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St. Louis Ribs

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    St. Louis Ribs

    3-2-1 ribs work well on my Traeger Pellet Grill.
    Prep ribs, smoke 3 hrs at 180*F, wrap in foil with Brown sugar, butter, and apple juice 2 hrs at 225*F, set glaze 30 minutes to 1 hrs at 225*F. Done when probe tender. ~200*F =/-
    • 1 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.
      2 Rack St. Louis-style ribs
    • 2 Season both sides of the ribs generously with Traeger Pork & Poultry Rub.
      As Needed Traeger Pork & Poultry Rub
    • 3 When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
      Grill: 180 ËšF
    • 4 Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉. Preheat the grill with the lid closed.
      Grill: 225 ËšF
    • 5 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.Grill: 225 ËšF
      • 1/2 Cup brown sugar, divided
      • 1/3 Cup honey, divided
    • 6 Return the foiled ribs to the grill, meat side down and cook for an additional two hours.
      Grill: 225 ËšF
      • 1 Cup Traeger BBQ Sauce
    • 7 Carefully remove the foil from the ribs – watch out for hot steam – and brush the ribs on both sides with your favorite Traeger BBQ sauce. Discard the foil. Arrange the ribs directly on the grill grate, bone side down 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!
      Grill: 225 ËšF
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