By Traeger Kitchen
Baby back pork ribs, done chicken wing style. These racks are brined, smoked, and doused in buffalo sauce. Drizzle them in blue cheese dressing for the full experience.
4Activating this element will cause content on the page to be updated.
|2 Rack||Baby back pork ribs, trimmed|
|1 Stalk||Celery, coarsely chopped|
|1 Medium||Lemon, quartered lengthwise|
|1/2 Medium||onion, coarsely chopped|
|1/3 Cup||Morton Coarse Kosher Salt|
|1/4 Cup||brown sugar|
|2 Tablespoon||celery salt|
|2 Tablespoon||Worcestershire sauce|
|1 1/2 Teaspoon||garlic powder|
|1/2 Cup||French's Yellow Mustard|
|As Needed||Traeger Pork & Poultry Rub|
|1/2 Cup||Crystal, Frank's RedHot or other Louisiana-style hot sauce|
|As Needed||Blue cheese dressing, for serving|
If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
2 Rack Baby back pork ribs, trimmed
Lay the ribs flat, meat-side down, in a 9 x 13 inch glass baking dish.
For the Brine: In a large mixing bowl, combine 1 quart water, celery, lemon (squeeze the lemon quarters but toss the rind into the brine as well), onion, kosher salt, brown sugar, celery salt, Worcestershire sauce, peppercorns and garlic powder.
1 Stalk Celery, coarsely chopped
1 Medium Lemon, quartered lengthwise
1/2 Medium onion, coarsely chopped
1/3 Cup Morton Coarse Kosher Salt
1/4 Cup brown sugar
2 Tablespoon celery salt
2 Tablespoon Worcestershire sauce
12 Whole peppercorns
1 1/2 Teaspoon garlic powder
Whisk until the salt and sugar crystals dissolve. Pour over the ribs. Cover and refrigerate for 6 to 8 hours, or up to overnight, turning once or twice.
Drain the ribs, knocking any solids off the meat, and dry thoroughly with paper towels. Discard the brine. Slather both sides of each rack of ribs with mustard.
1/2 Cup French's Yellow Mustard
When ready to cook, set Traeger temperature to 180°F and preheat, lid closed for 15 minutes.
180 ˚F / 82 ˚C
Put the ribs directly on the grill grate and smoke the ribs, meat-side up, for 2 hours.
180 ˚F / 82 ˚C
Season generously on both sides with Traeger Pork & Poultry Rub. Tear off a large sheet of heavy-duty foil, approximately 24 x 18 inches, and lay the racks of ribs on top of each other, meat-side up. Pull up the sides of the foil and add the beer. Fold the edges of the foil so the meat is tightly enclosed.
As Needed Traeger Pork & Poultry Rub
3/4 Cup beer
Increase Traeger temperature to 300°F. Put the foiled ribs directly on the grill grate and continue to cook for 1-1/2 to 2 hours.
300 ˚F / 149 ˚C
Carefully open the package, (hot steam will escape), and check the ribs. They should be quite tender when you insert a skewer or knife between the middle bones. If not, refold the foil and continue to cook until they are tender.
In the meantime, make the sauce. Melt the butter in a small saucepan (you can do this on the grill). Whisk in the hot sauce.
8 Tablespoon butter
1/2 Cup Crystal, Frank's RedHot or other Louisiana-style hot sauce
Remove the ribs from the foil and let rest for 3 to 5 minutes.
Cut into individual ribs and arrange on a large platter or in a shallow bowl. Pour the sauce over the ribs and using tongs, turn the ribs to coat.
Serve right away with the blue cheese dressing on the side. Enjoy!
As Needed Blue cheese dressing, for serving