By Traeger Kitchen
These pork spare ribs are soaked in apple juice, coated with Traeger Big Game Rub, and cooked low n’ slow on the Traeger. Finish them off with a sweet BBQ glaze your guests will rave about.
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|2 Rack||pork spare ribs|
|6 Cup||apple juice|
|2 Tablespoon||Traeger Big Game Rub|
|2 Cup||Traeger 'Que BBQ Sauce|
|1/4 Cup||brown sugar|
If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
2 Rack pork spare ribs
Lay the ribs in a baking dish. Pour the apple juice over ribs, using as much apple juice as needed to submerge the meaty side of the ribs. Turn to coat.
6 Cup apple juice
Cover and refrigerate ribs for 4 to 6 hours or overnight. Remove the ribs from the apple juice; reserve juice.
Sprinkle ribs on all sides with Traeger Big Game Rub.
2 Tablespoon Traeger Big Game Rub
When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
Transfer the apple juice to a saucepan and place in a corner of the grill, the juice will keep the cooking environment moist.
Arrange the ribs bone side down, directly on the grill grate. Cook for 4 to 5 hours, or until a skewer or paring knife inserted between the bones goes in easily.
Check the internal temperature of the ribs, the desired temperature is 202℉. If not at temperature, cook for an additional 30 minutes or until temperature is reached.
Meanwhile, combine the BBQ sauce and brown sugar in a small saucepan. Generously brush the ribs on all sides with the BBQ sauce the last hour of cooking
2 Cup Traeger 'Que BBQ Sauce
1/4 Cup brown sugar
Using a sharp knife, cut the slabs into individual ribs. Serve. Enjoy!