Smoked Spicy St. Louis Dry-Rubbed Ribs
By Traeger Kitchen
Looking for a rack that packs some heat? These ribs are rubbed with a mix of flavorful seasonings then smoked on the Traeger over hickory hardwood.
Prep Time
15 Min
Cook Time
4 Hr
30 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Rub
| 1/4 Cup | brown sugar |
| 1 Tablespoon | smoked paprika |
| 1 Tablespoon | red pepper flakes |
| 1 Tablespoon | garlic salt |
| 1 Tablespoon | onion powder |
| 1 Tablespoon | ground cumin |
| 1 Teaspoon | ground coriander |
| 2 | racks of St. Louis-style ribs |
main
| 2 Cup | apple juice |
| 1/2 Cup | BBQ sauce of choice, optional |
Steps
1
When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
250 ˚F / 121 ˚C
Super Smoke
2
In a small bowl, mix together the rub ingredients, then season the ribs generously on all sides.
3
Place ribs on grill and smoke for 2 hours.
250 ˚F / 121 ˚C
02:00
4
Remove from grill and wrap ribs in a double layer of foil. Pour apple juice over the ribs into the foil pack.
5
Return ribs to the grill and cook for 2 more hours.
250 ˚F / 121 ˚C
02:00
6
Remove ribs from grill and serve, or brush with sauce of choice and cook for 15 to 20 minutes longer allowing sauce to set. Enjoy!
250 ˚F / 121 ˚C
00:20
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