Here is an amazing way to make ribs! by Chef Jason from 5280 Culinary

Print Recipe Here Lip Smackin Ribs

Yield: 4 Racks of Ribs

Prep time: 20 Minutes Prep

Total time: 6 Hours Minute cook time

Ingredients

Measure   Ingredient                                                                                    Prep Notes      

4 Racks        Ribs, Pork, Baby Back or St. Louis Sparerib                Membrane peeled

Taste            Rub A Dub Rub, 5280 Culinary

Taste            Oink Rub, 5280 Culinary

Taste            High Altitude BBQ Sauce, 5280 Culinary                     Robust BBQ Sauce Flavor

or

Taste            Low Country BBQ Sauce, 5280 Culinary                     Carolina Mustard Flavor

Or

Taste            Happy Ending BBQ Sauce, 5280 Culinary                  Asian BBQ Flavor

Prep Directions:

• Buy Fresh ribs and be sure to remove the membrane on the rib side of the rack
• TIP – for easily 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
  • Grab the membrane corner with a napkin or paper towel, grab firm
  • 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
• TIP – for a more robust flavor
  • Season the ribs, wrap and refrigerate for 6-12 hours (or overnight)

RIB Notes:

• Baby Back Ribs
  • Most tender and most 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 more heavier bones and more pork fat
  • Connected to the lower belly area
  • Trimmed of breastbone and rib tips/cartilage
  • Slab usually contains 11 bones

Cooking Directions:

1. Rub Directions:
   1. Peel the rib membrane and place onto a cooking sheet
   2. 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
   3. Turn the ribs over and sprinkle the desired amount of 50/50 Blend of Rub A Dub and Oink onto the rib side and allow to become tacky and wet
   4. Allow the rub to sit for 20 minutes before smoking
      1. TIP – for a more robust flavor
      2. Season the ribs, wrap and refrigerate for 6-12 hours (or overnight)
   5. Traeger Smoking Directions:
      1. Fill hopper with your favorite pellets or pellet blend recipe – We used Big Game Blend
      2. Turn the Traeger ON to smoke setting and allow smoke to start
      3. Once smoke has started place the ribs meat side up and smoke for 3 hours with the lid closed
      4. At the 3 hour mark remove the ribs to the cooking sheet
      5. Close the lid to the Traeger and turn temp to 225 degrees
      6. Adjust the seasoning on the ribs if desired
      7. 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
      8. Ensure the ends and seams are well sealed to prevent leaking. We suggest folding seams and edges to face upwards
      9. Place the ribs back onto the Traeger and cook for approx. 2 hours
      10. Check the pellet hopper to ensure pellets are full
      11. At the 2 hour mark remove the ribs to the cookie sheet, meat side up and remove the foil
          1. Ribs should have pulled back from the tips of the ribs and have some resistence or pull. We like our ribs to have more chew versus falling off the bone
      12. Season, sauce or honey glaze as needed and place back onto the Traeger
      13. Cook for an additional 45 minutes to 1 hour to set the sauce or glaze
      14. Enjoy

Grills / Grill Gear Used:

• Traeger Pro 34 Ace SKU – 8474934
• Traeger Big Game Blend Pellets Ace SKU – 8555021
• Traeger Peach Butcher Paper Ace SKU – 8687162

Products Used:

• Rub A Dub, 5280 Culinary Ace SKU – 8562050
• Oink, 5280 Culinary Ace SKU – 8562043
• High Altitude BBQ Sauce Ace SKU – 8560088
• Low Country BBQ Sauce Ace SKU – 8560252
• Happy Ending BBQ Sauce Ace SKU – 8560245

The Traeger is a capable of so much more than you imagined.  It’s now time to bring your cuisine to new depths with grilled oysters! This recipe uses the exclusive Reserve pellets

Traeger Grills, Pellets, Accessories, and Cooking rubs & sauces are ALL AVAILABLE AT OUTER BANKS ACE STORES!

• Difficulty: 3/5
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Serves: 4/6
• Pellet: Reserve Blend

Ingredients:

• One dozen large oysters, scrubbed clean

• 1/4 cup Traeger Sweet & Heat BBQ Sauce

• 1 tbsp lemon juice

• 1 tbsp prepared horseradish

• 1/2 tbsp Worcestershire

• 4 dashes Tabasco hot sauce

• Salt and pepper, to taste

• 1/2 tbsp chives

• Lemon wedges, to serve

Preparation

To make the sauce: In a small bow, combine BBQ sauce, lemon juice, horseradish, Worcestershire, Tabasco hot sauce and mix well.  Season to taste with salt and pepper

Scrub the oysters thoroughly removing any barnacles

When ready to cook, set the temperature of Traeger to high and preheat, lid closed for 15 minutes.

Place oysters directly on the grill grate and cook 7-10 minutes until they open removing one by one as they open up to ensure they are not over cooked.

Once they open up, discard the top part of the shell.  Spoon a bit of the BBQ sauce mixture into each oyster and place them all back on the grill to cook for 5 minutes longer.

Don’t miss our Traeger In-Store Demos at ACE! Come to Neighborhood BBQ Fest!