Cherry Smoked Ribs

May 23, 2019
Created by Harmons
5 hours
Serves 2-4
  • 2 racks baby back ribs
  • 1/3 cup yellow mustard
  • 2/3 cup Traeger Rub
  • 1 tsp Worcestershire sauce
  • 3/4 cup brown sugar, divided
  • 1/4 cup butter, sliced into 6 pieces
  • 4 Tbsp honey, divided
  • 4 Tbsp Traeger Simple Syrup
  • 4 large pieces of heavy duty foil

Preheat grill to 200°.

Remove thin silverskin from bone side of ribs by working tip of a butter knife under membrane, then using paper towels to get a firm grip to tear  membrane off.

In a small bowl, combine mustard and Worcestershire sauce. Spread mixture on both sides of ribs and season with Traeger rub.

Smoke ribs meat-side up for 3 hours. They should develop a deep color.

Sprinkle 1/4 cup of brown sugar on 2 large pieces of foil laid flat on top of each other. Place 3 slices of butter over sugar, drizzle with 1 tablespoon honey and 1 tablespoon Simple Syrup. Place one rack, meat side down on brown sugar stack. Top with 1/8 cup of brown sugar and 1 tablespoon of both honey and simple syrup. Repeat with other rack.

Fold foil over top of ribs and be sure to pinch edges tight to form a seal.

Return foiled ribs to grill and cook for an additional 2 hours.

Carefully remove ribs from foil and sprinkle lightly with more rub.

Arrange ribs directly on grill grate meat side up and continue to grill about 30-60 minutes more until ribs tack up.