With these easy-to-follow steps, you too can make mouthwatering smoked baby back ribs in Traeger! These ribs are rubbed with a simple dry mix and smoked until fall-apart tender then basted with a homemade BBQ sauce. So good that you can’t stop eating!
Course: Main Course
Keyword: bbq, pork, ribs
Author: Mr. JOC
2rackspork baby back ribs
½cupapple cider vinegar
2cupsyour favorite BBQ sauce(we used Franklin’s BBQ recipe from his cookbook)
Gather all the ingredients and equipment you need.
To Prepare Dry Rub
Add dry rub ingredients in a jar (18 g black pepper, 9 g kosher salt, 1 tsp onion powder, and 1 tsp garlic powder).
Close the jar and shake well. I highly recommend this Maracasifter for sprinkling dry rub on ingredients evenly.
To Prepare Ribs
Remove the membrane from the back of the ribs by pulling it down with a paper towel (slippery!). We usually ask the butcher to do this when we purchase the ribs. If the meat is dry, add 1-2 Tbsp (15-30 ml) apple cider vinegar in a mister and spray the vinegar to wet the meat.
Evenly sprinkle dry seasoning on meat including the edge, start with the bone side first. Let the meat rest for 1 hour at room temperature.
After 45 min, pre-heat Traeger to 275ºF (135ºC).
Create a metal cup with aluminum foil and pour 6 Tbsp (90 ml) apple cider vinegar inside.
Once Traeger is at 275ºF (135ºC), place ribs meat side up along with the apple cider vinegar cup. Smoke for 2 hours.