By Traeger Kitchen
These aren't your average ribs on the block. These spares are seasoned with our savory Traeger rub, slow cooked with melted butter, caramelized brown sugar and finished with a little Texas heat for savory, sweet, and spice in a bite.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.3 Rack | St. Louis-style ribs, membrane removed |
4 Tablespoon | Traeger Rub |
6 Tablespoon | butter |
1 1/2 Cup | brown sugar |
1 1/2 Cup | agave |
1 1/2 Cup | Traeger Texas Spicy BBQ Sauce |
1
When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
2
Season ribs with Traeger rub and place directly on grill grate rib side down or in a Traeger rib rack with the bone resting on the rack. Cook for 3 hours.
250 ˚F / 121 ˚C
03:00
3
Stack 2 pieces of tin foil on the table large enough to cover one rack of ribs. In the center of the foil place 3 tablespoons butter, 1/2 cup brown sugar, and 1/2 cup agave. Place the rib rack meat side down on top of the brown sugar mixture and wrap tightly. Repeat with remaining 2 racks.
4
Place all ribs directly on the grill grate meat side down and cook an additional 1-1/2 to 2 hours or until internal temperature reaches 203℉.
250 ˚F / 121 ˚C
203 ˚F / 95 ˚C
5
Remove ribs from the grill and cover each rack with 1/2 cup Texas Spicy BBQ sauce.
6
Rewrap and return to grill an additional 10 minutes allowing sauce to thicken.
250 ˚F / 121 ˚C
00:10
7
Remove ribs from the grill, slice and enjoy!
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