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These fall-off-the-bone BBQ ribs are perfect for any occasion. Grab your napkin and sink your teeth into these spicy, sweet, and tender ribs. Slow-smoked over apple pellets and well worth the wait.
Ingredients
Units Scale
For the rub:
- 1 1/2 teaspoons ground cumin
- 2/3 cup brown sugar
- 1 1/2 teaspoon dried oregano
- 1/2 cup paprika
- 1 tablespoon ground white pepper
- 1 tablespoon cayenne pepper
- 1/3 cup garlic powder
- 1 tablespoon ground black pepper
- 2 tablespoons chili powder
- 2 tablespoons onion powder
For the ribs:
- Honey as needed
- 1/2 cup white grape juice
- 1/2 cup apple juice
- Traeger BBQ sauce as needed
- 4 racks of baby back ribs
- Apple pellets
Instructions
- First, in a bowl, combine the rub, cumin, onion powder, chili powder, brown sugar, oregano, paprika, white pepper, garlic powder, black pepper, and cayenne pepper.
- Next, season the ribs evenly on both sides with the rub mixture.
- Set the Traeger to 275℉ preheat for 15 minutes with the lid closed.
- Put the ribs directly on the grill grates, bone-side down. Cook for 45 minutes with the lid closed.
- In the meantime, mix the grape and apple juice together in a jug.
- Take the ribs off the grill and place them bone-side down in a disposable foil pan or on a sheet of heavy-duty aluminum foil, then pour the juice mixture over the ribs.
- Dribble honey over each rack and wrap tightly in foil. Put the ribs back on the grill and cook for 1 hour with the lid closed.
- Remove the ribs from the tin foil and put them directly on the grill gates. Increase the temperature to 350℉, and cook for another 30 minutes with the lid closed.
- Finally, brush the ribs with Traeger BBQ sauce and cook for another 5 minutes until the sauce has set. Remove from the grill cut, serve, and enjoy.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Method: Grill