Skip to Main Content
Smoked Dry Rubbed Baby Back Ribs

Smoked Dry Rubbed Baby Back Ribs

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

5 Hr




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurment:
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
4 Rack (8-10 lb total) baby back ribs
2 Cup 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.

    250 ˚F / 121 ˚C


  • 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.

    250 ˚F / 121 ˚C

    203 ˚F / 95 ˚C

  • 6

    Remove the ribs from the grill grate and let rest.

  • 7

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

    375 ˚F / 191 ˚C

  • 8

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

    375 ˚F / 191 ˚C

  • 9

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

My Notes

In order to add notes for this recipe, you must log in or create an account.