Barbecued Baby Back Ribs

It's barbecue season and we're cooking in full swing here, let the games begin! (I'm looking forward to the Olympics, can you tell?) Last year for Father's Day, I bought Bruce a Traeger barbecue/smoker grill

and we've had the most fun with it. It has taken us awhile to figure things out with it since it's a smoker, not just a barbecue, but after a year now, I think we've figured it out after much trial and error. (The instruction book wasn't that helpful, not sure why, but we needed more detail! I'm one to always challenge instructions, anyway...) The usual things are easy like burger, bratwurst, etc. You just crank up the heat to the highest setting of 425 degrees and it works like a regular barbecue grill. Our favorite thing to cook on the Traeger is ribs. Again, it took us a few times to perfect the technique. The nice thing about the Traeger is that you are not cooking on direct heat. It works by putting different flavored wood pellets in the pellet hopper.

You can buy different flavored pellets and then the pellets are fed into the firepot by an auger which heats the barbecue like an oven so you can always achieve a perfect temperature. We love it and would highly recommend one for the barbecue lover.

1 rack baby back ribs

dry rub

barbecue sauce

Allow about 4 hours to cook ribs

1. Take ribs out of package and rinse with cold running water.

2. Pat dry with paper towel.

3. Remove membrane on bone side. Discard membrane.

4. Rub in a dry-rub of spices onto ribs, both sides. (We use Stubbs brand)

5. Cook 1 hour in smoker on "smoke" setting directly on rack, no foil, meat side up.

6. After 1 hour, place ribs in foil and wrap tightly. Place back in the smoker, wrapped in foil, meat side down at 250 degrees for 2 hours.

7. Take out after 2 hours. Let sit for 15 minutes. Open up the foil and pour off fat or poke holes in foil to drain away liquid.

8. Turn up smoker to 350 degrees.

9. Glaze with barbecue sauce (we use Stubbs brand) on both sides of ribs. Put back in smoker still in the foil, meat side up, with tops of foil left open for 8-10 minutes. Glaze again and place back in smoker.

10. After 8-10 minutes glaze meat side only, repeat 4-5 times.

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