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Sauceless Smoked Ribs
By Traeger Kitchen
Simple doesn’t mean boring! These sauceless, slow-smoked ribs are a classic for the purists in your life.
Prep Time
15 Minutes
Cook Time
4 Hours
Pellets
Hickory
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Rack | (4-5 pounds) baby back ribs |
| 1/2 Cup | Traeger Perfect Pork Rub |
Steps
1
When ready to cook, set Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
225 ˚F / 107 ˚C
Super Smoke
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.
Ingredients
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.
Ingredients
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 / 107 ˚C
160 ˚F / 71 ˚C
Super Smoke
5
Wrap each rack of ribs tightly in aluminum foil, meat-side down.
350 ˚F / 177 ˚C
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 / 177 ˚C
204 ˚F / 96 ˚C
7
Remove the ribs from the grill and let rest for 30 minutes before unwrapping and slicing between the bones into individual ribs.