Bbq 3 2 1 St Louis Ribs Recipe Traeger Grills

321 RIBS RECIPE (SIMPLE & SMOKED) - TRAEGER®

Steps:

• If your butcher has not already done so, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
• In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
• When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Smoke the ribs, meat-side up for 3 hours, or until the internal temperature reaches 160℉.
• After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temperature to 225℉.
• Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
• Return the foiled ribs to the grill and cook for an additional 2 hours, or until internal temperature reaches 205℉.
• Carefully remove the foil from the ribs and brush the ribs on both sides with Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, 30 to 60 minutes more.
• Let the ribs rest for a few minutes before serving. Enjoy!

ST. LOUIS BBQ RIBS - TRAEGER GRILLS

Steps:

• 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.
• When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.
• Add the apple juice to a spray bottle.
• 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.
• 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.
• Insert the probe 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.
• Unwrap the ribs and brush a light layer Traeger Sweet & Heat BBQ Sauce on both sides of each rack.
• Return the ribs to the grill, meat-side up. Close the lid and cook until the sauce sets, about 10 minutes.
• Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs before serving. Enjoy!

BBQ 3-2-1 ST. LOUIS RIBS RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
• 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.
• Season both sides of the ribs generously with Traeger Pork & Poultry Rub.
• Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs directly on the grill grates, meat-side up. Close the lid and smoke for 3 hours.
• Transfer the ribs to a rimmed baking sheet and increase the Traeger temperature to 225℉. Preheat the grill with the lid closed.
• Tear off 4 long sheets of heavy-duty aluminum foil. Place a rack of ribs on top of the foil. Sprinkle half the brown sugar over the ribs and drizzle with half of the honey. Wrap tightly to create a leak-proof pouch and repeat with the remaining rack of ribs.
• Return the wrapped ribs to the grill, meat-side down. Re-insert the probe. Close the lid and cook for 2 hours.
• Carefully unwrap the ribs (watch out for hot steam), and brush on both sides with Traeger BBQ sauce. Discard the foil. Place the ribs directly on the grill grates, bone-side down, and re-insert the probe. Grill until the sauce tightens, 30-60 minutes.
• Remove the ribs from the grill and let rest for a few minutes before serving. Enjoy!