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Smoked Baby Back Ribs




Looking a simple, hands-off recipe? Make these baby back ribs your new go-to. All you need are a few fresh racks, salt, pepper, and a little hickory smoke to achieve some serious meat sweats.


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

  • Kosher salt

  • 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

  • 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

    203 ˚F

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