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Big Game Day BBQ Ribs

Prep Time

25 Minutes

Cook Time

3 Hours




Get fired up for tailgating with these St. Louis-style ribs. This cut has more fat & bone making them a flavorful and inexpensive choice for rib deliciousness.


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Units of Measurement:


  • 2 Rack St. Louis-style ribs

  • 1/4 Cup Traeger Pork & Poultry Rub

  • 1 Cup peach nectar

  • 1 Cup Traeger Apricot BBQ Sauce


  • 1

    Wash ribs and pat dry. Pull membrane off the back of ribs.


    • 2 Rack St. Louis-style ribs

  • 2

    When ready to cook, set Traeger temperature to 275°F, and preheat, lid closed for 15 minutes.

    Grill275 ˚F

  • 3

    Apply a thin coat of rub to the back of the ribs and all sides. Let rest 5 minutes. Turn ribs over, apply a heavy coat of rub to the top and let rest or “sweat” for 15 minutes.


    • 1/4 Cup Traeger Pork & Poultry Rub

  • 4

    Place ribs bone side down directly on the grill grate and cook for 2 to 2-1/2 hours. Check for doneness, the internal temperature should be 160°F and the meat should be pulling away from the bones.

    Probe160 ˚F

  • 5

    Remove ribs from the grill placing them meat side down on top of a piece of foil. Pour 1/2 cup peach nectar over ribs and wrap foil tightly around the ribs creating a packet.


    • 1 Cup peach nectar

  • 6

    Put ribs back on the grill, bone side up and cook for another 30 to 45 minutes or until tender, but not fall-off-the-bone.
  • 7

    Remove from the grill and sauce the front and back of the ribs. Place the ribs back on the Traeger for 15 minutes to set the sauce.


    • 1 Cup Traeger Apricot BBQ Sauce

  • 8

    Remove, let rest for 15 minutes, slice and serve. Enjoy!

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