AuthorSamuel DietzmannGot basic recipe when I got my first Traeger Smoker.
I got the original recipe with my first smoker. Over time I have modified the times a bit, and now make my own rubs. However, in order to keep this simple I went with just using a commercial one. Done correctly the ribs will literally fall off the bone. I don’t use BBQ sauce, as you don’t need it with the recipe as there is so much flavor. If you insist on it you should put it on when you are tightening up the ribs.
Strip the silver skin off the back (bone) side of the ribs. This is a tough part, and your ribs will be more tender without it. I have found it easier to use a paper towel to grip it and then just pull.
Mix first part of apple cider and mustard together. Coat both sides of the ribs with this mixture.
Put an even complete coating of your favorite rub on both sides of the ribs. There are many good commercial ones available.
Cook at between 150-175°F (66-80°F) for 3 hours. If you have a smoker, I recommend using it with applewood.
After 3 hours remove the ribs and place on tinfoil. Fold up the sides and add reserved cider. Then wrap up and seal the end. It will go back either on the smoker or in the oven for 2 more hours at 200-225°F (93-107°C).
Remove from the heat and unwrap the ribs. Be careful, the juice will be very hot. Return to the heat for ~15 minutes to tighten up the ribs just a little.
Remove and eat.
Ingredients
Directions
Strip the silver skin off the back (bone) side of the ribs. This is a tough part, and your ribs will be more tender without it. I have found it easier to use a paper towel to grip it and then just pull.
Mix first part of apple cider and mustard together. Coat both sides of the ribs with this mixture.
Put an even complete coating of your favorite rub on both sides of the ribs. There are many good commercial ones available.
Cook at between 150-175°F (66-80°F) for 3 hours. If you have a smoker, I recommend using it with applewood.
After 3 hours remove the ribs and place on tinfoil. Fold up the sides and add reserved cider. Then wrap up and seal the end. It will go back either on the smoker or in the oven for 2 more hours at 200-225°F (93-107°C).
Remove from the heat and unwrap the ribs. Be careful, the juice will be very hot. Return to the heat for ~15 minutes to tighten up the ribs just a little.
Remove and eat.
