Brontosaurus Ribs Traeger Food
DINO RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the garlic powder, onion powder, brown sugar, salt, chili powder, cumin and black pepper. Rub into the meat all over and let sit uncovered in the refrigerator for at least 2 hours, preferably overnight.
- Remove the rib and let it come to room temperature. Prepare grill for cooking over indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium or off, to maintain the grill at about 250 degrees F. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly oil the grill grates. Place the rib on the grill over the cooler burners, and cook indirectly, meat-side up, for 5 hours. Wrap the rib in foil and cook for another 45 minutes. Remove the foil and cook for an additional 45 minutes to create a nice bark. Remove the rib and let it rest. Serve whole on the side of a foot-powered prehistoric car.
SMOKED BBQ RIBS - TRAEGER GRILLS
Master these smoked BBQ ribs. Smoky, saucy, and slightly sweet, these St. Louis cut ribs are a cut above the rest. Get out your Traeger and your napkins.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 4
Steps:
- Pat the ribs dry with paper towels and peel the membrane from the back of each rack.
- Apply an even coat of Traeger Pork & Poultry Rub to the front, back and sides of the ribs. Let sit at room temperature for 20 minutes, or refrigerate for up to 4 hours.
- 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.
- 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 until the internal temperature reaches 201°F, about 4 1/2 hours. Add the apple juice to a spray bottle and spritz the ribs after 1 hour of cooking and every 45 minutes thereafter.
- Brush the ribs on both sides with a light layer of Traeger BBQ sauce. Continue cooking until the sauce sets, about 10 minutes.
- Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs. Serve with more Traeger BBQ Sauce. Enjoy!
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