Perfect Traeger Pork Spare Ribs Recipe

BBQ pork spare ribs are a timeless favorite for grilling enthusiasts. Matt Pittman's recipe from Traeger Grills combines sweet, spicy, and smoky flavors to create a dish that's hard to beat. With detailed steps and specific ingredients, this guide ensures that even novice grillers can achieve rib perfection.

Ingredients:

• 2 racks St. Louis-style pork ribs
• Meat Church Honey Hog Hot BBQ Rub
• Meat Church Honey Hog BBQ Rub
• 1 cup apple juice (for spritzing)
• 1 bottle (12 oz) Parkay Margarine Squeeze
• 1 cup brown sugar
• 1/3 cup honey
• 1 tablespoon hot sauce (optional)
• 1 cup Traeger 'Que BBQ Sauce
• 1/2 cup Burleson’s Clover Honey
• 2 tablespoons pepper jelly (optional)

Preparation and Cooking Steps:

1. Preheat the Grill:

   • Set the Traeger grill temperature to 275°F and preheat with the lid closed for 15 minutes.

2. Prepare the Ribs:

   • Remove the membrane from the back of the rib racks. Slide a butter knife under the membrane and bone of a center rib, then grip the membrane with a paper towel and pull away.
   • Generously season the bone side of the ribs with Meat Church Honey Hog Hot BBQ Rub. Allow the rub to adhere for 10 minutes, then flip the racks and season the meat side with Meat Church Honey Hog BBQ Rub.

3. Smoking the Ribs:

   • Place the ribs, meat-side up, directly on the grill grates. Close the lid and smoke, spritzing with apple juice every 45 minutes, until the ribs develop a mahogany color (about 2.5 hours).

4. Wrapping and Cooking:

   • Set two long sheets of heavy-duty aluminum foil on a flat surface. Squeeze some Parkay margarine onto each sheet, then top with half of the brown sugar and honey. Add a few splashes of hot sauce if desired.
   • Place a rack of ribs, meat-side down, on top of the brown sugar-honey mixture, then wrap the ribs tightly in the foil.
   • Return the ribs to the grill, close the lid, and continue cooking until the meat pulls back and exposes about 1/4 inch of the bones (another 2-2.5 hours).

5. Preparing the Sauce:

   • In a small bowl, stir together Traeger 'Que BBQ Sauce, Burleson’s Clover Honey, and pepper jelly (if using). Warm on the stovetop over low heat until thoroughly combined.

6. Final Grilling and Saucing:

   • Remove the ribs from the grill and unwrap the foil. Flip the ribs meat-side up and lightly drizzle the sauce across the ribs.
   • Return the ribs directly to the grill grates, bone-side down. Close the lid and cook ribs until the sauce sets (about 15 minutes).

7. Serving:

   • Remove the racks from the grill and let rest for a few minutes before slicing between the bones into individual ribs. Enjoy!

Tips for Perfect Ribs:

• Seasoning: Ensure the rub adheres well by letting it sit on the ribs for the recommended time before flipping.
• Spritzing: Regular spritzing with apple juice helps keep the ribs moist and adds a layer of flavor.
• Wrapping: Wrapping the ribs in foil with margarine, brown sugar, and honey creates a tender and flavorful result.
• Saucing: Lightly drizzling and allowing the sauce to set ensures a perfect glaze without overpowering the natural flavors of the ribs.

Conclusion:

By following Matt Pittman's meticulous approach to BBQ pork spare ribs, you can achieve a balance of sweet and heat that's hard to beat. Whether you're a seasoned griller or just starting, this recipe is sure to impress at your next cookout.