Traeger Smoked St Louis Ribs Recipe
Easy fall off the bone BBQ ribs cooked on a Traeger Grill.
Servings: 3
Calories: 1055kcal
Equipment
- 1 sheet pan with wire rack
- food safe butcher paper
Ingredients
- 2 pounds St Loius ribs
- ¼ cup BBQ Rub
- ½ 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 ¼ cup of brown sugar. Wrap the ribs in food safe butcher paper and cook additional 2 ½ 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
Calories: 1055kcal | Carbohydrates: 38g | Protein: 47g | Fat: 79g | Saturated Fat: 24g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 261mg | Potassium: 781mg | Sugar: 36g | Calcium: 76mg | Iron: 3mg