$13 Baby Back Ribs on a Pellet Grill | SPG Gold vs Sauced
There’s just something about smoking ribs that hits different — especially when you can do it on a budget. We picked up two full racks of baby back ribs from Sam’s Club for just $13.72 and turned them into two crowd-pleasing flavor bombs.
One rack got the dry rub treatment with BBQ by Biggs SPG Gold, our all-purpose go-to blend of salt, pepper, garlic, and a hint of turbinado sweetness. The other was glazed up with Notorious P.I.G. rub and sauce from our friends over at PS Seasonings. No wrapping, no spritzing every 15 minutes — just solid flavor and low-and-slow cooking on the pellet grill.
🍽️ Two Styles, One Smoker
This cook was all about testing two flavor profiles side-by-side. The SPG Gold ribs came out with a clean bite and beautiful bark. The sauced ribs? Sticky, shiny, and sweet with that little bit of tang from the Notorious glaze. Both were tender and loaded with flavor — and both cost under $7 a rack. That’s the kind of backyard win we’re here for.
🔥 Gear and Ingredients Used
• Z Grills 700D4E Pellet Grill
• Paudin 6” Boning Knife (use code Bbqbybiggs to save 15%)
• Drip EZ Prep Tub
• Cooling/Smoking Racks
• Cherry Smoking Pellets
📸 Behind the Scenes
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💬 Let’s Hear From You
Which rib would you pick — dry rub or sauced? Got your own spin on pellet grill ribs? Drop it in the comments below. We love hearing how y’all make it your own.
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💭 Racks, Rubs & Rib Questions
What’s the difference between SPG Gold and Notorious P.I.G. rubs?
SPG Gold from BBQ by Biggs is a clean all-purpose blend with salt, pepper, garlic, and a kiss of sweetness. Notorious P.I.G. from PS Seasonings is pork-focused with sweet heat and classic BBQ flair. Both are bold — just different personalities on the pit.
Do I have to wrap the ribs during the cook?
Nope! These were smoked unwrapped the entire time. If you like your ribs a bit more fall-off-the-bone or want to add extra moisture, you can wrap at the 3-hour mark with a little butter, honey, or sauce.
How do I know when the ribs are done?
Look for an internal temp around 198–203°F, and check if the bones wiggle easily. When the meat has pulled back and the ribs bend without cracking, you’re good to go.
Can I use a different type of wood pellets?
Absolutely. We used cherry for that touch of sweetness and color, but hickory, apple, or pecan would all be great choices. Just steer clear of mesquite unless you like it extra bold.
