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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, set temperature to 180℉ and preheat, lid closed for 15 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℉. Preheat the grill with the lid closed.

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!

*Cook times will vary depending on set and ambient temperatures.

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