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Apple Juice Brined Pulled Pork

Posted by Susie B. on October 19, 2014

Apple Juice Brined Pulled Pork

Making pulled pork on the Traeger is practically a guaranteed success. Nothing comes close to the flavor of juicy, smoky pork fresh off the smoker. You know real magic has happened when you open the lid for a peek and see that bone falling out and the meat starting to shred itself.

Mmmmmm, anybody else hungry yet?

This recipe is a fantastic try if you love your pork with a hint of sweetness and more tender juiciness than you can contain in one lowly bun. The overnight brine (that is later injected directly into the meat) makes for the most flavorful pork we've had in recent memory. The sweet and savory apple juice brine combined with apple wood smoke is a match made in meat heaven.


Apple Juice Brined Pulled Pork

 

Prep Time: 15 minutes, plus overnight in the refrigerator
Cook Time: 9-11 hours
Serves: 8-10
Recommended Pellets: Apple

 

INGREDIENTS
1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Traeger Pork and Poultry Rub, or your favorite barbecue rub
Traeger Regular Barbecue Sauce
10 hamburger buns
Coleslaw for serving
For the Brine:
8 cups apple juice
4 cups water
1/2 cup Worcestershire sauce
1/2 cup salt
1/2 cup dark brown sugar

PREPARATION:

In a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Pour over the pork butt in a food safe bucket or food storage container. Be sure the pork is almost fully immersed in the brine. Cover and refrigerate overnight.

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 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

While the grill preheats, remove the pork butt from the brine and reserve the liquid. Using a meat injector, inject the pork with some of the remaining brine about every two inches across the entire roast. Pour the rest of the brine into a bowl and set aside. This will be used as your mop sauce during the cooking process.

Generously season the roast on all sides with the Traeger Pork & Poultry Rub.

Put the roast on the grill grate, fat-side up, and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190-195 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil.

Carefully transfer the pork roast to a cutting board and let it rest for at least 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.)

Apple Juice Brined Pulled Pork

Apple Juice Brined Pulled Pork

Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side. Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.

Printable Recipe:

Apple Juice Brined Pulled Pork.docx (14.83 kb)

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Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Posted by Susie B. on October 18, 2014

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

The perfect fall desserts are warm, full of rich flavors, and (if you're a lucky Traeger owner) roasted with delicious wood smoke. These apples hit all of the right qualifications for an absolutely outstanding fall treat, and are so simple to prepare and bake, you'll come back to this recipe over and over again. We have been known to core and stuff the apples the morning of, then throw them on the grill to bake while dinner is cooking. If preparing in advance, just make sure to dip the partially skinned apples in a bowl filled with 6 cups of water and the juice of a lemon. This will prevent them from browning before you have a chance to bake them.

 

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Prep Time: 15 minutes (plus 30 minutes for the dried fruit to steep)
Cook Time: 45 minutes to an hour
Serves: 6
Recommended Pellets: Apple, Cherry, Pecan

INGREDIENTS
1/2 cup dried cranberries, raisins, or currants
1 tablespoon candied ginger, finely diced (optional)
1-1/4 cup hot apple cider or juice
6 large crisp baking apples, such as Braeburn, Fugi, Gala, Granny Smith, etc.
6 ounces cream cheese, at room temperature
3 tablespoons firmly packed brown sugar
2 tablespoons butter, at room temperature
1/2 teaspoon vanilla
1/2 teaspoon cinnamon 
Pinch of nutmeg
1/4 cup chopped walnuts, plus additional walnut halves for garnish

PREPARATION

Put the cranberries and ginger, if using, in a small heatproof bowl and pour the hot apple cider over them. Let the mixture steep for 30 minutes, then drain, reserving the apple cider. Set aside.

Start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

In a medium bowl, combine the cream cheese, brown sugar, butter, vanilla, cinnamon, and nutmeg and mix until smooth. Stir in the 1/4 cup of chopped walnuts and the reserved cranberries and ginger.

Core the apples, from the stem end, leaving the bottom intact. (If you accidentally punch a hole in the bottom, plug it with a marshmallow.) Pare 1/2-inch of skin from the equator of the apple to keep the skin from splitting as it roasts.

Spoon the filling into the apples. Arrange the apples upright in a snug baking dish. Pour the reserved apple cider in the bottom of the dish.

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

Roast the apples until they are tender, 45 minutes to 1 hour, basting occasionally with the apple cider. Serve warm garnished with walnut halves.

Roasted Apples with Dried Fruit, Nut and Cheese Stuffing

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Traeger Tailgating: Bacon Wrapped Candied Apple Bites

Posted by Susie B. on October 17, 2014

Traeger Tailgating: Bacon Wrapped Candied Apple Bites

Ahhhh, fall is in the air! To us that means the comforting flavors of apple, cinnamon, and.... bacon? Yes. Bacon. Always bacon. While the combination might not previously have been an American classic, it is well on its' way now with these mind-blowing Bacon Wrapped Apple Bites. 

Crisp apples, rolled in cinnamon, sugar, and a touch of fresh nutmeg then wrapped in sweet, salty bacon. Are you drooling yet? During their time on the grill, the apples cook down to the perfect apple pie consistency while the bacon crisps and browns. These tantalizing little morsels are like flavor explosives. The first bite when you break through the crunchy bacon shell into the juicy sweet apple is a total game changer. You'll never look at apples the same way again.

The recipe calls for turbinado sugar. This is a large crystal sugar you can easily find in the baking aisle at your supermarket. The reason we used this sugar is because it takes a longer time to melt down than traditional sugar and results in less risk of burning the sugar before the bacon is cooked. If you don't have any turbinado sugar, brown sugar is a fine substitute. Just try to use a really thin sliced bacon and reduce the heat from 375 to 325 degrees to avoid over-caramelization.

 

Bacon Wrapped Apple Bites

 

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 8-10 people as an appetizer
Recommended Pellets: Apple or Maple

INGREDIENTS:
4 crunchy apples, cored and sliced (we used honeycrisps)
1 lb maple flavored bacon, cut in half
1 cup turbinado sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground (or freshly grated) nutmeg

PREPARATION:

In a large bowl, combine the sugar, cinnamon, and nutmeg. Toss the apple slices in the sugar mixture to coat.

Wrap each slice of apple with a half piece of the bacon and secure with a toothpick.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 375 degrees F. Allow the grill to preheat for 10-15 minutes.

Place the bacon wrapped apples directly on the grill grate. Cook for 10 minutes.

Flip the apples and cook for an additional 5-10 minutes or until the bacon is crisp.

Traeger Tailgating: Bacon Wrapped Candied Apple Bites

Serve immediately as an appetizer, or top with ice cream for an out of this world dessert.

Traeger Tailgating: Bacon Wrapped Candied Apple Bites

 

Printable Recipe:

Bacon Wrapped Apple Bites.docx (13.92 kb)

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Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

Posted by Susie B. on October 12, 2014

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

This traditional German dish is filled with flavor (i.e. bacon) and made even more delicious by that special touch of Traeger's signature smoky flavor. Rouladen is a thinly sliced steak typically filled with dill pickles, mustard and bacon then braised in a flavorful broth until the meat is perfectly tender. The rich gravy is less traditional, but oh man is it good! Serve alongside some fingerling potatoes and red cabbage for a dish worthy of any Oktoberfest. Don't forget the beer!

Smoked German Rouladen

Prep Time: 25-30 minutes
Cook Time: 2 1/2-3 hours
Serves: 4-6 people
Recommended Pellets: Hickory, Oak, Pecan

INGREDIENTS:
2 pounds beef eye of round (sliced 1/4 inch thick)
4 tablespoons German stone ground mustard, to taste
1 pound thick sliced bacon
2 large onions, sliced
1 jar dill pickle spears
2 tablespoons butter
2 1/2 cups beef stock
1 tablespoon worcestershire sauce
1 bay leaf
2 cloves garlic, smashed
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons corn starch
4 tablespoons cold water
1 cup heavy cream

PREPARATION:

Place each slice of beef in between 2 layers of plastic wrap and pound thin using a meat mallet.

Generously spread one side of each filet with 1/2 tablespoon of mustard. Place bacon, onions and pickle slices on each steak.

Wrap the steak around the bacon, pickles and onions to form a tight roll. Use string of toothpicks to hold the roll together. Season with the salt and cracked black pepper.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes. Place the rolls directly on the grill grate and smoke for 30 minutes.

Remove the steak rolls from the grill, close the lid and increase the temperature to 325 degrees. Close the lid and allow the grill to preheat while you prepare the braising liquid.

In a large baking dish, combine the beef stock, worcestershire sauce, bay leaf and smashed garlic cloves.

Return the steak rolls to the grill and sear on each side (approximately 3-5 minutes per side).

Gently arrange the steak rolls in the braising liquid and place the pan in the grill. Cook for 1 1/2-2 hours or until the steak is very tender.

Remove the steak from the dish to a separate platter and cover with tin foil.

Heat the baking dish on the stove top. Combine the cornstarch and cold water in a separate bowl. Stir the cornstarch mixture and cream slowly into the juices in the baking dish. Bring the gravy to a boil, stirring constantly for 1-2 minutes.

Return the rolls to the warm gravy and serve immediately. Enjoy!

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

Smoked German Rouladen (Rolled Steak with Creamy Pan Gravy)

Click below for a printable version of this recipe:

Smoked German Rouladen.docx (14.90 kb)

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Traeger Tailgating: Cheddar Jalapeno Moink Balls

Posted by Susie B. on October 11, 2014

Traeger Tailgating: Cheddar Jalapeno Moink Balls

We are somewhat ashamed that it took us this long to develop a recipe for MOINK (moo+oink) balls. I mean, meatballs wrapped in bacon and grilled? It definitely sounds like something that we here at Team Traeger should master (and then consume). So after testing a few different ideas for the delectable meaty little morsels, we have finally come up with a recipe for the best. moink balls. ever. EVER!

Loaded with beefy goodness, then hit with the explosive flavor combination of jalapeno and cheddar, and then wrapped in bacon, grilled, and THEN smothered in tasty BBQ sauce, these moink balls are just layers of flavor stacked on layers of deliciousness. Sounds too good to be true? It's not. And with your Traeger, it's easy.

 

Cheddar Jalapeno Moink Balls

 

Prep Time: 20 minutes
Cook time: 20-25 minutes
Serves: 8-10 as an appetizer
Recommended Pellets: Hickory, Mesquite, Oak

INGREDIENTS:
1 lb ground beef (20% fat content at least)
3/4 cup unseasoned bread crumbs
2 eggs
3 cloves garlic, minced
8 oz sharp cheddar, shredded
2 jalapenos finely diced, ribs and seeds removed
1 teaspoon Traeger Beef Shake
1/2 lb bacon, cut in half
1 cup of Traeger Texas Spicy BBQ sauce

PREPARATION:

In a large bowl, combine the beef, bread crumbs, eggs, garlic, cheddar, jalapenos, salt and pepper.

Form the meat mixture into 1 inch balls.

Wrap each ball with a piece of bacon and secure with a toothpick.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature setting up to 325 degrees F. Allow the grill to preheat for 10-15 minutes.

Place the moink balls directly on the grill grate and cook for 20 minutes. 

Traeger Tailgating: Cheddar Jalapeno Moink Balls

Cover with BBQ sauce and grill for an additional 5 minutes to set the sauce.

Traeger Tailgating: Cheddar Jalapeno Moink Balls

Remove from the grill and serve immediately.

Printable Recipe:

Cheddar Jalapeno Moink Balls.docx (14.12 kb)

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Grilled Polenta with Roasted Corn Mango Relish

Posted by Susie B. on October 5, 2014

Grilled Polenta with Roasted Corn Mango Relish

Sometimes the meat we pull off of our Traeger is so amazing, we forget that people also occasionally like to eat side dishes. Not that we haven't been guilty of eating our far share of meals consisting of brisket with a hearty side of brisket, but for those in your crew who like a more rounded meal we've created this stellar recipe for grilled polenta with roasted corn mango relish. The smoky char on the outside of that warm, creamy polenta is the perfect platform for the bright, fresh flavors of the salsa. Bonus, it comes together in just a few minutes with hardly any effort. Grill this, chop that and boom! A side dish to remember.

 

Grilled Polenta with Roasted Corn Mango Relish

 

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4 people
Recommended Pellets: Any

INGREDIENTS:
1 roll prepared polenta
1 ear of cooked corn
1 red bell pepper
1 mango, diced
2 tablespoons cilantro, chopped
1 tablespoon red onion, finely diced
1 teaspoon lime juice

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to High. Allow the grill to preheat for 10-15 minutes.

Put the corn on the cob and the bell pepper on the grill grate. Roast for 8-10 minutes, turning every couple of minutes. Slice the corn off the cob into a bowl. Remove the skin from the bell pepper and dice. Add two tablespoons of the diced bell pepper to the corn. Mix in the mango, cilantro, onion, and lime. Stir to combine.

Slice the polenta into 1/2 inch slices.

Drizzle with olive oil and season with salt and pepper.

Place the polenta slices directly on the grill grate. Cook to 6-8 minutes, flipping once.

Remove the polenta slices from the grill and top with the roasted corn and mango relish. Serve immediately.

Grilled Polenta with Roasted Corn Mango Relish

Grilled Polenta with Roasted Corn Mango Relish

Printable recipe:

Grilled Polenta with Roasted Corn Mango Relish.docx (13.91 kb)

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Teriyaki Burgers with Grilled Ham & Pineapple

Posted by Susie B. on September 19, 2014

Teriyaki Burgers with Grilled Ham & Pineapple

Smoky Traeger burgers with a tangy teriyaki twist topped with freshly grilled juicy pineapple and crisp salty ham. What else could a hungry mouth ask for? Nothing. The answer is nothing. These big burgers require an even bigger appetite. It's preactically dinner and a side in a hearty bun (the hearty bun is a neccessity for a burger this huge). Prepare to get messy, and enjoy every last second of it. You can top these burgers however you choose, but we prefer ours with crisp romaine, spicy red onions, a little hit of mayo and maybe some extra teriyaki sauce. However you like them, tower them high and enjoy!

 

Teriyaki Burgers with Grilled Ham & Pineapple

 

Prep Time: 15 minutes
Cook Time: 12-15 minutes (plus an additional 30 minutes to smoke, if desired)
Serves: 8 people
Recommended Pellets: Any

INGREDIENTS:
8 hamburger patties
2 tablespoons Traeger Beef Shake
1 can pineapple rings, or one fresh pineapple, cored and sliced into rings
8 slices white cheddar cheese
24 slices ham
2 cups teriyaki sauce (purchase sauce that is thick and syrupy instead of thin)
8 hamburger buns
Desired toppings (mayo, red onions, tomatoes, lettuce)

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Season the burger patties liberally with the Beef Shake and place on the grill grate. Close the lid and smoke the burgers for at least 30 minutes. Remove the burgers to a separate plate, turn the temperature setting to High, close the lid and allow the grill to preheat.

Return the burgers to the grill along with the pineapple. Grill for 6-8 minutes. Use a food brush to cover the top of the burgers with the Teriyaki sauce.

Flip the burgers and the pineapple. Top the burgers with a coat of teriyaki sauce. Place the ham on the grill in 8 small piles of 3 slices each. 

Grill the burgers for an additional 6-8 minutes or until an internal thermometer reads 175 degrees F. Top the burgers with a slice of pineapple, the pile of ham, and finally a slice of cheese.

Close the lid and cook for an additional 1-2 minutes to melt the cheese. Buttered buns may be added to the grill at this time if you like your buns toasted.

Teriyaki Burgers with Grilled Ham & Pineapple

Remove the burgers to te buns, top with additional teriyaki sauce, if desired, and any additional toppings.

Teriyaki Burgers with Grilled Ham & Pineapple

Serve immediately and enjoy!

Printable Recipe:

Teriyaki Burgers with Grilled Ham and Pineapple.docx (14.45 kb)

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Smoke Roasted Peach Salsa

Posted by Susie B. on September 15, 2014

Smoke Roasted Peach Salsa

As the end of harvest season approaches, we've got one amazing recipe for you to use up the last of those summer peaches and fresh garden tomatoes. A sweet and savory blend of classic salsa flavor with a smoky Traeger twist. This recipe would be perfect for doubling (or tripling) and bottling to get you through the cold months ahead. That is if you don't eat the whole batch fresh. Serve it with chips for dipping or spoon some over grilled chicken or fish for a quick and simple meal loaded with flavor.

 

Smoke Roasted Peach Salsa

 

Prep Time: 5 minutes
Cook Time: 8-10 minutes
Makes: Approximately 4 cups
Recommended Pellets: Apple, Hickory, Cherry

INGREDIENTS:
6 medium peaches, cut in half, pits removed
3 medium tomatoes, cut in half
2 whole jalapenos (if you like it extra spicy, 1 for medium salsa)
2  whole green onions, roughly chopped
1/2 cup fresh cilantro leaves
2 garlic cloves, minced
5 teaspoons apple cider vinegar
1 teaspoon lime juice
1/2 teaspoon salt  
1/4 teaspoon cracked black pepper

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Turn the temperature setting up to 375 degrees F, close the lid, and allow the grill to preheat for 10-15 minutes.


Place the halved peaches, halved tomatoes, and whole jalapenos directly on the grill grate. Close the lid and roast for 8-10 minutes or until the skin has split and blistered on the tomoatoes and jalapenos.

Remove from the grill and allow to cool until the fruit can be easily handled. Remove the skin from the peaches and tomatoes (it should just slide off). Remove the skin, stems, and seeds from the jalapenos.


Place the peeled peaches, tomatoes, jalapenos, and green onions in a large food processor and pulse until coarsely chopped.

Add all other ingredients and pulse until desired consistency is reached. Use short pulses for chunky salsa or long pulses for a smoother salsa.

Smoke Roasted Peach Salsa

Serve immediately or transfer to jars and chill until ready to serve. Will last about 1 week in the refrigerator.

Smoke Roasted Peach Salsa

Printable Recipe:

Smoke Roasted Peach Salsa.docx (14.12 kb)

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Tailgating Buffalo Chicken Sausage with Bleu Cheese and Celery Carrot Slaw

Posted by Susie B. on September 13, 2014

Buffalo Chicken Sausage with a Celery Carrot Slaw

The combination of blue cheese and buffalo sauce has become an iconic American flavor duo for good reason. The spicy tang of the buffalo sauce and the bold creaminess of the blue cheese makes for a happy mouth! Put all that goodness on top of a chicken sasuage in a toasty bun then bury it all in a sweet and crunchy slaw to cool it down a little and you've got a meal worth making (and subsequently consuming). 

Everything about this is so simple, it's a breeze to make for a backyard BBQ or tailgating party and come out looking like a champ. Prepare the slaw a day in advance, then when it's time to cook all you've got to do is grill and assemble. Chicken sausage has become so popular, you can find it in most butcher's cases. The ones we are using are some garlic chicken bratwursts. If you can't find chicken sausages, feel free to substitute classic bratwursts. The flavors will still shine!

 

Buffalo Chicken Sausage with a Celery Carrot Slaw

 

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Serves 6 people
Recommended Pellets: Hickory, Oak

INGREDIENTS:
6 chicken sausages
1/2 cup Frank's RedHot Buffalo sauce
1/2 cup crumbled blue cheese
2 stalks celery, chopped
1/2 cup carrots, shredded
2 tablespoons red onion, finely diced
1/4 cup mayonnaise
2 tablespoons dijon mustard
1-2 teaspoons white sugar (start with 1, adjust for taste)
1/2 teaspoon celery seeds
1/2 teaspoon poppy seeds
Salt and Pepper to taste
6 hearty buns

PREPARATION:

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and preheat the grill to 375 degrees F. Place the sausages directly on the grill grate. Close the lid and grill for 6-8 minutes.

In a large bowl, combine all of the ingredients for the slaw. Toss gently to coat everything with the dressing.

Turn the sausages over on the grill and top with half of the Buffalo sauce. Close the lid and grill for 6-8 more minutes or until the internal temperature reaches 175 degrees F. Place the buns on the grill split side down during the last 2-3 minutes of grilling to toast.

Top the warm buns with a small handful of blue cheese.

Place a hot sausage on top of the cheese and drizzle with more Buffalo sauce.

Top the sausage with a hearty serving of the celery carrot slaw and serve immediately.

Buffalo Chicken Sausage with a Celery Carrot Slaw

Buffalo Chicken Sausage with a Celery Carrot Slaw

Printable Recipe:

Buffalo Chicken Sausage with a Celery Carrot Slaw.docx (13.53 kb)

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"Competition Style" Spare Ribs

Posted by Susie B. on September 11, 2014

We hesitated to put "Competition Style" in front of anything because we know how meticulous and passionate true BBQ cooks can be about their competition meats. However, after grilling up these beautiful racks of spare ribs using some tricks of the trade we knew we had to share the recipe and our cooking method with Traeger Nation.

When cooking for friends, we often prefer our ribs to have a bit of a spicy bite, a little kiss of sweetness, and we love for them to be fall off the bone tender. When cooking for competitions, the judges are looking for a different set of criteria; they want ribs that you can bite through easily, but don't pull away from the bone, sauce that is sticky sweet, and layers of flavor that complement the taste of the rib meat instead of overpower it.

Our method for producing "competition style ribs" is similar to our 3-2-1 baby back method, but spare ribs require a little extra cook time and a bonus application of a super sweet "glaze" before presentation. We pick spare ribs over baby backs for competitions because they have a lot more meat on them and a better marbling of fat. If a judge looks in your competition box and sees spare ribs, they know they'll be eating well! We use a St. Louis cut of spare ribs, but you can use whole spare ribs and trim te "rib tips" off of the top on your own if you prefer.

 

"Competition Style" Spare Ribs

 

Prep Time: 10-15 minutes
Cook Time: Approx 5 hours
Serves: 4-6 people
Recommended Pellets: 50/50 mix of Hickory/Apple or Hickory/Cherry

INGREDIENTS:
2 racks St. Louis Style pork ribs
Traeger Pork & Poultry Shake
1 cup dark brown sugar
1/4 cup honey (preferably clover honey)
8 tablespoons unsalted butter
1 1/2 cups Traeger BBQ Sauce (or your favorite BBQ sauce)
1/2 cup Traeger Apricot BBQ Sauce

PREPARATION:

Start the Traeger Grill on Smoke for 4-5 minutes with the lid open to establish the fire. While you grill is starting, begin trimming your ribs.

First, trim the end bones off of each rack. These bones are typically small, half bones that don't typically cook very evenly. trimming them off contributes to more even cooking and a better presentation. After the ends are removed, trim any excess fat down to approximately 1/4 inch in thickness.

**TIP: Use a really really sharp knife. It will make the preparation process go so much faster!

Next, remove the membrane from the back side of the ribs. This membrane is a little like silverskin and it won't break down when you cook it. You really want to bite through your ribs, so don't forget this step. We usually slide a butterknife in between the membrane and the bone to separate the two, then grab the end with a paper towel. Get a good grip and gently pull the membrane away from the back of the ribs.

Season liberally on both sides with Traeger Pork & Poultry rub and place on the grill (still on the Smoke setting) meat side up. Smoke for 2 hours.

Lay down a large strip of heavy duty aluminum foil an sprinkle with 1/4 cup dark brown sugar, 1 tablespoon honey, and 2 tablespoons of butter cut into small pieces. Turn the temperature on the grill up to 225 degrees.

Lay the ribs meat side down in the brown sugar mixture and sprinkle the bone side of the ribs with the brown sugar, honey and butter. Repeat with the second set of ribs.

Tightly crimp the foil and return to the grill, meat side down for 2 hours.

At this point, you'll need to test your ribs for tenderness. Carefully open the foil and insert a toothpick into the meat between the two center-most ribs. You'll want to sense a bit of resistance, but the toothpick should go in fairly smooth. If your ribs are already soft like butter, you'll cut down on the cook time in the next step. If they still seem a little tough, you will cook them a little longer in the next step.

Collect the juices from the foil and set aside. These sweet pork juices are wonderfully flavorful and will help make our amazing glaze.

Remove the ribs from the foil and place back on the grill grate. Combine the Traeger BBQ Sauce and Apricot Sauce in a small bowl and brush liberally on all sides of the ribs.

This is where the cooking process becomes a little more "sense and feel" than actual cooking times and temperatures. If your ribs were already very tender after the foiling period, you might only need 20 minutes to set the sauce. If your ribs were rather tough, you might need to cook them for an hour or more. Each rack of ribs has a different marbling and amount of fat, so they will all cook a little differently. Our average cook time for these ribs is an hour after they are sauced and returned to the grill.

After your ribs have finished cooking, remove them from the grill and let them rest for 15 minutes before slicing.

Grab the pork juice that you set aside from the foiling step. By now, the fat will have separated from the other juices. Spoon the fat off of the top and discard. Using a basting brush, generously coat the cut ribs with the sticky sweet glaze. This will give them an amazing shiny finish.

Arrange on a bed of beautiful greens in a styrofoam box and you'll be set to win. Or simply serve them next to some baked beans and cole slaw for an amazing meal. Enjoy!

PRINTABLE RECIPE

Competition Style Spare Ribs.docx (15.53 kb)

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