St Louis Bbq Ribs Traeger Grills Recipes

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!