Today I invite you to enjoy some delicious juicy and tender barbecue smoked pork ribs. The secret of that juiciness is in an ingredient that, as soon as you try it, you will not want to live without it on barbecue days: apple juice .
In addition to the juice, so that the roasting and aroma of the ribs go up a level, I suggest you glaze them a few minutes before finishing roasting them with one of the Traeger sauces and glazes that I like the most, the Traeger'QUE. I love its slightly smoky flavor with hints of hickory, brown sugar and spicy vinegar, which pairs beautifully with pork and is also perfect as an accompaniment to any meal.
If you also have the option of smoking the meat with pellets , don't hesitate! And I suggest you do it with an apple or walnut wood pellet. Although with any fruit tree wood pellet, the smoky flavor in the meat is delicious.
Plug in the barbecue and take out the meat, let's go with the recipe!
Ingredients for 6 people)
- 3 medium pork ribs
- Salt
- Pepper
- Traeger'QUE Sauce from Traeger
- Half a liter of apple juice, to drizzle the ribs
Elaboration
- Turn on the barbecue and set the temperature of your Traeger pellet barbecue (or the barbecue you have at home) to 105 ° C and preheat it with the lid closed, for 15 minutes.
- Meanwhile, clean the rib, removing excess fat.
- Salt the pieces to your liking on both sides and add freshly ground pepper (also to your liking).
- Place the ribs on the grill and let them cook, for now, for 30 minutes (total cooking time will be about 2 1/2 hours). Remember to keep the lid closed, to take advantage of all the heat and also get that delicious smoky flavor.
- Put the apple juice in a jar or spray bottle, or a baby bottle.
- After 30 minutes, baste the ribs with the apple juice.
- Repeat step 6 every 30 minutes until ribs are done (total time at 105°C will be approximately 2 1/2 hours).
- Check the internal temperature of the ribs with a meat thermometer (nothing like the classic Meater thermometer for this) , to know if they are done. The desired interior temperature should be 95°C.
- When almost done, 5 minutes before removing from grill, generously brush ribs with Traeger'QUE sauce. Do it on both sides.
- Remove the ribs from the grill and let them rest for 10 minutes before slicing and serving.
Grades
- Try not to forget about sprinkling with apple juice: it helps to obtain the most tender meat.
- You can season the meat to your liking, with your favorite glaze, the one you make at home on a regular basis, or with another Traeger glaze sauce (they all make a wonderful glaze). On the blog we have the recipe for the brown sugar glaze for meats, which is delicious. You can see how to prepare it in two different ways here .
- Accompany the ribs with a well-rounded salad, which will also be refreshing and always appealing to round off a good meal.
I cannot finish this article without reminding you that pellet barbecues combine the benefits of charcoal barbecues and gas electric ones. Traegers are number 1 in the world! If you are considering buying a barbecue, consider getting a Traeger, you will not have tried another like it. You will find all the information about these barbecues in this post , and the Traeger barbecues you will see here .
