Directions
- Preheat pellet grill or smoker to 275°F
- Remove ribs from packaging, remove membrane then season with Pit Boss GSP Rub, or garlic, salt and pepper.
- Place ribs on upper rack and allow to smoke for 1 1/2 hours or until they reach an internal temperature of 165°F.
- Remove ribs from grill, baste with softened butter, place in aluminum pan with chicken broth, and cover with film and foil.
- Return to the grill and braise for 1 1/2 to 2 hours.
- In a sauce pot on your stovetop, add hot sauce and bring to a boil. In the meantime, add cold water and corn starch into a small bowl. Mix well
- Once hot sauce comes to boil, add the corn starch and water mixture. Bring to a boil again to thicken and swirl in the butter, set aside.
- Once the ribs are braised to desired doneness, remove from the pan and brush a coat of thickened buffalo sauce and return to upper rack of the grill.
- Baste with buffalo sauce every 15-20 minutes. After 45 to 50 minutes, remove from grill, carve and serve immediately.
