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St. LouisBBQ Ribs

Difficulty 3/5
Prep time 20 mins

Cook time 4 hrs
Serves 4-6

Hardwood Pecan

Pack your rack with wood-fired flavor. Rubbed down with Pork & Poultry seasoning, smoked, spritzed, and sauced for the perfect finish, these ribs are sure to please a crowd.


2 Racks St. Louis bone in pork ribs

6 oz Traeger Pork & Poultry Rub

8 oz Apple juice


Trim ribs and peel off membrane from the back of ribs.

Apply an even coat of rub to the front and back of ribs. Let sit for 20 minutes and up to 4 hours if refrigerated.

When ready to cook, set temperature to 225℉ and preheat, lid closed for 15 minutes.

Place ribs bone side down on grill grate. Put apple juice in a spray bottle and evenly spray ribs. Smoke for 1 hour.

After 1 hour, remove ribs from grill and wrap them in aluminum foil. Leave an opening at one end, pour in remainder of apple juice (about 6 oz) into the foil and wrap tightly.

Place ribs back on grill, meat side down and smoke for an additional 3 hours.

After 3 hours, start checking the internal temperature of ribs. Ribs are done when the internal temperature reaches 203˚F.

When ribs are done, remove from the foil and brush a light layer of sauce on the front and back on the ribs. Return to the grill and cook an additional 10 minutes to set the sauce.

After sauce has set, take ribs off the grill and let rest for 10 minutes.

To serve, slice ribs in between the bones. Enjoy!

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

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