How to Smoke Perfect St. Louis Ribs on a Traeger Grill

If you're on the hunt for a mouthwatering rib recipe that packs a punch, look no further than these Smoked Spicy St. Louis Dry-Rubbed Ribs. Perfectly seasoned and smoked over hickory hardwood, these ribs promise a flavor explosion that's sure to impress at any gathering.

Ingredients:

Rub:

• 1/4 Cup brown sugar
• 1 Tablespoon smoked paprika
• 1 Tablespoon red pepper flakes
• 1 Tablespoon garlic salt
• 1 Tablespoon onion powder
• 1 Tablespoon ground cumin
• 1 Teaspoon ground coriander

Main:

• 2 racks of St. Louis-style ribs
• 2 Cups apple juice
• 1/2 Cup BBQ sauce of choice (optional)

Instructions:

Preparation:

1. Preheat Your Traeger:

   • Set the temperature to 250℉ and preheat with the lid closed for 15 minutes. This allows the grill to reach the perfect smoking temperature.

2. Prepare the Dry Rub:

   • In a small bowl, combine all the rub ingredients. Mix well to ensure the flavors are evenly distributed.

3. Season the Ribs:

   • Generously coat the ribs with the dry rub on all sides. Make sure the seasoning adheres well to the meat.

Smoking the Ribs:

1. First Smoke:

   • Place the seasoned ribs directly on the grill grates. Smoke at 250℉ for 2 hours. This step infuses the ribs with a deep, smoky flavor.

2. Wrap and Add Moisture:

   • Remove the ribs from the grill and wrap them tightly in a double layer of aluminum foil. Before sealing, pour the apple juice into the foil packet. This helps to keep the ribs moist and adds a subtle sweetness.

3. Second Smoke:

   • Return the wrapped ribs to the grill and continue cooking at 250℉ for an additional 2 hours. This slow-cooking process ensures the ribs become tender and juicy.

Finishing Touches:

1. Final Step:

   • After the second smoking period, remove the ribs from the grill. At this point, you can either serve them immediately or brush them with your favorite BBQ sauce.

2. Set the Sauce (Optional):

   • If you choose to use BBQ sauce, brush it on the ribs and return them to the grill for 15 to 20 minutes. This allows the sauce to set and caramelize, adding an extra layer of flavor.

3. Serve and Enjoy:

   • Serve the ribs hot, straight off the grill. Pair them with classic sides like coleslaw, baked beans, or cornbread for a complete BBQ feast.

Insights:

The Perfect Dry Rub Balance

The combination of brown sugar and smoked paprika in the rub brings a balanced sweetness and smokiness, while the red pepper flakes add a satisfying kick. Each spice plays a crucial role in creating a complex flavor profile that complements the rich taste of the ribs.

The Importance of Apple Juice

Adding apple juice to the foil packet during the second smoking phase introduces moisture and a hint of fruitiness. This step ensures the ribs remain tender and juicy, preventing them from drying out during the long cooking process.

Customizing Your BBQ Sauce

While the BBQ sauce is optional, it offers an opportunity to personalize the dish. Whether you prefer a tangy vinegar-based sauce, a sweet and sticky Kansas City-style sauce, or something with a bit more heat, the choice of BBQ sauce can tailor the ribs to your taste preferences.

By following these detailed steps, you'll be able to create a plate of smoked spicy St. Louis dry-rubbed ribs that not only delivers on flavor but also provides a memorable dining experience. Whether you're hosting a summer BBQ or simply craving some hearty comfort food, this recipe is sure to become a favorite.