Introduce your taste buds to this sweet & zesty smoked pork ribs recipe. A double helping of pork is perfect for wood-fired Saturdays.
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When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. Coat the ribs on all sides with about 1/4 cup of the bacon grease; this works best if the grease has completely cooled.
Season the ribs on all sides with the Traeger Pork and Poultry Rub and the McCormick Smokehouse Maple Seasoning.
Make the mop sauce by heating up the apple cider, vinegar, dijon mustard, 1/4 C bacon grease, Worcestershire sauce, and brown sugar in saucepan on the stove. Use this to baste the ribs every hour while smoking.
Place the ribs on the grill grate and smoke, meat-side up, for 3 hours, basting with the mop sauce every hour.
After the ribs have smoked for 3 hours, transfer the ribs to a rimmed baking sheet. Increase the grill temperature to 225℉.
Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs; pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining mop sauce. Lay another piece of foil on top and tightly crimp the edges so there’s no leakage. Repeat with the remaining rack of ribs.
Return the foiled ribs to the grill and cook for approximately 2 hours at 225℉.
While the ribs are cooking, make the Bacon barbecue sauce. Combine all of the ingredients together in a saucepan on the stove; heat to bring the sauce ingredients together. Remove from heat before the mixture boils.
Carefully remove the foil from the ribs and brush the ribs on both sides with bacon barbecue sauce. Discard the foil.
Arrange the ribs directly on the grill grate and continue to grill until the sauce “tightens” for 1 additional hour. Let the ribs rest for a few minutes before serving. Enjoy!
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