By Traeger Kitchen
These pork spares are seasoned with a smoky, savory paprika and chipotle rub, then glazed with a sweet tomato-based BBQ sauce.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.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 Rack | St. Louis-style ribs, membranes removed |
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 |
1
Make the rub: In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, and chipotle powder.
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.
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.
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!