Start up your Pit Boss. Then, set the temperature to 250°F.
Peel the membrane off the bone side and remove excess fat.
Rub the ribs down with hot sauce and season generously with Sweet Heat, salt, and pepper.
Place the ribs on the grill. Then, insert your meat probe before closing the lid to cook.
Check on your ribs after 3-4 hours. If one side is cooking faster than the other, rotate them.
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.
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.
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.
Once the ribs finish cooking, remove from the grill to let them rest.
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.