How To: Smoke Baby Back Ribs on the Pellet Smoker(No Wrap)

Ingredients and Equipment:

Purchase fresh baby back ribs from a reputable butcher or grocery store. Look for ribs with good marbling and minimal trimming.
Remove the membrane from the back of the ribs to ensure better flavor penetration and tenderness. You can use a butter knife or a paper towel to help grip and peel off the membrane.

Apply a generous amount of dry rub seasoning to both sides of the ribs. You can use a pre-made rub(I love Rib Rack Original BBQ Rub) or create your own blend using a combination of salt, pepper, garlic powder, onion powder, paprika, and other preferred spices.
If you’re in a rush, you can use mustard as a binder but I find it isn’t necessary. Season the ribs before you start the smoker and let them sit at room temperature and the seasoning will bind just fine.
Be liberal with the seasoning on the top side of the ribs but go lightly on the bone side. Since most pellet smokers heat from the bottom, sugar-heavy rubs can burn even at lower temps. Alternatively, I like to use a basic salt, pepper, garlic blend on the bottom of the ribs.

Choose wood pellets that complement the flavor of pork. Popular choices include hickory, apple, cherry, or a mix of fruitwoods.
Add the wood pellets to the smoker’s pellet hopper and turn on the smoker. If you’re using something like a Traeger Pro 34, set to smoke until you see a steady stream of smoke from your chimney.
Preheat your pellet smoker to 225°F (107°C). The low and slow cooking method will ensure tender, fall-off-the-bone ribs.

Place the seasoned ribs directly on the smoker grates, bone-side down. If you have room, place them closer to the chimney end but keep at least an inch between each rack.
Avoid opening the smoker too frequently during the cooking process to maintain a consistent temperature and smoke level. As a matter of fact, don’t touch the smoker for the next three hours. Trust me. As long as your temp gauge remains consistent, the ribs are fine and they don’t want to be bothered anyway.
Spritzing the ribs can aide in creating a better bark while enhancing the flavor. I don’t always spritz but if you do, don’t do so until at least the second hour. Then, spritz once or twice leading up to the third hour.