St Louis Bbq Ribs Traeger Grills Recipes
BBQ 3-2-1 ST. LOUIS RIBS RECIPE | TRAEGER GRILLS
Classic 3-2-1 ribs rubbed with Pork and Poultry seasoning, wrapped with brown sugar, honey and finished with a little Traeger BBQ glaze.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 6
Steps:
- 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.
- When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉. Preheat the grill with the lid closed.
- Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs. Sprinkle half the brown sugar on the rack then top with half the honey. Tightly wrap the ribs with the foil to create a leak-proof pouch. Repeat with remaining rack of ribs.
- Return the foiled ribs to the grill, meat side down and cook for an additional two hours.
- Carefully remove the foil from the ribs - watch out for hot steam - and brush the ribs on both sides with your favorite Traeger BBQ sauce. Discard the foil. Arrange the ribs directly on the grill grate, bone side down and continue to grill until the sauce tightens, about 30 minutes to 60 minutes more. Let the ribs rest for a few minutes before serving. Enjoy!
TRADITIONAL RUB FOR ST. LOUIS RIBS
A brown sugar, paprika, dry mustard, and coriander make a savory dry rub for these slowly grilled, tender St. Louis-style spareribs.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 4h40m
Yield 4
Number Of Ingredients 11
Steps:
- About one hour before smoking, make the dry rub. Combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. Set aside at room temperature for 1 hour.
- Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
- Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
- Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
Nutrition Facts : Calories 1098 calories, Carbohydrate 23.8 g, Cholesterol 275.6 mg, Fat 85.2 g, Fiber 2.4 g, Protein 56.6 g, SaturatedFat 30.4 g, Sodium 1583 mg, Sugar 19.5 g
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