BBQ Spare Ribs With Warm Potato Salad

Ingredients

Steps

• 1

  To Make the Ribs: Season all sides of the ribs with Traeger Pork & Poultry Rub.

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  Ingredients

  • 1 Rack St. Louis-style ribs, trimmed and membrane removed

  • 6 Ounce Traeger Pork & Poultry Rub

• 2

  When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes.

  Grill: 250 ˚F

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• 3

  Place ribs directly on the grill grate meat-side up or in the Traeger rib rack with the bones leaning against the rack. Cook for 3 hours. After the first hour, spray the ribs with the apple juice. Spray every hour after that with apple juice.

  Grill: 250 ˚F

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  Ingredients

  • 8 Ounce apple juice, for spritzing

• 4

  After cooking for 3 to 4 hours, brush the ribs on all sides with Traeger 'Que BBQ sauce.

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  Ingredients

  • As Needed Traeger 'Que BBQ Sauce

• 5

  Return to the grill for 30 minutes to an hour to "tighten" the sauce.

  Grill: 250 ˚F

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• 6

  For the Potato Salad: Toss potatoes with olive oil, salt and pepper. Place on a cookie sheet.

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  Ingredients

  • 1 Pound new potatoes

  • 2 Tablespoon olive oil

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

• 7

  Place cookie sheet directly on the grill grate and cook for 25 to 30 minutes, or until potatoes are tender.

  Grill: 250 ˚F

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• 8

  Remove from the grill and place hot potatoes in a medium bowl. Drizzle with vinegar and toss with hard boiled eggs, sour cream, dill, parsley and green onions.

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  Ingredients

  • 3 Tablespoon white wine vinegar

  • 4 Large hard boiled eggs, quartered

  • 1/2 Cup sour cream, room temperature

  • 1 Tablespoon fresh chopped dill

  • 1 Tablespoon fresh chopped parsley

  • 3 Stalk green onions, sliced

• 9

  Slice rib rack into individual ribs and serve with a heaping scoop of warm potato salad. Enjoy!

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