Traeger Baby Back Ribs Recipes

SMOKED BABY BACK RIBS | SUMMER BBQ FAVOURITE

Steps:

• Let ribs come to room temp. Preheat the smoker to 180* for 15 minutes
• Add mustard, worcheshire, and ¼ cup of apple juice to a mixing bowl and whisk to combine. Set aside remaining apple juice. Brush mustard mixture onto both sides of the ribs
• In a small bowl, combine cumin, garlic powder, onion powder, oregano, paprika, white pepper, chili powder, and cayenne pepper seasoning. Give it a quick stir, then rub seasoning onto both sides of the ribs.
• Place ribs directly on grill grates and smoke for 3 hours. Remove from the smoker and raise the temp to 225*
• Add ribs to a foil lined baking pan. Sprinkle ½ of the honey, orange marmalade, and brown sugar onto the first rack of ribs, cover with a sheet of foil, then top with the second rack of ribs. Repeat adding honey, marmalade, and brown sugar. Pour remaining apple juice into the pan and place back into the smoker for 2 hours.
• Remove ribs from foil and pan. Brush both sides with your favourite BBQ sauce and return to the smoker directly atop the grill grates. Smoke for an additional hour.
• Let ribs rest for 15 minutes. Slice and garnish with fresh cilantro.

TRAEGER SMOKED RIBS

Steps:

• Mix all ingredients together and set aside.
• Check the underside of the ribs. If there is a thin layer of silver skin, remove it from the bone-side of the ribs by working the tip of a butter knife underneath the membrane (choose to pierce it over a middle bone.) Use paper towels to get a firm grip, then tear the membrane off.
• In a small bowl, combine the mustard, 1/4 cup of apple cider (reserve the rest). Spread the mixture thinly on both sides of the ribs and season with the rub.
• Set the Smoker temperature to 180℉ and preheat with the lid closed for 15 minutes.
• Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉.
• Tear off 4 long sheets of Peach Butcher Paper or tin foil. Place the butcher paper (or foil) down with a rack of ribs on top and pull up the sides of the paper to keep the liquid enclosed.
• Sprinkle half the brown sugar on the rack, then top with half the honey and 3/4 of the remaining apple juice. Lay another piece of paper (or foil) on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
• Return the ribs to the grill and cook for an additional 3-4 hours.
• Arrange the ribs directly on the grill grate and continue to grill 60 minutes more.