Traeger 3-2-1 Baby Back Ribs

 

Ingredients:

2 racks of baby back pork ribs

1/3 cup of yellow mustard

1/2 cup apple juice, divided

1 Tablespoon of Worcestershire sauce

Pork Butt Rub

1/2 cup of brown sugar

1/3 cup of honey

1 cup of BBQ Sauce

1. Remove the silver skin membrane from the bone side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip then tear off the membrane.

2. In a small bowl combine the mustard; 1/4 cup of apple juice and Worcestershire sauce. Mix and rub on both sides of the ribs. Season ribs with Pork Butt Rub or substitute with other rubs based on your preferences.

3. When ready to cook, set the Traeger to 180 degrees F and preheat. Smoke the ribs meat side up for 3 hours. (I use apple pellets)

4. After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225 degrees F.

5. 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. 

6. Return the racks to the grill and cook for 2 hours.

7. 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 prior to serving.