Begin by gently rinsing off your ribs in cool water. Pat dry and remove the flavor blocker (thin membrane on the underside of the ribs) to allow the seasoning to permeate right into the meat.
In a bowl mixed together Pit Boss Smoked Salt & Pepper Rub and raspberry jam. Generously season your ribs with the mix and place in the refrigerator for an hour for flavor to set in.
Fill your hopper with Pit Boss Hickory Hardwood Pellets for a strong, smoky taste and preheat your grill to 250°F. Place your seasoned rack of ribs on the grill and let cook for 2 hours. Next, lather on a thick coating of Pit Boss Kansas City Maple & Molasses BBQ Sauce, turn up the grill to 300°F and let your ribs roast for another hour. Remove, cut and serve for a meal that will surely make its way into the weekly rotation.