Buffalo Ribs Traeger Grills Recipes
BUFFALO RIBS | TRAEGER GRILLS
Baby back pork rib with a karate kick on the side. These little devils sure will warm you up on a nice cold winter day. Your favorite Blue Cheese dressing will be needed as a buffer. Enjoy the burn.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 16
Steps:
- If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
- Lay the ribs flat, meat-side down, in a 9 x 13 inch glass baking dish.
- For the Brine: In a large mixing bowl, combine 1 quart water, celery, lemon (squeeze the lemon quarters but toss the rind into the brine as well), onion, kosher salt, brown sugar, celery salt, Worcestershire sauce, peppercorns and garlic powder.
- Whisk until the salt and sugar crystals dissolve. Pour over the ribs. Cover and refrigerate for 6 to 8 hours, or up to overnight, turning once or twice.
- Drain the ribs, knocking any solids off the meat, and dry thoroughly with paper towels. Discard the brine. Slather both sides of each rack of ribs with mustard.
- When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes.
- Put the ribs directly on the grill grate and smoke the ribs, meat-side up, for 2 hours.
- Season generously on both sides with Traeger Pork & Poultry Rub. Tear off a large sheet of heavy-duty foil, approximately 24 x 18 inches, and lay the racks of ribs on top of each other, meat-side up. Pull up the sides of the foil and add the beer. Fold the edges of the foil so the meat is tightly enclosed.
- Increase Traeger temperature to 300°F. Put the foiled ribs directly on the grill grate and continue to cook for 1-1/2 to 2 hours.
- Carefully open the package, (hot steam will escape), and check the ribs. They should be quite tender when you insert a skewer or knife between the middle bones. If not, refold the foil and continue to cook until they are tender.
- In the meantime, make the sauce. Melt the butter in a small saucepan (you can do this on the grill). Whisk in the hot sauce.
- Remove the ribs from the foil and let rest for 3 to 5 minutes.
- Cut into individual ribs and arrange on a large platter or in a shallow bowl. Pour the sauce over the ribs and using tongs, turn the ribs to coat.
- Serve right away with the blue cheese dressing on the side. Enjoy!
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