If you've ever heard of succulent ribs, the Traeger does it!
If you've ever heard of meat falling off the bone like silk, the Traeger
does it! If you have ever heard of melt in your mouth, unable to talk,
close your eyes and dream of damn good ribs, the Traeger does it!
Recipe
3 rakes pork spare ribs
5 to 6 tbsp dry rub, your favorite kind or try mine.
Sprinkle the ribs on all sides with your rub of choice, applying it to the ends as well.
When ready to cook, start the Traeger grill on Smoke with the lid open for 5 minutes. Set the temperature to
250 degrees and preheat with the lid closed for 10 to 15 minutes.
Arrange the racks of ribs on the grill grate, bone-side down or on a rib rake. Cook
for 3 to 4 hours.
Note from Traeger: When they are tender, the meat
will have pulled away from the ends of the bones about 1/2-inch. Another
test for doneness is to flex a rack (your hands protected from the
heat, of course): the meat at the center should start to shred slightly.
Or you can sacrifice an end rib and give it a taste test.
To serve, cut
each slab in half or into individual ribs. Offer barbecue
sauce on the side.
Thanks Grandma and Grandpa & Traeger!
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