Smoked Dry Rubbed Baby Back Ribs

Traeger Kitchen

Smoked Dry Rubbed Baby Back Ribs

Prep Time



Cook Time




4 - 6




What's this?

Smoke and spice make for a winning baby back combo. These pork baby back ribs are seasoned with a sweet and spicy rub, smoked over rich hickory wood and set with our smokin' Traeger 'Que BBQ sauce.


  • 1/4 Cup dark brown sugar

  • 1/4 Cup sea salt

  • 1/4 Cup pimentón (smoked paprika)

  • 2 Tablespoon black pepper

  • 2 Teaspoon granulated onion

  • 2 Teaspoon granulated garlic

  • 1 Teaspoon ground cumin

  • 1/2 Teaspoon ground cinnamon

  • 1/4 Teaspoon ground nutmeg

  • 4 Rack (8-10 lb total) baby back ribs

  • 2 Cup Traeger 'Que BBQ Sauce

  • Traeger 'Que BBQ Sauce


  • 1

    For the Rub: Combine all the rub ingredients in a small bowl and whisk to mix.
  • 2

    If your butcher has not already done so, remove the thin silverskin from the bone-side of the ribs by working the tip of a butter knife or screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then pull the membrane off.
  • 3

    Sprinkle the rub over both sides of the ribs. You will need about 1-1/2 tablespoons of rub for each side.
  • 4

    When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
  • 5

    Place the ribs bone-side down on the grill grate. Smoke the ribs until browned and very tender, and the internal temperature reaches 203°F.
  • 6

    Remove the ribs from the grill grate and let rest.
  • 7

    Increase the temperature of the Traeger to 375℉ and allow to preheat.
  • 8

    Brush the ribs with Traeger ’Que BBQ Sauce and grill for 6 to 8 minutes per side, or until the sauce has set.
  • 9

    Cut each rack into halves or individual ribs for serving. Enjoy!