Best Traeger Baby Back Ribs with Honey

[@katheywilliams1428]

I got my Traeger last year for birthday/mother’s day/anniversary! Your video on cooking ribs is spot on. Thank you for this. I smoked six racks last week for my kids. I have never cooked a tender rib but these were great. Even the neighbor came over and received his own rack. All of the ribs were eaten and everyone loved ‘em.

[@the_average_american7396]

Thank you and I'm glad you liked them. I have more recipes/methods that I will post soon.

[@jaysmith9496]

So to all the arguements on what types of ribs....the RAW prep is st louise style, the meat pattern and the FLAP on the underside are dead giveaways (you generally remove the flap), but when he pills the 6 off the smoker half are baby back ribs.... so yes there are babyback as well.

[@399paul]

Did I hear right, meat out of the refrigerator for 24 hours?

[@the_average_american7396]

Yes you did. My room temperature is around 68 degrees at the time of the cook. Ribs were still sealed in the package that they came in. I bought them, got home and threw them on the counter, and the next afternoon I did the prep, and the cook the next day. No worries. People ate meat for a long time before refrigeration was invented.

[@zorilla6151]

Lol

[@paularmbrust6218]

Umm

[@markkloster1557]

Ummmm... Those aren't Baby Back Ribs.. Those are St. Louise style.

[@Lord_Vader4u]

Who cares

[@zorilla6151]

They would have fit perfect vertical FYI

[@sharqtalk]

Looks like st Louis cuts

[@redrayman]

Marc Longanecker so true I cook baby backs all the time.......theses are not them

[@nicks.12]

The are definitely 100% back ribs.

[@nicks.12]

Why is everyone saying they are not back ribs? They definitely are. St. Louis ribs don't have curved bones.

[@noelnajera9993]

Why not premix all your rub...? And you didn’t use a binder.. and only season one side...? Interesting...

[@the_average_american7396]

I have been working on a "perfect" rub mix, and at the time of this shooting I didn't have any made up. I usually pre-mix in a big batch and then use it on ribs, pulled pork, brisket, etc. Good catch.

[@roberttietjen5012]

24 hours at room temperature will make you sick!

[@the_average_american7396]

Nope. It never has made me, or my family, my friends, or even my enemies sick. It's the way that works for me, but Hey, it's your kitchen so do it your way man.

[@roberttietjen5012]

@@the_average_american7396 Arizona is a different world!🤔

[@Doug6714]

Dinomite ribs. Looking great. Keep smoking!

[@redrayman]

Those are not baby back ribs

[@zorilla6151]

Come on man st Louis ribs look way different. Stop it already

[@zorilla6151]

@average american you do some weird stuff huh