Recipe Guide

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INGREDIENTS

3-2-1 BBQ BABY BACK RIBS

DIFFICULTY

2/5

PREP TIME

15 MINS

COOK TIME

6 HRS

SERVES

6-8

HARDWOOD

HICKORY

PREPARATION

If your butcher has not already done so, remove the

thin silverskin membrane from the bone-side of the ribs

by working the tip of a butter knife or a screwdriver

underneath the membrane over a middle bone. Use paper

towels to get a firm grip, then tear the membrane off.

In a small bowl, combine the mustard, 1/4 cup of apple

juice (reserve the rest), and the Worcestershire sauce.

Spread the mixture thinly on both sides of the ribs and

season with Traeger Pork & Poultry rub.

When ready to cook, set temperature to 180℉ and

preheat, lid closed for 15 minutes.

Smoke the ribs, meat-side up for 3 hours. Transfer the

ribs to a rimmed baking sheet and increase the grill

temperature to 225ºF.

Tear off four long sheets of heavy-duty aluminum foil.

Top with a rack of ribs and pull up the sides to keep the

liquid enclosed.

Sprinkle half the brown sugar on the rack, then top with

half the honey and half of the remaining apple juice. Use

a bit more apple juice if you want more tender ribs.

Lay another piece of foil on top and tightly crimp the

edges so there is no leakage. Repeat with the remaining

rack of ribs.

Return the foiled ribs to the grill and cook for an

additional two hours.

Carefully remove the foil from the ribs and brush the ribs

on both sides with Traeger 'Que Sauce. Discard the foil.

Arrange the ribs directly on the grill grate and continue

to grill until the sauce tightens, 30 minutes to 60

minutes more.

Let the ribs rest for a few minutes before serving. Enjoy!

*Cook times will vary depending on set and ambient

temperatures.

2 RACKS BABY BACK PORK RIBS

1/3 CUP YELLOW MUSTARD

1/2 CUP, DIVIDED APPLE JUICE

1 TBSP WORCESTERSHIRE SAUCE

1/2 CUP DARK BROWN SUGAR

1 CUP TRAEGER 'QUE SAUCE

1/3 CUP HONEY, WARMED

TRAEGER PORK AND POULTRY RUB,

TO TASTE

Summary of content (10 pages)

PAGE 1
3-2-1 BBQ BABY BACK RIBS DIFFICULTY 2/5 PREP TIME 15 MINS COOK TIME 6 HRS SERVES 6-8 HARDWOOD HICKORY INGREDIENTS 2 RACKS BABY BACK PORK RIBS 1 TBSP WORCESTERSHIRE SAUCE 1/3 CUP HONEY, WARMED 1/3 CUP YELLOW MUSTARD 1/2 CUP DARK BROWN SUGAR 1/2 CUP, DIVIDED APPLE JUICE 1 CUP TRAEGER 'QUE SAUCE TRAEGER PORK AND POULTRY RUB, TO TASTE PREPARATION If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a
PAGE 2
TRAEGER BBQ BRISKET DIFFICULTY 4/5 PREP TIME 12 HRS COOK TIME 9 HRS SERVES 8-12 HARDWOOD HICKORY INGREDIENTS 1 (12-14 LB) WHOLE PACKER BRISKET TRAEGER BEEF RUB, AS NEEDED PREPARATION Coat meat liberally with Traeger Beef Rub. When seasoned, wrap brisket in plastic wrap. Let the wrapped meat sit 12 to 24 hours in the refrigerator. Place foiled brisket back on grill and cook until it reaches a finished internal temperature of 204ºF this should take an additional 3-4 hours.
PAGE 3
SMOKED PORK TENDERLOIN DIFFICULTY 1/5 PREP TIME COOK TIME 3 HRS 2.5 HRS SERVES 4-6 HARDWOOD APPLE INGREDIENTS 2 EA (1-1/2 LB) PORK TENDERLOINS, SILVERSKIN REMOVED 1/2 CUP APPLE JUICE 3 TBSP HONEY, WARMED 1/4 CUP BROWN SUGAR 3 TBSP TRAEGER PORK & POULTRY RUB 2 TBSP THYME LEAVES 1/2 TBSP BLACK PEPPER PREPARATION For the Marinade: In a large bowl, add the apple juice, honey, Traeger Pork & Poultry rub, brown sugar, thyme leaves and black pepper. Whisk to combine.
PAGE 4
SMOKED TRAEGER PULLED PORK DIFFICULTY 2/5 PREP TIME 10 MINS COOK TIME 9 HRS SERVES 8-12 HARDWOOD APPLE INGREDIENTS 1 (6 TO 9 LB) WHOLE BONE-IN PORK SHOULDER TRAEGER BIG GAME RUB ALUMINUM FOIL 2 CUPS APPLE CIDER PREPARATION When ready to cook, set the temperature to 250ºF and preheat, lid closed for 15 minutes. While the Traeger comes to temperature, trim excess fat off pork butt. Generously season with Traeger Big Game Rub on all sides.
PAGE 5
WHOLE SMOKED CHICKEN DIFFICULTY 2/5 PREP TIME COOK TIME 12 HRS 3 HRS SERVES 6-8 HARDWOOD MESQUITE INGREDIENTS BRINE: 1/2 CUP KOSHER SALT 1 CUP BROWN SUGAR 1 GALLON WATER WHOLE CHICKEN: TRAEGER BIG GAME RUB 1 LEMON, HALVED 3 WHOLE GARLIC CLOVES 1 TSP GARLIC, MINCED 1 MEDIUM YELLOW ONION, QUARTERED 4-5 SPRIGS THYME 1 (3 TO 3 1/2 LB) WHOLE CHICKEN PREPARATION For the Brine: Dissolve the kosher salt and brown sugar in 1 gallon of water.
PAGE 6
VODKA BRINED SMOKED WILD SALMON DIFFICULTY 1/5 PREP TIME COOK TIME 2 HRS 75 MINS SERVES 4-6 HARDWOOD CHERRY INGREDIENTS 1 CUP BROWN SUGAR 1/2 CUP COARSE SALT 1 TBSP BLACK PEPPER 1 CUP VODKA 1-1/2 TO 2 LB WILD CAUGHT SALMON PREPARATION In a small bowl, whisk together brown sugar, pepper, salt and vodka. Place the salmon in a large resealable bag. Pour in the marinade and massage into the salmon. Refrigerate for 2-4 hours. Remove from bag, rinse and dry with paper towels.
PAGE 7
NOT YOUR MAMA'S MEATLOAF DIFFICULTY 2/5 PREP TIME 15 MINS COOK TIME 2 HRS SERVES 6-8 HARDWOOD APPLE INGREDIENTS MEATLOAF: 2 LB GROUND BEEF 1 CUP MILK 2 TSP SALT 1/4 LB GROUND SAUSAGE 2 TBSP ONION, CHOPPED 2 EGGS, BEATEN 1 CUP BREADCRUMBS 1/2 TSP GROUND SAGE GLAZE: 1 CUP TRAEGER 'QUE BBQ SAUCE 1/2 CUP APPLE JUICE PREPARATION When ready to cook, set the temperature to 225ºF and preheat, lid closed for 15 minutes. Combine breadcrumbs, milk, onion, sage, and salt. Add beaten eggs.
PAGE 8
ROASTED BEER CAN CHICKEN DIFFICULTY 1/5 PREP TIME 5 MINS COOK TIME 75 MINS SERVES 4-6 HARDWOOD MESQUITE INGREDIENTS 1 (3-5 LB) WHOLE CHICKEN TRAEGER CHICKEN RUB, AS NEEDED 1 CAN BEER PREPARATION Tuck the wing tips back and truss the chicken legs together. Season chicken generously with Traeger Chicken Rub, including the cavity. Open the can of beer and set the chicken on top of the beer. Make sure all but the bottom 1-1/2” of the beer can is in the cavity of the chicken.
PAGE 9
TRAEGER PRIME RIB ROAST DIFFICULTY 2/5 PREP TIME 24 HRS COOK TIME 4 HRS SERVES 8-12 HARDWOOD CHERRY INGREDIENTS 1 (5-7 BONES) PRIME RIB ROAST TRAEGER PRIME RIB RUB, AS NEEDED PREPARATION Coat the roast evenly with the Traeger Prime Rib Rub and wrap in plastic wrap. Let sit in the refrigerator for 24 hours. When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes. Place the prime rib fat side up, directly on the grill grate and cook for 30 minutes.
PAGE 10
SMOKED PEPPERED BEEF JERKY DIFFICULTY 2/5 PREP TIME COOK TIME 15 MINS 4 HRS SERVES 4-6 HARDWOOD HICKORY INGREDIENTS 1 (12 OZ) CAN OR BOTTLE DARK BEER 3 TBSP BROWN SUGAR 1 CUP SOY SAUCE 1 TBSP MORTON TENDER QUICK CURING SALT 1/4 CUP WORCESTERSHIRE SAUCE 1/2 TSP GARLIC SALT 3-4 TBSP COARSELY GROUND BLACK PEPPER, DIVIDED 2 LBS TRIMMED BEEF TOP OR BOTTOM ROUND, SIRLOIN TIP, FLANK STEAK OR WILD GAME PREPARATION Plan ahead, this recipe marinates overnight.