Smoked Ribs with Tangy Glaze on a Traeger Smoker
Smoked Ribs with Tangy Glaze on a Traeger Smoker: Indulge in these tender, flavorful, and also mouthwatering smoked ribs that are glazed to perfection. Moreover, the ribs are slowly smoked on a Traeger to ensure that they are infused with smoky goodness, then they are slathered with a homemade tangy glaze that makes them irresistibly delicious. Overall, these wet ribs are perfect for BBQ parties, family dinners, or any occasion where you want to impress with your culinary prowess.
For the Ribs:
– 2 racks of baby back ribs
– 2 tbsp olive oil
– 1/4 cup brown sugar
– 2 tbsp paprika
– 1 tbsp ground black pepper
– salt to taste (about 2 teaspoons)
– 2 tsp garlic powder
– 1 tbsp onion powder
– 1 tsp cayenne pepper (adjust to taste)
For the Tangy Glaze:
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup honey
– 2 tbsp Worcestershire sauce
– 2 tbsp Dijon mustard
– 1 tsp hot sauce (adjust to taste)
– 2 cloves garlic, minced
– Salt and pepper to taste
Preparing the Ribs:
Firstly, start by removing the membrane from the back of each rib rack. To remove the membrane, gently slide a knife under it and pull it away with your hands. Finally, this allows the smoke and seasonings to penetrate the meat better.
Apply the Rub:
Brown sugar, paprika, black pepper, salt, garlic powder, onion powder, and cayenne pepper should be combined in a bowl. Olive oil should be applied evenly on both sides of the ribs, then generously sprinkle with the spice mixture. Ensure the ribs are well-coated. Allow the ribs to marinate for at least 30 minutes, or ideally overnight in the refrigerator.
Preparing the Tangy Glaze:
Simmer the Sauce:
Combine the ketchup, apple cider vinegar, honey, Worcestershire sauce, Dijon mustard, hot sauce, minced garlic, salt, and pepper in a medium saucepan. Make sure it thickens to your desired consistency after simmering for 20 minutes. Set aside.
Smoking the Ribs:
Preheat Your Traeger Smoker:
Set your Traeger smoker to 225°F (107°C) and let it preheat with the lid closed for 15 minutes.
Smoke the Ribs:
The ribs should be placed bone-side down on the grill grates. Finally, close the lid and smoke for 3 hours at 225°F (107°C).
Wrap the Smoked Ribs:
Generally, these smoked ribs should be removed after 3 hours. Furthermore, lay each rack meat-side down on a double layer of heavy-duty aluminum foil. Finally, seal the ribs in the foil pouches and return them to the smoker.
Smoke for an additional 2 hours at 225°F (107°C).
Glazing and Finishing:
Apply the Glaze on the smoked ribs:
Once the ribs have been removed from the foil, place them back on the smoker, bone-side down. Brush a generous layer of the tangy glaze over the top of the ribs.
Finish the Smoked Ribs:
Increase the Traeger temperature to 275°F (135°C). Then, close the lid and continue to cook for another 30 minutes, or until the glaze is set and slightly caramelized.
Serve and Enjoy Smoked Ribs:
Once cooked to perfection, remove the ribs from the smoker. Also, let them rest for 10 minutes, then slice between the bones and serve with extra glaze on the side. Finally, you can sprinkle the ribs with some fresh herbs for a decorative touch.
Tips for Smoked Ribs:
– For even more flavor, also consider adding a couple of chunks of apple or hickory wood to the smoker.
– For spicier ribs, increase the amount of cayenne pepper and hot sauce in the recipe to suit your taste.
Overall, this recipe ensures that you’ll enjoy tender, flavorful ribs with a delectable, tangy glaze that’s been kissed by the smoky goodness of a Traeger. Lastly, enjoy your BBQ feast!
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