Next, preheat your Traeger to 225 degrees Fahrenheit and activate Super Smoke if your Traeger has that feature. Place the ribs directly onto the grill grate and smoke until the internal temperature of the ribs is 160 degrees, spritzing them with apple juice every half hour.

When your smoked St. Louis ribs reach 160 degrees, wrap the ribs in aluminum foil after covering them with brown sugar, honey, and butter. Return to the grill and cook until the internal temperature of the ribs measures 204 degrees. Sauce the smoked pork ribs and let them cook for 5 more minutes. Let rest for 10 minutes and serve.

Once you’ve cut the ribs, it’s time to season them. Wet them with apple juice, then apply the dry rub for ribs so it adheres to the meat. After applying the rub, spritz them with apple juice again. Wrap your ribs tightly with plastic wrap and refrigerate for 2 to 4 hours before smoking.

Next, preheat your Traeger to 225 degrees Fahrenheit and activate Super Smoke if your Traeger has that feature. Place the ribs directly onto the grill grate and smoke until the internal temperature of the ribs is 160 degrees, spritzing them with apple juice every half hour.

When your smoked St. Louis ribs reach 160 degrees, wrap the ribs in aluminum foil after covering them with brown sugar, honey, and butter. Return to the grill and cook until the internal temperature of the ribs measures 204 degrees. Sauce the smoked pork ribs and let them cook for 5 more minutes. Let rest for 10 minutes and serve.

Taste is the factor that varies most in any competition. Your judges could be anywhere from 18 to 80 years old. Every judge has a different palate, so it can be overwhelming to try to please them all. Instead, focus on creating a flavor profile that provides the best overall BBQ flavor via tried and true wood pellet combinations versus trying to get creative with that kimchi BBQ sauce.

When judging tenderness, your judges will always take the same kind of bite. They’ll hold each end of the bone and bite right in the center of the meat. If the rib meat only releases from the area of the bite, it’s perfect. The tenderness comes during the second part of the cooking process, where the ribs are wrapped and effectively steamed. This is what really breaks down the connective tissue and makes for tender meat.

Taste is the factor that varies most in any competition. Your judges could be anywhere from 18 to 80 years old. Every judge has a different palate, so it can be overwhelming to try to please them all. Instead, focus on creating a flavor profile that provides the best overall BBQ flavor via tried and true wood pellet combinations versus trying to get creative with that kimchi BBQ sauce.

When judging tenderness, your judges will always take the same kind of bite. They’ll hold each end of the bone and bite right in the center of the meat. If the rib meat only releases from the area of the bite, it’s perfect. The tenderness comes during the second part of the cooking process, where the ribs are wrapped and effectively steamed. This is what really breaks down the connective tissue and makes for tender meat.