Sometimes you just don’t have the time, or you decide later in the day that a rack of ribs would be “so” great on this summer weekend evening you just have to make it happen. Well, whatever the case, put a cold one on ice because your baby-backs are just a few hours away!
What You’ll Need
1-rack (or two; who’s counting?) of baby back ribs
3 Tbsp olive oil per rack (for coating)
Your favorite Traeger pellet flavor (I used a blend of cherry and hickory)
Traeger, Cherry All Natural BBQ Wood Pellets, 20lb
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Traeger, Hickory All Natural BBQ Wood Pellets, 20lb
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Rub ingredients for getting the bark
For The Rub
1/2 cup ground chipotle powder
1/4 cup oregano (fresh is the best)
2 tbsp fresh coarse ground pepper
2 tbsp mustard powder
2 tbsp ground fennel seed
4 tbsp flake salt
For The Spritz
1 cup apple cider vinegar
3 tbsp Worcestershire sauce
3 tbsp hot sauce (I use Truff hot sauce)
3 tbsp balsamic vinegar reduction (the good thick and sweet stuff)
Steps
1. Clean and pre-heat your Traeger to 185 degrees
2. Remove the membrane from the back of the ribs
3. Coat ribs- both sides- with olive oil
4. Rub/pat the ribs on both sides with the rub mixture
5. Place ribs on grill grate at 185 degrees for 1 hour
6. Pull ribs and spray them down generously on both sides with the spritzer spray
Remember to save the drippings in the foil- you can pour it back over the ribs once they are done and plated.
7. Increase temperature to 245 degrees
8. Wrap ribs in foil and place back on grill grate for 1 1/2 hour
9. Unwrap ribs and re-spritz both sides
10. Increase temperature to 385 degrees for 1/2 hour
11. Serve and eat
Remember that cold one – now is the time!
