BBQ Spare Ribs With Warm Potato Salad

Traeger Kitchen


BBQ Spare Ribs With Warm Potato Salad

Prep Time

15 Minutes

Cook Time

4 Hours

Effort

Pellets

Cherry

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

How many people are you serving?

4

Units of Measurement:

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

  • 6 Ounce Traeger Pork & Poultry Rub

  • 8 Ounce apple juice

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

    • 6 Ounce 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.
    Grill Icon
    Grill250 ˚F
  • 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.
    Ingredients
    • 8 Ounce apple juice

  • 5

    After cooking for 3-4 hours, brush the ribs on all sides with Traeger 'Que BBQ sauce.
    Ingredients
    • To Taste 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.
    Ingredients
    • 1 Pound Potatoes

    • 2 Tablespoon olive oil

    • 1 Teaspoon kosher salt

    • 1/2 Teaspoon black pepper

  • 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.
    Ingredients
    • 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

  • 9

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

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