How to Make the Best BBQ Ribs
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MASTER BBQ RIBS WITH THIS EASY HOW-TO GUIDE
The competition has got nothin’ on these spare ribs. Seasoned with Traeger Pork & Poultry Rub, then wrapped with sweet brown sugar and honey, these racks pack some serious flavor. Master your rib game with our how-to guide below.
INGREDIENTS FOR BBQ RIBS
- St. Louis spare ribs
- 1 stick butter
- 1 C apple juice
- Pork & Poultry Rub
- 1/2 C brown sugar
- Honey
- Texas Spicy Sauce
- Apricot Sauce
How to Trim Ribs
1. With meat side down, use paper towel to peel off silver skin.
2. Shave off any excess fat.
3. Using your hands, straighten out rib bones so they are aligned with each other. Find the highest rib in the rack—usually 3rd or 4th bone. From top of that bone, cut along the edge to square.
4. Cut off skinny end of the rack that you won’t be using to make a uniform rack.
5. Cut off the first rib, alongside the bone at the end, so that the ribs end on meat and not bone.
6. Push down on ribs and trim any excess meat.
7. Trim extra fat off top.
HOW TO SEASON RIBS
1. Spritz the ribs with apple juice—this will allow rub to adhere properly.
2. Place ribs meat-side down. Sprinkle with Traeger Pork & Poultry Rub. Spritz ribs with apple juice again and set aside until the surface becomes moist—approx. 5 minutes.
3. Wrap each rack of ribs tightly with plastic wrap. Refrigerate ribs for 2-4 hours prior to grilling.
HOW TO COOK BBQ RIBS ON A PELLET GRILL
1. Preheat Traeger to 225°F and activate the Super Smoke setting if using a WiFIRE-enabled grill.
2. Place ribs directly onto grill grate and spritz ribs with apple juice every half hour for approximately 4 hours (160°F internal temperature).
3. When ribs have reached 160°F, prepare double layer of aluminum foil with a layer of honey drizzled on it, brown sugar, and butter. Place ribs meat-side down and directly on top of ingredients on the foil.
4. Add another layer of honey, brown sugar, and butter directly on top of the ribs.
5. Tightly and neatly fold over end edges of the foil to seal in the ribs, leaving one of the ends open. Pour ½ cup of apple juice into open end and then seal completely.
6. Increase grill temperature to 275°F.
7. Return foiled ribs to the grill and cook until the internal temp of ribs is 204°F.
8. Carefully remove the ribs from the foil and place directly on grill grate. Sauce the ribs with 50/50 blend of Texas Spicy Sauce and Apricot Sauce and let them cook an additional 5 minutes to allow sauce to set.
9. Remove from grill. Let rest uncovered for 10 minutes before serving.
Competition Ribs
by Traeger Kitchen
71 Reviews
Prep Time
30 Min
Cook Time
5 Hr
Serves
6
Pellets
Cherry
These pork ribs are blue ribbon worthy. Competition-style pork ribs are seasoned and smoked with Traeger Pork & Poultry Rub, doused with a brown sugar and butter mixture, wrapped, and then grilled for a smokin' finish.
Ingredients
main
| 2 Rack | St. Louis-style ribs |
| 1 Cup | Traeger Pork & Poultry Rub |
| 2 Tablespoon | brown sugar |
| 4 Tablespoon | (1/2 stick) unsalted butter |
| 4 Tablespoon | agave |
| 1 Bottle | Traeger Sweet & Heat BBQ Sauce |
1
Remove the membrane from the back of the ribs. Season with Traeger Pork & Poultry Rub on both sides. Let the ribs rest for 15-20 minutes.
2
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
3
Place ribs on the grill, bone-side down, and cook for 3 hours.
4
While the ribs are cooking, prepare the brown sugar wrap. In a small bowl, mix together the brown sugar, butter, and agave. Spread half of the mixture on each of two double-layered sheets of aluminum foil, approximately the same size and shape of the racks of ribs.
5
After 3 hours, remove the ribs from the grill and place each rack, meat-side down, on a foil pack. Wrap tightly. Increase the Traeger temperature to 250°F and place the wrapped ribs, meat-side down, on the grill. Insert the probe into the center of a rack of ribs, avoiding the bones. Close the lid and grill until the internal temperature reaches 204°F, about 1 1/2-2 hours.
6
Remove ribs from the grill and unwrap the foil packets. Place unwrapped the ribs back on the grill grates, close the lid, and cook for 10 minutes. Remove from the grill and brush both sides with Traeger Sweet & Heat BBQ Sauce, then return to the grill, close the lid, and cook for 10 minutes more. Slice between the bones into individual ribs and serve. Enjoy!
