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Your rack is about to be packed with that delectable wood-fired flavor. These St. Lous BBQ ribs are rubbed down with pork and poultry spice, smoked, sprayed, and finally sauced.
Ingredients
Units Scale
- 1 (19.5 oz) bottle of Traeger sweet and heat BBQ sauce
- 2 racks of St. Louis-style ribs
- 8 ounces of apple juice
- 6 ounces Traeger pork and poultry rub
- Pecan pellets
Instructions
- First, trim the ribs and use a butter knife to peel off the membrane. Season both sides of the ribs with Traeger pork and poultry rub, and allow it to sit for 20 minutes at room temperature or for four hours in the fridge.
- Next, set the Traeger to 225℉, and with the lid closed, preheat for 15 minutes.
- Put the apple juice in a spray bottle.
- Place the ribs, facing bone-side down on the grill grates. Then spray the apple juice evenly over the ribs, close the lid, and cook for 3 hours.
- Next, take the ribs off the grill and wrap each rack in tin foil. Divide the leftover apple juice into each foil packet before closing it tightly.
- Place the probe horizontally into the meaty side of one of the ribs. Put the ribs, meat-side down, back on the grill. Smoke for another 1-2 hours with the lid closed until the internal temperature reaches 203°F.
- Remove the ribs from the tin foil, then brush both sides of each rack with Traeger sweet and heat BBQ sauce.
- Place the ribs meat-side up, back on the grill. Cook with the lid closed for about 10 minutes until the sauce sets.
- Take the ribs off the grill and allow them to rest for 10 minutes. Slice between the bones before serving.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Method: Grill