Dear Customers,
In a little over a week from now, our great nation will celebrate its 248th birthday with pageantry, parades, and pyrotechnics! The actual day falls on a Thursday this year, which as always, is a federal holiday. If you’re angling to get a four-day weekend, however, you’re probably going to have to dig into your personal vacation day allotment to get Friday off as well – otherwise your weekend will look like: OFF – WORK – OFF – OFF!
Hamburgers and hotdogs are standard fare for most cookouts during the summer in Pennsylvania. Sometimes, however, we feel a little more adventurous and pick out a pork butt or a more expensive cut of beef to try out hand at.
One variety of meat that I always found difficult to cook correctly was pork spareribs. That is until I tried following the instructions available on the Traeger pellet grill web site. Many people disregard the pork rib because it is less meaty than other parts of the pig. But when done the right way they are toothsome, juicy and flavorful. At the same time you’re buying a rack or a slab of ribs, pick out a nice roll of paper towels ( I prefer Bounty) because your face will appreciate it later.
The recipe I chose was simply called the “3-2-1 Method” because it sounded easy. When followed, you’ll wonder why you ever tried ribs any other way!
| 3 racks baby back pork ribs | 1/3 cup yellow mustard |
| ½ cup apple juice, divided | 1 tbs Worcestershire sauce |
| ½ cup dark brown sugar | 1/3 cup honey, warmed |
| 1 cup Traeger ‘Que BBQ sauce | Traeger Pork & Poultry rub – to taste |
1
If your butcher has not already done so, remove the thin silverskin 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 the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
- 3
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160℉.
- 4
After the 321 ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.
- 5
Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and 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 the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of Traeger 321 ribs.
- 6
Return the foiled ribs to the grill and cook for an additional 2 hours, or until internal temperature reaches 205℉.
- 7
Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger ‘Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more. Let the ribs rest for a couple minutes before serving!