| Traeger Family Recipes / Ribs |
Baby Back Ribs
Mr. Barbecue's Babyback Ribs
Preparation
1. Peel the membrane from the bone side of the ribs.
2. Lightly season each rack with Salmon Shake.
3. Put a light coating of yellow mustard on top of the ribs.
4. Wrap in foil
Cooking
1. Start your grill pre-heat and switch to Medium (275 or 300 on digital thermostat)
2. Place wrapped ribs on grill. Cook on medium for 2 hours (1.5 hours if it's really hot outside)
3. At the two hour mark, open top of foil-leave ribs in foil. Switch grill to SMOKE setting.
4. Smoke for 1/2 hour, THEN take ribs out of foil and place on grill, SMOKE an additional 1/2 hour.
5. Put honey in a heat resistant bowl and warm-up. Then brush some on top of ribs before serving.
Ingredients
1 Rack of ribs per person (typically 8-10 bones)
1/2-3/4 tbl. Traeger Salmon Shake
1/2 tbl. Yellow prepared mustard
Honey
Jerry Santens, California
1. Lightly sprinkle Traeger shake on the ribs, place in refrigerator overnight.
2. Start your Traeger on "high" and pre-heat for 15 minutes, then switch to "medium".
3. Place the ribs on grill and cook for 1 or 2 hours, or until ribs are done.
4. Switch to "smoke" Mode for 30 minutes, brushing ribs with your favorite Traeger barbecue sauce.
5. Wrap ribs in foil and allow to sit for 15 minutes.
Ingredients
3 Racks baby back ribs
1 16 oz bottle Traeger Pork & Poultry Shake
Serves 3.
BB's Spareribs
BB Ribezzo, Oregon
1. Prepare ribs by removing the "silver skin" membrane from the back of the ribs.
2. Cut off chine bone. Trim off excess fat-leave some fat on the meat. Leave diaphragm meat flap, but trim
edges of the slabs for neatness.
3. In a glass bowl combine all ingredients-except yellow mustard and honey.
4. Rinse ribs in cold water, allow to drain.
5. Apply dry seasoning mixture on meatiest side of the ribs. After applying seasoning, apply a light coating of
yellow mustard.
6. Start your Traeger and then switch to "medium". Place ribs, bone side down on grill. Cook for 2 hours on
"medium", then switch to "smoke". Cook approximately 1-2 hours, then switch to "medium" for 2-3 hours until
meat has shrunk 1% from bottom of the rib bone.
7. To finish: In a heat resistant glass bowl, heat up honey on the grill and lightly brush on top of the ribs with a
pastry brush.
8. Remove ribs from the grid. Allow ribs to set for 15 minutes before slicing.
Ingredients
2 or more racks of pork spareribs
6 oz. Clover honey
3. T. dry mustard
4 T. freshly cracked black pepper
1/2 c. brown sugar
2 T. ground Rosemary
1/2 c. Traeger Beef Shake
2 T. ground Allspice
1/2 c. salt (Kosher or sea salt)
Yellow prepared mustard
Serves: 4. Recommended pellets: Maple, Apple, Mesquite, Cherry, Pecan or Hickory.
Mr. Barbecue's Babyback Ribs
Preparation
1. Peel the membrane from the bone side of the ribs.
2. Lightly season each rack with Salmon Shake.
3. Put a light coating of yellow mustard on top of the ribs.
4. Wrap in foil
Cooking
1. Start your grill pre-heat and switch to Medium (275 or 300 on digital thermostat)
2. Place wrapped ribs on grill. Cook on medium for 2 hours (1.5 hours if it's really hot outside)
3. At the two hour mark, open top of foil-leave ribs in foil. Switch grill to SMOKE setting.
4. Smoke for 1/2 hour, THEN take ribs out of foil and place on grill, SMOKE an additional 1/2 hour.
5. Put honey in a heat resistant bowl and warm-up. Then brush some on top of ribs before serving.
Ingredients
1 Rack of ribs per person (typically 8-10 bones)
1/2-3/4 tbl. Traeger Salmon Shake
1/2 tbl. Yellow prepared mustard
Honey
Jerry Santens, California
1. Lightly sprinkle Traeger shake on the ribs, place in refrigerator overnight.
2. Start your Traeger on "high" and pre-heat for 15 minutes, then switch to "medium".
3. Place the ribs on grill and cook for 1 or 2 hours, or until ribs are done.
4. Switch to "smoke" Mode for 30 minutes, brushing ribs with your favorite Traeger barbecue sauce.
5. Wrap ribs in foil and allow to sit for 15 minutes.
Ingredients
3 Racks baby back ribs
1 16 oz bottle Traeger Pork & Poultry Shake
Serves 3.
BB's Spareribs
BB Ribezzo, Oregon
1. Prepare ribs by removing the "silver skin" membrane from the back of the ribs.
2. Cut off chine bone. Trim off excess fat-leave some fat on the meat. Leave diaphragm meat flap, but trim
edges of the slabs for neatness.
3. In a glass bowl combine all ingredients-except yellow mustard and honey.
4. Rinse ribs in cold water, allow to drain.
5. Apply dry seasoning mixture on meatiest side of the ribs. After applying seasoning, apply a light coating of
yellow mustard.
6. Start your Traeger and then switch to "medium". Place ribs, bone side down on grill. Cook for 2 hours on
"medium", then switch to "smoke". Cook approximately 1-2 hours, then switch to "medium" for 2-3 hours until
meat has shrunk 1% from bottom of the rib bone.
7. To finish: In a heat resistant glass bowl, heat up honey on the grill and lightly brush on top of the ribs with a
pastry brush.
8. Remove ribs from the grid. Allow ribs to set for 15 minutes before slicing.
Ingredients
2 or more racks of pork spareribs
6 oz. Clover honey
3. T. dry mustard
4 T. freshly cracked black pepper
1/2 c. brown sugar
2 T. ground Rosemary
1/2 c. Traeger Beef Shake
2 T. ground Allspice
1/2 c. salt (Kosher or sea salt)
Yellow prepared mustard
Serves: 4. Recommended pellets: Maple, Apple, Mesquite, Cherry, Pecan or Hickory.
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