Ingredients
Equipment
Method
- Season the Ribs: Pat the ribs dry. Mix salt, pepper, and garlic powder and season the ribs evenly. Let the ribs rest at room temperature for 15-20 minutes.
- Preheat for Sear: Preheat your pellet grill to medium-high heat (375°F).
- Sear the Ribs: Place the seasoned ribs on the grates and grill for 4-5 minutes per side until they form a golden-brown crust. Remove the ribs and set aside.
- Prepare Smoker: Lower the grill temperature to 225°F. Place the seared ribs in a disposable aluminum pan in a single layer.
- Add Seasonings: Sprinkle the ranch dip mix and au jus mix over the ribs.
- Add Wet Ingredients: Place pats of butter across the top of the ribs. Add the pepperoncini peppers and their brine. Pour the beef broth around the ribs.
- Smoke (Uncovered): Place the aluminum pan back on the grill grates. Close the lid and smoke the ribs for 1 1/2 hours to absorb the smoke flavor.
- Smoke (Covered): Cover the pan tightly with foil and continue smoking for another 1 1/2 hours.
- Final Check: After 3 hours total cooking time, check the ribs for tenderness. If needed, cook for an additional 30-45 minutes (covered or uncovered, depending on tenderness).
- Rest and Serve: Remove the foil, let the ribs rest for 10 minutes, and serve hot with the pan sauce and pepperoncini peppers.
Notes
Tenderness Test: The ribs are done when they pull apart easily with a fork (around 200°F internal temperature).
Flavor Base: The combination of ranch mix, au jus mix, and butter creates the characteristic rich, salty, and savory sauce.
Grill Type: While a pellet grill adds smoke flavor, these ribs can be adapted for a slow cooker or oven (bake covered at 300°F for 3-4 hours).
Spice Level: Adjust the number of pepperoncini peppers to control the mild heat and tanginess of the sauce.