Steps

• 1

  Pat the ribs dry with paper towels and peel the membrane from the back of each rack.

  Ingredients

  • 2 Rack St. Louis-style ribs

• 2

  Apply an even coat of Traeger Pork & Poultry Rub to the front, back and sides of the ribs. Let sit at room temperature for 20 minutes, or refrigerate for up to 4 hours.

  Ingredients

  • 6 Ounce Traeger Pork & Poultry Rub

• 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

  Insert the probe into the center of a rack of ribs, avoiding the bones. Place the ribs, bone-side down, directly on the grill grates. Close the lid and smoke until the internal temperature reaches 201°F, about 4 1/2 hours. Add the apple juice to a spray bottle and spritz the ribs after 1 hour of cooking and every 45 minutes thereafter.

  225 ˚F / 107 ˚C

  201 ˚F / 94 ˚C

  Super Smoke

  Ingredients

  • 8 Ounce apple juice

• 5

  Brush the ribs on both sides with a light layer of Traeger BBQ sauce. Continue cooking until the sauce sets, about 10 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

  Ingredients

  • As Needed Traeger BBQ Sauce

• 6

  Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs. Serve with more Traeger BBQ Sauce. Enjoy!