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BBQ Sweet & Smoky Ribs

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Hickory

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

  • 1

    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

  • 2

    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

  • 3

    Cover and refrigerate ribs for 4 to 6 hours or overnight. Remove the ribs from the apple juice; reserve juice.
  • 4

    Sprinkle ribs on all sides with Traeger Big Game Rub.
    • 2 Tablespoon Traeger Big Game Rub

  • 5

    When ready to cook, set the Traeger to 225℉ and preheat, lid closed for 15 minutes.
  • 6

    Transfer the apple juice to a saucepan and place in a corner of the grill, the juice will keep the cooking environment moist.
  • 7

    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.
  • 8

    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.
  • 9

    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

  • 10

    Using a sharp knife, cut the slabs into individual ribs. Serve. Enjoy!

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