Saucy Rossy BBQ
Pork

Low & Slow Smoked Pork Ribs

Tender, sticky pork ribs smoked low and slow on a pellet grill with a butter wrap and a bold Atlantic-Canadian hot-sauce glaze.

Time~6 hrs CategoryPork Watch5:44
Low & Slow Smoked Pork Ribs — watch on YouTube

Watch the full cook on YouTube

Method

  1. 1Remove the membrane if needed, coat the ribs with Penthouse Punch hot sauce as a binder, and season heavily with Bar-b-quispice.
  2. 2Set the pellet grill to 225°F with Applewood pellets and smoke the ribs bone-side down for 4 hours.
  3. 3Mix butter with Bar-b-quispice and Penthouse Punch hot sauce, then wrap the ribs tightly in foil with the butter mixture and return to the smoker for 1 hour.
  4. 4Unwrap, place the ribs face up, and glaze generously with Penthouse Punch hot sauce.
  5. 5Smoke uncovered for about 45 minutes, until the ribs reach around 197°F internal.
  6. 6Rest slightly, slice, and serve.

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Know your cook

More information, cause recipe back stories are stupid

No 500-word life story — just the good-to-know stuff on what’s actually in this cook. Here’s the rundown on every real ingredient, health and nutrition wise.

Pork
Pork is a protein-rich meat that's especially high in thiamine (vitamin B1) — more than most other meats — plus B6, niacin, and selenium. Tenderloin and loin are lean; shoulder and belly are richer, so portion the fattier cuts.
Butter
Butter adds richness and helps carry sauce into the meat, but it's high in saturated fat and calories, so it works best as a finishing touch rather than by the cupful.

General nutrition info only, not medical or dietary advice — portions, brands and add-ons change the numbers.

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