Followed Meat Church’s baby back rib recipe, and these were so better than Traeger’s 321 Ribs.
I used mustard as a binder for each half rack, and they both got a light layer of Meat Church’s The Gospel rub. One half rack got Meat Church’s honey hog hot rub, and the other got Meat Church’s honey pecan rub.
Smoked at 275 for 2.5 hours, spritzed with apple juice at the 90 minute and 2 hour mark. Wrapped each in foil meat side down with brown sugar, butter, hot pepper jam (honey hog hot rack) and honey (honey pecan). Smoked for another 90 minutes meat side down.
Removed foil and glazed ribs with their respective juices, light coating of barbecue sauce, another layer of juices, and another light coating of barbecue sauce. Returned to the Traeger for another 10 minutes uncovered to let the glaze set.
These came out tender, and super flavorful! No additional barbecue sauce needed. The honey hog hot ribs turned out way better than the honey pecan ribs. Maybe I just wasn’t a fan of the honey pecan rub
by NaturalHatTrick19
2 Comments
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Looks great! I followed a similar route as you, 321 failed me so I did something similar to your second try and had great results as well.
We found a competition rub made by Hunter Riles at Walmart. Was exactly what we wanted for ribs, might be worth a try.