Steps

• Step 1

  Trim away any excess fat from the rib racks. (For this speedy preparation, there’s no need to remove the membrane.) Cut between the bones to make individual ribs.

  Ingredients

  • 2  racks St. Louis-style pork ribs

• Step 2

  Season the ribs on all sides with the BBQ Rub. Let sit for 15 minutes and up to an hour at room temperature to allow the seasoning to adhere.

  Ingredients

  •  Meat Church Hickory All-Purpose BBQ Rub or other favorite BBQ rub

• Step 3

  Preheat the Traeger with the lid closed to 275°F.

  275 ˚F / 135 ˚C

• Step 4

  Place the ribs directly on the grill grate meaty side up and cook until the ribs reach an internal temperature of 170°F on an instant-read meat thermometer, about 90 minutes. The time will vary depending on the size of the ribs, the weather, and your grill.

• Step 5

  Transfer the ribs to a large pan such as a disposable foil roasting pan or a rimmed baking sheet. Add the butter, sugar, and agave. Then add enough BBQ sauce to coat the ribs well, at least ½ cup and up to 1 cup. Mix and toss the ribs well to evenly coat.

  Ingredients

  • 4 Ounce unsalted butter, cut into pieces

  • 1/2 Cup light brown sugar

  • 1/2 Cup agave syrup or honey

  •  Traeger Texas Spicy BBQ Sauce or barbecue sauce of choice

• Step 6

  Cover the pan with foil and place it on the grill grate. Continue cooking the ribs until tender with an internal temperature of about 207°F, another 30 to 45 minutes.

  03:27

  275 ˚F / 135 ˚C

• Step 7

  Toss the ribs once more with the sauce, transfer to a serving platter, and let them rest briefly before serving. Enjoy!