Tim's 3-2-1 Baby Back Ribs

3-2-1 Baby Back Ribs, a photo by WhereRu on Flickr.

Prep ‘em (24 hours before Grill Time)
Rinse your ribs thoroughly under cold water. This will remove bone dust from the butcher. Pat the ribs dry with a paper towel.

Remove the membrane from the back of the ribs (boney side). Use a paper towel to assist in your grip.

You may also see a flap of flesh towards one end of your rack of ribs, this is what’s left of the diaphragm. Trim this off and discard. Remove any excessive fat from the ribs, but don’t go crazy.

Rub ‘em
Squirt a single line of regular yellow mustard on the ribs and spread it around. This won’t affect final taste, but will allow your rub to stick. Spread your rub liberally on the ribs, don’t be shy. Use a salt-free rub to avoid “curing” the meat. Apply rub to all sides of the rack of ribs, don’t forget the ends.
Wrap each rack in plastic wrap and keep in refrigerator for 24 hours prior to grilling.

Traeger ‘em

Smoke 5 min: Start grill, lid open for 5 minutes to get going.
Smoke 3 hours: Place ribs on the grill and continue at smoke setting for 3 hours.

225° 2hours: Double-wrap rib racks in foil and return to grill for 2 hours. You can add about 2 ounces of apple juice inside the foil if you like!

225° 1 hour: Remove racks from foil and SAUCE ‘em! Don’t be shy. Return unwrapped racks to grill. This will allow the sauce to firm up and dry the ribs slightly. You will see the meat pulling away from the bone.

Rest 10 min: Remove from grill and let rest 10 minutes.

Enjoy!