Étapes

• Step 1

  Trim ribs and peel off membrane from the back of ribs. Apply an even coat of rub to the front and back of ribs. Let sit for 20 minutes and up to 4 hours if refrigerated.

  Ingrédients

  • 2 Rack St. Louis-style ribs

  • 1/4 Cup Enrobage pour porc et volaille Traeger

• Step 2

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 3

  Place ribs bone side down on grill grate. Put apple juice in a spray bottle and evenly spray ribs.

  03:00

  225 ˚F / 107 ˚C

  Ingrédients

  • 1 Cup jus de pomme

• Step 4

  After 3 hours, remove ribs from grill and wrap them in aluminum foil. Leave an opening at one end, pour in remainder of apple juice (about 6 oz) into the foil and wrap tightly.

• Step 5

  Place ribs back on grill, meat side down and smoke for an additional 3 hours.

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

  Super Smoke

• Step 6

  After 1 hour, start checking the internal temperature of ribs. Ribs are done when the internal temperature reaches 203˚F.

  03:23

  225 ˚F / 107 ˚C

  Super Smoke

• Step 7

  When ribs are done, remove from the foil and brush a light layer of sauce on the front and back on the ribs.

  Ingrédients

  • 1 Bottle Traeger Sweet & Heat BBQ Sauce

• Step 8

  Return to the grill and cook an additional 10 minutes to set the sauce.

  00:10

  225 ˚F / 107 ˚C

• Step 9

  After sauce has set, take ribs off the grill and let rest for 10 minutes. To serve, slice ribs in between the bones. Enjoy!