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BBQ Spare Ribs With Warm Potato Salad

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4

Cherry

Pork and tots just became friends. Smoky, saucy spare ribs are done low n' slow and saddled up next to our warm potato salad filled with the classics.

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

  • 6 Ounce Traeger Pork & Poultry Rub

  • 8 Ounce apple juice, for spritzing

  • Traeger 'Que BBQ Sauce

  • 3 Tablespoon white wine vinegar

  • 4 Large hard boiled eggs, quartered

  • 1 Tablespoon Fresh chopped dill

  • 1 Tablespoon fresh chopped parsley

  • 3 Stalk green onions, sliced

  • 1/2 Cup sour cream, room temperature

Potato Salad

  • 1 Pound new potatoes

  • 2 Tablespoon Olive oil

  • 1 Teaspoon Kosher salt

  • 1/2 Teaspoon Black pepper

  • 1

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

    • 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.

    : 250 ˚F

  • 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.

    : 250 ˚F

    • 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.

    • As Needed Traeger 'Que BBQ Sauce

  • 5

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

    : 250 ˚F

  • 6

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

    • 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.

    : 250 ˚F

  • 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.

    • 3 Tablespoon white wine vinegar

    • 4 Large hard boiled eggs, quartered

    • 1 Tablespoon Fresh chopped dill

    • 1 Tablespoon fresh chopped parsley

    • 3 Stalk green onions, sliced

    • 1/2 Cup sour cream, room temperature

  • 9

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

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