When it comes to backyard pitmasters, the ribs on their menu are the true test of their skills. You’ve got to be able to smoke ribs with multiple techniques, and this recipe blew me away with the results.

My tried and true, #1 ranked Google recipe for 275º ribs still holds the top spot for my go-to recipe, but recently I worked on this 2-2-1 concept. It is still very simple and consistent and produces a rib that holds its texture but is extremely juicy and delicious.

This method, a modified version of the famous Traeger 3-2-1 rib recipe, is a great way to produce mouth-watering smoked ribs that will leave everyone in awe. So, if you want to impress your guests with your pitmaster skills, try this Traeger 2-2-1 rib recipe the next time you’re firing up the pit.

Equipment:
• Traeger Timberline XL
• Messermeister Avanta 8" Kendrick BBQ Knife | [ Ссылка ]
• Reynolds Wrap Pitmaster's Choice Aluminum Foil | [ Ссылка ]
• Traeger Basting Brush | [ Ссылка ]
• Gloveworks Black Disposable Nitrile Gloves | [ Ссылка ]
• Cotten Knit Under Gloves | [ Ссылка ]

Ingredients:
• 1 slab Baby Back Ribs
• 3 tbsp Smoked Q Rock’s Summer BBQ Rub | [ Ссылка ]
• 3 tbsp Smoked Q Rock’s Honey Chipotle Spice Blend | [ Ссылка ]
• ¼ cup Brown Sugar.
• 2-3 tbsp Unsalted Butter
• 2 tbsp Honey
• ¼ cup Smoked Q Rock’s Irish Whiskey BBQ Sauce | [ Ссылка ]

Check out the full recipe | [ Ссылка ]

Steps:
1. For this recipe I am running my Traeger Timberline XL at 225º with the Super Smoke function running for the first two hours.

2. Using a paper towel, grab a lose end of the translucent film on the underside of the ribs and in one motion, rip off the membrane and discard.

3. This recipe calls for a 1:1 ratio of Smoked Q Rock's Summer BBQ and Rock's Honey Chipotle. Apply a generous layer of Summer BBQ to the underside and edges of the ribs, followed by an equal amount of Honey Chipotle. Flip the ribs over and season the top in the same manner. Allow the seasoning to sit for about 10 minutes to allow it to fully penetrate the meat.

4. Now I place the ribs on the smoker for two hours, meat side up.

5. After two hours I prepare my wrap by adding ¼ brown sugar, 2-3 tbsp unsalted butter, and 2 tbsp honey as a base layer to my foil. Then I remove the ribs from the smoker and place meat side down, then wrap the foil tightly. I typically use a double layer of foil to ensure a tight seal.

6. Place the wrapped ribs meat side up back on the smoker for another 2 hours, still running at 225º.

7. After the 2 hours, remove the ribs and unwrap. The meat should be reading a temperature of 180-190º and the bones should be slightly pulled away from the meat. Then apply a heavy coat of Smoked Q Rock’s Irish Whiskey BBQ sauce to the meat side of the ribs and brush on with a nylon brush. Place the sauced ribs back on the smoker, still at 225º, for another hour (or less if you’re hungry).

8. After the sauce is set, remove the ribs and let them rest for 10-15 minutes. While they rest, pour out some BBQ sauce on your cutting board and spread to about the size of your rack of ribs. After resting, place meat side down on a sauced board and with a sharp knife, cut in between each bone to separate and serve to your guests.

Alternative Rubs & Sauces
• Meat Church Honey Hog | [ Ссылка ]
• Killer Hogs the BBQ Rub | [ Ссылка ]
• JDQ the OG

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#traegergrills #ribs #ribsrecipe #pelletsmoker #bbqlifestyle

Chapters:
0:00 Intro
0:45 Prep
0:50 Seasoning
1:45 Smoking
1:55 Wrap
2:32 Sauce
2:55 Cutting

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