The most delicious sweet smoked fall off the bone ribs you will ever taste!My husband, Pete, has a burning passion (no pun intended) for grilling and smoking meat. He spends almost every evening from Spring through Fall creating different grilled and smoked meats. This also means that we frequently have company during those months as he takes great joy in sharing his tasty dishes.
The first decent Spring day I officially hand over the spatula and whoohoo let the fun begin for me! His passion leaves me free to do all kinds of "me things" plus more time to experiment with glazes and bake sinful goodies. We are sharing his recipe for Smoked Warm Honey and Brown Sugar Glazed Baby Back Ribs and hope you enjoy them as much as we do.
Start by letting your meat set out for 20 minutes or or so to warm up. In the meanwhile, remove the membrane from the backside of the ribs by cutting a slit into the membrane (in the middle of the rack) and using a paper towel to improve the grip, pull the membrane off of the ribs and discard membrane.
Using maple wood chips, begin heating smoker to 180 degrees.When ribs have warmed up, generously sprinkle front and back of ribs with your favorite seasoning (we use Traeger Sweet Rub). Warm honey in microwave until it liquefies but is not too hot (you are going to rub this into the ribs with your hands so it should be just warm). Pour warmed honey on front and back of ribs. Thoroughly rub seasoning and honey into ribs. Generously sprinkle brown sugar over front and back sides of ribs and rub into ribs. Place on smoker and smoke for two hours.
After two hours, ready tin foil for wrapping and remove ribs from smoker. Place rib slab in tin foil, pour juice over ribs and somewhat loosely wrap but yet sealed tightly. Place wrapped slab back onto smoker and smoke at an increased temperature of 225-250 degrees. Cook for an additional 2 1/2 to 3 hours.
After 2 1/2 to 3 hours of smoking, again remove foiled rib slab from smoker, open foil and pour off juice into a small prep dish. Remove tin foil and place rib slab back onto grill. Place rib slab back onto smoker and mop twice with juice (front and back). Continue cooking for an additional 15 minutes.
After 15 minutes, liberally brush BBQ Sauce onto front and back of rib slab. Cook an additional 30 minutes.
Print Recipe
Ingredients
2 1/2 pound slab of Baby Back Ribs
1 tablespoons Traeger Sweet Rub or your favorite seasoning
Approximately 1/8 cup warmed honey
1/4 cup brown sugar
3-4 ounces of apple or pineapple juice (we use pineapple juice since due to apple allergies)
Favorite BBQ Sauce (we mixed Sweet Baby Ray's and Ole Ray's Peach-A-Licious - half of each)
Heavy Duty Tin Foil
Directions
- Remove membrane from back of ribs by cutting a slit into the membrane (in the middle of the rack) and using a paper towel to improve the grip pull the membrane off of the ribs and discard membrane.
- Using maple wood chips, heat smoker to 180 degrees.
- Sprinkle front and back sides of rib slab with seasoning.
- Pour warmed honey on front and back sides of rib slab.
- Thoroughly rub seasoning and honey into the meat.
- Sprinkle brown sugar over front and back of ribs and rub into slab.
- Place on smoker and smoke for 2 hours maintaining 180 degree temperature.
- Meanwhile, ready tin foil to wrap rib slab.
- Remove ribs from smoker, place in foil, pour juice over slab and wrap tightly.
- Place rib slab back on smoker, increase heat and maintain at 225-250 degrees and cook for an additional 2 1/2 to 3 hours.
- Remove foiled rib slab and pour off the juice into a small prep bowl.
- Place rib slab back on smoker and mop twice with juice.
- Continue cooking for an additional 15 minutes.
- Brush BBQ Sauce on ribs
- Cook an additional 30 minutes.
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Authored by +Terri Henkels
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