This blog post comes to us from Marci Gisler, author of the awesome blog www.lifeofthefarmerswife.com For more of her recipes, and home ideas Go check out her blog!
Nothing screams summer time more than the smoker heating up outside for a BBQ with a great rack of ribs filling the backyard with a delicious aroma. Our go-to rib recipe is St. Louis Spare Ribs with a dry rub on them. My husband did quite a few test runs on the Traeger until he perfected his dry rub and has been using it on his ribs ever since. The rub consists of the perfect blend of sweet, salty and spice.
Prep Time: 15 minutes
Cook Time: 3.5 hours on the smoker + 30 minutes rest time
Serves: 4 people per rack of ribs
Pellets: Apple or Oak flavor
Dry Rub Ingredients:
**Warning: This makes a lot of rub! We like to make large batch so that we don't have to make a new batch each time we grills or smokes meat. You may cut the recipe down if you do not want to make that much.
• 1/2 cup Brown Sugar
• 1/2 cup Salt
• 1/2 cup Granulated Sugar
• 1/4 cup Chili Powder
• 2 tablespoons Garlic Powder
• 1/3 cup Black Pepper
• 1/4 cup Ground Mustard
• 2 tablespoons Cumin
• 1/4 cup Paprika
• 1/2 teaspoon Cayenne Pepper
For the “Mop Sauce”:
• A spray bottle with 1 cup of apple cider vinegar and a 1/4 cup of vegetable oil
1. Prepare the ribs by removing the membrane on the bone side of meat. This allows the smoke to penetrate the meat.
2. Trim any excess fat off of the meat side of the ribs.
3. Cover and coat both sides of the ribs with the dry rub.
4. Cover the entire rack of ribs in foil and let them sit 1-2 hours in the refrigerator.
5. Pull the meat out of the refrigerator and start your smoker. Let the Traeger heat to 225 degrees.
6. Place the ribs on the grill, bone side down.
7. Once an hour, spray the "Mop Sauce" to add moisture to the meat.
8. Let the ribs cook for 3.5 hours on the smoker or when the meat pulls in from the bone about a 1/2".
9. Pull the ribs off the grill and wrap them in foil for about 30 minutes.
10. Your ribs are ready to cut and serve.