Hatch Green Chile Baby Back Ribs

By Karolina Longoria

Votes: 136

VS

Paulie’s Big Hammer Steaks

By Paul Pabst

Votes: 115

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About Karolina Longoria

I'm just a girl with a smoker asking you to love me. Growing up in a food family, I was exposed to all types of food as a child. With one set of grandparents from Mexico, the other set from Germany and parents raised in Texas, imagine the great meals I ate growing up. My family inspired to cook over flame, infusing wood flavor in many of my dishes. I smoked my first brisket in the summer of 2016 and after that first smoke, I knew this is what I was meant to do .... smoke meat everyday!

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About Paul Pabst

Executive Producer/cast member of the Dan Patrick Show. Lover of well-cooked meats, tailgating, plaid stuff, firepits, flannel, naps, ski lodges, college football and well-cooked meats.

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Hatch Green Chile Baby Back Ribs

By Karolina Longoria

There is nothing better than sweet and spicy pork ribs and this recipe is proof. These baby back ribs are rubbed with a sweet spice blend, smoked using Traeger apple pellets, and finished with a Green Chile BBQ Sauce. One bite and you will want a rack all to yourself.

Serves: 4

Recipe Ingredients

Smoked Baby Back Ribs

  • 8 lbs Baby Back Rib Racks (Four Racks)

Swwet Green Chile BBQ Sauce

  • 1/2 cup Ketchup
  • 1/3 cup Apple Juice
  • 1 tbsp Apple Cider Vinegar
  • 1/2 tbsp Molasses
  • 1/2 tbsp Honey
  • 1/4 cup Hatch Green Chile (I use medium heat)
  • 1 tsp Garlic Granules
  • 1/2 tsp Onion Powder
  • 1/4 tsp Cumin
  • 1 pinch Salt
  • 1 pinch Black Pepper

Recipe Instructions

  1. Remove ribs from packaging
  2. Rinse under cold water and dry with paper towels
  3. Remove silver skin and discard
  4. Slather ribs with mustard
  5. Mix ingredients #4 through #11 in bowl, take mixture and sprinkle all over your ribs.
  6. Set up your smoker and maintain temp of 220-230 degrees Fahrenheit
  7. Put ribs bone side down directly on the grates and let smoke for 2.5 hours.
  8. Right before you hit 2.5 hours of smoking, take your unsalted butter, apple juice and honey and place in microwave safe bowl.
  9. Place in microwave and heat in 30 second increments, until butter has melted. Stir.
  10. Pour butter mixture over your ribs and ensuring some liquid has made it's way to the bottom and some has remained on top of your rib bones.
  11. Tightly seal your foil wrap and return ribs to your smoker for 2.5 hours longer.
  12. While ribs are smoking, make the BBQ Sauce.
  13. Place the first six sauce ingredients in a pot and set your stove for a medium - heat, until ingredients bubble, then turn down to med-low heat.
  14. Add last five ingredients to sauce, stir and let simmer for 20 minutes on low heat. Cool BBQ Sauce.
  15. After ribs have smoked for 2.5 hours in the foil, pull ribs from smoker.
  16. Carefully open foil, remove ribs and place directly on smoker grates, bone side down. Discard foil and liquid.
  17. Spread a generous amount of BBQ Sauce on the ribs and let smoke for an additional hour or so, basting ribs in sauce every 20 mins. Pull ribs when your tenderness level has been reached and enjoy with good Mexican beer.
  18. When BBQ sauce has cooled, place in blender and blend until smooth.
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Paulie’s Big Hammer Steaks

By Paul Pabst

Paulie's Big Hammer Steaks. Serves 4 big eaters or 8 medium eaters.

Serves: 4

Recipe Ingredients

Sauce

  • 1 tbsp Butter
  • 2 tbsp Worcestershire Sauce
  • 1 tbsp Favorite Mustard (avoid plain yellow)
  • 2 tbsp Traeger Texas BBQ Spicy Sauce

Meat

  • 24 oz 4 T-Bone Steaks

Recipe Instructions

  1. Prep sauce for end of the grilling. 1 TBSP of butter/2 TBSP of Worcestershire Sauce/1 TBSP of your favorite mustard (avoid plain yellow)/2 TBSP of Traeger Texas BBQ Spicy Sauce or your favorite sauce.
  2. Take 4 big t-bones out of the fridge and let them sit for 20 minutes. Brush both sides lightly with olive oil. Rub with Traeger Beef Rub and a few pinches of Jacobsen Cherrywood Smoked Salt.
  3. Preheat your Traeger to 350 degrees. Put steaks on for about 15 minutes each side, checking temp with your meat probe. Turn Traeger up to 450 for home stretch to char the steak and spread the sauce on the steaks for last few minutes on grill. When you are at 155 degrees, pull those bad boys of the smoker and let them sit for a few minutes before serving. Roll up your sleeves and go nuts. Thank me later.
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