Competition Style Pork Ribs Recipe Traeger Grills
COMPETITION STYLE PORK RIBS RECIPE - TRAEGER GRILLS
Master these competition style pork ribs. Seasoned with a Traeger pork rub, wrapped with a brown sugar and butter mixture and finished on the pellet grill.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 6
Steps:
- 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.
- 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.
- Place ribs on the grill, bone-side down, and cook for 3 hours.
- 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.
- 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.
- 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!
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COMPETITION STYLE RIBS ON A PELLET GRILL (TRAEGER OR …
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Category Meat GuidesCalories 762 per servingTotal Time 6 hrs 25 mins
- Choose Your Ribs. There are many types of pork ribs, but you want to use a section of the pork rib with a lot of meat. Spare ribs and rib tips are mostly bone and cartilage, so try to get hold of some meaty ribs like Baby Backs or St Louis Ribs.
- Trim Your Ribs. Before you do anything, remove the membrane from the ribs. If you leave this on, the ribs will be too chewy and it will prevent the flavours from penetrating the meat between the ribs.
- Apply a Rub. Once you have trimmed the ribs and removed the membrane, season the ribs with your favorite rub. Sweet rubs blend well with pork. Add a good layer on the front and back.
- Fire Up Your Pellet Grill. Fire up your pellet grill to 250°F. You can use whatever wood pellets you like; hickory, apple, cherry or pecan work well with pork ribs, but wood choice comes down to preference.
- Spritz Every Hour. Spritzing is an important part of the process in the first 3 hours while the ribs are unwrapped. We don’t want them to dry out, so we have to apply a spritz every hour for the first 3-hours until we wrap the ribs in foil.
- Wrap The Ribs. Once the ribs have turned into a dark mahogany color, it’s time to wrap the ribs in foil. Remove the ribs from the pellet grill and double wrap them in thick, heavy-duty aluminium foil.
- Remove and Unwrap. Remove the ribs from the pellet grill and open the foil. The best way to know if ribs are done is by feel and sight. At this stage, the ribs will nearly be done and the bones should have some pull back.
- Apply a Glaze. The last stage is to apply a glaze and finish the ribs in the pellet smoker unwrapped. Unwrap the ribs and remove them from the foil and brush both sides of the ribs with your favorite glaze for pork ribs.
- Set The Glaze. Once you have coated the ribs with a sauce/glaze, place them back in the smoker uncovered. Close the lid of your pellet smoker and let the ribs cook in the smoke for about another 15-20 minutes.
- Rest and Slice. Remove the ribs from the pellet grill and let them rest for about 10-minutes. Take a knife and slice the ribs between the bones. The secret to cooking ribs is to ensure the meat is still attached to the bones.
COMPETITION PORK RIBS RECIPE - GRILLA GRILLS
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- Start by pulling the silver skin on your ribs and coating with the oil/mustard. Put a medium coat of rub on the ribs, and let them sit in the refrigerator for at least 4 hours (6 to 8 hours is better).
- Remove the ribs from the refrigerator and let them rest at room temp for about 45 minutes. If all of the rub has been absorbed by the ribs, lightly redust them.
- Mix together the rib mist ingredients and mix well, be sure to shake this mixture up just before using it each time.
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