Description
Serves
6
Prep Time
15 minutes
Cook Time
6 hours
Pellets
Hickory
Ingredients
- 2 racks heavy baby back pork ribs (3–4 lbs each if possible)
- ⅓ cup yellow mustard
- ½ cup apple juice, divided
- 1 tbsp Worcestershire sauce
- Sweet barbecue rub, to taste
- ½ cup dark brown sugar
- ⅓ cup honey, warmed
- 1 cup your favorite barbecue sauce
Instructions
1.
When selecting ribs, look for the heaviest and meatiest racks available, ideally 3–4 pounds each. Larger racks work best for this cooking method.
2.
Remove the thin membrane from the bone side of the ribs. Hang the rack of ribs over one hand bone side up. Between the fourth and fifth bone, use a piece of paper towel to grip the membrane and pull upward. The membrane should come off easily in one piece.
3.
In a small bowl, combine the yellow mustard, ¼ cup apple juice, and Worcestershire sauce. Spread the mixture lightly over both sides of the ribs and season generously with a sweet barbecue rub.
4.
Preheat your Traeger grill to 180°F.
5.
Place the ribs meat side up on the grill and smoke for 3 hours, or until the internal temperature reaches about 160°F.
6.
Increase the grill temperature to 225°F.
7.
Place each rack of ribs on a large sheet of heavy-duty foil. Sprinkle with brown sugar, drizzle with honey, and add the remaining apple juice. Wrap the ribs tightly in the foil.
8.
Return the wrapped ribs to the grill and cook for 2 hours, or until the internal temperature reaches about 205°F.
9.
Carefully remove the ribs from the foil. Brush both sides with your favorite barbecue sauce and place them directly back on the grill
10.
Continue cooking for 30–60 minutes, until the sauce thickens and sets.
11.
Remove the ribs from the grill and let rest for a few minutes before slicing and serving.
Pro Tip
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