Description
There’s nothing more iconic on a Traeger grill than a rack of smoked ribs. Coat them with a flavorful dry rub, slow-cook them for hours, and finish with a glaze of your favorite BBQ sauce. The result? Fall-off-the-bone perfection.
Ingredients
Scale
- 1 rack of baby back ribs
- 2 tbsp yellow mustard
- 3 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tsp salt
- 1 cup BBQ sauce
Instructions
- Remove the membrane from the back of the ribs.
- Rub yellow mustard all over the ribs to act as a binder.
- Mix all dry seasonings and rub generously onto the ribs.
- Preheat your Traeger to 225°F with hickory pellets.
- Place ribs on the grill and smoke for 3 hours.
- Wrap ribs in foil with brown sugar and a bit of BBQ sauce, then cook for another 2 hours.
- Unwrap, coat with more BBQ sauce, and cook for 1 more hour.
- Let rest for 10 minutes before slicing.
Notes
- Pro Tip: Use hickory or applewood pellets for a rich, smoky flavor.