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4
3 Rack | (2-2 1/2 lb) racks of baby back ribs |
To Taste | kosher salt |
To Taste | freshly ground black pepper |
4
3 Rack | (2-2 1/2 lb) racks of baby back ribs |
To Taste | kosher salt |
To Taste | freshly ground black pepper |
1
Peel the membranes away from back side of the ribs and season the ribs on both sides with salt and pepper.
3 Rack (2-2 1/2 lb) racks of baby back ribs
To Taste kosher salt
To Taste freshly ground black pepper
2
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
3
Insert the probe horizontally into the center of the meaty section of a rack of ribs, avoiding the bones. Set the ribs directly on the grill grates, meat-side up, and cook with the lid closed for 2 hours. Flip the ribs so the meat side is down and cook with the lid closed until the meat is tender and the internal temperature reaches 203-206°F, about 1 hour more. Enjoy!
225 ˚F / 107 ˚C
203 ˚F / 95 ˚C
Super Smoke
Keep reading for tips on smoking ribs, smoked ribs recipes, and how-to guides. Whether you’re interested in cooking up pork spare ribs, smoked baby back ribs, or smoked beef ribs, we have something for you.
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