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BBQ Spare Ribs with Classic Wedge Salad

15

4

Mesquite

Nothing says summer like ribs. Hot and tender BBQ spare ribs are sauced with Sweet & Heat and paired with a classic wedge.

4

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  • 1 Rack St Louis style ribs, trimmed and membrane removed

  • 3 Tablespoon Traeger Pork & Poultry Rub

  • apple juice, for spritzing

  • 1 Bottle Traeger Sweet & Heat BBQ Sauce

  • 1 Head iceberg lettuce

  • 8 Ounce cherry tomatoes, halved

  • 4 Slices cooked bacon, crumbled

  • 1/2 Tablespoon chopped chives

Dressing

  • 1/3 Cup Mayonnaise

  • 1/4 Cup sour cream

  • 3 Tablespoon milk

  • 2 Tablespoon Red wine vinegar

  • 1/4 Teaspoon Salt

  • 1/4 Teaspoon Pepper

  • 1

    Season all sides of the ribs with Traeger Pork & Poultry Rub.

    • 1 Rack St Louis style ribs, trimmed and membrane removed

    • 3 Tablespoon Traeger Pork & Poultry Rub

  • 2

    When ready to cook, set Traeger temperature to 250°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    250 ˚F

  • 3

    Place ribs directly on the grill grate meat-side up or in the Traeger rib rack with the bones leaning against the rack. Cook for 3 hours.

    250 ˚F

  • 4

    After the first hour, spray the ribs with the apple juice. Spray every hour after that with apple juice.

    • As Needed apple juice, for spritzing

  • 5

    After cooking for 3 to 4 hours, brush the ribs on all sides with Traeger Sweet & Heat BBQ Sauce. Return to the grill for 30 minutes to an hour to "tighten" the sauce.

    250 ˚F

    • 1 Bottle Traeger Sweet & Heat BBQ Sauce

  • 6

    After the sauce has tightened, remove ribs from the grill.
  • 7

    For the Dressing: Whisk mayonnaise, sour cream, milk, vinegar, salt and pepper together in a bowl until combined.

    • 1/3 Cup Mayonnaise

    • 1/4 Cup sour cream

    • 3 Tablespoon milk

    • 2 Tablespoon Red wine vinegar

    • 1/4 Teaspoon Salt

    • 1/4 Teaspoon Pepper

  • 8

    Remove core from head of lettuce and slice into wedges.

    • 1 Head iceberg lettuce

  • 9

    Place wedges on plate and top with dressing and tomatoes. Crumble bacon over top and sprinkle with chives.

    • 8 Ounce cherry tomatoes, halved

    • 4 Slices cooked bacon, crumbled

    • 1/2 Tablespoon chopped chives

  • 10

    Slice rib racks into individual ribs and serve with the wedge salad. Enjoy!

Cooking Notes

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