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Matt Pittman


BBQ Pork Spare Ribs

Prep Time

10 Minutes

Cook Time

5 Hours

Effort

Pellets

Hickory

These spares have sweet, heat, and are hard to beat. Matt Pittman's recipe combines two different rubs, an apple juice spritz, and a sweet, saucy finish for BBQ rib perfection.

Ingredients

How many people are you serving?

6

Units of Measurement:

main
  • 2 Rack St. Louis-style pork ribs

  • Meat Church Honey Hog Hot BBQ Rub

  • Meat Church Honey Hog BBQ Rub

  • 1 Cup apple juice, for spritzing

  • 1 Bottle Parkay Margarine Squeeze

  • 1 Cup brown sugar

  • 1/3 Cup honey

  • 1 Tablespoon hot sauce, optional

  • 1 Cup Traeger 'Que BBQ Sauce

  • 1/2 Cup Burleson’s Clover Honey

  • 2 Tablespoon pepper jelly, optional

Steps

  • 1

    When ready to cook, set Traeger to 275°F and preheat for 15 minutes.
    Grill275 ˚F
  • 2

    Remove the membrane off the back of the rack. One trick to do this is to grab the membrane with a paper towel and and pull it off.
    Ingredients
    • 2 Rack St. Louis-style pork ribs

  • 3

    A binder is not necessary, but if you are in a time crunch, you can slather the ribs with yellow mustard prior to seasoning to help the rub adhere. Apply a heavy coat of Meat Church Honey Hog Hot BBQ Rub on the bone-side of the rack. Thoroughly cover the meat. Allow the rub to adhere for 10 minutes. Flip the rack over and repeat the process on the other side with Meat Church Honey Hog BBQ Rub.
    Ingredients
    • As Needed Meat Church Honey Hog Hot BBQ Rub

    • As Needed Meat Church Honey Hog BBQ Rub

  • 4

    Place the ribs meat-side up on the Traeger and spritz the ribs with apple juice every 45 minutes. Smoke until you get to a beautiful mahogany color which will take approximately 2-1/2 hours.
    Grill275 ˚F
    Ingredients
    • 1 Cup apple juice, for spritzing

  • 5

    Wrap the ribs in aluminum foil to protect that perfect color. Lay out two long pieces of heavy-duty aluminum foil and create a bed of Parkay, brown sugar and honey on the foil. Put approximately one handful of brown sugar, two good beads of Parkay and one nice thick bead of honey on your rack. Add hot sauce if desired. Lay the ribs meat-side down on the sweet concoction so the bones are up.
    Ingredients
    • 1 Bottle Parkay Margarine Squeeze

    • 1 Cup brown sugar

    • 1/3 Cup honey

    • 1 Tablespoon hot sauce, optional

  • 6

    Return the ribs to the Traeger and continue to cook for an additional 2 to 2-1/2 hours. When the meat has pulled back and exposed the bone about 1/4 inch, the ribs are done.
    Grill275 ˚F
  • 7

    To create your sauce, mix the Traeger 'Que BBQ Sauce in a 2:1 ratio with Burleson’s Clover Honey. You can also add 2 tablespoons of your favorite pepper jelly for a sweet heat zip. Warm the sauce in a pan to help thoroughly mix it.
    Ingredients
    • 1 Cup Traeger 'Que BBQ Sauce

    • 1/2 Cup Burleson’s Clover Honey

    • 2 Tablespoon pepper jelly, optional

  • 8

    After the sauce has been warmed, remove ribs from the grill and unwrap. Flip the ribs over so they're meat-side up and lightly drizzle across the ribs. Return ribs to the grill, bone-side down, directly on the grill grate. Cook ribs an additional 15 minutes to allow the sauce to set. (This will keep the bbq sauce from running down your face when you eat them.) Remove the ribs from the Traeger, allow to rest for a few minutes, slice and enjoy!
    Grill275 ˚F