Description
Smoky Traeger ribs headline this mouthwatering American barbecue feast that blends tender meat with classic sides. Perfectly grilled corn and golden baked beans complement the rich, slow-cooked pork you’ll savor at your next summer gathering.
Ingredients
Scale
- 1 rack baby back ribs (or St. Louis-style ribs)
- 4 large russet potatoes
- 4 ears of fresh corn, husked
- ½ cup bbq sauce (for glazing)
- ¼ cup bbq rub (your favorite blend)
- 2 tbsps yellow mustard (for binding)
- 4 tbsps butter, melted
- ¼ cup butter (for wrapping)
- ¼ cup brown sugar (for wrapping)
- ½ cup apple juice (for spritzing)
- 2 tbsps olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika (optional)
Instructions
- Membrane Removal: Strip the silvery membrane from the rib rack’s backside using a paper towel, gripping firmly to ensure clean and complete extraction.
- Mustard Base Coating: Apply a thin, uniform layer of mustard across the entire rib surface to enhance seasoning adhesion and flavor complexity.
- Seasoning Application: Thoroughly massage BBQ rub into both sides of the ribs, creating an even, comprehensive flavor profile that penetrates the meat.
- Smoking Preparation: Position the seasoned ribs bone-side down on the Traeger grill, preparing for a low-temperature smoking process that will infuse deep, wood-fired flavors.
- Smoking Technique: Maintain a consistent low temperature, periodically misting with apple juice to preserve moisture and encourage a rich, mahogany bark development over approximately three hours of smoking.
- Resting and Serving: Remove ribs from the grill, allowing a brief resting period for juice redistribution, then slice between bones and plate alongside classic barbecue accompaniments for a mouthwatering outdoor meal.
Notes
- Membrane Removal Technique: Use a paper towel for a better grip when peeling off the rib membrane, ensuring a clean and easy removal without tearing the meat.
- Mustard Binding Hack: Apply a thin mustard layer as a flavor enhancer and seasoning binder, creating a perfect base for the BBQ rub to stick and penetrate deeply.
- Smoke and Moisture Balance: Regularly spritz with apple juice during smoking to maintain moisture and prevent drying, while allowing the wood-fired flavor to develop a rich mahogany bark.
- Resting Rule: Always let ribs rest for 10-15 minutes after cooking, allowing meat juices to redistribute and ensuring maximum tenderness and succulence before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 900
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 50 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 10 g
- Protein: 40 g
- Cholesterol: 120 mg