1 cup Apple Cider Vinegar
1 rack Baby Back Rib
2 tablespoons whole grain Mustard
2 tablespoons Olive Oil
1 bottle Pit Boss Sweet Heat Rub
1 tablespoons Worcestershire Sauce
The baby back rib has long been an American staple going back to the days of the trail blazing westward expansion. Traditionally grilled many argue that this classic should only be cooked low and slow in a smoker. Fortunately, with a Pit Boss Wood Pellet Grill, you can do either. This Texas-style smoked baby back recipe, however, calls for you to choose the smoker option on your Pit Boss and enjoy the huge smoky pork flavors reminiscent of the Eastern part of the Lone Star State.
For the perfect pork and bacon flavors, fill your hopper with Hickory Hardwood Pellets.