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  Diva Q's Sweet Heat St. Louis Ribs

  

• 1

  If your butcher has not already done so, use a sharp knife to remove the excess cartilage from the tops of the rib bones. Feel with your fingertips where the bone ends, then use use a sharp knife to cut away the cartilage and expose the bone ends. If there is a whole exposed bone on one side of the rack, carefully remove it so both side end in meat.

• 2

  Remove the thin membrane on the back of the rack if still attached. To do so, hold the ribs in the center of the rack bone side up; this will tighten the membrane across the rack. Holding a dry paper towel, use it to grab the membrane between the two bones where the rack curves. Work your fingers between the membrane and the bones, pinch, and pull up. Continue pulling until the whole membrane comes up and off; it should come off as one big piece. Finally, remove and discard any big chunks of fat on the bone side.

• 3

  Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes. Use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  Spritz the bone side of the ribs with apple juice, then sprinkle with all over with Pork & Poultry Rub. Flip the rack over so the meaty (show) side is up and spritz and season that side well.

• 5

  Spritz the ribs one more time then transfer to the grill grate meat side up. Pro tip: Push in from both sides of the stretched-out rack to shorten it and make the ribs more meaty and plump. Smoke, spritzing about every 45 minutes, until the internal temperature reaches 170°F on an instant-read meat thermometer. (Temp the ribs in the meaty section between 2 bones.) This will take about 3 hours, but the time can vary depending on the thickness of the ribs, the weather, and your grill.

  225 ˚F / 107 ˚C

  170 ˚F / 77 ˚C

  Super Smoke

• 6

  Set out 2 pieces heavy duty foil large enough to completely wrap each rack. (Or use a double layer of regular foil.) Sprinkle about 1 Tbsp of the brown sugar onto each sheet. Place 2 pats of butter on each sheet. Drizzle each with a little honey and a little hot sauce. Place the ribs meat side down on top of brown sugar mixture. Then top the bone side of the ribs with the remaining brown sugar, butter, and a drizzle each of honey and hot sauce.

• 7

  Wrap the ribs by folding over the long sides of the foil and one short side. Bring the remaining open side up to make a funnel. Pour about ¼ cup apple juice into each funnel. Fold over the open side to seal.

• 8

  Increase the grill temperature to 275°F. Return the racks to the grill and cook until the internal temperature is between 192°F and 194°F, about another 1 to 2 hours. (Note: If you are not saucing your ribs, skip the next step and cook them to 204°F.)

  275 ˚F / 135 ˚C

  192 ˚F / 89 ˚C

• 9

  If saucing, unwrap the foil carefully and flip the ribs over on the foil so they are meat side up. Make a boat around the ribs by folding up the foil to create 4 sides. Brush some Traeger Sweet & Heat BBQ Sauce on the ribs and return the ribs in their foil boats to the grill (on an upper rack if available). Cook until the internal temperature reaches 202°F to 204°F, about 20 minutes.

  275 ˚F / 135 ˚C

  202 ˚F / 94 ˚C

• 10

  Transfer the ribs to a cutting board and unwrap them but keep the juices handy. Let the ribs rest for 10 minutes before slicing. (Pro tip: Stand the rack up to slice so you can better see where the bones are.) Slice between the bones, dip the ribs in the reserved juice, and serve. Enjoy!