1-First Step: Trim and portion the ribs
Start by trimming excess fat from both racks. You do not need to remove the membrane according to this recipe, but you can if you prefer a less chewy exterior. Stand the rack upright so you can see where the bones run. Use a sharp knife to remove the brisket bone and any loose cartilage to create a rectangular rack. Cut between bones into single ribs or 3- to 4-rib sections for party portions. This speeds cooking and makes the ribs easy to eat one-handed at gatherings.

2-Second Step: Season and rest
Coat all sides of each portion with your favorite BBQ rub. You can apply a thin layer of yellow mustard first as a binder if you like, but the recipe works fine without it. Let the seasoned ribs rest at room temperature for 15 minutes up to an hour. Resting helps the rub adhere and warms the meat so it begins cooking evenly when it hits the grill.

3-Third Step: Preheat your grill or smoker
Preheat the grill to 275°F with the lid closed. This moderate temperature helps render fat and break down connective tissue without drying the meat. If you are using a smoker, set it to 225-275°F and use fruit woods like apple or milder hickory for a balanced smoke flavor. For home cooks using a wood pellet grill, remember these grills offer versatile cooking options including grilling, smoking, baking, roasting, braising, and barbecuing. Pellet grill models are available starting at ?,799.99, ?,999.99, ?.99, and portable options starting at ?.99, all backed by a warranty.

4-Fourth Step: Cook the ribs on the grill
Place ribs meat side up on the grill grate and close the lid. Cook until the internal temperature of the meat reaches 170°F, which should take about 90 minutes at 275°F. Use an instant-read meat thermometer for accurate temperature readings; thermometers range from ?.99 to ?.99 for dependable performance. If you notice flare-ups, move the ribs to a cooler zone to maintain steady heat.

5-Fifth Step: Sauce and finish in a pan
Transfer ribs to a large pan. Add the 4 ounces of unsalted butter, 1/2 cup light brown sugar, 1/2 cup agave syrup or honey, and 1/2 to 1 cup BBQ sauce. Mix to combine so the ribs are well coated. Cover the pan tightly with foil and return it to the grill. Continue cooking until the ribs are tender and the internal temperature reaches about 207°F, an additional 30 to 45 minutes. This pan finishing makes the ribs sticky, glossy, and evenly sauced.

6-Final Step: Toss, rest, and serve
Remove the pan from the grill and toss the ribs in the sauce once more. Place ribs on a serving platter and let them rest briefly before serving. Resting lets juices settle and keeps the ribs moist when guests dig in. Total cook time for this method is about 2 hours and 30 minutes, with 15 minutes prep time.