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BBQ Spare Ribs With Warm Potato Salad

Traeger Kitchen


BBQ Spare Ribs With Warm Potato Salad

Prep Time

15

Minutes

Cook Time

4

Hours

Serves

4 - 6

People

Effort

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What's this?

Pork and tots just became friends. Smoky, saucy spare ribs done low n' slow and saddled up next to our warm potato salad filled with the classics.

Ingredients

  • 1 Rack St. Louis-style ribs, membrane removed

  • 6 Ounce Traeger Pork & Poultry Rub

  • 8 Ounce apple juice

  • To Taste Traeger 'Que BBQ Sauce

  • 1 Pound Potatoes

  • 2 Tablespoon olive oil

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 4 Eggs, hard boiled

  • 1/2 Cup sour cream

  • 1 Tablespoon fresh chopped dill

  • 1 Tablespoon parsley, chopped

  • 3 green onion, thinly sliced

  • 3 Tablespoon white wine vinegar

Steps

  • 1

    To make the ribs: Season all sides of the ribs with Traeger Pork & Poultry rub.
  • 2

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). 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.
  • 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 'Que BBQ sauce.
  • 6

    Return to the grill for 30 minutes to an hour to "tighten" the sauce.
  • 7

    For the potatoes salad: Toss potatoes with olive oil, salt and pepper and place on a cookie sheet. Place cookie sheet directly on the grill grate and cook for 25-30 minutes or until potatoes are tender.
  • 8

    Remove from the grill and place hot potatoes in a medium bowl. Drizzle with vinegar and toss with hard boiled eggs, sour cream, dill, parsley and green onions.
  • 9

    Slice rib rack into individual ribs and serve with a heaping scoop of warm potato salad. Enjoy!