RED CURRY BABY BACK RIBS ON THE TRAEGER GRILL ENJOY DAN:

RED CURRY BABY BACK RIBS ON THE TRAEGER GRILL by CHEF DAN:

Serves 4

INGREDIENTS:

2 racks of baby back ribs

THAI RUB:

2 tablespoons fish sauce

2 tablespoon cream sherry

2 garlic cloves, minced

1 tablespoon EACH hoisin sauce and turmeric

1 thumb–size fresh ginger, minced

1 tablespoon red curry paste

1/4-cup brown sugar

DIRECTIONS:

1.   In a bowl whisk together all rub ingredients.

2.   Spread thinly on both sides of the ribs.

3.   When ready to cook, start the Traegar grill on Smoke with the lid open until the fire is established (4-5 minutes)

4.   Close lid and smoke the ribs meat side up, for 3 hours.

5.   Transfer ribs to rimmed baking sheet and set grill temperature to 225 F

6.   Tear off 4 long sheets of heavy aluminum foil.

7.   Top with a rack of rib; pull up the sides to keep the liquid enclosed.

8.   Add remaining rub; then lay another piece of foil on top.

9.   Tightly crimp the edges so there’s no leakage.

10.                Repeat with remaining rack of ribs.

11.                Return foiled ribs to the grill for another 2 hours.

12.                Carefully remove the foil and brush ribs with BBQ sauce.

13.                Arrange the ribs directly on the grill grates and grill for 30 minutes to 1-hour.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS!!