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Traeger Kitchen


BBQ Spare Ribs With Warm Potato Salad

Prep Time

15 Minutes

Cook Time

4 Hours

Effort

Pellets

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.

Ingredients

How many people are you serving?

4

Units of Measurement:

main

  • 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

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

  • 1/2 Cup sour cream, room temperature

  • 1 Tablespoon fresh chopped dill

  • 1 Tablespoon fresh chopped parsley

  • 3 Stalk green onions, sliced

Steps

  • 1

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

    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.

    Grill250 ˚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.

    Grill250 ˚F

    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.

    Ingredients

    • As Needed Traeger 'Que BBQ Sauce

  • 5

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

    Grill250 ˚F

  • 6

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

    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.

    Grill250 ˚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.

    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!

Cooking Notes

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