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Smoked Spicy St. Louis Dry-Rubbed Ribs

15

4

Hickory

Looking for a rack that packs some heat? These ribs are rubbed with a mix of flavorful seasonings then smoked on the Traeger over hickory hardwood.

4

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Rub

  • 1/4 Cup Brown sugar

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon red pepper flakes

  • 1 Tablespoon garlic salt

  • 1 Tablespoon onion powder

  • 1 Tablespoon ground cumin

  • 1 Teaspoon ground coriander

  • 2 Rack St. Louis-style ribs

main

  • 2 Cup apple juice

  • 1/2 Cup BBQ sauce of choice, optional

  • 1

    When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

    250 ˚F

  • 2

    In a small bowl, mix together the rub ingredients, then season the ribs generously on all sides.

    • 1/4 Cup Brown sugar

    • 1 Tablespoon smoked paprika

    • 1 Tablespoon red pepper flakes

    • 1 Tablespoon garlic salt

    • 1 Tablespoon onion powder

    • 1 Tablespoon ground cumin

    • 1 Teaspoon ground coriander

    • 2 Rack St. Louis-style ribs

  • 3

    Place ribs on grill and smoke for 2 hours.
  • 4

    Remove from grill and wrap ribs in a double layer of foil. Pour apple juice over the ribs into the foil pack.

    • 2 Cup apple juice

  • 5

    Return ribs to the grill and cook for 2 more hours.
  • 6

    Remove ribs from grill and serve, or brush with sauce of choice and cook for 15 to 20 minutes longer allowing sauce to set. Enjoy!

    • 1/2 Cup BBQ sauce of choice, optional

Cooking Notes

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