When it comes to cooking ribs, I believe in creating a competition-style experience with a firm texture and satisfying bite. However, I also understand the importance of catering to people's preferences. That's why I aim to give people what they want and create the fall-off-the-bone experience they desire. Ultimately, it's about finding the perfect balance between tradition and innovation, and making people happy through the power of food.

Ingredients
• 1 slab baby back ribs
• 1 tbsp yellow mustard | https://amzn.to/45KGttQ
• 2 tbsp Smoked Q Rock's Anytime Seasoning | https://shop.smokedq.com/product/rock...
• 2 tbsp Smoked Q Rock's Summer BBQ Rub | https://shop.smokedq.com/product/rock...
• 2 tbsp Smoked Q Rock's Irish Whiskey BBQ Sauce | https://shop.smokedq.com/product/rock...

Equipment
• Traeger Ironwood 885 | https://amzn.to/3RJmUfW
• Messermeister Avanta 8" Kendrick BBQ Knife | https://amzn.to/3zoQGAf
• Meat Hugger Butcher Paper | https://amzn.to/4cHlquE
• MyLifeUNIT Hand Pressure Sprayer | https://amzn.to/3L48LGo

Check out the full recipe | https://drizzlemeskinny.com/give-the-...

Instructions
1. Bring smoker to temp: For this recipe, I'm cooking on my Traeger Ironwood 885 at 275ºF. This temperature allows me to get a great smoky flavor while still keeping the cook reasonably quick.

2. Prep the ribs: To begin I use a paper towel to remove the membrane off the underside of the ribs and then I trim them by shaping them into a rectangle removing excess fat and bone from both ends. Next I apply yellow mustard as a binder, before applying a layer of my Smoked Q Rock’s Anytime, followed up by a layer of my Smoked Q Rock’s Summer BBQ Rub. After applying to the bottom, I flip them over and repeat on top.

3. Smoke for 2 hours: For the first portion of this cook, I smoke them for 2 hours at 275º unwrapped until the meat hits about 175º internal temp.

4. Wrap & cook: After two hours I remove them and wrap with butcher paper before placing back on the smoker for another 2 and a half hours at 275º.

5. Set the sauce: After checking that the bones are pulling away from the meat, I inserted a temperature probe that read 205º. At that point I pulled them off the smoker, removed them from the butcher paper, and then applied a layer of sauce, before running them for another 15 minutes to set the sauce.

6. Pull the bone out and enjoy: After setting the sauce, the best test is the grab a hold of one of those bones and let it slide out!

Secondary Rub & Sauce Options
• Killer Hogs AP | https://amzn.to/3RLZyX2
• Killer Hogs the BBQ Rub | https://amzn.to/4eHnyUR
• Killer Hogs the BBQ Sauce | https://amzn.to/45RB3NJ

#ribs #fallofftheboneribs #ribrecipe #traeger

Chapters:
0:00 Intro
1:06 Trimming & Prep
3:18 Seasoning
5:45 Smoking
6:12 Wrapping
7:13 Saucing
8:33 Cutting