Step

• Step 1

  Wash ribs and pat dry. Pull membrane off the back of ribs.

  Ingredients

  • 2 Rack St. Louis-style ribs

• Step 2

  When ready to cook, set Traeger temperature to 275°F, and preheat, lid closed for 15 minutes.

  00:15

  275 ˚F / 135 ˚C

  Super Smoke

• Step 3

  Apply a thin coat of rub to the back of the ribs and all sides. Let rest 5 minutes. Turn ribs over, apply a heavy coat of rub to the top and let rest or “sweat” for 15 minutes.

  Ingredients

  • 1/4 Cup Traeger Big Game Rub

• Step 4

  Place ribs bone side down directly on the grill grate and cook for 2 to 2-1/2 hours. Check for doneness, the internal temperature should be 160°F and the meat should be pulling away from the bones.

  275 ˚F / 135 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 5

  Remove ribs from the grill placing them meat side down on top of a piece of foil. Pour 1/2 cup peach nectar over ribs and wrap foil tightly around the ribs creating a packet.

  00:45

  275 ˚F / 135 ˚C

  Ingredients

  • 1 Cup peach nectar

• Step 6

  Put ribs back on the grill, bone side up and cook for another 30 to 45 minutes or until tender, but not fall-off-the-bone.

  00:30

  275 ˚F / 135 ˚C

  Super Smoke

• Step 7

  Remove from the grill and sauce the front and back of the ribs. Place the ribs back on the Traeger for 15 minutes to set the sauce.

  Ingredients

  • 1 Cup Traeger Apricot BBQ Sauce

• Step 8

  Remove, let rest for 15 minutes, slice and serve. Enjoy!