Ribs are a Traeger Staple, but sometimes you just don't have 6-8 hours to get things done. Having tasted and loved the baby back ribs from Charlie Vergos’ Rendezvous in Memphis, Tennessee we know that great tasting ribs can happen fast! We call these quick cooking ribs Rendezvous Ribs to pay homage to the original, but we have adapted them slightly for your Traeger. These ribs do have slightly more pull and chew than our 3-2-1 Fall off the Bone style ribs, but in the case of these ribs we actually preferred it. Next time you are craving ribs and are short on time, give these a try!
PELLETS: Hickory or Oak
PREP TIME: 10 min.
COOK TIME: 2 to 3 hours
SERVES: 4 to 6
2 to 3 racks baby back pork ribs (about 5 pounds total)
1 cup apple cider vinegar
1 cup water
1/2 cup Traeger Regular Barbecue Sauce, or your favorite BBQ sauce
2 tbsps. Traeger Pork and Poultry Rub, or your favorite barbecue rub, plus additional rub for finishing the ribs
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 a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
Make the mop sauce: In a mixing bowl, combine the vinegar, water, barbecue sauce, and Traeger Pork and Poultry Rub. Set the mop sauce and a barbecue mop or basting brush grillside.
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 325 degrees F and preheat, lid closed, for 10 to 15 minutes. 4. Arrange the ribs on the grill grate, meat-side up.
Grill for 30 minutes, then start mopping. Mop every 15 minutes. After 2 hours, check the ribs for doneness.
Insert a toothpick between the bones in the center of a rack. If there is little or no resistance, the ribs are done (or close to it). Another test is to lift a rack of ribs by one end with tongs. Bounce gently. If the ribs begin to form a shreddy line in the middle, they are tender. If the ribs are not to your liking, continue to grill them in 30-minute increments, mopping every 15 minutes. (There is a bit of chew to Rendezvous’ ribs.)
When the ribs are done, transfer them to a cutting board and give them a final dose of the mop sauce. Sprinkle lightly with Traeger Pork and Poultry Rub.
Let the ribs rest for a few minutes before cutting into half slabs or individual ribs.