BBQ Paleo Pork Spare Ribs

Steps

• 1

  Make the rub: In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and chipotle powder.

  Ingredients

  • 2 Tablespoon kosher salt

  • 2 Tablespoon coarsely ground black pepper

  • 4 Tablespoon paprika

  • 2 Tablespoon garlic powder

  • 2 Tablespoon onion powder

  • 1 Teaspoon chipotle chile powder

• 2

  Season the racks of ribs on both sides with the rub. Let sit for 15-20 minutes.

  Ingredients

  • 2 Rack St. Louis-style ribs, membranes removed

• 3

  When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  Place the ribs directly on the grill grates, bone-side down. Insert the probe horizontally into the meat side of a rack of ribs, avoiding the bones. Close the lid and cook until the internal temperature reaches 202°F, 4-4 1/2 hours.

  225 ˚F / 107 ˚C

  202 ˚F / 94 ˚C

  Super Smoke

• 5

  Meanwhile, make the BBQ sauce: In a small saucepan, combine the tomato sauce, water, apple cider vinegar, honey, onion powder, black pepper, ground mustard, and paprika. Stir to combine, then warm over medium-low heat until heated through.

  Ingredients

  • 15 Ounce organic tomato sauce

  • 1/2 Cup water

  • 1/2 Cup apple cider vinegar

  • 1/3 Cup honey

  • 2 Teaspoon onion powder

  • 1 1/2 Teaspoon coarsely ground black pepper

  • 1 Teaspoon ground mustard

  • 1 Teaspoon paprika

• 6

  Brush a thin layer of sauce on both sides of the ribs. Close the lid and continue cooking until the sauce sets, about 10 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 7

  Remove the ribs from grill and let rest for 10 minutes before slicing between the bones into individual ribs. Enjoy!