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Wet-Rubbed St. Louis Ribs

Wet-Rubbed St. Louis Ribs

By Cuisine Traeger

These spicy, flavor laden, Cajun ribs will win you a blue ribbon at the next neighborhood rib-fest.

Temps de Préparation

15 Minutes

Temps de Cuisson

4 Heures

Granulés

Mesquite
Yields: 2 Servings

Ingrédients

main
  • 1/2 Cupcassonade
  • 1 TablespoonCumin Moulu
  • 1 Tablespoonpoudre de chili ancho
  • 1 TablespoonPaprika Fumé
  • 1 Tablespoonsel d’ail
  • 3 Tablespoonbalsamic vinegar
  • 1 RackSt. Louis-style ribs
  • 2 Cupjus de pomme
Unités de mesure:

Étapes

  • Step 1

    In a bowl, combine all ingredients except ribs. Place wet rub on both sides of ribs; let sit for at least 10 minutes.

    Ingrédients

    • 1/2 Cup cassonade

    • 1 Tablespoon Cumin Moulu

    • 1 Tablespoon poudre de chili ancho

    • 1 Tablespoon Paprika Fumé

    • 1 Tablespoon sel d’ail

    • 3 Tablespoon balsamic vinegar

  • Step 2

    When ready to cook, set temperature to 180℉ and preheat for 15 minutes. Smoke ribs for 2 hours.

    02:00

    180 ˚F / 82 ˚C

    Ingrédients

    • 1 Rack St. Louis-style ribs

  • Step 3

    Turn temperature to 250℉; transfer the ribs into a foil pan, or wrap in tinfoil. Pour apple juice in the foil. Place foiled ribs back on grill. Cook for 2 hours. Remove from grill and let rest 10 minutes. Enjoy!

    250 ˚F / 121 ˚C

    Ingrédients

    • 2 Cup jus de pomme

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