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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.
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
1 Pound new potatoes
2 Tablespoon Olive oil
1 Teaspoon Kosher salt
1/2 Teaspoon Black pepper
1 Rack St Louis style ribs, trimmed and membrane removed
6 Ounce Traeger Pork & Poultry Rub
: 250 ˚F
: 250 ˚F
8 Ounce apple juice, for spritzing
As Needed Traeger 'Que BBQ Sauce
: 250 ˚F
1 Pound new potatoes
2 Tablespoon Olive oil
1 Teaspoon Kosher salt
1/2 Teaspoon Black pepper
: 250 ˚F
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