There is nothing better than fall off the bone St Louis style ribs that have been smoked on a Traeger Grill. The method I am going to share with you is the best way I have found to make delicious finger licking good ribs and you will get perfect results every time. The best part, these are faster than 3-2-1 ribs.
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Why these ribs are so tender and tasty
First off, I know there are a lot of recipes and methods for making Traeger St Louis ribs, but I am certain that if you try this recipe you will be so happy. The difference is the dry brining process. I remember the first time I tried smoking ribs this way and I was in love. It's the only way I cook ribs now. I can't wait for you to try them and let me know what you think.
Choosing your rack of ribs
Now, when it comes to what kind of pork ribs to make, I prefer St Louis style ribs over baby back ribs any day. St. Louis ribs are a flatter and thinner style slab with more meat and less bone. I think baby back ribs have less meat and not the same great flavor. I also find that st. louis style ribs have less fat running through them. Since my family prefers leaner cuts because of the texture, this is the only way to go.
For the best ribs, I shop at Costco. They come in a three pack and the price can't be beat. Plus, the size of the racks of ribs is larger than what I see in other grocery stores.Β
What are the best rubs for smoked ribs
I could dedicate an entire blog post to rib rubs. First and foremost, I like Traeger Rub when I'm making ribs. The Traeger Rub has great flavors from garlic, chili powder, sugar, and other spices. Other popular store bought rubs include Meat Church, Kosmos, and Salt Lick Dry Rub. Β
If I make my own rub, in a small bowl I combine: salt, black pepper, brown sugar, granulated garlic or garlic powder, onion powder, smoked paprika, mustard powder, and chili powder. Whatever you choose for seasoning, you will need about a quarter of a cup.Β
Preparing the ribs
Let's get going on actually making some delicious ribs. The process starts the day before I plan to cook them and this is the key to making super tender ribs that fall off the bone. We need to season them with our dry rub the day before and leave them uncovered on a sheet pan with a wire rack in the refrigerator over night. Follow along step by step:
- pat the ribs dry with a paper towelΒ
- using a paper towel, pull the thin membrane off the back of the ribs. If you can't get the membrane off, you can use a knife to carefully score the connective tissue but be careful not to cut through the meat of the ribs. This allows the fat to render while the ribs cook.
- generously season the pork ribs on both sides
- place the ribs on a sheet pan lined with a wire rack and refrigerate over night
The next day, when you take the ribs out of the refrigerator you will notice how dry the surface is. By doing this, you've given the rub a chance to seep down deep below the surface of the meat. Controlling the water and allowing the ribs to dry also speeds up the cooking time. Now you are ready to get cooking!
**side note: a lot of home chefs will use a binder such as yellow mustard, but with the dry brining process that's just not necessary**
Which Wood Pellets Should You Use
I recommend choosing premium wood pellets that are either a blend or a wood that brings lots of smoky BBQ flavor. Hickory wood and mesquite are great for slow cooked meat.
Fire up the Traeger GrillΒ
Time for the best part, let's get cooking! The first step is to preheat your Traeger pellet grill to 300FΛ. I like to start by cooking ribs on high and then lowering the temperature so it can pick up that smoky flavor we love so much. Here is the step by step cooking process for making tender fall off the bone ribs:
- preheat Traeger to 300FΛ
- remove ribs from the refrigerator and allow to come to room temperature for about half an hour
- once the grill has reached 300 degrees F, place the ribs bone side down directly on the grill grates
- cook the ribs with the lids closed for 2 hours
Spritzing Solution
This is an optional step, but one I recommend. Pour apple juice and whiskey in a food safe spray bottle. Spray the ribs while they are cooking on the Traeger every 30-45 minutes. This step helps develop a bark and helps with moisture.
If you don't want to use whiskey, you can use apple cider vinegar instead.
Wrapping the Ribs
This step in known as the Texas Crutch. We wrap our ribs with butcher paper or aluminum foil to help with the cooking time.
- remove the ribs from the smoker and lower the Traeger temperature to 225FΛ-250ΛF
- wrap the ribs inΒ butcher paperΒ or aluminum foil and top with 2 tablespoons of butter and β cup of brown sugar
- return the wrapped ribs to the grill and cook with the lid closed for an additional 2 and a half to 3 hours
- optional: use a spray bottle or brush the ribs with an apple cider vinegar and whiskey mixture. see notes below.
- for the last hour of the cook time, baste the ribs with your favorite barbecue sauceΒ
- remove the ribs from the Traeger smoker and allow them to rest for 10-15 minutes
- slice the ribs and serve. (pro tip: its easier to slice threw from the bone side of the ribs)Β
At this point you must be ready for a cold beer and a heaping portion of delicious sticky ribs. When you slice into the ribs, don't be surprised if rib bones slide right out. This happens especially near the ends of the rack. Its a good thing though, trust me.
When Are My Ribs Done
You can check the doneness of your ribs two ways.
First, with a meat thermometer check the internal temperature of the ribs. They are done around 200ΛF. For even more tender, fall off the bone ribs, let them go until they reach 205-210.
βThe second option, take a knife to cut into the meat between two bones to check for doneness and your desired texture.
Cutting into your Traeger St Louis Ribs
Finally, it's time to serve these beauties. I like to hold my ribs up with tongs while I slice them because its just a little bit easier. You can also turn them over completely so you can really see where the bones are, but you do whatever you like.
Key take aways from this method
This is a great way to get super tender Traeger smoked ribs in just a couple hours. I know the 3-2-1 method is pretty popular, but those take a long time and have too many steps. I very much prefer the flavor and fall off the bone tender result I get by seasoning my rib racks the day before.
Lastly, opt for using butcher paper to wrap instead of foil. It's a little bit healthier than using foil and the end result is great!
What to serve with this smoked bbq ribs recipe
When we are in the mood for ribs, I go all out and make it an epic meal. You are going to have a great rack of ribs and need the perfect side dishes to bring it all together.
Potato salad has to be my favorite side dish. The bright and zippy flavor cuts through the rich long cooked flavor from the ribs. My mom's recipe is my all time favorite.Β
Bonus, it's has to be made the day before you plan to eat. So if this menu is for a major backyard cookout, most of the cooking and preparation is done the day before. That means you can hang out with your family instead working in the kitchen.
If you want a special sauce, this Jack Daniels sauce is a great option. It is a slightly sweet bbq sauce with extra flavor from whiskey and a few spices.Β
More Traeger Recipes
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Traeger Grills St Louis Rib Recipe Card
Traeger Smoked St Louis Ribs Recipe
Equipment
- 1 sheet pan with wire rack
- food safe butcher paper
Ingredients
- 2 pounds St Loius ribs
- ΒΌ cup BBQ Rub
- Β½ cup brown sugar
- 2 tablespoon butter
Basting Liquid
- 2 tablespoon whiskey or bourbon substitute apple cider vinegar
- 2 tablespoon apple juice
Instructions
Dry Brining
- Prepare the ribs by patting them dry with a paper towel. Remove the membrane from the backside of the ribs using a paper towel to grip the edge and pull it off completely.
- Season the ribs on top and bottom of slab, pressing the rub into the meat and lay on sheet pan with rack. Place in fridge until ready to cook the next day.
Make Basting Liquid
- In a spray bottle, combine apple juice and whiskey. Set aside.
Cooking the Ribs
- Preheat the smoker to 300F.
- Remove the ribs from the refrigerator and allow to come to room temperature while the smoker preheats.
- Place the seasoned ribs directly on the grill grates bone-side down. Close the lid and cook in the smoker at 300F for 2 hours.
- Optional: spray the apple juice and whiskey mixture on the ribs every 30-45 minutes.
- After 2 hours, lower the temperature to 250F. Remove the ribs from smoker and top with 2 tablespoons of butter and ΒΌ cup of brown sugar. Wrap the ribs in food safe butcher paper and cook additional 2 Β½ to 3 hours.
- Add BBQ sauce if desired for last hour of cooking.
- Get yourself a cold beverage and a pile of napkins. These juicy and tender ribs make a tasty mess.
Video
Nutrition
Questions or Comments
If you have any questions or feedback on this recipe, please comment below. I really love hearing from readers and the home chef.
Bob says
Apparently the ribs are only smoked for about 45 minutes. What is the point of using the grill for the rest of the time if they will be wrapped? You may as well use your indoor oven for the remaining time, saving your wood pellets.
Alexis says
Hi Bob. When it comes taste and texture, this is the method my friends and family love the most. If you want more smoky flavor, you could certainly extend the low and slow time before wrapping the ribs. After I did it this way with friends, my friend Mike said they were the best ribs he ever had, so I stuck with it. I also prefer to keep the heat outside in the summer and would never bother putting the ribs in the oven- but, to each their own. Just for fun, give this recipe a shot. You might be pleasantly surprised π
Fred says
Do you put ribs on lower rack ?
Alexis says
Yes I do