COOK IT.
Fire up your Pit Boss pellet grill to SMOKE and let it run with lid open for 10 minutes then preheat to 250 F. If using a gas or charcoal grill, preheat to Medium-Low heat.
Remove the membrane from the underside of the ribs. Slip a butter knife under the membrane. Once enough is pulled up, use a paper towel to pull and remove the entire membrane.
Rub the racks of ribs with olive oil. This will be the binder for the dish.
Season both racks generously with Pit Boss Chophouse Steak Rub. Be sure to get both the top and bottom as well as all the sides.
Let the meat sit with the seasoning for 20-30 minutes before cooking.
Place the racks of ribs, meat side up over indirect heat on the smoker.
Cook the ribs until they are fork tender. Or until the temperature reaches 205 degrees.
Lightly baste the ribs with Kansas City Maple & Molasses BBQ Sauce before removing from the grill.
Allow the meat to rest for 20-30 minutes before serving.