Traeger Baby Back Ribs
jeffraben.com/recipes · No. 271
Smoked baby back ribs seasoned simply with salt and pepper, cooked low and slow on a Traeger grill.
Ingredients
Method
- Peel the membrane from the back side of each rack. Season the ribs on both sides with kosher salt and black pepper.
- When ready to cook, set your Traeger to 225°F, and preheat with the lid closed for 15 minutes. Use Super Smoke, if available.
- Insert the probe horizontally into the center of the meaty section of one rack, avoiding the bones. Place the ribs directly on the grill grates, meat-side up, and cook with the lid closed for 2 hours or until the internal temperature reaches 160°F.
- Flip the ribs so the meat side is down. Continue cooking with the lid closed until the internal temperature reaches 203–205°F, and an instant-read thermometer glides in with little to no resistance, like room-temperature butter — about 3 hours more. Enjoy!
Rescued from the old NAS recipe box - not yet transcribed. No source link survived; type it in if you remember it.
The original
