A Beginner’s Guide to Smoking Ribs on a recteq Wood Pellet Grill

Pork or Beef… Lamb or Alligator??? All kidding aside, ribs are one of the easiest things to cook on your recteq. It’s about as versatile as can be and a blank canvas for rubs, sauces, and techniques, so that you can keep trying endless combinations for meal after meal after meal. For my household, I tend to cook more pork ribs, as my family prefers them to the fattier beef back or beef dino ribs. The first question you should really ask yourself is how do you like your ribs? Fall of the bone, dry-rubbed, spicy, sweet? If you know the desired outcome, you can fine tune and tailor the process to ensure you hit the desired end-product. Here is a breakdown of a few of my favorite processes to help ya’ll out:

Dry-Rubbed Success

As a kid I traveled to Memphis and ate at the famous “Rendeaxous” in Memphis Tennessee. What makes Rendezvous ribs so special is their bold departure from traditional Southern barbecue norms. Founded in 1948 by Charlie Vergos in a downtown Memphis basement, the restaurant revolutionized the rib scene with its signature “dry-rub style”. Unlike the slow-smoked, saucy ribs found elsewhere in the South, Rendezvous ribs are cooked hot and fast. This grilling technique gives the ribs a distinct char and firm texture rather than the fall-off-the-bone style some may expect. The flavor is built around a secret dry rub, developed by Vergos, who combined his Greek heritage with New Orleans spice influence. The rub includes ingredients like oregano, paprika, garlic, and mustard seed, offering a bold, savory flavor without relying on sauce. A vinegar-based baste applied during cooking keeps the meat juicy while enhancing the crust. What truly elevates the experience is the authenticity and setting. The Rendezvous restaurant itself is a Memphis institution—tucked in a smoky alley and filled with old-school charm, from red-checkered tablecloths to walls lined with memorabilia. It feels like stepping into a piece of living barbecue history.Rendezvous ribs aren’t trying to be sweet or trendy—they're unapologetically different, rooted in tradition, and bold in flavor. Whether you're a first-time visitor or a lifelong fan, the unique combination of dry rub, charcoal fire, and old Memphis ambiance makes these ribs unforgettable. They don’t just feed you—they tell a story of innovation and pride in Southern cooking. You can mimic this experience on the RT-B380 Bullseye or even the X-Fire Pro, using these direct fire grills will give you the char and balance of flavor you are looking for.I tend to prefer the baby back pork ribs for this style as the leaner smaller ribs will cook more quickly and yet still deliver that tender bite.

Fall Off the Bone Tender

This is what my family wants, basically a result of wrapping and allowing the meat to braise to become overcooked. Fall-off-the-bone ribs cooked on a recteq wood pellet grill deliver everything barbecue lovers dream of—tender meat, deep smoky flavor, and a sticky-sweet finish with just the right amount of bite. The recteq’s wood pellet technology ensures precise temperature control and consistent smoke, making it perfect for mastering the low-and-slow method that transforms ribs into a melt-in-your-mouth masterpiece. To start, choose quality baby back or St. Louis-style ribs, I tend to lean in the direction of the St. Louis rib.You want to remove the silver skin on the back side of the bones for maximum tenderness. Generously apply your favorite dry rub, whether it’s sweet and smoky or bold and spicy, combining the Rossarooski’s Honey Rib Rub and Ron’s Screamin’ Pig are a great combination, then let the ribs rest for at least an hour to absorb the flavor. Preheat the recteq to 225°F using your preferred hardwood pellets—apple, hickory, or a blend. Smoke the ribs uncovered for 3 hours to develop that beautiful bark and deep smoke ring. Next, wrap them in foil with a splash of apple juice, butter, and brown sugar. This 2-hour steam phase tenderizes the meat and infuses it with rich, sweet flavor. Finally, unwrap the ribs and return them to the grill for a final hour. During this phase, brush some Harry’s Sweet Sauce on and let it caramelize into a sticky, finger-licking glaze.

By the end of the 3-2-1 method, the ribs should bend easily without breaking, and the meat will cleanly pull away from the bone—true fall-off-the-bone perfection. The recteq’s precision and hardwood smoke give every bite an authentic backyard barbecue taste. Whether you're feeding a crowd or savoring them solo, recteq ribs are a showstopper—smoky, tender, and packed with flavor. Explore our favorite Rib recipes, perfect for Tailgate season.