PIT BOSS GRILL RECIPES RECIPES

Steps:

• Fire up your Pit Boss and with the lid open, set your temperature to SMOKE mode.
• Once the fire is lit, preheat to 200° F. If using a gas or charcoal grill, set it up for low, indirect heat.
• Remove the membrane on the back of the ribs, trim off excess fat, meat flap, and silverskin, then season both sides of the ribs with Homestyle Pork Rub. Transfer to the grill and smoke for 3 hours.
• Remove ribs from the grill, and set on 2 sheets of Pit Boss Butcher paper. Sprinkle with the brown sugar, top with the butter cut into small pads, and then wrap the ribs.
• Return the ribs to the grill and increase temperature to 225° F. Cook for 2 hours.
• Remove the ribs from the grill and carefully cut open the paper with scissors, being cautious of hot steam.
• Fold over the paper, baste with Memphis-style sauce, then return ribs to the grill (meat side up). Close the lid and cook ribs another hour, until tender.
• Remove ribs from the grill, allow to rest for 15 minutes, then slice and serve hot.

Steps:

• Set your Pit Boss grill to 225°F.
• Combine the butter with the bacon fat and mix together. Add the 3 Pit Boss Rubs and mix all together into a paste.
• With the roast bone side down, apply the butter and bacon fat pasted to the entire surface of the prime rib – Use gloves, and apply the paste evenly.
• Place the roast in the grill, on top of a sheet pan to catch the excess drippings, or you can cook without the pan.
• Cook at 225°F for approximately 35 minutes per pound, or when the internal temperature reaches 125°F.  At 125, remove the roast to rest for 30 minutes.
• Increase the temperature on your PB grill to 350°F and open the sear plate. 
• Return the roast to the grill and sear to desired crust and temperature  – Approximately 10 minutes for Rare to Medium Rare.  Use probe thermometer to verify your finished temperature. 
• Remove and rest for 15 minutes before slicing.
• Serve with rosemary garnish, and potatoes or vegetables of your choice.