Steps

• 1

  When ready to cook, set Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  00:15

  Super Smoke

• 2

  To remove the membrane from the ribs, flip the ribs meat-side down and slide a butter knife under the membrane at the corner of a rack of ribs. Lift and loosen the membrane until it tears away from the ribs. Repeat with the remaining rack.

• 3

  Season the ribs on both sides with the Traeger Perfect Pork Rub, ¼ cup per rack.

• 4

  Insert the probe horizontally into the center of the meaty section of one rack of ribs, avoiding the bone. Place the ribs directly on the grill grates, meat-side up, then close the lid and smoke until the internal temperature reaches between 160-165°F, 2½-3½ hours. Remove the ribs from the grill and increase the temperature to 350°F.

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  03:30

  Super Smoke

• 5

  Wrap each rack of ribs tightly in aluminum foil, meat-side down.

  350 ˚F / 177 ˚C

• 6

  Return the wrapped ribs to the grill, meat-side down, and re-insert the probe. Close the lid and cook until the internal temperature reaches 204°F, 35-50 minutes.

  350 ˚F / 177 ˚C

  204 ˚F / 96 ˚C

  00:50

• 7

  Remove the ribs from the grill and let rest for 30 minutes before unwrapping and slicing between the bones into individual ribs.