Steps

• 1

  Trim the ribs and peel away membrane from the back of ribs by using a butter knife to loosen the membrane over a center rib, then gripping with a paper towel and tearing away. Season both sides evenly with Traeger Pork & Poultry Rub, then let sit for 20 minutes at room temperature or up to 4 hours in the refrigerator.

  Ingredients

  • 2 Rack St. Louis-style ribs

  • 6 Ounce Traeger Pork & Poultry Rub

• 2

  When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 3

  Add the apple juice to a spray bottle.

  Ingredients

  • 8 Ounce apple juice

• 4

  Place the ribs, bone-side down, directly on the grill grates. Spray the ribs evenly with the apple juice, then close the lid and cook for 3 hours.

  225 ˚F / 107 ˚C

  Super Smoke

• 5

  Remove the ribs from the grill and wrap each rack in aluminum foil, dividing the remaining apple juice between the foil packets before sealing tightly.

• 6

  Insert the probe horizontally into the meaty side of one of the racks of ribs , avoiding the bones. Return the wrapped ribs to the grill, meat-side down. Close the lid and smoke until the internal temperature reaches 203°F, 1-3 hours more.

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

  Super Smoke

• 7

  Unwrap the ribs and brush a light layer Traeger Sweet & Heat BBQ Sauce on both sides of each rack.

  Ingredients

  • 1 Bottle (19.5 oz) bottle of Traeger Sweet & Heat BBQ Sauce

• 8

  Return the ribs to the grill, meat-side up. Close the lid and cook until the sauce sets, about 10 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 9

  Remove the ribs from the grill and let rest for 10 minutes, then slice between the bones into individual ribs before serving. Enjoy!