Labor Day is almost upon us and there is nothing more American than lighting up the grill and cooking a rack of ribs. We caught up with
Chef Jason K. Morse, CEC to bring you this amazing mouthwatering rib recipe.
Yields: 4 racks of ribs
Prep time: 20 minutes
Total time: 6 hours
- 4 racks of ribs, pork, Baby Back or St. Louis Sparerib; membrane peeled
- A taste of Rub-a-dub Rub from 5280 Culinary
- A taste of Oink Rub from 5280 Culinary
- A taste of High Altitude BBQ sauce from 5280 Culinary; or a taste of Low Country BBQ Sauce, 5280 Culinary Carolina Mustard Flavor; or a taste of Happy Ending BBQ Sauce
- Buy Fresh ribs and be sure to remove the membrane on the rib side of the rack.
- Pro Tip for easy removal of the membrane: peel a corner of the membrane back (we use a dull butter knife to get under between the membrane and rib). Firmly grab the membrane corner with a napkin or paper towel. Pull the membrane back using a firm consistent pull. If membrane tears, don’t sweat it. Grab the dull butter knife and start again. Discard membrane.
- For a more robust flavor: season the ribs, wrap and refrigerate for 6-12 hours (or overnight).
- Baby Back Ribs: Most tender and lean ribs; connected to the backbone and nestled under the loin muscle; slab usually contains 10 to 13 bones, bones tend to be curved.
- Spareribs AKA St. Louis Style or St. Louis Cut: Very tender and contain heavier bones and more pork fat; connected to the lower belly area; trimmed of breastbone and rib tips/cartilage; slab usually contains 11 bones.
- Peel the rib membrane and place onto a cooking sheet.
- Sprinkle the desired amount of 50/50 blend of Rub A Dub and Oink rub onto the meat side and allow to become tacky and wet.
- Turn the ribs over and repeat.
- Allow the rub to sit for 20 minutes before smoking.
- Pro tip for a more robust flavor: season the ribs, wrap and refrigerate for 6-12 hours (or overnight).
Fill the hopper with your favorite pellets or pellet blend recipe – we used Big Game Blend.
Turn the Traeger on to smoke setting and allow smoke to start.
Once the smoke has started place the ribs meat side up and smoke for 3 hours with the lid closed.
At the 3 hour mark remove the ribs and place them on the cooking sheet.
- Close the lid to the Traeger and turn temp to 225 degrees.
Adjust the seasoning on the ribs if desired.
Brush both sides of the ribs with High Altitude BBQ Sauce, then drizzle with Low Country BBQ Sauce, then wrap tightly in peach butcher paper.
Ensure the ends and seams are well sealed to prevent leaking. We suggest folding seams and edges to face upwards.
Place the ribs back onto the Traeger and cook for approx. 2 hours.
Check the pellet hopper to ensure pellets are full.
At the 2 hour mark remove the ribs to the cookie sheet, meat side up and remove the foil.
Ribs should have pulled back from the tips of the ribs and have some resistance or pull. We like our ribs to have more chew versus falling off the bone.
Season, sauce or honey glaze as needed and place back onto the Traeger.
Cook for an additional 45 minutes to 1 hour to set the sauce or glaze.