Étapes

• Step 1

  If your butcher has not done so already, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

  Ingrédients

  • 2 Rack St. Louis-style ribs

• Step 2

  Season both sides of the ribs generously with Traeger Pork & Poultry Rub.

  Ingrédients

  • As Needed Enrobage porc et volaille de Traeger

• Step 3

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 4

  Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉. Preheat the grill with the lid closed.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs. Sprinkle half the brown sugar on the rack then top with half the honey. Tightly wrap the ribs with the foil to create a leak-proof pouch. Repeat with remaining rack of ribs.

  02:00

  225 ˚F / 107 ˚C

  Ingrédients

  • 1/2 Cup brown sugar, divided

  • 1/3 Cup honey, divided

• Step 6

  Return the foiled ribs to the grill, meat side down and cook for an additional two hours.

  02:00

  225 ˚F / 107 ˚C

  Super Smoke

  Ingrédients

  • 1 Cup Traeger BBQ Sauce

• Step 7

  Carefully remove the foil from the ribs – watch out for hot steam – and brush the ribs on both sides with your favorite Traeger BBQ sauce. Discard the foil. Arrange the ribs directly on the grill grate, bone side down and continue to grill until the sauce tightens, about 30 minutes to 60 minutes more. Let the ribs rest for a few minutes before serving. Enjoy!

  00:30

  225 ˚F / 107 ˚C

  Super Smoke

  Ingrédients

  •  Traeger BBQ Sauce