Traeger St. Louis–Style Barbecue Ribs
With the perfect blend of sweetness and smoke, Traeger’s sauce adds kick to all sorts of ribs, whether you prefer tender baby back ribs or the larger, flavorful St. Louis–style variety. Expect these to disappear in a flash at your backyard barbecue—and don’t forget to serve them with plenty of napkins!
Ingredients:
- 3 racks St. Louis–style ribs, membrane removed
- 1/4 cup (60 g) Williams Sonoma Smokehouse Rub
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 1 bottle Traeger Baby Back Ribs Sauce
Directions:
Set the temperature on a Traeger wood pellet grill to 250°F (120°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes. For optimal flavor, use apple wood pellets and use the Super Smoke function if available.
Meanwhile, rub the ribs all over with the smokehouse rub.
Place the rib racks, rib side down, on the grill grate, close the lid and cook for 3 hours.
On a work surface, stack 2 pieces of aluminum foil that are large enough to enclose 1 rack of ribs. Place 2 Tbs. of the butter and 1/2 cup (125 ml) of the sauce in the center of the foil. Place a rib rack, meat side down, on top of the butter mixture and wrap tightly in the foil. Repeat with the remaining 2 rib racks.
Place the foil-wrapped ribs, meat side down, on the grill, close the lid and cook until an instant-read thermometer inserted into the thickest part of the ribs, away from the bone, registers 203°F (95°C), 1 1/2 to 2 hours more.
Remove the ribs from the grill, open the foil and cover each rack with a third of the remaining sauce. Rewrap the ribs, return to the grill, close the lid and cook for 10 minutes more to allow the sauce to thicken.
Transfer the ribs to a carving board and remove the foil. Carve between the bones and serve. Serves 8 to 10.
Recipe courtesy of Traeger Grills
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