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BBQ 3-2-1 St. Louis Ribs

Difficulty 3/5
|
Prep time 15 mins

Cook time 6 hrs
|
Serves 6-8

Hardwood Hickory

Ribs don't get much easier or tastier with our top Pitmaster's take on 3-2-1 ribs. This juicy method will win over your heart and your stomach. These pork ribs are rubbed with our signature Pork and Poultry seasoning and smoked for three hours, wrapped with brown sugar and honey for two, and given perfect color with a little Traeger BBQ glazing in the final hour.

Ingredients

2 RACKS ST LOUIS STYLE RIBS

1/2 CUP DARK BROWN SUGAR

1 CUP TRAEGER BBQ SAUCE

1/3 CUP HONEY

Preparation

If your butcher has not done so already, remove the thin silverskin membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off. 

Season both sides of the ribs generously with Traeger Pork & Poultry Rub. 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the ribs, meat-side up for 3 hours. 

Transfer the ribs to a rimmed baking sheet and increase the temperature on the grill to 225 degrees F. Preheat the grill, lid closed for 10 minutes. 

Tear off four long sheets of heavy-duty aluminum foil. Top with a rack of ribs. Sprinkle half the brown sugar on the rack then top with half the honey.

Tightly wrap the ribs with the foil to create a leak proof pouch. Repeat with remaining rack of ribs. Return the foiled ribs to the grill and cook for an additional two hours. 

Carefully remove the foil from the ribs – watch out for hot steam – and brush the ribs on both sides with Traeger BBQ sauce. Discard the foil.

Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens, about 30 minutes to 60 minutes more. 

Let the ribs rest for a few minutes before serving. Enjoy!

This is an alternative recipe based on the original Traeger 3-2-1 Baby Back Ribs recipe. Check it out here.

Access this, and over a thousand other Traeger recipes on the Traeger App.

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Bakersfield
  • California
My twist
Have done these ribs three times now. Yesterday I was short dark brown sugar and any Traeger BBQ sauces. Drizzled on the honey, added about the same amount of dark molasses and brushed them on both sides. Sprinkled on the brown sugar. Smoked with the Gourmet Blend pellets. When it came time to baste on sauce, I used some Hak's Brown Sugar and Garlic sauce that I got at Costco. I was afraid it would be too sweet. NOT! Great combination.
 
 
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Dallas
  • Texas
Mushy
3-2-1 ribs make the ribs too mushy for me. I like just a slight bite to my ribs. Keep it simple. Throw them on the smoker, in 5-6 hours give them the bend test, cut and serve. It's not competition, let the meat speak for itself.
 
 
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Bellevue
  • Iowa
One great dinner
Overall, I have to say anyone can make for some great ribs by following this recipe. It is simple and easy to prepare. Once started, you can almost walk away and not check it until the time is up.
I have owned my Traeger for 2 years now. I can honestly say there has only been 1 bad dinner that has came off of it, and that was my fault. I simply put the wrong things together.
I did the ribs on my 3rd dinner. I was surprised at how nice they came out. Tender and moist. I have done them several times since, including a dinner for a group using 12 racks ! I bought the extra rack, which allows me to smoke 6 racks at a time. I received several compliments on them. Many said they were close to, if not the best that they had ever had.
I have changed this a little by adding apple juice into the packets. It adds a nice moistness and flavour. I also only leave them for a very short time after I put on any bbq sauce. I have been using a root beer base sauce, that I lightly dab on. I put more bbq sauce on the side for those who feel they need it.
On my next set, I am trying pineapple juice. This should kick up a bit, I hope.
 
 
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