- PREP TIME25 MINS
- COOK TIME5 HRS
- SERVES4 – 6\
Get the napkins out. Smoky, saucy, and slightly sweet, these St. Louis cut ribs are a cut above the rest.
- 2 RACKS ST. LOUIS BONE IN PORK RIBS
- 6 OZ TRAEGER BIG GAME RUB
- 8 OZ APPLE JUICE
- 1 BOTTLE TRAEGERQ BBQ SAUCE
Pat ribs dry and peel the membrane from the back of the ribs. Apply an even coat of rub to the front, back and sides of the ribs. Let sit for 20 minutes (up to 4 hours if refrigerated).
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place ribs, bone side down on grill. Put apple juice in a spray bottle and spray the ribs after 1 hour of cooking. Spray every 45 minutes thereafter.
After 4-1/2 hours, check the internal temperature of ribs. Ribs are done when internal temperature reaches 201 degrees F.
Once ribs are done, brush a light layer of sauce on the front and back of the ribs. Let the sauce set for 10 minutes. After the sauce has set, take ribs off the grill and let rest for 10 minutes.
Slice ribs in between the bones and serve with extra sauce. Enjoy!