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BBQ Spare Ribs With Warm Potato Salad

BBQ Spare Ribs With Warm Potato Salad

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

4 Hr




This recipe serves:


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Units of Measurement:
1 Rack St Louis style ribs, trimmed and membrane removed
6 Ounce Traeger Pork & Poultry Rub
8 Ounce apple juice, for spritzing
As Needed Traeger 'Que BBQ Sauce
Potato Salad
1 Pound new potatoes
2 Tablespoon Olive oil
1 Teaspoon kosher salt
1/2 Teaspoon Black pepper
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

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

  • 2

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

    250 ˚F / 121 ˚C

    Super Smoke

  • 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 / 121 ˚C


    Super Smoke

  • 4

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

  • 5

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

    250 ˚F / 121 ˚C


    Super Smoke

  • 6

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

  • 7

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

    250 ˚F / 121 ˚C


    Super Smoke

  • 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.

  • 9

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

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