3 2 1 Pork Baby Back Ribs Recipes

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!

3-2-1 PORK BABY BACK RIBS

Steps:

• In a mixing bowl, combine all the rub ingredients and mix until thoroughly incorporated.
• Add mayonnaise all over the ribs and spread the mixture thinly on both sides of the ribs and season with rub.
• When ready to cook, set smoker temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours.
• After the ribs have smoked for 3 hours, remove from the smoker and transfer them to a rimmed baking sheet. 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 each rack, then top each with half the honey and half the juice.
• Fold the existing foil or lay another piece of foil on top of each rib if needed to completely cover and tightly crimp the edges so there is no air or steam leakage.
• Return the wrapped ribs to the grill and cook for 2 hours, taking care not to puncture the foil packets.
• After 2 hours have passed, carefully remove and discard the foil, drain the liquid, and brush the ribs on both sides with BBQ sauce (we used Traeger 'Que Sauce).
• Place ribs directly on the grates and continue to smoke at 225 ℉ until the sauce thickens to your liking, about 30 to 60 minutes.
• Let the ribs rest for 10-20 minutes before cutting and serving. Enjoy!