Buffalo-Style Baby Back Ribs

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  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.

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  Ingredients

  • 2 Rack baby back pork ribs, trimmed

• 2

  Lay the ribs flat, meat-side down, in a 9 x 13 inch glass baking dish.

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• 3

  For the Brine: In a large mixing bowl, combine 1 quart water, celery, lemon (squeeze the lemon quarters but toss the rind into the brine as well), onion, kosher salt, brown sugar, celery salt, Worcestershire sauce, peppercorns and garlic powder.

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  Ingredients

  • 1 Quart water

  • 1 Stalk celery, coarsely chopped

  • 1 Medium lemon, quartered lengthwise

  • 1/2 Medium onion, coarsely chopped

  • 1/3 Cup Morton Coarse Kosher Salt

  • 1/4 Cup brown sugar

  • 2 Tablespoon celery salt

  • 2 Tablespoon Worcestershire sauce

  • 12 Whole peppercorns

  • 1 1/2 Teaspoon garlic powder

• 4

  Whisk until the salt and sugar crystals dissolve. Pour over the ribs. Cover and refrigerate for 6 to 8 hours, or up to overnight, turning once or twice.

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• 5

  Drain the ribs, knocking any solids off the meat, and dry thoroughly with paper towels. Discard the brine. Slather both sides of each rack of ribs with mustard.

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  Ingredients

  • 1/2 Cup French's Yellow Mustard

• 6

  When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes.

  

  Grill: 180 ˚F

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• 7

  Put the ribs directly on the grill grate and smoke the ribs, meat-side up, for 2 hours.

  

  Grill: 180 ˚F

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• 8

  Season generously on both sides with Traeger Pork & Poultry Rub. Tear off a large sheet of heavy-duty foil, approximately 24 x 18 inches, and lay the racks of ribs on top of each other, meat-side up. Pull up the sides of the foil and add the beer. Fold the edges of the foil so the meat is tightly enclosed.

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  Ingredients

  • As Needed Traeger Pork & Poultry Rub

  • 3/4 Cup beer

• 9

  Increase Traeger temperature to 300°F. Put the foiled ribs directly on the grill grate and continue to cook for 1-1/2 to 2 hours.

  

  Grill: 300 ˚F

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• 10

  Carefully open the package, (hot steam will escape), and check the ribs. They should be quite tender when you insert a skewer or knife between the middle bones. If not, refold the foil and continue to cook until they are tender.

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• 11

  In the meantime, make the sauce. Melt the butter in a small saucepan (you can do this on the grill). Whisk in the hot sauce.

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  Ingredients

  • 8 Tablespoon butter

  • 1/2 Cup Crystal, Frank's RedHot or other Lousiana-style hot sauce

• 12

  Remove the ribs from the foil and let rest for 3 to 5 minutes.

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• 13

  Cut into individual ribs and arrange on a large platter or in a shallow bowl. Pour the sauce over the ribs and using tongs, turn the ribs to coat.

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• 14

  Serve right away with the blue cheese dressing on the side. Enjoy!

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  Ingredients

  • As Needed blue cheese dressing, for serving