Best Traeger Smoked Pork Ribs Food

COMPETITION STYLE PORK RIBS RECIPE - TRAEGER GRILLS

Steps:

• Remove the membrane from the back of the ribs. Season with Traeger Pork & Poultry Rub on both sides. Let the ribs rest for 15-20 minutes.
• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• Place ribs on the grill, bone-side down, and cook for 3 hours.
• While the ribs are cooking, prepare the brown sugar wrap. In a small bowl, mix together the brown sugar, butter, and agave. Spread half of the mixture on each of two double-layered sheets of aluminum foil, approximately the same size and shape of the racks of ribs.
• After 3 hours, remove the ribs from the grill and place each rack, meat-side down, on a foil pack. Wrap tightly. Increase the Traeger temperature to 250°F and place the wrapped ribs, meat-side down, on the grill. Insert the probe into the center of a rack of ribs, avoiding the bones. Close the lid and grill until the internal temperature reaches 204°F, about 1 1/2-2 hours.
• Remove ribs from the grill and unwrap the foil packets. Place unwrapped the ribs back on the grill grates, close the lid, and cook for 10 minutes. Remove from the grill and brush both sides with Traeger Sweet & Heat BBQ Sauce, then return to the grill, close the lid, and cook for 10 minutes more. Slice between the bones into individual ribs and serve. Enjoy!

SMOKED PORK RIBS

Steps:

• Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
• Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
• Meanwhile, whisk together all glaze ingredients.
• After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
• After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
• When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.