I whipped up a batch of baby back ribs on my Traeger grill yesterday. OK, maybe whipped isn’t the right word.
I bought 3 racks of ribs from the local butcher on Friday. These were not pre-packaged/sealed/prepared, just plain ribs. Saturday night, I mixed Pappy’s rub (their reduced sodium offering) with sugar, and rubbed down the 3 racks of ribs. Wrapped them in parchment paper and then foil (I didn’t have any butcher paper, didn’t want them to sit in foil overnight.)
On Sunday I fired up the Traeger, put the ribs on “smoke” level (~170 deg) for about an hour, and then bumped them to 225 for another 3 hours. From time to time I’d squirt a little apple juice on them to keep them moist, but they really didn’t need it.
After a total of 4 hours in the grill, they looked something like this:
All three were excellent. BBQ sauce for those that like’m that way, and the Thai chili sauce was great because it’s super sweet and a little hot. The natural ribs were, in my opinion, the best.