By Traeger Kitchen
We added some Asian flair to the popular 3-2-1 method. These ribs have great flavor that packs a punch.
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|3 Large||racks spare ribs, membrane removed|
|3 Tablespoon||yellow mustard|
|1 Tablespoon||Worcestershire sauce|
|1 1/2 Cup||dark brown sugar|
|As Needed||Traeger Pork & Poultry Rub|
|24 Ounce||Dr. Pepper|
|1 1/2 Cup||mandarin orange sauce|
|1 Teaspoon||sesame oil|
|1 Teaspoon||soy sauce|
|1 Teaspoon||garlic powder|
When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
In a small bowl, combine Worcestershire sauce and yellow mustard. Rub both sides of the ribs with the Worcestershire and mustard mixture. Place directly on the grill grate and smoke for 3 hours.
225 ˚F / 107 ˚C
3 Large racks spare ribs, membrane removed
3 Tablespoon yellow mustard
1 Tablespoon Worcestershire sauce
Remove ribs from Traeger and place in an aluminum foil pan. Pour honey over the ribs then sprinkle with brown sugar and Traeger Pork & Poultry Rub. Pour Dr. Pepper over the ribs. Cover with foil and increase Traeger temperature to 275°F. Cook ribs for 2 hours.
275 ˚F / 135 ˚C
1 Cup honey
1 1/2 Cup dark brown sugar
As Needed Traeger Pork & Poultry Rub
24 Ounce Dr. Pepper
Remove foil pan from grill. Increase Traeger temperature to 450°F. In a separate bowl, mix together the mandarin sauce, sesame oil, soy sauce, and garlic powder. Remove ribs from the foil pan and brush glaze on ribs. Place ribs meat-side down directly on the grill grate for 8 to 10 minutes.
450 ˚F / 232 ˚C
1 1/2 Cup mandarin orange sauce
1 Teaspoon sesame oil
1 Teaspoon soy sauce
1 Teaspoon garlic powder
Remove ribs from the Traeger. Enjoy!
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