Chris’s Baby Back Ribs

Ingredients

• Ribs
• 1 rack fresh, never-frozen baby back pork ribs, about 2–2½ pounds
• About 2 tablespoons preferred barbecue rub, such as Meat Church The Gospel or Chupacabra seasoning
• 2 tablespoons butter, cut into pieces
• ¼ cup packed brown sugar
• Hickory pellets, as needed
• Optional Drippings Sauce
• 1 cup barbecue sauce
• ¼ cup reserved rib drippings, with excess fat removed
• 1–2 tablespoons apple cider vinegar

Instructions

1. 

   1

   Prep and dry-brine. Remove the membrane from the bone side of the ribs and trim away any loose pieces or excess surface fat. Season both sides evenly with the barbecue rub, place the ribs on a rimmed baking sheet, and refrigerate uncovered for 8–24 hours.

2. 

   2

   Smoke the ribs. Preheat the Traeger smoker to 225°F using hickory pellets. Place the ribs directly on the grill grate meat-side up and smoke for 3 hours.

3. 

   3

   Wrap with butter and sugar. Lay out 2 large sheets of heavy-duty aluminum foil separately. Arrange the butter and brown sugar on the first sheet, then place the ribs meat-side down over them. Wrap the ribs tightly in the first sheet of foil. Place the wrapped ribs seam-side down on the second sheet and wrap them tightly again, creating exactly 2 layers of foil.

4. 

   4

   Finish cooking. Return the double-wrapped ribs to the smoker and cook at 225°F for 2½–2¾ hours. The ribs are ready when the meat is tender, a probe slides easily between the bones, and the thickest portion reaches approximately 200–205°F.

5. 

   5

   Rest in a cooler. Keep the ribs tightly wrapped and place them in a clean insulated cooler surrounded by clean towels. Rest for 1 hour, keeping the ribs at 140°F or warmer during the hold.

6. 

   6

   Sauce and slice. Carefully unwrap the ribs and reserve the drippings. For the optional sauce, remove excess fat from the drippings and combine ¼ cup drippings with the barbecue sauce and 1 tablespoon apple cider vinegar in a small saucepan. Warm for 3–5 minutes, then add the remaining vinegar if desired. Slice the ribs between the bones and serve with the warm sauce on the side. Refrigerate leftover sauce within 2 hours.