1/3 cup(s) Tightly packed Brown Sugar
1/4 cup(s) Loosely packed Paprika
1/8 cup(s) Loosely packed Chilie Powder
2 tablespoon(s) Loosely packed Garlic Powder
2 tablespoon(s) Loosely packed Onion Powder
1 teaspoon(s) Loosely packed Cayenne pepper
2 tablespoon(s) Kosher Salt
2 teaspoon(s) Black Pepper
1 teaspoon(s) Loosely packed Dry Mustard
1 teaspoon(s) Loosely packed Ground Cumin
Mix all spices together, Remove the thin white membrane from the back of ribs start with a knife and use a paper towel to grip it and peal it off.
Rub spice mix over ribs cover and refrigerate overnight.
Remove ribs from Refrigerator Start Traeger on smoke for 10 minutes add ribs cook for 1 hour on smoke.
Change setting to 225-250 and cook for another 2 hours.
Cover ribs with Aluminum foil and cook for 1 hour at 250-275
Remove foil from ribs spread your favorite BBQ sauce or glaze over ribs and cook for 1 more hour at 250-275
Remove Ribs from Treager cover with foil for 20 min.
Cut up and enjoy.
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