Serves
4–6
Ingredients
- 2 racks baby back ribs
- Traeger Pork & Poultry Rub
- Peach nectar (for spritzing)
- 2–3 tablespoons Texas Pepper Jelly Cherry Habanero jelly
- 2–3 tablespoons brown sugar
- 2–3 tablespoons honey
- 2–3 tablespoons Parkay squeeze butter
- Additional BBQ rub, for wrapping
Instructions
1.
Preheat the Grill. Preheat your Traeger grill to 275°F.
2.
Prepare the Ribs. Remove the membrane from the back of the ribs and season both sides generously with Traeger Pork & Poultry Rub.
3.
Begin Cooking. Place the ribs bone side down on the grill. Spritz with peach nectar periodically during cooking.
4.
Wrap the Ribs. When the ribs reach an internal temperature of 170°F, remove them from the grill and place on a sheet of heavy-duty foil. Add cherry habanero jelly, brown sugar, honey, Parkay, and a sprinkle of BBQ rub. Wrap tightly and return to the grill.
5.
Finish Cooking. Continue cooking until the ribs reach an internal temperature of 204–206°F.
6.
Rest the Ribs. Remove the ribs from the grill and rest for 15 minutes.
7.
Glaze and Serve. Unwrap the ribs and brush with the wrap juices before slicing and serving.
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