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Southwestern Wet Rubbed St. Louis Ribs

Posted by bpaulich on April 9, 2014

Southwestern Wet Rubbed St. Louis Ribs

Traeger Nation, have you ever tried a wet rub? We like wet rubs because it adds a little more extra flavor than a dry rub. You can add pretty much any liquid to your rub to give it one more layer of flavor that will have your friends and family asking for your recipe. 

When doing a wet or dry rub, you want to use St. Louis ribs for the best results. St. Louis ribs have a little bit more fat to them, and will help with the moistness of the rib since you won't be using a bbq sauce.

You can do a wet rub on any meat. We love it on chicken and steaks to give it an extra kick. Try out Traeger's wet rub recipe, and then expirament with your own and see what awesome flavors you can come up with.


Southwestern Wet Rubbed St. Louis Ribs

PREP TIME: 10 Minutes

COOK TIME: 4 hours

Rub will cover 1 rack


Southwestern Wet Rubbed St. Louis Ribs

1/2 cup brown sugar

1 Tablespoon cumin

1 Tablespoon ancho chilie powder

1 Tablespoon smoked paprika

1 Tablespoon garlic salt

3 Tablespoons balsamic vinegar 

1-2 cups of apple juice


Start the Traeger on smoke with the lid open until the fire is established. (4-5 minutes) With the setting still on smoke, and after the wet rub has been on the ribs for 10 minutes, throw the ribs on your Traeger, and smoke for 2 hours

After the two hours of smoke turn grill to 225-250 degrees transfer the ribs into a foil pan, or wrap them in tinfoil. Pour your apple juice in the foil, and make sure there are no holes. You want to make sure all those good flavors are steaming in the foil. This will make the ribs moist, and tender.  

Southwestern Wet Rubbed St. Louis Ribs

Once the two hours are done, let rest for 10 minutes and serve to happy people, and become a hero!!!

Printable Recipe- Southwestern Wet Rubbed St.docx (14.36 kb)