3-2-1 RIBS - TRAEGER SMOKING
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- čas přidán 21. 05. 2015
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Here is the recipe:
INGREDIENTS
2 racks baby back pork ribs (about 5 pounds total), trimmed
1/3 cup yellow mustard
1/2 cup apple juice (divided use), plus more if needed
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1/2 cup packed dark brown sugar
Traeger BBQ Sauce
1/3 cup honey, warmed
PREPARATION
1. If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
2. In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest), and the Worcestershire sauce. Spread thinly on both sides of the ribs; season with Traeger Pork and Poultry Rub.
3. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the ribs, meat-side up, for 3 hours. Transfer the ribs to a rimmed baking sheet but leave the grill on. Set the temperature to 225 degrees F.
4. Tear off four long sheets of heavy duty aluminum foil. Top with a rack of ribs; pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half of the remaining apple juice. (Use a bit more apple juice if you want.) Lay another piece of foil on top and tightly crimp the edges so there’s no leakage. Repeat with the remaining rack of ribs.
5. Return the foiled ribs to the grill and cook for approximately 2 hours. Carefully remove the foil from the ribs-watch out for hot steam-and brush the ribs on both sides with Traeger BBQ Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce “tightens” for 1 additional hour. Let the ribs rest for a few minutes before serving.
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Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now CZcams Producer/Talent and his own line of sauces across America.
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Honey + brown sugar, may as well eat a lollipop for dinner.
They look and sound tough!
Wow this guy really messed these ribs up LOL
7:17
Awesome looking ribs Jack! Perfect summer food any day!
Sounded like biting into an apple.
"It's sooo delicious"...Before he even takes a bite!!
I just used this technique for some "almost fall-off-the-bone" goodness. However, I modifies the ingredients, wrapped them separately in the crutch, and did step 2 for 2.5 hours. Step 3 only took a short while to set up the sauce. When I picked up the crutch, I could just feel that they were nice and flexible. When I opened the flip, there was great pullback, and they were so tender that they would have fallen apart if not handled gingerly. They were devoured...
just followed this and made it today. first time smoking and first time making ribs. everyone loved them.
Jack, those ribs look out of this world delicious
I've gotten these ribs done in less time. For the fall off the bone effect. more time on the traeger gives a little bit more chew
what do you start your smoker at the beginning. I leave mine at 225F for the whole 5 hours and they are very tasty and juicy.
Looks amazing! I smoke mine on a Weber Kettle... I might need to graduate to a Traeger
they look amazing
These look so good!
Thanks for the tips!
The ribs look awesome. I am doing a spare rib smoke next week. It will be a 9.5 hr smoke so I can pull the ribs right out of the meat. I got this recipe from Jeff Phillips. Keep smoking!
So I have a new Superbowl weekend tradition, your 3-2-1 baby back ribs and Adam G's Vietnamese Lime Wings. Two awesome dishes that wow guests.
Trying this on Monday!!
I have a traeger grill been cooking pork of all kinds for 30 plus years that looked rough.