If you’re looking for a foolproof rib recipe that’s perfect for beginners but delivers competition-quality results, you’ve come to the right place. This method isn’t the fastest, but the results will leave you and your guests amazed. With predictable perfection every time, you won’t have to worry about overcooking or undercooking your ribs. Let’s get smoking!

Before we get into the steps, let’s talk about the BBQ Triangle: Fast, Easy, Perfect. You can only pick two. This recipe focuses on easy and perfect, so while it’s a long process, the results are guaranteed to be competition-worthy. It’s the technique that has helped me earn several top 10 calls in BBQ competitions, and I’m confident it will transform your rib game too.

STEP 1: Prepping the Ribs

Great ribs start with great meat. When choosing ribs, look for thick, well-marbled cuts without excessive fat deposits or exposed bones (known as shiners). If you end up with leaner ribs, don’t worry—this technique works particularly well for them.

Once you have your ribs, start by removing the silver skin from the back. Slide a knife underneath to loosen it, grab a paper towel for grip, and pull it off in one piece. Next, trim off the thinner, boneless ends and rib tips to create a St. Louis-style cut, which cooks more evenly and presents beautifully.

Step 2: Trimming the ribs

Trimming is the first and one of the most crucial steps in preparing a brisket. A brisket consists of two parts: the fatty point on top and the leaner flat beneath. Start by removing the brisket from its packaging, being careful not to spill the juices. Trim the fat cap to about ¼ inch thic

Step 3: Seasoning for Success

Seasoning is where the magic begins. I use my Smoke Trails BBQ Brisket Rub, a peppery mix with coarse granules of salt and pepper for texture. It also contains sumac, which adds a tangy citrus flavor and helps darken the bark for a beautiful finish. Generously coat your ribs on all sides and let them rest for at least 30 minutes to absorb the flavors. You can also use Smoke Trails BBQ Let’s Gow! General Purpose BBQ rub for a more traditional rib flavor. 

Step 4: Smoking the Ribs on a Pellet Grill

Now it’s time to fire up the pellet smoker. Preheat your smoker to 200°F. Place the ribs on the top rack, meat-side up, and let them smoke for 2–3 hours, or until they reach an internal temperature of 145°F. This slow smoking phase infuses the ribs with incredible flavor.

Step 5: Wrapping for Tenderness 

 Once the ribs hit 145°F, it’s time to wrap them. Lay down two sheets of heavy-duty foil and spread a generous layer of ghee (clarified butter). Ghee helps preserve the bark and keeps the meat moist without washing away flavors, as water-based liquids like apple juice or vinegar can do. Place the ribs meat-side down on the ghee, wrap them tightly, and get ready for the next step. Butter is fine if you don’t have ghee on hand but I encourage you to explore the wonderful world of cooking with ghee or clarified butter!

Step 6: The Long Hold

This step is what sets this recipe apart. Transfer the wrapped ribs to a holding oven, smoker, oven or sous vide machine set to 150°F, and let them hold for 18-24 hours until lunch or dinner the next day. This extended holding period slowly breaks down collagen, rendering the meat incredibly tender while locking in the juices, moisture and natural flavor of the pork. The key here is maintaining a consistent temperature, so ensure your holding device is reliable. If you don’t have a holding oven, a sous vide machine, slow cooker, or even an oven can work.

Step 7: Searing, Saucing and Finishing

For the final touch, dip the top of your ribs in the ghee remaining in the foil and sear the tops on a hot grill.

Then brush the ribs with your favorite BBQ sauce—I love using Blues Hog Original Sauce for its sweet, smoky finish. Place the sauced ribs back in the pellet grill at 225°F for 30 minutes to 1 hour, allowing the sauce to set and become tacky. This step also adds an extra layer of smoky flavor to the ribs.

The Result: Competition-worthy Ribs

After following these steps, you’ll be left with ribs that are juicy, tender, and bursting with flavor. The bark will be crispy, the meat perfectly cooked, and the sauce set to perfection. Whether you’re cooking for a competition or a backyard BBQ, these ribs will leave everyone impressed.

Tips for Success

• Invest in a Reliable Holding Device: Maintaining a consistent 150°F is crucial. Sous vide machines, pellet smokers, and holding ovens are great options. Make sure to test your holding device with a covered water pan -> leave it in for a few hours at 150 and ensure the water holds at 150 eventually. 
• Experiment with Your Tools: If your smoker doesn’t go down to 150°F and you really want to use it as a holding device, try placing the temperature sensor in a hotter area to trick the system, such as under the drip deflector.
• Be Patient: BBQ is a labor of love, and this method rewards those willing to wait.

Worth the Wait

This rib recipe might not be fast, but it’s one of the easiest ways to achieve competition-quality results on a pellet grill. It’s perfect for beginners and seasoned pitmasters alike, delivering ribs that are guaranteed to impress.