Traeger 2-2-1 Ribs

4.37 from 25 votes

If you're an expert pitmaster, you know how important ribs are to your craft. You work hard to perfect your smoking technique and create unique flavors that will impress your guests. By using the 2-2-1 method, you can make delicious smoked ribs that will inspire others to improve their own BBQ recipes.

Prep Time15

Cook Time5

Resting Time15

Total Time5 30

Course: Main Course

Servings: people

Equipment

1 Traeger Timberline XL
1 Nylon Brush
1 Aluminum Foil

Ingredients

1 slab Baby Back Ribs
3 tbsp Smoked Q Rock's Summer BBQ Rub
3 tbsp Smoked Q Rock's Honey Chipotle Spice Blend
1/4 cup brown sugar
3 tbsp unsalted butter
2 tbsp honey
1/4 cup Smoked Q Rock's Irish Whiskey BBQ Sauce

Instructions

For this recipe I am running my Traeger Timberline XL at 225º with the Super Smoke function running for the first two hours.
Using a paper towel, grab a loose end of the translucent film on the underside of the ribs, and, in one motion, rip off the membrane and discard.
This recipe calls for a 1:1 ratio of SmokedQ Rock's Summer BBQ and Rock's Honey Chipotle. Apply a generous layer of SummerBBQ 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 he seasoning to sit for about 10 minutes to allow it to fully penetrate the meat.
Now I place the ribs on the smoker for two hours, meat side up.
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.
Place the wrapped ribs meat side up back on the smoker for another 2 hours, still running at 225º
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).
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.

Nutrition