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Smoked Dry Rubbed Baby Back Ribs

Smoked Dry Rubbed Baby Back Ribs

By Traeger Kitchen

Smoke and spice make for a winning baby back combo. These pork ribs are seasoned with a sweet and spicy rub, smoked over rich hickory wood, and set with our smokin' Traeger 'Que BBQ sauce.

Prep Time

15 Minutes

Cook Time

5 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
Rub
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
Baby Back Ribs
4 (2-2 1/2 lb) racks of baby back ribs
2 Cup Traeger 'Que BBQ Sauce
How many people are you serving?

4

Activating this element will cause content on the page to be updated.
Units of Measurement:
Rub
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
Baby Back Ribs
4 (2-2 1/2 lb) racks of baby back ribs
2 Cup Traeger 'Que BBQ Sauce

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!

Cooking Notes

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