Pork Ribs On Traeger Food

321 RIBS RECIPE (SIMPLE & SMOKED) - TRAEGER®

Steps:

• If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
• In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
• When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160℉.
• After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.
• Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
• Return the foiled ribs to the grill and cook for an additional 2 hours, or until internal temperature reaches 205℉.
• Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.
• Let the ribs rest for a few minutes before serving. Enjoy!

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!

MARK'S TRAEGER RIBS

Steps:

• Remove the thin white membrane from the back of the ribs. Start with a knife and use a paper towel to grip it and peel it off.
• Mix all spices together, excluding the yellow mustard.
• Rub yellow mustard all over the ribs.
• Rub spice mixutre all over ribs, cover and refrigerate overnight.
• Remove ribs from refrigerator and start Traeger grill on smoke for 10 minutes.
• Put ribs on grill and cook on smoke for 1 hour.
• Change heat setting to 225-250 and cook for another 2 hours.
• Spray ribs with apple juice and cover with aluminum foil tightly and cook at 250-275 for another hour. You want to keep the steam from the juice inside the foil to keep the ribs juicy and tender.
• Remove foil from ribs and spread your favorite BBQ sauce or glaze over the ribs and cook for 1 hour at 250-275.
• 1Remove ribs from Traeger and cover with foil for 20 minutes.
• Cut up and enjoy!