Smoky Spice-Rubbed Baby Back Ribs
Can you ever have too many rib recipes? Nah, we don’t think so, either. These baby backs get a double hit of smoke from Spanish smoked paprika and the wood smoke generated by your Traeger. Smoke a pot of baked beans while the ribs cook if you have room on your grill grate.
- 1/4 cup dark brown sugar
- 1/4 cup sea salt
- 1/4 cup pimentón (Spanish smoked paprika)
- 2 tablespoons freshly ground black pepper
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 4 racks baby back ribs (8 to 10 pounds total)
- 2 cups of your favorite Traeger Barbecue Sauce
Make the rub: Combine all the rub ingredients in a small bowl and whisk to mix.
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 screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then pull the membrane off.
Sprinkle the rub over both sides of the ribs. Gently pat the seasonings onto the meat, but do not rub vigorously. You will need about 1-1/2 tablespoons of rub for each side.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 15 minutes. Place the ribs rounded side up (bone-side down) on the grill grate. Smoke the ribs until browned, very tender, and the meat has shrunk back from the ends of the rib bones by 1/4 to 1/2 inch, about 3-1/2 to 4-1/2 hours.
Remove the ribs from the grill grate and let rest. Increase the temperature of the Traeger to 375 degrees F. Brush the ribs with your favorite Traeger Barbecue Sauce. Grill for 6 to 8 minutes per side, or until the sauce is “set.” Cut each rack into halves or individual ribs for serving.