Nashville Hot Ribs on the Traeger
These ribs are cooked a lot like the predictably-delicious Traeger smoked ribs we all love. But for a spicy twist we fried them up on the induction burner and coated them in Nashville Hot Sauce for a delicious zing.
Equipment
- Meater Thermometer system
- Traeger Timberline XL
- Dutch oven
- Wire rack
- Two bowls for dredging
- Small bowl and spoon for sauce
- pastry brush
Ingredients
- 1 rack of spare ribs
- ¼ cup hot sauce
- ¼ cup seasoning of your choice we used Smoke Junkie and Nashville Hot Chicken
- ½ cup flour
- ½ cup milk
- 1/4 cup sour cream
- 1 stick of butter
- 4 tbsp Cayenne pepper
- 4 tbsp Nashville Hot Chicken seasoning
- 2 tbsp brown sugar
- White bread and coleslaw for serving
Instructions
- Unwrap the ribs, pat them dry with a paper towel
- Trim the ribs to square and pull the silver skin off the back
- Turn on the Traeger to supersmoke at 225*
- Coat the ribs with hot sauce as a binder
- Then coat the ribs generously with your seasonings of choice
- Be sure to also season the bottom of the rack
- Add a Meater thermometer probe to a thick part of the ribs and pair it to the app. Set the desired temperature to 180*
- Place the ribs inside the grill and close the lid
- Cook the ribs in the Traeger until they hits 180*. If necessary, spritz with water, cola or juice midway through the cook
- When the Meater alerts you to having reached 180*, pull the ribs from the grill
- Allow the ribs to rest on the cutting board for about 10 minutes, tented in foil
- Preheat a heavy dutch oven with a few inches of oil on the induction burner
- Prepare the dredging station for the ribs: in one bowl, combine the milk and sour cream. In the other, mix the flour and some seasoning or salt & pepper
- Slice the ribs into individual bones
- Dredge each rib in the mixture in this order: flour, milk, flour
- Ensure an even coating on all sides
- Place on a wire rack and continue with the remaining ribs
- When the oil is hot (350*), carefully place a few dredged ribs in the pan and cook them until golden brown and the internal temperature has reached 203*
- Drain the fried ribs a wire rack and keep warm in the grill
- Continue with the remaining ribs- frying until 203* internal
- In a small bowl, combine the melted butter, brown sugar, cayenne pepper and Nashville Hot Chicken seasoning
- Stir to mix and taste. It should be very spicy
- Using a pastry brush, coat the fried ribs with the Nashville Hot sauce
- Serve immediately with white bread and coleslaw and extra napkins