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If your butcher has not done so already, remove the thin silverskin membrane from the cone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
Season both sides of the ribs generously with Traeger Pork & Poultry Rub.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the ribs, meat-side up for 3 hours.
Transfer the ribs to a rimmed baking sheet and increase the temperature on the grill to 225 degrees F. Preheat the grill, lid closed for 10 minutes.
Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs. Sprinkle half the brown sugar on the rack then top with half the honey.
Tightly wrap the ribs with the foil to create a leak proof pouch. Repeat with remaining rack of ribs. Return the foiled ribs to the grill and cook for an additional two hours.
Carefully remove the foil from the ribs – watch out for hot steam – and brush the ribs on both sides with Traeger BBQ sauce. Discard the foil.
Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, about 30 minutes to 60 minutes more.
Let the ribs rest for a few minutes before serving. Enjoy!
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