Print Recipe

Ribs on the Traeger

Prep Time12 hrs
Cook Time4 hrs
Total Time16 hrs

Equipment

Ingredients

  • 2 racks St. Louis style pork ribs membrane removed

For the Rub

  • 2 tbsp kosher salt
  • 1 tbsp ancho chili powder
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp brown sugar
  • 1 tsp cayenne optional

For the BBQ Sauce

  • 2/3 c ketchup
  • 1/4 c balsamic vinegar
  • 1/4 c pineapple juice
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp salt
  • 1 tsp chipotle powder

Instructions

For the Rub

  • In a bowl combine salt, chili powder, paprika, cumin, onion powder, garlic powder, corriander, and brown sugar.

For the BBQ Sauce

  • Combine ketchup, balsamic, pineapple juice, smoked paprika, cumin, salt, and chipotle powder in saucepan over low heat.
  • Continue cooking over low for 10 minutes until flavors combine.

For the Ribs

  • Take ribs out of packaging and remove the membrane from the back side of each rack.
  • Thoroughly massage rub over all areas of the ribs front, back, and sides.
  • Cover and refrigerate over night.
  • Remove from refigerator and allow to come to room temp 30 minutes-1 hour prior to cooking
  • Add wood pellets to Traeger. We like to use a blend of cherry, apple, and hickory
  • Turn Traeger to SMOKE with the lid open for 5 minutes
  • Add ribs meat side up and SMOKE for 2 hours
  • After an hour set temp to 225 and continue to cook for an additional 1.5-2 hours
  • Add sauce to top of ribs for the last half hour of cooking.
  • Remove when done and allow to rest for 10-15 minutes before serving

Notes

The membrane is the silver skin on the underside of the ribs. It's ideal to get it off because the rub will be able to penetrate the bottom side of the meat better, thus making your ribs more flavorful.
To remove the membrane slide a knife under the membrane between the bone. Loosen a large enough piece that you can grab it with a paper towel. Pull it off from one end to the other. If you're lucky it will come off in one piece.
Sometimes it takes several attempts and sometimes I can't get it off no matter how many attempts I make. If this happens to you don't stress. If you can't get it you can't get it. Your ribs will still turn out amazing!
The rub is a variation of Bobby Flay's dry rub. I quadruple the recipe and store what's left in a mason jar. It's works great for whole chicken, wings, pork chops, and pork butt which I use to make pulled pork.