Smoking Traeger Baby Back Ribs

The Traeger Baby Back Ribs recipe provides a simple and hands-off method for making delicious smoked ribs. With just a few ingredients and some hickory smoke, you can create tender and flavorful ribs perfect for any occasion.

Ingredients:

• 3 racks of baby back ribs (2-2.5 lbs each)
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• Hickory BBQ wood pellets

Steps:

1. Preparation:

   • Peel the membranes from the back of the ribs.
   • Season both sides with kosher salt and freshly ground black pepper.

2. Cooking:

   • Set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. Use the Super Smoke setting if available.
   • Insert the probe into the meaty section of a rack, avoiding bones.
   • Place the ribs meat-side up on the grill grates, close the lid, and cook for 2 hours.
   • Flip the ribs meat-side down and continue cooking until the internal temperature reaches 203-206°F, approximately 1 more hour.

Serving:

• Enjoy the tender and flavorful ribs directly from the grill.

Additional Information:

• Recommended products include Hickory BBQ Wood Pellets, Traeger Ironwood 650 Pellet Grill, and Traeger BBQ Rubs & Spices Sample Kit.
• Traeger offers a wide range of resources including guides on smoking meat, fish, vegetables, and more.

Smoking Baby Back Ribs on a Traeger Grill

Introduction:

Smoking ribs is an art that requires patience, precision, and the right equipment. The Traeger Grill, known for its advanced wood pellet technology, brings out the best in baby back ribs. This guide will take you through the steps to achieve perfectly smoked ribs that will leave your guests craving more.

Why Choose Baby Back Ribs?

Baby back ribs are a favorite among barbecue enthusiasts due to their tender texture and rich flavor. They come from the upper part of the ribcage and are shorter and leaner than spare ribs. When smoked correctly, they offer a perfect balance of meatiness and juiciness.

Preparation: The Key to Perfect Ribs

Before you even fire up your Traeger, proper preparation is crucial. Start by peeling the membranes off the back of the ribs. This step ensures that the seasoning penetrates the meat better and results in a more tender rib. Season generously with kosher salt and freshly ground black pepper. These simple yet essential ingredients lay the foundation for a flavorful crust.

The Smoking Process: Low and Slow

The mantra for smoking ribs is "low and slow." Set your Traeger to 225°F and preheat with the lid closed for 15 minutes. The Super Smoke setting, if available, will infuse the ribs with a deeper smoky flavor. Place the ribs on the grill, meat-side up, and insert the temperature probe into the thickest part of the meat. This ensures an even cook and helps monitor doneness.

Cooking to Perfection

Smoke the ribs for 2 hours, then flip them meat-side down and continue cooking until the internal temperature reaches 203-206°F. This slow cooking process breaks down the connective tissues, resulting in tender, fall-off-the-bone ribs. The hickory wood pellets used during smoking add a robust flavor that complements the natural sweetness of the pork.

Serving and Enjoying Your Ribs

Once the ribs are done, let them rest for a few minutes before cutting. This allows the juices to redistribute, ensuring every bite is moist and flavorful. Serve the ribs as they are, or pair them with your favorite barbecue sauce for an extra layer of taste.

Conclusion:

Smoking baby back ribs on a Traeger Grill is a rewarding experience that combines simplicity with culinary excellence. By following this guide, you can master the art of smoking ribs and impress your friends and family with your barbecue skills. Whether you are a seasoned pitmaster or a grilling novice, the Traeger Grill makes it easy to achieve restaurant-quality ribs in your backyard.