BBQ Spare Ribs With Warm Potato Salad

Ingredients

Units of Measurement:

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Steps

• 1

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

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  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: 250 ˚F

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• 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.

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• 4

  After the first hour, spray the ribs with the apple juice. Spray every hour after that with apple juice.

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  Ingredients

  • 8 Ounce apple juice

• 5

  After cooking for 3-4 hours, brush the ribs on all sides with Traeger 'Que BBQ sauce.

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  Ingredients

  • To Taste Traeger 'Que BBQ Sauce

• 6

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

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• 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.

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  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.

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  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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