BBQ Herb Crusted Ribs

Traeger Kitchen


BBQ Herb Crusted Ribs

Prep Time

30 Minutes

Cook Time

3 Hours

Effort

Pellets

Apple

These pork ribs are sup"herb." St. Louis racks are generously seasoned with a blend of sage, rosemary, and thyme then wrapped with a butter mixture for a savory twist on BBQ ribs.

Ingredients

How many people are you serving?

8

Units of Measurement:

Garlic Herb Mixture
  • 1 Bunch fresh poultry mix herbs (sage, thyme, rosemary)

  • 6 Clove garlic

  • kosher salt

Ribs
  • 2 Rack St. Louis-style ribs

  • 2 Tablespoon olive oil

  • kosher salt

  • black pepper

  • 8 Tablespoon unsalted butter, divided

  • 1/2 Cup white grape juice, divided

Steps

  • 1

    Garlic Herb Mixture: De-stem the herbs and place on a cutting board along with the garlic cloves. Sprinkle with a little salt and chop herbs and garlic together. Set aside.
    Ingredients
    • 1 Bunch fresh poultry mix herbs (sage, thyme, rosemary)

    • 6 Clove garlic

    • To Taste kosher salt

  • 2

    For the Ribs: Lay ribs bone-side up and remove membrane using a paper towel. Rub ribs with olive oil and season with salt and pepper. Rub herb and garlic mixture over ribs and allow to sit at room temperature for 30 minutes, or refrigerate wrapped in plastic wrap overnight.
    Ingredients
    • 2 Rack St. Louis-style ribs

    • 2 Tablespoon olive oil

    • To Taste kosher salt

    • To Taste black pepper

  • 3

    When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
    Grill Icon
    Grill250 ˚F
  • 4

    Place ribs on the grill bone-side down and cook for 1-1/2 to 2 hours, or until the internal temperature reaches 160℉ when an instant-read thermometer is inserted in the thickest part of the meat (not touching the bone).
    Grill Icon
    Grill250 ˚F
    Probe Icon
    Probe160 ˚F
  • 5

    Once the internal temperature is 160℉, lay out a double layer of heavy-duty foil large enough to create a packet for one rack of ribs. Place 4 tablespoons of butter on the foil. Lay out another double layer of heavy-duty foil for the second rack of ribs. Place the remaining 4 tablespoons of butter on the foil.
    Ingredients
    • 8 Tablespoon unsalted butter, divided

  • 6

    Place ribs meat-side down over the butter. Add 1/4 cup grape juice into each the foil packets and seal. Place foil packets back on the grill and continue to cook at 250℉ for 1-1/2 to 2 hours, or until an instant-read thermometer inserted in the thickest part of the meat (not touching the bone) reads 204℉ to 205℉.
    Grill Icon
    Grill250 ˚F
    Probe Icon
    Probe204 ˚F
    Ingredients
    • 1/2 Cup white grape juice, divided

  • 7

    Remove from grill and increase the Traeger temperature to 450℉. Open foil packets and allow to rest for 15 mins while the grill heats up.
    Grill Icon
    Grill450 ˚F
  • 8

    Once the grill comes to temperature, sear ribs for 5 minutes on each side. Remove from grill, slice and serve. Enjoy!
    Grill Icon
    Grill450 ˚F

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