Steps

• Step 1

  Trim the ribs and peel away membrane from the back of ribs by using a butter knife to loosen the membrane over a center rib, then gripping with a paper towel and tearing away. Season both sides evenly with Traeger Pork & Poultry Rub, then let sit for 20 minutes at room temperature or up to 4 hours in the refrigerator.

  Ingredients

  • 2 Rack St. Louis-style ribs

  • 6 Ounce Traeger Pork & Poultry Rub

• Step 2

  When ready to cook, set the pellet grill temperature to 225℉ and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 3

  Add the apple juice to a spray bottle.

  Ingredients

  • 8 Ounce apple juice

  Pro Tip

  Spritzing ribs while they smoke helps keep the surface moist, which slows down bark formation just enough to let smoke soak in deeper—dialing up that rich, wood-fired flavor. It also helps prevent the ribs from drying out during long cooks, keeping the meat tender and juicy all the way to the bone.

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• Step 4

  Place the ribs, bone-side down, directly on the grill grates. Spray the ribs evenly with the apple juice, then close the lid and cook for 3 hours.

  03:00

  225 ˚F / 107 ˚C

  Super Smoke

• Step 5

  Remove the ribs from the grill and wrap each rack in aluminum foil, dividing the remaining apple juice between the foil packets before sealing tightly.

• Step 6

  Insert the meat thermometer horizontally into the meaty side of one of the racks of ribs , avoiding the bones. Return the wrapped ribs to the grill, meat-side down. Close the lid and smoke until the internal temperature reaches 203°F, 1-3 hours more.

  03:00

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

  Super Smoke

• Step 7

  Unwrap the ribs and brush a light layer Traeger Sweet & Heat BBQ Sauce on both sides of each rack.

  Ingredients

  • 1 Bottle (19.5 oz) bottle of Traeger Sweet & Heat BBQ Sauce

• Step 8

  Return the ribs to the grill, meat-side up. Close the lid and cook until the sauce sets, about 10 minutes.

  00:10

  225 ˚F / 107 ˚C

  Super Smoke

• Step 9

  Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs before serving. Enjoy!