Traeger Smoked Ribs

These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!

📝 Ingredients

• 2 Racks Pork Ribs (St Louis style or baby back pork ribs)
• 1/4 Cup Smoked Paprika
• 1/2 Cup Dark Brown Sugar
• 1 Tablespoon Black Pepper
• 1 Tablespoon Garlic Powder
• 2 teaspoon Cumin
• 1 Tablespoon Kosher Salt
• 1 teaspoon Cayenne
• 1/2 Cup Dijon Mustard
• 1/2 Cup Apple Cider (divided)
• 1/2 Cup Dark Brown Sugar
• 1/3 Cup Honey

👨‍🍳 Instructions

1. 1--- For the Rub: ---
2. 2Mix all ingredients together and set aside.
3. 3Check the underside of the ribs. If there is a thin layer of silver skin, remove it from the bone-side of the ribs by working the tip of a butter knife underneath the membrane (choose to pierce it over a middle bone.) Use paper towels to get a firm grip, then tear the membrane off.
4. 4In a small bowl, combine the mustard, 1/4 cup of apple cider (reserve the rest). Spread the mixture thinly on both sides of the ribs and season with the rub.
5. 5--- To Cook: ---
6. 6Set the Smoker temperature to 180℉ and preheat with the lid closed for 15 minutes.
7. 7Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the smoker temperature to 225℉.
8. 8Tear off 4 long sheets of Peach Butcher Paper or tin foil. Place the butcher paper (or foil) down with a rack of ribs on top and pull up the sides of the paper to keep the liquid enclosed.
9. 9Sprinkle half the brown sugar on one rack, then top with half the honey and half of the remaining apple cider. Lay another piece of paper (or foil) on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
10. 10Return the ribs to the smoker and cook for an additional 3-4 hours.
11. 11Arrange the ribs directly on the grill grate and continue to grill 60 minutes more.