Smoked ribs. Rub the ribs all over with the cut sides of the lemon. Once ribs are done, brush a light layer of your favorite Traeger BBQ Sauce on the front and back of the ribs. Slice ribs in between the bones and serve with extra sauce.

Generously rub the BBQ rub on the the ribs before smoking. Let the rub penetrate in the meat for an hour or as long as you can before smoking it. If you do not have a smoker, there are directions below for simulating a smoker with your gas grill. You can cook Smoked ribs using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Smoked ribs

Prepare of Morton Nature's seasons.
It's of Yellow mustard.
It's of Weber KC bbq dry rub.
It's of Brown sugar.
It's of Spray butter.
Prepare of Honey.
You need 100 of % apple juice(not from concentrated).
It's of St.Louis style ribs.
It's of Sugar.
It's of Vegetable Oil.
You need of Apple cider vinegar.
It's 1 of pray bottle.
It's of Aluminum foil (heavy duty gill).

A quick Google search for smoked ribs will show you a bunch of different ways to cook them. For a smoking newbie, like myself, it can be overwhelming! It seemed simple enough, and promised fall off the bone tender ribs. Smoked ribs are tender from end to end.

Smoked ribs instructions

First rinse and remove the membrane from bone side of ribs (its the thin skin like film over the little bit of fat kinda like silver skin on deer meat) use a knife to get it started then the rest should easily pull rite off.
Be generous and sprinkle the morton on all sides of your ribs. If you don't have mortons just use salt, pepper, onion powder, and garlic powder..
Next rub yellow mustard across all sides. It will hold everything on to make a good bark.
Then be very generous with the BBQ rub you want it to completely cover the mustard. Dont actually rub it on just shake over all sides..
Place on your smoker furthest away from fire with thicker portion towards fire for 5 hr at 300 degrees.
Mix in a spray bottle a cup of the apple juice about 2 tablespoons of oil 1/2 cup of vinegar and 1/4 cup of sugar. Adjust it to taste..
Spray every 30 mins you want to keep them from being dry, just make sure you are mostly misting them so you don't spray the rub off..
At hr 5 take the ribs off the grill spray with butter, lightly cover with brown sugar and drizzle honey over them..
Grab a large peice of foil about 6 inches longer than the ribs i use heavy duty grill foil because it is wide. Place your ribs meat side down on your foil..
Pour about 1/2- 1 cup of apple juice over the ribs. Fold the foil long ways then roll up the ends.
Place back on grill for 1 hr.
After the hr remove from foil and put back on grill bone side down for 30 mins to an hr. Depending on how you would like the outside bark to be..
Be very careful when getting them off, if you have cooked them correctly and kept your temp at 300 they will fall apart. Hope you enjoy!🙂.

Some people, however, like their ribs to be a little crispy on the surface. To do this, take the ribs out from the smoker and place them over a high, direct heat. This can be done over the fire in your firebox if your smoker has one, or on a gas grill. The trick is to put the rack of ribs over the high. Easily smoke ribs in an electric smoker.