Recipe Guide

INGREDIENTS
DRY RUBBED
BBQ ST. LOUIS RIBS
DIFFICULTY
2/5
PREP TIME
30 MINS
COOK TIME
3-4 HRS
SERVES
4-6
HARDWOOD
MESQUITE
PREPARATION
Lay ribs bone side up and remove membrane
using a paper towel. Season with Traeger Pork &
Poultry Rub and allow to sit at room temperature
for 30 minutes, or refrigerate wrapped in plastic
wrap overnight.
When ready to cook, start Traeger grill according
to grill instructions, and set the temperature to
250 degrees F (set to Super Smoke mode if using a
WiFIRE-enabled grill).
Place ribs on grill bone side down and cook for 1.5
to 2 hours or until internal temperature reaches
160 degrees F when an instant-read thermometer
is inserted in the thickest part of the meat not
touching the bone.
Once 160 degrees F is reached, place 4 Tbsp butter
on a double layer of heavy duty foil large enough
to create a packet for each rack of ribs. Place ribs
meat side down over butter, 4 Tbsp per rack. Add
1/4 cup grape juice and seal each foil packet.
Place foil packet back on grill and continue to cook
at 250 degrees F for 1.5 to 2 hours or until an
instant-read thermometer inserted in the thickest
part of the meat (not touching the bone) reads 195
degrees F.
Remove from grill and allow to rest for 15 minutes
before slicing. Enjoy!
2 RACKS ST. LOUIS STYLE RIBS
1/4 CUP TRAEGER PORK & POULTRY RUB
8 TBSP BUTTER 1/2 CUP WHITE GRAPE JUICE