Chef Jason will show you how to make legendary smoked ribs!

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

 

 

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

This Carne Asada Recipe recipe adds some great flavors to skirt steak.  Next, we add some wood fired flavor to get that caramelized taste we love in our Carne Asada.  Finish this dish off with some corn tortillas, roasted jalapenos, cilantro, cotija cheese and you have one epic dinner, lunch or party dish.

 

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

• Yield: 8-People
• Prep time: 20-30 Minutes – 24 hour Marinade
• Cook time: 20-25 minutes cooking time

Ingredients

Measure                       Ingredient                                             Prep Notes

1/2 Cup                        Oil, Olive Blend

1 Tbsp                          Garlic, Fresh,                                        Crushed or to taste

6 Tbsp                         Bayou Dust, 5280 Culianry

2 Tbsp                         Fire Salt, 5280 Culinary                    or to taste

¼ Cup                         Soy Sauce

2 Ea                             Lemons, Fresh,                                      Juiced

2 Ea                             Lime, Fresh,                                           Juiced

¾ Cup                        Guava Juice,                                           Canned

3 lbs                            Skirt Steak, Choice,                             Peeled

Prep Directions:

• See above for ALL prep instructions

• Load Traeger with RESERVE BLEND PELLETS

Cooking Directions:

• Remove skirt steak from package, peel any membrane and trim any connective tissue of excess fat.

• Pay attention to the grains of the meat, this will help when slicing

• Place into a large gallon size zipper bag

• In a large stainless steel mixing bowl, add the first 8 ingredients and mix well

• Pour the marinade into the zipper bag, mix well to coat the meat

• Squeeze out any excess air and zip shut

• Allow to sit in the fridge for 18-24 hours marinade

• Pre heat your Traeger Ironwood grill to 500 degrees, Weber to 500 degrees or Big Green Egg to 500 degrees

• Remove the skirt steak from the marinade and drain any excess marinade (this prevents flare ups)

• Grill on both sides until desired doneness.  Medium is a great temp for this

• Remove from grill, place onto a cutting board and let rest for 2-3 minutes

• Slice against the grain

• Layout the above Taco Ingredients

• Build, serve and devour

Grills / Grill Gear Used:

• Traeger, Ironwood 650 Ace SKU – 8016778

• Thermometer, Digital, Instant Read Ace SKU – 6108419

• Reserve Blend Pellets, Traeger Ace SKU – 8015887

Shopping List (Products Used):

• Bayou Dust, 5280 Culinary Ace SKU – 8561961

• Fire Salt, 5280 Culinary Ace SKU – 8561979