Steps

• 1

  Make the brine. In a large stockpot, bring 1 gallon of water along with onion, garlic, bay leaves, allspice berries, peppercorn, cinnamon sticks, and salt to a boil. Remove from heat and allow to cool completely.

• 2

  Place the ribs in the pot making sure they are fully submerged in the brine, adding more water if necessary. Cover and refrigerate for 24 hours.

• 3

  Make the Pomegranate BBQ Sauce. In a saucepan over medium heat, add the molasses, onion, pomegranate juice, brown sugar, vinegar, allspice, cinnamon, onion powder, garlic powder, salt, and pepper, and allow to simmer, stirring often for 30 minutes. Remove from heat and allow it to cool slightly. Add all ingredients to a food processor and blend until smooth. BBQ sauce can be stored for up to 2 weeks in the refrigerator.

• 4

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 5

  Remove the ribs from the brine, and pat dry with a paper towel.

• 6

  Place the ribs directly on grill grates, bone-side down. Close the lid and smoke for 3 hours.

  180 ˚F / 82 ˚C

  03:00

  Super Smoke

• 7

  Remove the ribs from the grill and increase the grill temperature to 375°F. Preheat with the lid closed.

  375 ˚F / 191 ˚C

• 8

  Generously coat the ribs with pomegranate BBQ sauce. Place the ribs back on the grill grates. Close the lid and cook for 1 hour, or until the ribs are tender but not falling off the bones.

  375 ˚F / 191 ˚C

  01:00

• 9

  Remove the ribs from the grill and garnish with cilantro. Enjoy!