Smoked Ribs 3-2-1 Method (Edit recipe)

Primal Gourmet

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Tender, juicy, and fall-off-the-bone, these Smoked Ribs are an absolute showstopper and could not be easier to make!

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PREP TIME

10 minutes

COOK TIME

6 hours

INGREDIENTS

Serves: 6

Ingredients

For the Pickle Glaze

1 cup Coconut Sugar
1 cup Dill Pickle Juice

For the Ribs

.25 cup Kosher Salt
.25 cup Black Pepper, ground coarse
2 Tbsp whole Coriander Seeds, toasted and ground coarse
2 Tbsp Paprika
2 Tbsp Celery Seed
6 lb Pork Spareribs, or baby back ribs. 3 racks
.25 cup Yellow Mustard
6 Tbsp Unsalted Butter, cut into squares
3 Tbsp Honey
.5 cup Coconut Sugar

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Glaze: Add the coconut sugar and pickle juice to a sauce pan and simmer over medium heat until reduced by half. Set aside and let cool.
For the Ribs: Preheat your Traeger Grill to 180F (turn on Super Smoke if your Traeger has it). If using a conventional grill, setup a 2-zone fire for indirect heat.
Pat ribs dry with paper towel and trim excess fat. Place the ribs meat-side down and use a paring knife to scrape off an edge of the membrane. Grab hold of the membrane with a piece of paper towel and slowly peel it back until it is all removed.
Rub both sides of the ribs with mustard and generously season with the spice rub. Transfer ribs to the Traeger, bone-side down. If using a conventional grill, place ribs over indirect heat. Close the grill door and smoke for 3 hours.
Remove the ribs from the grill and set aside. Evenly distribute the butter, honey, and coconut sugar onto three large pieces of heavy-duty aluminum foil (big enough to wrap the ribs). Lay each rack of ribs on top of each sheet of foil, bone side-up, and tightly wrap with foil. Wrap the packet with a second piece of foil to safe guard against tears. Return the wrapped ribs to the Traeger or grill, bone-side up, raise the heat to 225F and cook 2 hours or until the thickest part of the ribs registers between 200F and 205F on a meat thermometer.
Carefully unwrap the ribs and place them directly onto the grill, bone side-down. Brush with the dill pickle glaze every 10 or 15 minutes for an additional hour (or 30 minutes for a less tacky finished product). Finish with a final coat of glaze and serve.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2065
Fat:	141 g
Carbohydrates:	44 g
Protein:	69 g
Cholesterol:	558 g
Sodium:	3407 mg
Fiber:	3 g
Sugars:	32 g
Calculated per serving.