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Smoked St. Louis BBQ Ribs

25

5

Hickory

Get the napkins ready and fire up your Traeger. Smoky, saucy, and slightly sweet, these St. Louis-cut ribs are a cut above the rest.

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  • 2 Rack St. Louis-style ribs

  • 6 Ounce Traeger Pork & Poultry Rub

  • 8 Ounce apple juice

  • Traeger BBQ Sauce

  • 1

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

    • 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.

    • 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

  • 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.

    201 ˚F

    • 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.

    • 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!

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