Smoked Dry Rubbed Baby Back Ribs
- Prep time15 mins
- Cook time5 hrs
- Serves4 – 6
Smoke and spice make for a winning baby back combo. These pork baby back ribs are seasoned with a sweet and spicy rub, smoked over rich hickory wood and set with our smokin’ Traeger ‘Que BBQ sauce.
- 1/4 cup Dark Brown Sugar
- 1/4 cup Sea Salt
- 1/4 cup Pimenton (Spanish Smoked Paprika)
- 2 Tbsp Black Pepper
- 2 tsp Granulated Onion
- 2 tsp Granulated Garlic
- 1 tsp Ground Cumin
- 1/2 tsp Cinnamon
- 1/4 tsp Ground Nutmeg
Baby Back Ribs:
- 4 racks (8 to 10 lbs total) Baby Back Ribs
- 2 cups Traeger ‘Que BBQ Sauce
For the rub, combine all the rub ingredients in a small bowl and whisk to mix.
If your butcher has not already done so, remove the thin silverskin from the bone-side of the ribs by working the tip of a butter knife or screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then pull the membrane off.
Sprinkle the rub over both sides of the ribs. Gently pat the seasonings onto the meat, but do not rub vigorously. You will need about 1-1/2 tablespoons of rub for each side.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 15 minutes.
Place the ribs bone-side down on the grill grate. Smoke the ribs until browned, very tender, and the meat has shrunk back from the ends of the rib bones by 1/4-1/2 inch, about 3-1/2 to 4-1/2 hours.
Remove the ribs from the grill grate and let rest. Increase the temperature of the Traeger to 375 degrees F and allow to preheat.
Brush the ribs with Traeger ’Que BBQ Sauce. Grill for 6 to 8 minutes per side, or until the sauce has set.
Cut each rack into halves or individual ribs for serving. Enjoy!
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