Smoked Dry Rubbed Baby Back Ribs

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

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

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  Ingredients

  • 1/4 Cup dark brown sugar

  • 1/4 Cup sea salt

  • 1/4 Cup pimentón (Spanish 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

• 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.

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  Ingredients

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

• 3

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

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• 4

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

  Grill: 250 ˚F

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• 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.

  Grill: 250 ˚F

  Probe: 203 ˚F

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• 6

  Remove the ribs from the grill grate and let rest.

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  Ingredients

  • 2 Cup Traeger 'Que BBQ Sauce

• 7

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

  Grill: 375 ˚F

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• 8

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

  Grill: 375 ˚F

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  Ingredients

  • Traeger 'Que BBQ Sauce

• 9

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

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