You've made low 'n slow ribs, but have you tried hot and fast? This method allows you to get tender, moist ribs in a shorter amount of time. These meaty spare ribs are seasoned generously with our Pulled Pork Rub then given an initial two hour smoke in the Pit Boss pellet grill. Coat them generously in a house-made smoky bell pepper BBQ sauce, wrap and let them absorb moisture and flavor for the final hour. The result? Competition-quality smoked ribs in just a few hours.
Fire up your Pit Boss pellet grill or smoker to 325°F.
Season ribs on both sides with Pork BBQ Rub, then lay on the upper rack of your grill. Smoke for 2 1/2 hours.
Meanwhile, prepare the sauce. Brush the bell pepper with oil, season with salt, then place directly on the grill grate.
Remove from the grill, and set aside to cool, then remove skin and seeds.
In a food processor, combine peppers, garlic, ketchup, brown sugar, scallions, tamari, honey, tomato paste, parsley, paprika, salt, and pepper.
Process for 3 minutes, scraping down sides once or twice. Transfer to a jar and set aside.
Lay out 4 large pieces of aluminum foil on a sheet tray. Remove ribs from the smoker, then lay each rack on 2 overlapping pieces of foil. Spoon sauce over each rack, then tightly close foil around the ribs.
Lower grill temperature to 275°F. Transfer ribs to a lower grill rack, then cook for another 1 to 1 1/2 hours, rotating racks half way through cooking.
Carefully open foil, place racks directly on grates, and cook for another 10 minutes.
Remove ribs from the grill, then rest for 15 minutes, before slicing. Serve warm.