Hickory Smoked Baby Back Ribs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STOVETOP SMOKED BABY BACK RIBS WITH MAPLE BBQ SAUCE

Provided by Trisha Yearwood

Categories     main-dish

Time 3h45m

Yield 2 to 4 servings

Number Of Ingredients 15



Stovetop Smoked Baby Back Ribs with Maple BBQ Sauce image

Steps:

  • Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside.
  • Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder.
  • Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub.
  • Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop.
  • Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid.
  • Preheat the oven to 250 degrees F.
  • Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily.
  • Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm.
  • Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high.
  • Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately.

1/4 cup packed dark brown sugar
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons sweet smoked paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1/2 teaspoon chili powder
One 2- to 2 1/2-pound rack pork baby back ribs
1 cup ketchup
1/4 cup good-quality maple syrup
1 tablespoon molasses
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce

SMOKED BABY BACK RIBS

Provided by Food Network Kitchen

Time 6h45m

Yield 6 servings

Number Of Ingredients 13



Smoked Baby Back Ribs image

Steps:

  • Prepare the ribs (see below). Combine the brown sugar, chili powder, paprika, cumin, mustard powder and 2 tablespoons salt in a small bowl. Rub the ribs all over with the cut sides of the lemon and then the spice mixture and place in a large roasting pan or resealable plastic bag. Cover and refrigerate at least 2 hours or overnight.
  • Meanwhile, soak the wood chips in water 1 hour, then prepare your grill for smoking, filling the smoker box with one-quarter each of the wood chips and apple.
  • About 30 minutes before smoking, remove the ribs from the refrigerator and let stand at room temperature. Meanwhile, combine the apple juice, Worcestershire sauce and vinegar in a small spray bottle. Shake to mix.
  • Once the grill reaches 250 degrees F, lightly brush the grates with vegetable oil and place the ribs on the cooler side of the grill, meat-side up. Spray with the apple juice mixture. Close the grill and let smoke 1 hour.
  • Replenish the smoker box with another one-quarter each of the wood chips and apple. Flip the ribs so they're meat-side down with the opposite edge of the racks closer to the smoker box. Spray with the apple juice mixture; close the grill and let smoke 1 more hour. Repeat this process every hour until the ribs are dark brown and tender and the meat starts to shrink away from the bones, about 2 more hours. Remove the ribs from the grill and let rest 5 minutes before slicing.
  • How to prep your ribs:
  • Position the ribs meat-side down. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with the knife. Grab the membrane with your fingers and peel off completely.

2 racks baby back ribs (about 3 pounds each)
1/4 cup packed light brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon mustard powder
Kosher salt
1 lemon, halved
1 apple, quartered
1 cup apple juice or cider
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
Vegetable oil, for brushing

SMOKED BABY BACK RIBS

Using the generic "pork ribs" because baby backs are so enormous and meaty these days that there's really no difference in cooking them and spareribs. Never gotten less than rave reviews for these smoked ribs, and neither will you.

Provided by Brian Genest

Categories     Meat and Poultry     Pork     Pork Rib Recipes     Spare Ribs

Time 13h55m

Yield 6

Number Of Ingredients 7



Smoked Baby Back Ribs image

Steps:

  • Remove silver skin from the back of each rack. Rub each rack with 1 teaspoon salt and let sit for 20 minutes.
  • Slather 3 tablespoons mustard on 1 rack, then shake 1/3 cup BBQ rub on top; rub in on all sides until evenly coated. Repeat on the second rack and refrigerate both racks, covered, 8 hours to overnight. Set aside remaining BBQ rub.
  • Remove ribs from the refrigerator and bring to room temperature, 20 to 30 minutes. Spread the remaining 1/3 cup rub over the ribs.
  • Meanwhile, mix dry wood chips with charcoal in a smoker and preheat, according to manufacturer's instructions, until temperature is a steady 225 degrees F (107 degrees F).
  • Place a water pan on the smoker (or use the smoker's water tray, if it has one) and add water to the depth of the fill line. Place ribs in the smoker and close the lid.
  • Combine apple juice and beer in a spray bottle. Spritz ribs every hour, rotating each time you spray. Cook for 3 hours, then remove ribs and check temperature. Wrap ribs in aluminum foil, and return to the smoker.
  • Smoke until meat pulls away easily from the bone, 1 3/4 to 2 hours. Remove from the grill and check temperature; an instant-read thermometer inserted into the center should read 170 to 180 degrees F (77 to 82 degrees C). The ribs will be very juicy but the outside will not be crispy.
  • Remove the foil and return ribs to the smoker. Cook until crispy, 15 to 30 minutes; an instant-read thermometer inserted into the center should read 190 to 195 degrees F (88 to 91 degrees C). Remove from the grill and tent with foil to allow juices to resettle into the meat before slicing and serving.

Nutrition Facts : Calories 891.8 calories, Carbohydrate 19.6 g, Cholesterol 240.2 mg, Fat 61.5 g, Fiber 1.4 g, Protein 59.3 g, SaturatedFat 22.2 g, Sodium 8480.4 mg, Sugar 9.2 g

2 (3 pound) racks of pork spareribs
2 teaspoons salt
6 tablespoons prepared yellow mustard
1 cup BBQ rub, divided
2 cups apple juice
1 (12 fluid ounce) can or bottle light beer
hickory and apple wood chips, unsoaked

HICKORY SMOKED/BBQ BABY BACK RIBS

The ultimate smoked baby back ribs at home. Just as good as any smoke house that you'll go to. An amazing recipe that was adapted from a cooks illustrated article.

Provided by Steve_G

Categories     Pork

Time 4h30m

Yield 2 Racks, 4 serving(s)

Number Of Ingredients 11



Hickory Smoked/Bbq Baby Back Ribs image

Steps:

  • Combine the salt, sugar and water in a large plastic container or non-reactive stock pot.
  • Place ribs in brine and refrigerate for one hour.
  • Meanwhile, combine all rub ingredients except sugar and grind into a green thick liquid with a food processor, blender or immersion blender.
  • Remove ribs from the brine (after the hour) and pat dry with paper towels.
  • Brush or rub green liquid over both sides of the ribs, sprinkle with sugar and wrap tightly with plastic wrap.
  • Place in refrigerator for a minimum of one hour, but preferably 4 hours, you can go overnight for a really flavorful treat.
  • Wood/Charcoal method: Soak 2 large chunks of hickory in water. Light about 40-50 coals or you may also use an equal amount of dry hickory chunks for an intense smoke flavor.
  • Do not use lighter fluid, a fire starter chimney is the best method.
  • Once coals are covered with a gray ash push them over to one side put the soaked hickory chunks on the coals and replace the grate, form a pan with some heavy aluminum foil large enough for the rib, put it on the cool side of the grill, place the ribs in the"pan" add about 1 cup of water and put the cover on the grill with the holes over the meat.
  • Turn the meat 180 degrees and over every 30 minutes.
  • Add some more coals/wood in about 2 hours.
  • Smoke ribs for a total of 4 hours.
  • Gas Grill: I don't recommend this as it can leave a very slight chemical gas taste to the meat, but it does work.
  • It's the same basic technique as the charcoal method, light the grill and turn off half (or 2/3rds) of the burners, use soaked hickory chips in a throw away aluminum pan on top of the hot side of the grill.
  • For either method the temp inside the grill should be around 275°F with a total cooking time of 4 hours.
  • Serve with your favorite bbq sauce. Se like recipe#26794, Lee Lee's Famous Barbecue Sauce for Ribs w/ Preserves.
  • Brush some on the meat for the last 5-10 minutes of the cooking process if desired.

2 (2 lb) racks of baby-back pork ribs or 2 (2 lb) loin ribs
1/2 cup salt or 1 cup kosher salt
1/2 cup granulated sugar
4 quarts cold water
6 garlic cloves
8 large fresh basil leaves
1 teaspoon fresh thyme
1 teaspoon fresh oregano
2 tablespoons chopped Italian parsley
1/2 cup olive oil
2 -4 tablespoons light brown sugar

HICKORY-SMOKED BABY BACK RIBS

These baby back ribs from Rob Rainford are rubbed with brown sugar and smoked paprika and smoked on the grill, then brushed with homemade barbecue sauce.

Provided by Rob Rainford

Categories     Grill/Barbecue     Pork     Pork Rib     Fourth of July     Juneteenth     Molasses     Cumin     Vinegar     Backyard BBQ     Summer

Yield Makes 4 to 6 servings

Number Of Ingredients 21



Hickory-Smoked Baby Back Ribs image

Steps:

  • The Rainford Method
  • For the ribs, stir together the sugar, salt, smoked paprika, chili powder, regular paprika, onion powder, black pepper and thyme. Set aside.
  • With a small, sharp knife, release the edge of the membrane on the back of each rack of ribs. Grasp the edge with needle-nose pliers or a piece of paper towel and peel the membrane off the rack. (If you leave the membrane on, the ribs will be chewy.)
  • Spread the dry rub all over each rack of ribs until completely coated. Make sure you press the dry rub into the meat. This is where your flavor is going to come from. Arrange the ribs in a rib rack, with all the racks facing the same direction. A rib rack has 8 slab compartments, looks like a rack of coat hangers and can be purchased at most barbecue stores.
  • Fire up your charcoal grill and prep the grill for cooking over indirect heat. You need a low temperature of around 250 to 300°F (120 to 150°C) to grill the ribs. For gas grills, preheat the grill to low then turn off one side of the grill to achieve indirect heat. Place a drip tray on the cooler side of the grate and half fill the pan with warm water or the beer of your choice.
  • Drain 2 chunks of hickory, place them on top of the charcoal and set the grate in place. For gas barbecues, place half of the hickory chips in a foil pouch and place the pouch directly on the heated side of the grill. Wait for the hickory to start to smoke.
  • Place the rib racks over indirect heat as far from the heat as possible, with the bone sides facing toward the heat. Close the lid and close the top vent on a charcoal grill about halfway. This will maintain a temperature between 250 and 300°F (120 and 150°C). Cook the ribs for 2 hours.
  • Once the ribs are on, it's time to start working on the barbecue sauce. If you have a side burner this can be done outside. If you don't, go inside and use your stove top to simmer your sauce. Combine all the ingredients in a small saucepan set over medium heat. Simmer for 20 to 30 minutes or until the sauce reaches a glaze consistency. Remove the saucepan from the heat and set aside to cool.
  • The first batch of charcoal should be cooling down after 2 hours. Now is the time to use your chimney starter and get another batch of charcoal lit. Add the remaining wood chunks to the coals to get a little more smoke. If using a gas grill, wrap the remaining chips in foil and place directly on the hotter side of the grate. Close the lid and grill for another 2 hours. Make sure to come back every hour on the hour to check the temperature and to add more charcoal, if necessary. In the last hour of grilling, your ribs will start to show signs of cooking all the way through. When the meat pulls back from the bone, the ribs are almost ready. Baste the ribs with the barbecue sauce during the last 5 to 10 minutes of cooking. I like to tent my ribs before serving, so take them off the grill and let them rest, loosely covered with foil, for 10 minutes.

Ribs:
5 Tbsp (75 mL) packed brown sugar
3 Tbsp (45 mL) kosher salt
2 Tbsp (30 mL) sweet smoked paprika 4 tsp (20 mL) ancho chili powder
1 Tbsp (15 mL) paprika
1 Tbsp (15 mL) onion powder
1 Tbsp (15 mL) freshly cracked black pepper 2 tsp (10 mL) dried thyme leaves
6 racks baby back ribs, about 6 lb (2.7 kg)
4 medium chunks hickory wood, soaked in water for at least 2 hours (if using a charcoal grill) or 4 cups (1 L) hickory wood chips, soaked in water for at least 2 hours (if using a gas grill)
Barbecue Sauce:
3⁄4 cup (185 mL) apple cider
1⁄2 cup (125 mL) ketchup
3 Tbsp (45 mL) red wine vinegar
1 Tbsp (15 mL) Dijon mustard
2 tsp (10 mL) light soy sauce
1 tsp (5 mL) Worcestershire sauce
1 tsp (5 mL) molasses
1⁄2 tsp (2 mL) ancho chili powder
1⁄2 tsp (2 mL) ground cumin
1⁄2 tsp (2 mL) minced garlic
1⁄4 tsp (1 mL) freshly ground black pepper

MEMPHIS-STYLE HICKORY-SMOKED BEEF AND PORK RIBS

Provided by Food Network

Categories     main-dish

Time 14h25m

Yield 4 to 6 servings

Number Of Ingredients 16



Memphis-Style Hickory-Smoked Beef and Pork Ribs image

Steps:

  • For the rub:
  • Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
  • For the ribs:
  • Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate.
  • Preheat grill to 250 degrees F using hickory and charcoal.
  • Use indirect heat and cook with the cover down.
  • Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.
  • For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.
  • For wet ribs: Coat ribs with Neely's BBQ Sauce, cut and serve.
  • In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes.

1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
2 (about 4 pounds each) slabs beef spareribs
2 (about 3 pounds each) slabs pork spareribs
Neely's BBQ Sauce, recipe follows
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard

MEMPHIS-STYLE HICKORY-SMOKED BEEF RIBS

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 3h

Yield 4 to 8 servings

Number Of Ingredients 5



Memphis-Style Hickory-Smoked Beef Ribs image

Steps:

  • Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of each slab with 1/4 to 1/2 cup Neely's BBQ Dry Rub. Wrap ribs with plastic wrap and refrigerate for at least 8 hours so flavors can permeate.
  • Preheat grill to 250 degrees F. using hickory and charcoal. Use indirect heat and cook with the cover down.
  • Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Remove from grill.
  • For dry ribs: Sprinkle extra Neely's BBQ Dry Rub over ribs, cut between the bones and serve.
  • In a bowl stir together the paprika, sugar and onion powder until combined. Keep in an airtight container for up to 6 months.

4 (about 4 pounds each) slabs beef spareribs
2 cups Neely's BBQ Dry Rub, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

More about "hickory smoked baby back ribs recipes"

HICKORY-SMOKED BABY BACK RIBS RECIPE - LOS ANGELES …
Web Mar 4, 2010 1 rack (2 to 2 ½ pounds) baby back ribs Small hardwood hickory chips ¼ cup distilled vinegar ¼ cup water ¼ cup Dijon mustard …
From latimes.com
Servings 4
Estimated Reading Time 8 mins
Category MAINS
Total Time 2 hrs 20 mins
  • In a medium bowl, whisk together the kosher salt, celery salt, black pepper, onion powder, dried oregano, New Mexico chile powder, cumin, garlic powder, sweet paprika and brown sugar. This makes about 1 cup dry rub, more than you'll need for the ribs. Place the rub in an airtight container and store in a cool place away from direct sunlight; it will keep for about 2 months before the flavor starts to fade.
  • Peel the silverskin from the rib rack (the membrane on the underside of the rack). Rinse the rack under cold water, and pat dry with paper towels.
  • Drizzle a small handful of rub evenly over each side of the rack to give it a good coating; the surface of the ribs should be tacky, and the rub should adhere easily. Pat on the rub to make sure the ribs are entirely covered, and gently shake to remove any excess. Place the ribs on a rack on top of a rimmed baking sheet and refrigerate overnight.
  • The next day, prepare the smoker: Spread about 3 tablespoons wood chips in the center of the base of the smoker, directly over the burner. Place the drip pan (if using) over the chips, and a rack on top of the drip pan. Place the ribs in the center of the rack and cover with the lid, leaving the smoker open only a couple of inches. (Halve the rack if the whole rack won't fit, and smoke half at a time.)
hickory-smoked-baby-back-ribs-recipe-los-angeles image


SMOKED BABY BACK RIBS | OKLAHOMA JOE'S®
Web Preheat your smoker to 225°F. 2. Remove the membrane under each slab of ribs. Hot Tip Insert a butter knife between the membrane and the …
From oklahomajoes.com
4.4/5 (8)
Servings 4
Cuisine American
Category Entree
smoked-baby-back-ribs-oklahoma-joes image


SMOKED BABY BACK RIBS | HY-VEE - HY-VEE RECIPES AND …
Web Smoke for 3 hours or until ribs are tender and an instant-read thermometer inserted into the meat between the ribs reaches 185 to 190 degrees, adding wood chips as needed to maintain smoke. If desired, brush with some of …
From hy-vee.com
smoked-baby-back-ribs-hy-vee-hy-vee-recipes-and image


SMOKED BABY BACK DRY RUBBED JERK RIBS {RECIPE}
Web Dec 4, 2022 Step 1: Mix the dry spices together in a small bowl. Rub the slab of ribs generously with dry jerk spice rub and marinate at least 4 hours, preferably overnight. Step 2: Place the bone side of the ribs down in …
From foodfidelity.com
smoked-baby-back-dry-rubbed-jerk-ribs image


COCA-COLA RIBS {HICKORY SMOKED BABY BACK RIBS} - OUT …
Web Jun 22, 2020 Prepare a grill fire to about 350° with hickory for smoke flavor. Place ribs over direct heat for about 5 minutes, meat side down to sear. Flip ribs and brush with …
From outgrilling.com
4.5/5 (16)
Total Time 2 hrs 55 mins
Category Pork
Calories 365 per serving
  • Add Coca-Cola to a saucepan and whisk in brown sugar, garlic, thyme, salt, pepper and cornstarch.


SMOKED RIBS RECIPE AND HOW TO - THE ART OF FOOD AND WINE
Web Jan 30, 2023 We recommend hickory or oak pieces for the best flavor. Preheat the smoker to between 225˚- 240˚ F. Add a steamer pan inside the smoker for more moist …
From theartoffoodandwine.com


TOP 47 HICKORY SMOKED PRIME RIB RECIPE RECIPES
Web Prepare smoker or grill for indirect cooking at 275 degrees, add 2 chunks of hickory wood … 2. Trim excess fat and sinew from ribeye roast and tie with butcher string to hold …
From mlarakewong.jodymaroni.com


SMOKED BABY BACK RIBS RECIPE - TRAEGER GRILLS
Web Smoked Baby Back Ribs By Traeger Kitchen 3.4 (57) Looking a simple, hands-off recipe? Make these baby back ribs your new go-to. All you need are a few fresh racks, salt, …
From traeger.com


SMOKED FOOD RECIPES: HICKORY-SMOKED BABY BACK RIBS
Web Jun 20, 2012 1 rack (2 to 2½ pounds) baby back ribs Small hardwood hickory chips ADVERTISEMENT ¼ cup distilled vinegar ¼ cup water ¼ cup Dijon mustard In a …
From grandforksherald.com


HICKORY SMOKED RIBS - GRILLED
Web In a bowl, mix the brown sugar, smoked paprika, onion powder, black pepper and salt, then pour the rub on both sides of the ribs; Place ribs in the smoker with hickory wood …
From betterbegrilled.com


HICKORY SMOKED ST. LOUIS STYLE RIBS RECIPE - TOMCAT BBQ
Web Jul 1, 2021 Smoke the Ribs Smoke the ribs, uncovered, for 3 hours at 225 degrees. Use hickory wood logs, chunks, or pellets (optional). Spritz the ribs with apple cider vinegar …
From tomcatbbq.com


FALL OFF THE BONE SMOKED BABY BACK RIBS - RECIPES FOR DADS, LLC
Web Mar 2, 2021 Instructions. Preheat the smoker to 225F degrees and use the wood of choice. Hickory for a bold smoke or apple for a subtle flavor. Remove the silver skin membrane …
From recipesfordads.com


HICKORY SMOKED RIBS - NORDIC WARE
Web 2-3 pounds baby back ribs; 2 cups barbeque sauce ... Directions. Rub seasonings into ribs and place on smoker. Smoke using hickory smoking chips and dry smoke method …
From nordicware.com


ST. LOUIS-STYLE BBQ RIBS - HOUSE OF NASH EATS
Web Jan 25, 2023 Rub meat. Remove the silver skin from the back side of the ribs and pat them dry with a paper towel. Rub the dry rub all over the ribs. Refrigerate. Place ribs in …
From houseofnasheats.com


SADDLEBACK HICKORY SMOKED BABY BACK RIBS - COOKSHACK BBQ
Web Place in a 180°F smoker and smoke-cook for 3 to 4 hours over hickory wood. After smoking is completed, bring product into kitchen and fully dip each slab of ribs into …
From cookshack.com


SMOKED BABY BACK RIBS - TRAEGER GRILLS
Web Smoked Dry Rubbed Baby Back Ribs Cook time: 5 hours Serves: 4 Ingredients RUB 1/4 cup dark brown sugar 1/4 cup sea salt 1/4 cup pimenton (Spanish smoked paprika) 2 …
From traeger.com


Related Search