New Year's Eve Baby Back Ribs
C
Chef ChadFour slabs of baby back ribs with a brown sugar and spice dry rub, smoked on a Traeger at 225°F. Wrapped in foil with a butter-apple juice mixture, then finished with BBQ sauce. Open a beer and sip throughout.
Share:
AmericanDinner
Ingredients
- •4 slabs Baby back pork ribs
- •2 cups Dark brown sugar
- •4 tbsp Chili powder
- •4 tsp Cumin
- •4 tsp Paprika
- •4 tsp Coarse kosher salt
- •4 tbsp Dried minced onion
- •2 tsp Fresh ground black pepper
- •4 tsp Mustard powder
- •4 tbsp Dijon mustard
- •12 tbsp Butter, melted
- •2 cups Apple juice
- •4 tbsp Honey
- •1 cup BBQ sauce
Instructions
- 1
Open a beer. Sip throughout the cooking process.
- 2
Rinse ribs and pat dry with paper towels.
- 3
Brush both sides generously with Dijon mustard. Let sit 10 minutes at room temperature.
- 4
Mix brown sugar, chili powder, cumin, paprika, salt, dried onion, pepper, and mustard powder. Apply even coating to both sides of each slab.
- 5
Preheat Traeger to smoke setting with lid open for 5 minutes, then set temperature to 225°F.
- 6
Place ribs meat-side up on the grill grates.
- 7
Cook 30 minutes, then spray/baste with apple juice. Repeat every 30 minutes for 2 hours total.
- 8
Remove ribs and place in aluminum foil boats.
- 9
Mix melted butter, 1/4 cup apple juice per slab, 1/4 cup brown sugar, and 1 tbsp honey. Pour over ribs.
- 10
Flip ribs meat-side down and wrap foil completely. Return to grill for 1.5 hours at 225°F.
- 11
Unwrap ribs carefully. Baste both sides with BBQ sauce.
- 12
Return to grill uncovered for 15-30 minutes to set the glaze.
- 13
Remove from grill and let rest 10-15 minutes.
- 14
Cut between bones and serve. Try not to eat them all before they hit the table.