Have Ribs on my Pellet Grill today

[Darian Hofer]

2 racks of St Louis cut ribs, cut into 2 bone pieces. Cooking at 260 and spritzing with apple juice. Another 90 minutes to go.

 

[Darian Hofer]

Going to run them another 20 minutes. Running a little short on time and need to run down the road in a hour. But they are probe tender and temping around 185 now.

 

[Darian Hofer]

We had a little coyote sniffing around after my last couple cooks. Not a great photo but enough to see it’s wearing a tracker collar.

 

[JimK]

Ribs look fantastic!

 

[Chris in Louisiana]

They look good.

I've never cut them up before cooking. Is this sort of like the "party ribs" approach I've seen on YouTube?

 

[Darian Hofer]

They look good.

I've never cut them up before cooking. Is this sort of like the "party ribs" approach I've seen on YouTube?

Ribs are good no matter how or when you slice them.