Étapes

• Step 1

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

  Ingrédients

  • 1/4 Cup cassonade foncée

  • 1/4 Cup sel de mer

  • 1/4 Cup pimentón (Spanish smoked paprika)

  • 2 Tablespoon poivre noir

  • 2 Teaspoon granulated onion

  • 2 Teaspoon flocons d’ail

  • 1 Teaspoon Cumin Moulu

  • 1/2 Teaspoon ground cinnamon

  • 1/4 Teaspoon muscade moulue

• Step 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.

  Ingrédients

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

• Step 3

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

• Step 4

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

  00:15

  250 ˚F / 121 ˚C

• Step 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

• Step 6

  Remove the ribs from the grill grate and let rest.

  Ingrédients

  • 2 Cup Sauce barbecue  ’Que de Traeger

• Step 7

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

  375 ˚F / 191 ˚C

• Step 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

  Ingrédients

  •  Sauce barbecue  ’Que de Traeger

• Step 9

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