Steakhouse Ribs on the Pellet Grill

Steakhouse Ribs on the Pellet Grill #steakhouse #ribs #pelletgrill Steakhouse Ribs on the Grilla Grills Silverbac Ribs are one of my top 5 things I like to cook and eat. But there comes a point when you just aren't feeling the whole BBQ Rub thing and when that happens, this recipe is for you! **What You Need** A couple of Slabs of Ribs (we used St. Louis cut) A good Sea Salt or Kosher Salt 4 Sticks of Salted Butter 6 Cloves of Chopped Garlic 1 Chopped Shallot 1 Tablespoon Chopped Rosemary 1 Tablespoon Black Pepper 1 Teaspoon Chopped Sage 1 Teaspoon Chopped Thyme The only thing that needs to be done to these ribs is just removing the membrane. I simply take paper towel and pinch the membrane to remove it. We didn't do any trimming at all. I want the salt get as much fat as possible good and crispy. For the first layer of flavor, we are only putting a good layer of salt. Since this is the only layer of seasoning applied we went pretty heavy. This is going to give these ribs a great color and texture to the fatty portions as well as bring the natural pork flavor out. We let them sit on the counter and warm up while we get the pit fired up. We will be cooking this recipe on our https://grillagrills.com/ silverbac. We filled the hopper up with https://bearmountainbbq.com/ New Savory Blend pellets. Set the temp to 250 and allowed the pit to get up to temp and running. Once the pit was sitting at 250, we got the ribs put on. By this time the ribs were shining with moisture that the salt had pulled out. They were looking good and ready to take on a little smoke. While the ribs were on the pit, I mixed up the basting butter. I simply combined the butter, garlic, shallot, rosemary, thyme, sage, and black pepper in a small loaf pan. I placed it on the pit by the ribs to allow the butter to melt and the flavors to work together. We basted the ribs every hour or so with the butter and herbs. Keep an eye on the butter and make sure it doesn't burn. I moved it off the pit and placed it beside the pit to keep it warm. Each time we basted the ribs we want to get those herbs and garlic brushed on. The main goal is to layer on a buttery, smooth, and savory flavor on. As the herbs and garlic cook on the ribs it continues to add even more great flavor. At the 4 1/2 hour the ribs reached an internal temp of 205 and were super tender. They had great color and smelled amazing! All these ribs need is a short rest and they are ready to enjoy. The flavor of these ribs are outstanding. It is packed full of porky goodness and the herbs bring on a great savory flavor. These ribs are a great way to change it up out on the pit and have became one of out favorites! http://swinelifebbq.com #getthegrind #getthegrit FB-  / swinelifebbq   IG-  / swinelifebbq