Before You Get Started

• Baby back ribs come from the upper ribcage near the loin, making them lean, tender, and ideal for smoking low-and-slow. 
• Remove the membrane for better seasoning and smoke penetration. 
• Flip the ribs once they reach 160°F, then cook until 203–205°F and probe tender, like sliding into room-temperature butter. 
• Expect about 3 more hours of cook time after flipping, depending on rib thickness. 
• Use Super Smoke during the first phase for maximum flavor. 

Steps

• Step 1

  Peel the membrane from the back side of each rack. Season the ribs on both sides with kosher salt and black pepper.

  Ingredients

  • 3 Rack (2-2 1/2 lb) racks of baby back ribs

  • To Taste kosher salt

  • To Taste freshly ground black pepper

• Step 2

  n ready to cook, set your Traeger to 225°F, and preheat with the lid closed for 15 minutes. Use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 3

  Insert the probe horizontally into the center of the meaty section of one rack, avoiding the bones. Place the ribs directly on the grill grates, meat-side up, and cook with the lid closed for 2 hours or until the internal temperature reaches 160°F.

  02:00

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 4

  Flip the ribs so the meat side is down. Continue cooking with the lid closed until the internal temperature reaches 203–205°F, and an instant-read thermometer glides in with little to no resistance, like room-temperature butter — about 3 hours more. Enjoy! 

  03:00

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

  Super Smoke