Smoked Sweet Heat Beef Ribs

Cook Time

330 Mins



Prep Time

10 Mins




1/4 Cup Hot Sauce

Kosher Salt

Coarse black Pepper

Your favorite beef rib rub or Pit Boss Sweet Heat Rub

4 Pound Rib(s)

Cooking Instructions

Special Tools

  • Aluminum Foil
  • Towel
  • Dry, empty cooler
  • Meat Probe or Remote Thermometer

    1. Start up your Pit Boss. Then, set the temperature to 250°F.

    2. Peel the membrane off the bone side and remove excess fat.

    3. Rub the ribs down with hot sauce and season generously with Sweet Heat, salt, and pepper.

    4. Place the ribs on the grill. Then, insert your meat probe before closing the lid to cook.

    5. Check on your ribs after 3-4 hours. If one side is cooking faster than the other, rotate them.

    6. Once the beef reaches 195°F, start probe testing the ribs for doneness. Because the finished temperature can vary, do a check with each time the temperature increases by 3°F.

    7. To probe test: insert the meat probe vertically in between the bones to push through the second membrane on the bottom. The meat should have a consistent butter like tenderness throughout the rack with a final internal temp ranging from 200°F – 205°F.

    8. After 1 hour, use a thermometer to check the internal temperature of the lollipops. They will be ready to glaze when the temperature reaches 165°F.

    9. Once the ribs finish cooking, remove from the grill to let them rest.

    10. To let the ribs rest: wrap them tightly in foil. Then, wrap in a towel and place in a dry, empty cooler for 1 hour.

    11. Slice between the bones to serve and enjoy!

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