By Traeger Kitchen
Nothing says summer like ribs. Hot and tender BBQ spare ribs sauced with Sweet & Heat and paired with a classic wedge topped with a creamy dressing, bacon and chives.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 Rack | St. Louis-style ribs, membrane removed |
3 Tablespoon | Traeger Pork & Poultry Rub |
As Needed | apple juice |
As Needed | Traeger Sweet & Heat BBQ Sauce |
1/3 Cup | mayonnaise |
1/4 Cup | sour cream |
3 Tablespoon | milk |
2 Tablespoon | red wine vinegar |
1/4 Teaspoon | salt |
1/4 Teaspoon | pepper |
1 Head | iceberg lettuce |
12 Ounce | cherry tomatoes, halved |
4 Slices | cooked bacon, crumbled |
1/2 Tablespoon | chives, chopped |
1
Season all sides of the ribs with Traeger Pork and Poultry Rub.
2
When ready to cook, start the Traeger grill and set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
3
Place ribs directly on the grill grate meat side up or in the Traeger rib rack with the bones leaning against the rack. Cook for 3 hours.
250 ˚F / 121 ˚C
03:00
Super Smoke
4
After the first hour, spray the ribs with the apple juice. Spray every hour after that with apple juice.
5
After cooking for 3-4 hours, brush the ribs on all sides with Traeger Sweet & Heat BBQ sauce. Return to the grill for 30 minutes to an hour to "tighten" the sauce. After sauce has tightened, remove from grill.
250 ˚F / 121 ˚C
00:30
Super Smoke
6
For the dressing: Whisk mayonnaise, sour cream, milk, vinegar, salt, and pepper together in bowl until combined.
7
Remove core from head of lettuce and slice into wedges. Place wedges on plate and top with dressing, onion, and tomatoes. Crumble bacon over top and sprinkle with chives.
8
Slice rib rack into individual ribs and serve with wedge salad. Enjoy!
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