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Sauceless Smoked Ribs

15

4

Hickory

Simple doesn’t mean boring! These sauceless, slow-smoked ribs are a classic for the purists in your life.

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  • 2 Rack (4-5 pounds) baby back ribs

  • 1/2 Cup Traeger Perfect Pork Rub

  • 1

    When ready to cook, set Traeger temperature to 225°F and preheat with the lid closed for 15 minutes

    : 225 ˚F

  • 2

    To remove the membrane from the ribs, flip the ribs meat-side down and slide a butter knife under the membrane at the corner of a rack of ribs. Lift and loosen the membrane until it tears away from the ribs. Repeat with the remaining rack.

    • 2 Rack (4-5 pounds) baby back ribs

  • 3

    Season the ribs on both sides with the Traeger Perfect Pork Rub, ¼ cup per rack.

    • 1/2 Cup Traeger Perfect Pork Rub

  • 4

    Insert the probe horizontally into the center of the meaty section of one rack of ribs, avoiding the bone. Place the ribs directly on the grill grates, meat-side up, then close the lid and smoke until the internal temperature reaches between 160-165°F, 2½-3½ hours. Remove the ribs from the grill and increase the temperature to 350°F.

    : 225 ˚F

    : 160 ˚F

  • 5

    Wrap each rack of ribs tightly in aluminum foil, meat-side down.

  • 6

    Return the wrapped ribs to the grill, meat-side down, and re-insert the probe. Close the lid and cook until the internal temperature reaches 204°F, 35-50 minutes.

    : 350 ˚F

    : 204 ˚F

  • 7

    Remove the ribs from the grill and let rest for 30 minutes before unwrapping and slicing between the bones into individual ribs.