Directions
- Fire up your Pit Boss pellet grill or smoker to 325°F.
- Season ribs on both sides with Pork BBQ Rub, then lay on the upper rack of your grill. Smoke for 2 1/2 hours.
- Meanwhile, prepare the sauce. Brush the bell pepper with oil, season with salt, then place directly on the grill grate.
- Remove from the grill, and set aside to cool, then remove skin and seeds.
- In a food processor, combine peppers, garlic, ketchup, brown sugar, scallions, tamari, honey, tomato paste, parsley, paprika, salt, and pepper.
- Process for 3 minutes, scraping down sides once or twice. Transfer to a jar and set aside.
- Lay out 4 large pieces of aluminum foil on a sheet tray. Remove ribs from the smoker, then lay each rack on 2 overlapping pieces of foil. Spoon sauce over each rack, then tightly close foil around the ribs.
- Lower grill temperature to 275°F. Transfer ribs to a lower grill rack, then cook for another 1 to 1 1/2 hours, rotating racks half way through cooking.
- Carefully open foil, place racks directly on grates, and cook for another 10 minutes.
- Remove ribs from the grill, then rest for 15 minutes, before slicing. Serve warm.
