Finally, after multiple attempts, I have been able to perfect my fall off the bone smoked baby back ribs. These ribs are fabulous! Believe it or not I managed to do this on one of the busiest weeknights this Fall. I found this recipe to actually fit in well with a busy night of running the kids to and from their evening activities. It’s always nice to sit down as a family for dinner, but that is often a challenge in the Fall with the kids involved in multiple activities and my husband and I acting as taxi drivers transporting kids here and there. We managed to get the ribs on the Traeger before school was out, so before the craziness began. Then we managed to find time to be home for just a couple of transfers in between. We ended up having a nice dinner together once everyone was home around 8:00 pm. Better late than never. I want to share this wonderful recipe for how to make fabulous smoked ribs with you.
How to prepare fabulous smoked ribs
The first step is to remove the silver skin from the baby back ribs. This may have been done by your butcher, but if not it’s a really simple process. Just turn over the rack and use a paper towel to find the skin and pull to remove. Once the silver skin is removed season both sides with garlic powder and a generous portion of Traeger pork and poultry rub.
How to prepare the Traeger Silverton 620 for ribs
Clean the Traeger from any previous cook. Ribs can be really messing so you should use a Traeger tray liner to protect your grill. This Trager grill liner is slightly wider that the liner that came with my Silverton 620 grill, but it is bendable and actually provides more coverage. You could just use foil for this step, but the tray liners do work better. Initially I tried to clean the tray between cooks, but I ended up finding the best cost saving option to be lining the tray with foil. This way I just remove to foil and reapply clean foil to the tray. I get several uses out of each tray, and keep my grill clean. Fill the hopper with Traeger Signature Blend Pellets. Preheat the Traeger to 200 degrees F.
How to make fall off the bone ribs on the Traeger Silverton 620
Place the prepared ribs directly on the rack of the preheated Silverton 620 Treager grill. Smoke at 200 degrees F for 2 hours.
Line a 21 x 13 Inch foil pan with aluminum foil, make sure there is excess foil to wrap the ribs.
Remove the ribs from the grill, use a hand held probe thermometer to check the meat as close as possible to the center between two ribs. The internal temperature at this step should be approximately 150 degrees F. Turn the Traeger Silverton 620 temperature up to 235 degrees F.
Place the ribs in the foil lined pan. Drizzle the ribs with honey, approximately 1/3 cup.
Pour one cup of warm apple juice over the ribs. Then sprinkle each rack with dark brown sugar, approximately 2 tablespoons each.
Tightly wrap the foil around the ribs and return to the Traeger.
Smoke the foil wrapped ribs for 2.5 hours.
How to make your own BBQ sauce
While your ribs are smoking prepare your own BBQ sauce.
BBQ Sauce Recipe
2 tablespoons mustard
3/4 cup ketchup
2 tablespoons apple cider vinegar
2 tablespoon dark brown sugar
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons apple juice
Mix all ingredients together in a sauce pan over low heat. I highly recommend the Ballarini Parma Sauce pan for this. If you choose to buy one you will thank me when it comes to clean up time. Stir occasionally while maintaining a simmer. Taste your sauce. If it is:
Too sour? Add more apple juice or brown sugar
Too sweet? Add more apple cider vinegar
Not enough mustard, garlic, onion? Add more of those ingredients.
Continue to simmer until sauce is slightly thinner that you would desire your BBQ sauce to be. It will continue to thicken as it cools.
Final step for perfect fall off the bone baby back ribs
After your wrapped ribs have smoked 2.5 hours, remove them with silicone gloves from the Trager Silverton 620 and once again check a temperature with a hand held probe thermometer. The temperature at this step should be approximately 200 degrees F.
Use a silicone basting brush to coat the top side of each rack of ribs with your homemade BBQ sauce.
Return the ribs to the Traeger. This time they go right on the rack, unwrapped. Continue to smoke at 230 degrees F for 30-40 minutes or until the sauce is tightened.
Remove from the Traeger with large tongs, slice or break apart and enjoy!
Hope you enjoyed learning how to make fabulous smoked ribs.
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