Smoked Dry Rubbed Baby Back Ribs

Steps

• 1

  When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

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  Ingredients

  • 1/4 Cup dark brown sugar

  • 1/4 Cup sea salt

  • 1/4 Cup pimentón (Spanish smoked paprika)

  • 2 Tablespoon ground black pepper

  • 2 Teaspoon granulated onion

  • 2 Teaspoon granulated garlic

  • 1 Teaspoon ground cumin

  • 1/2 Teaspoon ground cinnamon

  • 1/4 Teaspoon ground nutmeg

• 2

  Make the rub: In a small bowl, whisk together the brown sugar, salt, pimentón, pepper, onion, garlic, cumin, cinnamon, and nutmeg.

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  Ingredients

  • 4 Rack (8-10 lb total) baby back ribs

• 3

  If your butcher has not already done so, remove the thin membrane from the bone-side of the ribs by working the tip of a paring or butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then pull the membrane off.

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• 4

  Sprinkle the rub over both sides of the ribs, about 1 1/2 tablespoons per side.

  Grill: 250 ˚F

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• 5

  Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs, bone-side down, directly on the grill grates. Close the lid and smoke the ribs the internal temperature reaches 203°F and the ribs are browned and very tender.

  Grill: 250 ˚F

  Probe: 203 ˚F

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• 6

  Remove the ribs from the grill. Increase the Traeger temperature of the 375°F.

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  Ingredients

  • 2 Cup Traeger 'Que BBQ Sauce

• 7

  Brush the ribs with Traeger ’Que BBQ Sauce on both sides. When the grill is hot, return the ribs to the grill, close the lid, and cook for 6-8 minutes per side, or until the sauce has set.

  Grill: 375 ˚F

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• 8

  Remove the ribs from the grill. Cut each rack into halves or individual ribs. Enjoy!

  Grill: 375 ˚F

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  Ingredients

  • Traeger 'Que BBQ Sauce

• 9

  Cut each rack into halves or individual ribs for serving. Enjoy!

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