Description
I smoked These baby backs using the 3-2-1 method. They smoked for 3 hours covered in Meat Church honey pecan rub, wrapped in foil with butter, honey, brown sugar and smoked simple syrup, then got one more dose of rub for the final hour to tack up. No BBQ sauce to be found! (Yes, I prefer my ribs un-sauced.👊🏻)
Scale
Ingredients
- 2 racks baby back ribs
- ⅓ cup yellow mustard
- ⅔ cup Traeger Rub
- 1 tsp Worcestershire sauce
- ¾ cup brown sugar, divided
- ¼ cup butter, sliced into 6 pieces
- 4 Tbsp honey, divided
- 4 Tbsp Traeger Simple Syrup
- 4 large pieces of heavy duty foil
Instructions
- Preheat the grill to 200°
- Remove the silverskin from the bone side of ribs by working the tip of a butter knife under the membrane, then using paper towels to get a firm grip to tear the membrane off.
- In a small bowl, combine mustard and Worcestershire sauce. Spread mixture on both sides of ribs and season with Traeger rub.
- Smoke ribs meat-side up for 3 hours. They should develop a deep color.
- Sprinkle ¼ cup of brown sugar on 2 large pieces of foil laid flat on top of each other. Place 3 slices of butter over sugar, drizzle with 1 tablespoon honey and 1 tablespoon Simple Syrup. Place one rack, meat side down on a brown sugar stack. Top with ⅛ cup of brown sugar and 1 tablespoon of both honey and simple syrup. Repeat with the other rack.
- Fold foil over top of ribs and be sure to pinch edges tight to form a seal.
- Return foiled ribs to grill and cook for an additional 2 hours.
- Carefully remove ribs from foil and sprinkle lightly with more rub.
- Arrange ribs directly on grill grate meat side up and continue to grill about 30-60 minutes more until ribs tack up.