Pork spare ribs are ribs cut from the belly area of a pig. They’re surrounded by the belly meat where bacon is cut. Even though that belly fat is trimmed when spare ribs are being cut, they still have delicious marbling and flavor. St. Louis-style ribs are a type of spare rib that has the tips removed for more uniform cooking and less cartilage.
Short ribs are cut from the beef chuck part of the cow. They’re called short ribs because they’re too small (or “short") for quality steaks. Rather than being tender like ribs from farther back on the cow, they’re muscles that are heavily used. However, they have a lot of flavor when cooked low and slow.
If you’re looking to master smoking pork ribs, look no further than this guide. All you need are some St. Louis spare ribs, our Pork & Poultry Rub for ribs, and some ingredients you probably already have at home.
Chad Ward, legendary BBQ competitor, 7-time grand champion, and owner of Whiskey Bent BBQ, is a self-taught BBQ pro. Below are a few tips from the pit master himself! But before you start smoking baby back ribs or spare ribs, you need to learn how to prep them.
Prep time: 15 mins.
Cook time: 6 hrs.
3 hours of smoke: Set your Traeger to 180 degrees Fahrenheit and place the ribs meat-side up on the grill. After 3 hours, your ribs should have an internal temperature of 165 degrees.
2 hours of low and slow: Remove the ribs from the grill and place in a rimmed baking sheet. Raise the grill temperature to 225 degrees. While waiting for the grill to heat up, wrap your ribs in two sheets of foil, crimping the foil together to prevent leaks. Grill for 2 more hours.
1 hour of final touches: Remove the foil from the ribs and place them directly on the grill grate until the internal temperature is 195 degrees. Slather with BBQ sauce and cook for 10 to 20 minutes longer or until your internal smoked ribs temperature is 203 degrees. Let them rest for a few minutes, and serve.
Pack your rack with wood-fired flavor. Rubbed down with Pork & Poultry seasoning, then smoked, spritzed, and sauced for the perfect finish, these ribs are sure to please a crowd.
As if ribs weren't hearty enough, adding a heaping helping of spices will thrill your eaters. Fire these up for your next neighborhood gathering.
Beef up your rib routine with these racks. Rubbed with Traeger Beef Rub and slow-smoked over apple wood, these ribs pack some serious flavor.
These beefy racks pack some serious flavor. Beef ribs are generously seasoned with Traeger Beef Rub, mopped with apple juice for moisture, and cooked low and slow to tender perfection.
One of our favorite things about smoking ribs is that they pair well with so many foods. You can keep it simple with some mac and cheese and collard greens, or you can branch out with unique takes on other picnic-friendly foods like our grilled mango coleslaw.
An essential part of a traditional Southern feast, these collard greens are smoked before adding in Traegered bacon, ham, and all the fixings.
Say goodbye to the blue box and hello to triple smokin' cheesy goodness. Cream cheese, Gouda, and cheddar cheese come together like the three amigos for a creamy dish that'll leave your taste buds wanting more.
Add some sweetness to your slaw with this recipe. Mangoes are seasoned with our Chicken Rub, grilled, then tossed with crunchy cabbage and a sweet and citrusy dressing.
Experience the evolution of fire with Traeger's next generation of wood pellet grills.Shop Now