Happy Memorial Day! The saying that keeps coming to mind today is “all gave some, some gave all.” We are so very fortunate for the sacrifice of others so we can know freedom in this great country!
Today, Chase has manned the smoker. He said it was un-American to not grill on Memorial Day (and I agree), so that we did! And let me tell ya, the man can grill! We tried a recipe out of the Traeger’s Everyday Cookbook and were very pleased. We made a few changes, but here is our take on it!
Inspired by 3-2-1 Baby Back Ribs from the Traeger’s Everyday Cookbook
1 rack baby back ribs
1/6 c. yellow mustard
1/4 c. amber ale
1/2 T. Worcestershire sauce
Traeger Sweet Rub
Traeger Poultry Rub
1/4 c. dark brown sugar
1/6 c. honey, warmed
Stubbs Sticky Sweet BBQ Sauce
1. Remove the thin membrane from the bone-side of the ribs by using a butter knife. Use paper towels to get a grip and then tear.
2. Mix together mustard, 1/2 of the beer, and the Worcestershire sauce in a bowl. Spread on both sides of the ribs and season with Sweet Rub and Poultry Rub.
3. Set the smoker grill on Smoke with lid open until fire is established (5 minutes). Smoke the ribs meat side up for 3 hours. Transfer to a rimmed baking sheet and set temp to 225 degrees F.
4. Tear two long sheets of heavy duty aluminum foil. Top with a rack of ribs and pull up the sides to keep liquid in. Sprinkle the brown sugar, honey, and the remaining amber ale. Lay another piece of foil on top and crimp edges together.
5. Return the ribs to the grill and cook for 2 more hours. Remove ribs and brush both sides of the ribs with the BBQ sauce. Put the ribs directly on grill grate and cook for 30 minutes to 1 hour (until sauce tightens). Let ribs rest before serving.