St. LouisBBQ Ribs

• Difficulty3/5
• Prep time10 mins
• Cook time5 hrs
• Serves4 - 6
• HardwoodPecan

When you’re first and goal, make these St. Louis-style ribs for a sure victory. Todd Fritz from The Dan Patrick Show loves a good rack, and these barbecue ribs rubbed down and sauced up are the best offense for hunger.

• 2 Racks St. Lewis bone in pork ribs
• 6 oz Traeger Big Game Rub

• 8 oz Apple juice

• 1 bottle Traeger Apricot BBQ Sauce

• 2 Racks St. Lewis bone in pork ribs
• 6 oz Traeger Big Game Rub

• 8 oz Apple juice
• 1 bottle Traeger Apricot BBQ Sauce

Peel off membrane from the back of ribs. Apply an even coat of rub to the front and back of ribs.

Let sit for 20 minutes (up to 4 hours if refrigerated).

When ready to cook, start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place ribs bone side down on grill grate. Cook for 1 hour.

Put apple juice in a spray bottle and spray the ribs after they have cooked for an hour. Spray every 45 minutes thereafter.

After 4-1/2 hours, start checking the internal temperature of ribs. Ribs are done when internal temperature reaches 201 degrees F.

When ribs are done, brush a light layer of sauce on the front and back of the ribs. Let the sauce set for 10 minutes on grill. 

After sauce has set, take ribs off the grill and let rest for 10 minutes. 

To serve, slice ribs in between the bones. Enjoy!

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