pit boss recipes

If you like meat that's cooked low and slow, you'll love these easy Pit Boss recipes. They're smokey, juicy, and fall-off-the-bone perfect. What more could you ask?

Pit Boss Recipe Collection

Pit Boss Smoked Turkey

Pellet Grill Mac and Cheese

Smoked Chicken Legs

Traeger Smoked Dry Rub Chicken Wings

Pit Boss Smoked Brisket

Pit Boss Smoked Prime Rib with Horseradish Cream

Peppered Smoked Jerky

Easy No-Fail Pellet Smoker Ribs

Pit Boss Baby Back Ribs

Best Smoked Salmon

Cooking Beer Can Chicken On Wood Pellet Grill

Grilled Shrimp with Honey Garlic Sauce

Smoked Flank Steak

Smoked Chuck Roast

Smoked Salsa

Smoked Cream Cheese Block

Smoked Corned Beef Brisket

Smoked Queso Dip

Smoked Corn on the Cob

Smoked Shotgun Shells

Select your favorite recipe.

Organize all the required ingredients.

Prep a delicious recipe in 30 minutes or less!

Smoked trout fillets dry brined overnight then gently seasoned and slow smoked to perfection.These can be smoked on a gas grill like a Weber, a pellet grill like a Traeger or Pit Boss, or even an electric Masterbuilt smoker.

Easy Smoked Trout Fillets

4-6 oz Trout Fillets (skin on)

Cups Dark brown sugar

Salt

Tbsp Fresh black pepper

Tbsp Smoked Paprika

Tbsp Chili Powder

½ Tbsp Garlic Powder

½ Tbsp Onion Powder

½ Tbsp Black Pepper

½ Tsp Cayenne Pepper (optional

Rinse the trout fillets under cold running water.

Place them on your cutting board and pat very dry with paper towels

Once dry, run your fingers along the trout checking for any bones that were not removed previously.

If you feel any, remove them with some tweezers and discard.

Rinse and Dry the Trout

Mix the brine mixture ingredients together well and place some in the bottom of the baking dish.

Place the trout fillets on top of the mixture, skin side UP, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.

Continue to layer your fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap or a lid.

Place the baking dish in the refrigerator for 6-12 hours overnight.

Dry Brine the Trout Overnight

After the trout is finished brining, take the fillets out of the brining liquid and rinse them off really well under cold running water.

Pat dry with paper towels, and place them on a wire rack on top of a baking sheet to air dry.

Keep them on the wire rack for about 1-2 hours while you start to get your grill or smoker ready.

You can optionally season them lightly with the Salt Free BBQ Rub for Brined Fish if you want extra savory flavor.

Rinse and Dry the Brined Salmon

Light or turn on your smoker, grill or pellet grill and set up the temperature to 225°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking

Brush the grill grates with oil to keep the trout from sticking. Ideally use a grill mat.

Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.

Once smoke is being produced and the grill or smoker is at 225°F, put your trout on the cool side of the grill with the skin side DOWN.

Set up your Grill or Smoker

Smoke the trout for about 2 hours until the internal temperature reaches 145°F using an instant read thermometer.

Remove the smoked trout from the smoker and serve immediately.

Smoking the Trout

Learn step by step how to prepare perfectly smoked 3-2-1 ribs on a Pit Boss pellet grill!We cover how to prep, season, cook, and sauce your ribs using the 3 2 1 Method and why the Pit Boss pellet grill makes it so easy to cook these ribs.Whether you’ve got baby back ribs, St. Louis Cut, or a full untrimmed rack of pork spare ribs, we’ve got you covered to modify this tried and true 3 2 1 technique as needed.

Pit Boss Smoked 3 2 1 Ribs

Racks of Ribs (Baby Back or St. Louis Style)

Tbsp Yellow Mustard

Your Favorite BBQ Sauce

Dark Brown Sugar

Paprika

Tbsp Course Ground Black Pepper

Tbsp Granulated Garlic

Tbsp Onion Powder

Tsp Cayenne Powder (optional for heat)

Apple Juice

Apple Cider Vinegar

Cup Dark Brown Sugar

drizzles drizzles Honey

drizzles Parkay Squeeze butter

drizzles Tiger Sauce

Remove the membrane from the back each rack of ribs using a knife to get it started in one corner, then grabbing on with a paper towel and pulling towards the opposite corner.

Apply a thin layer of yellow mustard to the front and backs of each rack of ribs and rub to coat entirely.

Use your favorite BBQ rub or mix the Rib Rub ingredients listed above together in a bowl or shaker.

Apply a generous amount of rub to the fronts and backs of each slab of ribs. Its ok to leave some rub leftover to apply more throughout the cook if needed.

Let the rub set on the ribs at room temperature for about 20-30 minutes before putting them on the Pit Boss.

While the rub is setting, mix the apple juice and apple cider vinegar together in a spray bottle.

Prepare the Ribs and Spritz

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the &quot;Smoke&quot; setting.

If there are no pellets in the auger, hold the &quot;Prime&quot; button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit Boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Once the Pit Boss is making smoke and down to 250°F, place the ribs on the grill with the thickest sides to the right (the hotter end of the grill). Use a Rib Rack if preparing more than 4 racks of baby back ribs at once.

Close the lid and let the ribs cook for about 90 minutes. You can spritz gently as necessary to keep the meat moist if it begins to look dry.

After 90 minutes rotate the ribs if one side appears darker than the other and begin checking them about every 15-20 minutes.

While they are smoking, you can prepare your foil and wrapping ingedients.

Stage 1 - Smoke the Ribs

Lay out 2 long pieces of heavy duty aluminum foil on top of each other on the counter, long enough to double wrap the rack of ribs front and back with the two pieces. Repeat with the other rack.

Spread ½ cup of brown sugar on each set of aluminum foil, then drizzle some honey, parkay squeeze butter, and Tiger Sauce on each. (this is optional)

Once the ribs are a nice dark amber color and especially if you begin to see any very dark burning on the bones or ends, usually around the 2.5 hour mark, remove them from the grill using tongs or heat resistant gloves.

Place the ribs face down into each pile of aluminum foil and add more of the ingredients to the back (top) of the ribs if you wish.

If you would rather not use the wrapping ingredients listed above, place the ribs in the foil face up and add a small amount of apple juice, soda, or beer to the aluminum foil to add some moisture.

Wrap the ribs tightly in the double layer of aluminum foil and place back on the Pit Boss and continue to cook at 250°F.

Stage 2 - Wrap the Ribs

Begin checking the ribs after about 45-60 minutes and every 15 minutes after that. Once you see the meat pulling away from the ends of bones and tenderizing, you can take them out of the foil. This may only take 1 to 1.5 hours for baby backs rather than 2 for St. Louis Cut and untrimmed spare ribs.

Carefully remove the ribs from the foil and save the juices in the foil to add to your sauce later. Place the ribs back on the Pit Boss, face up, and cook for about 30 more minutes at 250°F before saucing.

While the ribs are cooking, prepare your sauce by mixing you favorite sauce(s) together with some of the juices retained from the foil. Mix in a cup or bowl and set aside.

After the ribs have been back on the Pit Boss unwrapped for about 30 minutes and firmed back up a little, gently brush the sauce on with a basting brush.

Close the lid and continue cooking for another 30 minutes to let the sauce thicken and set on the meat.

Stage 3- Firm and Sauce the Ribs

Remove the ribs from the Pit Boss and let them rest for about 15 minutes.

Turn the ribs upright on their edge so that you can more easily see the ribs running along the bottom up and own.

Using a good meat slicing knife cut from top to bottom between the bones in the center of the racks to serve a half rack to each person. Or you can cut them into 2-3 rib portions of serving on a platter to a larger crowd.

Include some sauce on the side for guests to add extra if they desire and enjoy!

Slicing and Serving the Pit Boss 3 2 1 Ribs

https://www.youtube.com/watch?v=bvm1U-TfQX8

The absolute best Smoked Ribs on my Pit Boss Austin XL. I bought a pack of spare ribs and trimmed them up to a St. Louis style rib. I seasoned these ribs with a SPG and Killer Hogs BBQ Rub. These Ribs are to die for and will impress even the most snobbiest BBQ eaters! ENJOY!

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The BEST Smoked Ribs | How To Smoke Ribs | Pit Boss Austin XL

Our Pit Boss Smoked Chicken Legs are first dry brined and seasoned overnight to get the most flavor and crispiest skin possible.Then we smoke these chicken drumsticks at medium indirect heat on the Pit Boss pellet grill and finish them with our favorite bbq sauce glaze for chicken.

Pit Boss Smoked Chicken Legs

Chicken Drumsticks

¼ Cup Blues Hog Original BBQ Sauce

¼ Cup Blues Hog Tennessee Red BBQ Sauce

Tbsp Dark Brown Sugar

Tbsp Paprika

½ Tbsp Course Ground Black Pepper

½ Tbsp Chili Powder

Tsp Onion Powder

¼ Tsp Cayenne Pepper optional

Remove

Remove the chicken drumsticks from their packaging and rinse under cold running water. Pay dry with paper towels.

Place

Place the chicken legs on a wire rack placed on top of a baking sheet.

Brine

Mix together the 4 Tbsp Kosher salt and 1 Tbsp pepper, or use your favorite BBQ rub, and sprinkle generously over all sides of each chicken drumstick. DO NOT use cooking oil to adhere or skin will not get crispy.

Refrigerate

Place the baking sheet in the refrigerator overnight or for at least 4-6 hours.

Dry Brine Overnight

Wipe

Take the chicken legs out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.

Mix the &quot;In a Pinch&quot; BBQ rub ingredients together and apply some to all sides of the chicken thighs. Or use some more of your favorite BBQ rub for chicken.

Remove the Next Day

Pellets

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

Prime

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

White Smoke

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Preheat

Liner

Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 300° and clean the grill grates with a good grill brush and close the lid.

Smoke

Place the chicken legs on the Pit Boss. You can flip and rotate for even cooking as needed. You can even leave them on the wire rack if you wish.

Sauce

Mix the two types of Blues Hog BBQ sauce together in a small bowl, and set aside

Temperature

Continue smoking the chicken legs, until the internal temperature reaches about  160°F internally. This may take 1 to 1.5 hours.

Baste

Once the skin on the chicken legs is crispy, gently baste the sauce on with a basting brush. Close the lid and continue cooking.

Once the internal temperature of the smoked chicken drumsticks reaches 175°F, remove them from the Pit Boss and place on a serving tray

Serve

Serve immediately with extra sauce if desired.

Smoking the Chicken Drumsticks on the Pit Boss Pellet Grill

Our Pit Boss Smoked Chicken breasts are first dry brined and seasoned overnight to get the most flavor and juiciest meat.Then we smoke them with indirect heat on the Pit Boss pellet grill. They are finished with a delicious bbq sauce glaze.

Pit Boss Smoked Chicken Breasts

Chicken Breasts (boneless skinless)

Tbsp Three Little Pigs BBQ Rub

Rinse

Remove the chicken breasts from their packaging and rinse under cold running water. Pay dry with paper towels.

Wash the Chicken Breasts

Place on rack

Place the chicken breasts on a wire rack placed on top of a baking sheet.

Mix together the 4 Tbsp Kosher salt and 1 Tbsp pepper, or use your favorite BBQ rub, and sprinkle generously over the tops and bottoms of each chicken breast.

Take the chicken breasts out of the refrigerator and wipe off any excess salt still remaining on the outside with a damp paper towel.

Mix the &quot;In a Pinch&quot; BBQ rub ingredients together and apply some to both sides of the chicken breasts. Or use some more of your favorite BBQ rub for chicken.

Remove ash pot

Add Pellets

Run Smoke

Fill Water Pan

Set Temperature

Place Chicken

Place the chicken breasts on the Pit Boss. No need to flip during the cook. You can even leave them on the wire rack if you wish.

Continue smoking the chicken breasts, rotating occasionally, until the internal temperature of each breast reaches 150-155°F internally. This may take about 45 minutes.

Mix the two types of Blues Hog BBQ sauce together in a small bowl, gently baste the sauce on with a basting brush. Close the lid and continue cooking.

Once the internal temperature of the smoked chicken breasts reaches 165°F, remove them from the Pit Boss and place on a serving tray

Smoking the Chicken Breasts on the Pit Boss Pellet Grill

These Smoked Salmon Fillets are first dry brined and cured overnight then seasoned with a cajun blackening rub.We then show you step by step how to slow smoke the salmon to perfection on a Pit Boss pellet grill.

Top 7 pit boss recipes recipes from across the web

The most viewed pit boss recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pit Boss Recipe Collection

Easy Smoked Trout Fillets

Pit Boss Smoked 3 2 1 Ribs

Pit Boss Smoked Chicken Legs

Pit Boss Smoked Chicken Breasts

Pit Boss Smoked Salmon with Cajun B...

Easy Smoked Green Beans

Top 7 pit boss recipes recipes from across the web

The most viewed pit boss recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pit Boss Recipe Collection

Easy Smoked Trout Fillets

Pit Boss Smoked 3 2 1 Ribs

Pit Boss Smoked Chicken Legs

Pit Boss Smoked Chicken Breasts

Pit Boss Smoked Salmon with Cajun B...

Easy Smoked Green Beans

The most viewed pit boss recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine