Authentic Southern Smoked Meats and Specialty Foods.

Recipe: Baby Back Ribs on a Traeger Smoker

Baby Back Ribs

Try out these mouth-watering baby back ribs, that will impress even the most veteran BBQ fan out there!

INGREDIENTS:

  • 2 full slabs of quality Baby Back Ribs with rear silver membrane removed
  • brine mix of half apple juice and half water
  • extra virgin olive oil
  • your favorite rub
  • your favorite BBQ sauce

DIRECTIONS:

  • Remove rear silver membrane from 2 full slabs of quality BBR’s
  • Cut each slab in half and place in a brine mix of half apple juice and half water. Place container in refrigerator for 2 – 3 hours.
  • Take ribs out of brine mix and pat dry with paper towels.
  • Apply a thin coat of extra virgin olive oil and then a generous coating of your favorite rub mix on both front and back of ribs. For a sweeter flavor, add a small amount of brown sugar to the rub mix before rubbing on the ribs.
  • Place rubbed ribs back in fridge for 1 to 2 hours,
  • Take ribs out of fridge and allow them to reach room temperature (about 20 minutes).
  • Start Traeger on smoke (about 180 degrees). When it reaches that temp, put the ribs, bone side down on grill and close cover.  Smoke with cover closed for 3 hours. Then turn up heat to medium (about 275 degrees) and cook about 2 more hours.  By this time, the tips of the bones should be slightly extending beyond the meat.  For the  final hour of cooking, place the slabs in aluminum foil and cook on high (about 400 degrees).  Check toward the end of this temp cycle a few times to see if the bone ends extend 1/4 to 1/2 inch. If so, the ribs should be removed from heat.
  • Rest the ribs for a few minutes, then separate a rib. There should be an obvious pink smoke rim around the inside edge of the rib.
  • Enjoy with your favorite BBQ sauce!

YIELDS: 4-5 SERVINGS     PREP TIME: 20 MINUTES     COOK TIME: Approx. 5 HOURS     TOTAL TIME: 5 HOURS 20 MINUTES

Original Recipe from: Phil in Vancouver, WA

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Sammy

Sammy Edwards is Digital Marketing Manager for Edwards Virginia Smokehouse. He writes, films and prefers Peppered Bacon on the weekends.