Kansas City BBQ Ribs
4 slabs baby back pork ribs (2-1/2 pounds each), trimmed
Traeger Sweet Rub, or an all-purpose barbecue rub
Traeger Regular Barbecue Sauce, or a sweet, thick barbecue sauce
3 cups apple juice or water
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.
Dust the ribs on all sides with the Traeger Sweet Rub, massaging it into the ribs. Put a shallow heatproof pan (such as a disposable aluminum foil pan) in a corner of the grill grate and pour in the apple juice.
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.
Lay the ribs, bone-side down, directly on the grill grate. Grill for 3-1/2 to four hours, or until the ribs are tender. (To test for doneness, push a toothpick or skewer into the meat between the middle bones: It should go in without resistance. Or lift the ribs using tongs clamped to the end bones, then “bounce” gently: The meat should develop a shreddy “crack” in the middle of the slab.)
Liberally brush the ribs on all sides with the sauce. Grill for 10 to 15 minutes more, or until the sauce tightens. Transfer the ribs to a cutting board and let rest for 5 minutes before cutting into half slabs or individual ribs. Serve immediately.
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