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Wet-Rubbed St. Louis Ribs

15

4

Mesquite

These sweet & savory ribs will win you a blue ribbon at the next neighborhood rib-fest.

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  • 1/2 Cup brown sugar

  • 1 Tablespoon ground cumin

  • 1 Tablespoon ancho chile powder

  • 1 Tablespoon smoked paprika

  • 1 Tablespoon garlic salt

  • 3 Tablespoon balsamic vinegar

  • 1 Rack St. Louis ribs

  • 1-2 cups apple juice

  • 1

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

    250 ˚F

  • 2

    In a small bowl, make the wet rub. Add the brown sugar, cumin, chile powder, paprika, salt, and vinegar, and stir to combine.
    • 1/2 Cup brown sugar

    • 1 Tablespoon ground cumin

    • 1 Tablespoon ancho chile powder

    • 1 Tablespoon smoked paprika

    • 1 Tablespoon garlic salt

    • 3 Tablespoon balsamic vinegar

  • 3

    On a sheet pan, coat the ribs on both sides with the wet rub, and let sit for at least 10 minutes.
    • 1 Rack St. Louis ribs

  • 4

    Insert the probe into the center of the meaty section of the ribs, avoiding the bones, if applicable. Place the ribs directly on the grill grates, close the lid, and smoke for 2 hours.

    250 ˚F

  • 5

    Remove the ribs from the grill and transfer into a foil pan or wrap in foil. Pour the apple juice in the foil and seal. Place the wrapped ribs directly on the grill grates, close the lid and cook for 2 hours, until the ribs are tender and internal temperature reaches 190°F.

    250 ˚F

    190 ˚F

    • 1-2 cups apple juice

  • 6

    Remove the ribs from the grill and let rest 10 minutes, before slicing between the bones and serving. Enjoy!

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