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First, smoke your ribs for three hours, then cook them in tin foil for two hours, and finally remove them from the foil and base with sauce for up to an hour.
Ingredients
Units Scale
- 1/3 cup yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 cup dark brown sugar
- 1 cup Traeger ‘Que BBQ Sauce
- 2 racks baby back pork ribs
- To taste poultry & Traeger rub
- 1/3 cup honey, warmed
- 1/2 cup apple juice, divided
Instructions
- Mix ¼ cup apple juice (reserve the rest) with Worcestershire sauce and mustard. Based on both sides of the ribs season with poultry and Traeger pork rub.
- Set the Traeger temperature to 180℉ and pre-heat for 15 minutes with the lid closed. Then, smoke the ribs for three hours meat side up, or until the temperature reaches 160℉.
- Once the ribs have smoked for three hours, move them to an edged baking sheet and turn the grill up to 225℉.
- Next, get four long sheets of foil, place a rack of ribs on each one, and pull the sides up to keep the liquid from running out. Then sprinkle half of the brown sugar, apple juice, and honey on top of the ribs. Place another piece of foil on top and close the edges.
- Now, return the ribs to the grill and cook for another two hours.
- Remove the ribs from the foil and brush both sides with Traeger ‘Que Sauce, place the ribs on the grid, and grill for a further 30 to 60 minutes until the sauce thickens.
- Finally, allow the ribs to rest for a few minutes then serve with your favorite side dishes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Method: Grill