Fill hopper with desired SmokeFire pellet blend. For this recipe, cherry, apple, grillmaster or hickory would be recommended.
Prepare the SmokeFire wood pellet grill for low heat heating (250°F).
Place the Wet Smoke Kit foil pan half-filled with water on top of Flavorizer Bars under the grates.
Engage the Weber Connect app to provide notification when the SmokeFire has reached temperature.
Once up to temperature, brush grates clean.
Peel the membrane from the back of the ribs if necessary.
Related Grill Skills
Removing the Membrane from Baby Back Ribs
Place the ribs on a baking sheet with the back side of the ribs facing up. Rub the backside of the rack with 1 tsp of mustard. Then sprinkle with bbq spice.
Turn the rack over and repeat.
Place the ribs back into the refrigerator for 30 minutes to cool.
Place the ribs on the SmokeFire and cook for 2 hours.
After 2 hours, remove the ribs from the smoker.
Place 2 sheets of butcher paper, or aluminum foil on a flat surface. Add 2 tbsp apple juice, 1 tbsp honey and 1 tbsp bbq spice on the foil. Place the ribs bone-side up on top of the seasonings. Wrap the ribs leaving a small air gap.
Return the ribs to the SmokeFire and cook for 1 hour more.
After 1 hour, remove the ribs from the smoker, unwrap from the foil and place back on the grill.
Cook the ribs for 45 minutes unwrapped. Brush the ribs with sauce and cook for 15 minutes more.
Check doneness of the ribs with a toothpick between the bone. Check for even pullback of the meat from the bone.
Remove from the grill and slice into desired pieces and serve.