How To Use A Traeger Rib Rack?

MASTER BBQ RIBS WITH THIS EASY HOW-TO GUIDE

Master BBQ ribs with this easy how-to guide by following the 321 rib method using a Traeger rib rack. This technique involves three main stages: smoking, wrapping, and grilling. Here’s how you can utilize these tips and techniques for perfect ribs:

Preparation:

Preheat your Traeger grill to 180°F.
Season the ribs with mustard, apple juice, Worcestershire sauce, and Traeger Pork andamp; Poultry Rub.
Arrange the ribs on the Traeger rib rack, ensuring they are evenly spaced for optimal smoke exposure.

Smoking (3 Hours):

Place the rib rack on the grill with the ribs meat-side up.
Smoke for 3 hours until the internal temperature reaches 160°F.
This slow smoking process infuses the meat with a deep, smoky flavour.

Wrapping (2 Hours):

Remove the ribs and wrap them in foil with brown sugar, honey, and apple juice.
Return the wrapped ribs to the grill and cook for another 2 hours until they reach an internal temperature of 205°F.
This step tenderizes the meat and enhances its flavour profile.

Grilling (1 Hour):

Unwrap the ribs and brush them with Traeger ‘Que Sauce.
Grill the ribs directly on the grate for an additional 30-60 minutes to achieve a caramelized, crispy exterior.
This final step tightens the sauce and adds a beautiful, glossy finish to the ribs.

INGREDIENTS FOR BBQ RIBS

To prepare delicious BBQ ribs using a Traeger rib rack, you will need the following essential ingredients:

Ingredients	Quantity
Baby Back Ribs	2 racks (about 5 to 6 lb. total)
Vegetable Oil	3 tablespoons, plus more for oiling the grates
Chicken Stock	1/2 cup
Apple Cider Vinegar	1/4 cup
Barbecue Sauce	1 1/2 cups, plus more for serving

Instructions:

Preheat a grill to 300°F with coals or flames under only one half of the grill.
Prepare a spice rub with brown sugar, smoked paprika, onion powder, garlic powder, salt, black pepper, and optional cayenne.
Remove the membrane from the underside of the ribs and rub them with vegetable oil and the spice rub.
Place the ribs on a sheet tray, add chicken stock and vinegar before wrapping it tightly with aluminum foil.
Cook over indirect heat until the internal temperature reaches 180°F to 190°F for about 90 minutes to 2 hours.
Increase grill temperature to 375°F and oil the grill grates well.
Transfer the ribs directly over the grill grates and brush them with BBQ sauce. Cook for intervals while basting and turning until a sticky coating forms and ribs are charred in spots.
Transfer the ribs to a cutting board, brush with any remaining sauce, cut into pieces, and serve.

How to Trim Ribs

Properly trimming ribs is crucial for achieving the best flavour and even cooking. Follow these steps to prepare your ribs before using a Traeger rib rack:

Step	Description	Details
Remove the Membrane	Peel off the tough membrane from the back of the ribs.	Use a butter knife to lift the edge of the membrane and a paper towel to grip and pull it off in one piece. This allows smoke and seasoning to penetrate better.
Trim the Skirt	Cut off the skirt meat from the back of the ribs.	Lay the knife flat against the ribs and cut off the flap of meat. This ensures even thickness and cooking.
Remove the Sternum	Cut away the sternum (breastbone) and the rib tips.	Using a sharp knife or a pair of kitchen shears, remove the sternum and the rib tips to create a uniform St. Louis style rack.
Trim Excess Fat	Remove any visible excess fat.	Trim off large fat deposits to prevent flare-ups and ensure even cooking.
Shape the Ribs	Square up the edges of the ribs.	Trim the edges to create a uniform shape for even cooking and better presentation.

HOW TO SEASON RIBS

To achieve flavourful, tender ribs on a Traeger rib rack, follow these essential tips:

Remove the Membrane:

Begin by removing the thin membrane on the bone side of the ribs. This allows the seasoning to penetrate the meat better, enhancing both flavour and tenderness.

Apply a Dry Rub:

Season your ribs generously with a dry rub. This mixture typically includes salt, black pepper, paprika, garlic powder, onion powder, and brown sugar. The dry rub forms a tasty crust when grilled.

Consider Brining:

Brining involves soaking the ribs in a saltwater solution before grilling. Combine water, salt, sugar, and your favourite spices in a brining container. This step helps retain moisture, enhances tenderness, and infuses flavours into the meat.

Ingredient	Quantity
Water	4 cups
Salt	1/4 cup
Sugar	1/4 cup
Spices (e.g., bay leaves, peppercorns)	To taste

Basting for Flavour:

Baste the ribs regularly during grilling. Apply a sauce or marinade to the ribs to enhance flavour and moisture. For the best results, brush the sauce on during the last 30 minutes of grilling, allowing it to form a caramelized glaze.

Monitor Temperature:

Use a meat thermometer to ensure the ribs are cooked perfectly. Aim for an internal temperature of around 190-203°F (88-95°C) for tender, juicy ribs. Keep a close eye on the grill temperature to avoid overcooking.

Rest Before Serving:

Let the cooked ribs rest for a few minutes before slicing and serving. This step helps retain the juiciness and allows the flavours to meld.

HOW TO COOK BBQ RIBS ON A PELLET GRILL

The recommended temperature and cooking time for BBQ ribs on a pellet grill using a Traeger rib rack involve a multi-step process for tender, flavorful ribs.

Preheat and Initial Cook:

Preheat your Traeger grill to 275°F (135°C).
Place the seasoned ribs bone-side down on the grill rack.
Cook for 45 minutes to allow the initial flavours to develop.

Wrapping for Tenderness:

After the first 45 minutes, remove the ribs from the grill.
Wrap them tightly in foil with a mixture of apple and grape juices, and a drizzle of honey for added moisture and sweetness.
Return the foil-wrapped ribs to the grill and cook for another hour at 275°F (135°C).

Final Cook:

Unwrap the ribs and place them back on the grill grates.
Increase the temperature to 350°F (175°C).
Cook for an additional 30 minutes to develop a caramelised exterior.

Setting the Sauce:

Brush the ribs with your favourite Traeger BBQ Sauce.
Cook for a final 5 minutes at 350°F (175°C) until the sauce is set and slightly sticky.

These steps ensure the ribs are both tender and flavourful, achieving that perfect fall-off-the-bone texture.

Conclusion

Using a Traeger rib rack transforms the BBQ experience into a culinary masterpiece. Start by preheating your Traeger grill to 180°F and seasoning the ribs with a mix of mustard, apple juice, Worcestershire sauce, and Traeger Pork andamp; Poultry Rub. Arrange the ribs on the rack, ensuring even spacing for optimal smoke exposure.

For the first three hours, smoke the ribs meat-side up to infuse a deep, smoky flavor. Once the internal temperature reaches 160°F, wrap the ribs in foil with brown sugar, honey, and apple juice, and cook for another two hours until they reach 205°F. This step tenderizes the meat and enhances its flavor.

Finally, unwrap the ribs, brush them with Traeger ‘Que Sauce, and grill them directly on the grate for 30-60 minutes. This caramelizes the exterior, creating a crispy, glossy finish.

By following these steps, you’ll achieve perfectly cooked ribs with a delightful blend of smoky, sweet, and savory flavors.