Steps

• Step 1

  Pat the ribs dry If needed. Remove the membranes from the back side of the ribs by sliding a butter knife between the membrane and bone in the center of each rack to loosen, then use a paper towel to grip the membrane and pull it off.

  Ingredients

  • 2 Rack St. Louis-style ribs

• Step 2

  Apply a thin coat of Traeger Pork & Poultry rub to the back and sides of the ribs. Let sit for 5 minutes, then turn the ribs over, apply a heavy coat of rub to the top of each rack, and let rest for 15 minutes.

  Ingredients

  • 1/4 Cup Traeger Pork & Poultry Rub

• Step 3

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

  275 ˚F / 135 ˚C

• Step 4

  Place the ribs directly on the grill grates, bone-side down. Insert the probe horizontally into the center of a rack, avoiding the bone. Close the lid and cook until the internal temperature reaches 160°F and the meat pulls away from the bones, about 2-2 1/2 hours.

  02:30

  275 ˚F / 135 ˚C

  160 ˚F / 71 ˚C

• Step 5

  Remove the ribs from the grill and place each rack, meat-side down, on top of a sheet of foil. Pour 1/2 cup peach nectar over each rack then wrap the foil tightly around the ribs to create packets.

  Ingredients

  • 1 Cup peach nectar

• Step 6

  Place the ribs back on the grill, bone-side up. Close the lid and cook until tender but not falling off the bone, 30-45 minutes more.

  00:45

  275 ˚F / 135 ˚C

• Step 7

  Remove the ribs from the grill and unwrap. Brush with the Traeger Apricot BBQ Sauce on both sides, then place the ribs back on the grill. Close the lid and cook until the sauce sets, about 15 minutes.

  00:15

  275 ˚F / 135 ˚C

  Ingredients

  • 1 Cup Traeger Apricot BBQ Sauce

• Step 8

  Remove the ribs from the grill and let rest for 15 minutes. Slice between the bones into individual ribs and serve. Enjoy!