermeable to heat 😆 Those ribs looked amazing!

[@garryhammond3117]

Nice job there Todd! - I love the way the lid rolls back into the smoker - Mine just sticks up - not good on a windy day. - Cheers!

[@praisehisawesomename]

Hi, Garry. The design is killer. The rollback hood is sweet and the fact that it doesn’t have a smoke stack in the uses vents in the back of the rollback hood to release. The smoke is pretty sweet. I appreciate you watching.

[@garryhammond3117]

@@praisehisawesomename Thanks Todd - The airflow in my Camp Chef Woodwind Pro is very similar (no smoke stack) but the lid-in-the-air is not optomium. God bless, and pass anything smoked! - I smoked pizza tonight - The wood-fired flavor is amazing! - Cheers Bro!

[@bbqjones]

Someone needs to fix the comment Description. It says Circle Buster barbecue sauce. lol. Nice cook, btw