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Competition Style Pork Ribs

Difficulty 3/5
|
Prep time 30 mins

Cook time 5 hrs
|
Serves 6-8

Hardwood Cherry

These pork ribs are blue ribbon worthy. Competition style pork ribs seasoned and smoked with pork and poultry, doused with a brown sugar and butter mixture, wrapped, and then grilled for a smokin' finish.

Ingredients

2 racks St. Louis style pork spare ribs

1 cup Traeger Pork and Poultry Rub

1 bottle Traeger Sweet & Heat BBQ Sauce

Heavy Duty aluminum foil

1/8 cup brown sugar

4 Tbsp butter

4 Tbsp agave

Preparation

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Remove membrane from back of ribs. Season with Traeger Pork and Poultry Rub on all sides. Let ribs rest for 15 to 20 minutes.

Place ribs on the grill, bone-side down and cook for 3 hours. While ribs are cooking, prepare the brown sugar wrap by spreading (approximately the same size as the rack of ribs) the brown sugar, butter and agave on top of a double layer of aluminum foil.

After 3 hours, place the ribs meat side down in the brown sugar, butter and agave, and wrap.

Turn grill up to 250 degrees F and place wrapped ribs, meat side down in grill. Cook for another 1-1/2 hours and check the internal temperature. Desired temperature is 204 and 205 degrees F.

If not at temperature, cook for an additional 30 minutes until temperature is reached.

Remove ribs from the grill and foil packet. Place un-wrapped ribs back in the grill for an additional 10 minutes. 

Remove from grill and sauce the meat and bone side with Traeger Sweet Heat BBQ Sauce and cook for another 10 minutes.

Slice ribs and serve. Enjoy!

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Mountain Home
  • Texas
Rib recipe
I am not a fan of overly sweet meat so I only used the cooking process of this recipe with the rub. I wrapped the ribs in foil an they were fall off the bone tender. I love my new grill and I am looking forward to many years of excellent smoked meats without having to pay a fortune for them.
 
 
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Byron Center
  • Michigan
Amazing
These turned out fantastic! took 1st place in a neighborhood rib contest so I will have bragging rights for the next 12 months!

Only problem was they were A challenge to pull them off the grill because they were so tender the meat was falling off the bone as I lifted the racks. Not a bad problem to have though.
 
 
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