Travers de porc baby back 3-2-1

Ingrédients

• 150 g dark brown sugar (packed)
• 20 g smoked paprika
• 25 g garlic powder
• 10 g onion powder
• 4 g mustard powder
• 4 g ground black pepper
• 4 g kosher salt
• 2.3 g cayenne powder
• 2 racks pork ribs (baby back ribs or St. Louis style)
• mayonnaise
• 212 g dark brown sugar
• 112 g unsalted butter
• honey
• 6 fl oz pineapple juice (or apple juice)
• BBQ sauce (your preferred choice)

Préparation

1. 1

   In a mixing bowl, combine all the rub ingredients and mix until thoroughly incorporated.

2. 2

   Add mayonnaise all over the ribs and spread the mixture thinly on both sides of the ribs and season with rub.

3. 3

   When ready to cook, set smoker temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours.

4. 4

   After the ribs have smoked for 3 hours, remove from the smoker and transfer them to a rimmed baking sheet. Increase the grill temperature to 225 ℉.

5. 5

   Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on each rack, then top each with half the honey and half the juice.

6. 6

   Fold the existing foil or lay another piece of foil on top of each rib if needed to completely cover and tightly crimp the edges so there is no air or steam leakage.

7. 7

   Return the wrapped ribs to the grill and cook for 2 hours, taking care not to puncture the foil packets.

8. 8

   After 2 hours have passed, carefully remove and discard the foil, drain the liquid, and brush the ribs on both sides with BBQ sauce (we used Traeger 'Que Sauce).

9. 9

   Place ribs directly on the grates and continue to smoke at 225 ℉ until the sauce thickens to your liking, about 30 to 60 minutes.

10. 10

    Let the ribs rest for 10-20 minutes before cutting and serving. Enjoy!