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.

  250 ˚F / 121 ˚C

• 2

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

  Ingredients

  • 1/4 Cup dark brown sugar

  • 1/4 Cup Sea salt

  • 1/4 Cup pimentón (Spanish smoked paprika)

  • 2 Tablespoon freshly 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

• 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.

  Ingredients

  • 4  (2-2 1/2 lb) racks of baby back ribs

• 4

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

• 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.

  250 ˚F / 121 ˚C

  203 ˚F / 95 ˚C

• 6

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

  375 ˚F / 191 ˚C

• 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.

  375 ˚F / 191 ˚C

  Ingredients

  • 2 Cup Traeger 'Que BBQ Sauce

• 8

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