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Party Ribs

Party Ribs

By Matt Pittman

These party ribs are packed with flavor worth celebrating. Matt Pittman’s recipe is a cross between ribs and burnt ends—giving you deep, sweet flavor with crispy caramelized edges. The secret is cooking the ribs individually on your pellet grill for faster cooking—about half the time of regular rib racks. They’re also easier to serve as finger food at, you guessed it, a party.

Prep Time

15 Min

Cook Time

2 Hr
30 Min

Pellets

Meat Church

Ingredients

This recipe serves:

6

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Units of Measurement:
main
2 racks St. Louis-style pork ribs
Meat Church Hickory All-Purpose BBQ Rub or other favorite BBQ rub
4 Ounce unsalted butter, cut into pieces
1/2 Cup light brown sugar
1/2 Cup agave syrup or honey
Traeger Texas Spicy BBQ Sauce or barbecue sauce of choice

Steps

  • 1

    Trim away any excess fat from the rib racks. (For this speedy preparation, there’s no need to remove the membrane.) Cut between the bones to make individual ribs.

  • 2

    Season the ribs on all sides with the BBQ Rub. Let sit for 15 minutes and up to an hour at room temperature to allow the seasoning to adhere.

  • 3

    Preheat the Traeger with the lid closed to 275°F.

    275 ˚F / 135 ˚C

  • 4

    Place the ribs directly on the grill grate meaty side up and cook until the ribs reach an internal temperature of 170°F on an instant-read meat thermometer, about 90 minutes. The time will vary depending on the size of the ribs, the weather, and your grill.

  • 5

    Transfer the ribs to a large pan such as a disposable foil roasting pan or a rimmed baking sheet. Add the butter, sugar, and agave. Then add enough BBQ sauce to coat the ribs well, at least ½ cup and up to 1 cup. Mix and toss the ribs well to evenly coat.

  • 6

    Cover the pan with foil and place it on the grill grate. Continue cooking the ribs until tender with an internal temperature of about 207°F, another 30 to 45 minutes.

    275 ˚F / 135 ˚C

    03:27

  • 7

    Toss the ribs once more with the sauce, transfer to a serving platter, and let them rest briefly before serving. Enjoy!

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