Step 1

For the Rub: Combine all the rub ingredients in a small bowl and whisk to mix.Add A NoteIngredients1/4 Cup dark brown sugar1/4 Cup sea salt1/4 Cup pimentón (Spanish smoked paprika)2 Tablespoon black pepper2 Teaspoon granulated onion2 Teaspoon granulated garlic1 Teaspoon ground cumin1/2 Teaspoon ground cinnamon1/4 Teaspoon ground nutmeg

Step 2

If your butcher has not already done so, remove the thin silverskin from the bone-side of the ribs by working the tip of a butter knife or screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then pull the membrane off.Add A NoteIngredients4 Rack (8-10 lb total) baby back ribs

Step 3

Sprinkle the rub over both sides of the ribs. You will need about 1-1/2 tablespoons of rub for each side.Add A Note

Step 4

When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.Grill: 250 ˚FAdd A Note

Step 5

Place the ribs bone-side down on the grill grate. Smoke the ribs until browned and very tender, and the internal temperature reaches 203°F.Grill: 250 ˚FProbe: 203 ˚FAdd A Note

Step 6

Remove the ribs from the grill grate and let rest.Add A NoteIngredients2 Cup Traeger 'Que BBQ Sauce

Step 7

Increase the temperature of the Traeger to 375℉ and allow to preheat.Grill: 375 ˚FAdd A Note

Step 8

Brush the ribs with Traeger ’Que BBQ Sauce and grill for 6 to 8 minutes per side, or until the sauce has set.Grill: 375 ˚FAdd A NoteIngredients Traeger 'Que BBQ Sauce

Step 9

Cut each rack into halves or individual ribs for serving. Enjoy!Add A Note