Description
Smoky St. Louis ribs from Traeger grills deliver a mouthwatering Texas-style barbecue experience that melts right off the bone. Perfectly seasoned, slow-smoked, and glazed with a tangy sauce, these ribs promise to elevate your outdoor cooking game and satisfy serious meat lovers.
Ingredients
Scale
Protein:
- 3 racks St. Louis style ribs
Seasonings and Rubs:
- 1/4 cup BBQ seasoning or pork rub with salt
- 3 tablespoons honey or brown sugar
Liquids:
- 12 ounces (355 milliliters) beer
- 2 tablespoons beer
- 1/3 cup BBQ sauce
Instructions
- Heat pellet grill to 275°F, preparing for a low and slow smoking process.
- Prepare ribs by removing membrane using paper towel, pulling off connective tissue to enhance seasoning absorption.
- Liberally coat ribs with pork rub, massaging seasoning thoroughly into every surface of the meat.
- Arrange ribs on smoker grates with meaty side facing upward, utilizing both top and bottom racks if necessary.
- Smoke ribs for 3 hours at consistent 275°F temperature.
- Create foil packets by laying out large foil sheets, folding edges to create a shallow tray-like container.
- Pour beer and honey into each packet, then place ribs meat-side down to absorb liquid during cooking.
- Wrap ribs completely in foil, ensuring no liquid can escape, and return to smoker for 2.5 hours or until internal temperature reaches 185°F.
- Prepare beer-infused BBQ sauce by simmering sauce and beer on medium heat for 2-3 minutes, stirring constantly.
- Carefully unwrap foil packets, gently flipping ribs to expose meat side up.
- Brush ribs generously with prepared BBQ sauce, keeping them on opened foil packets.
- Return ribs to smoker for final 15 minutes at 275°F to set sauce and enhance flavor.
- Verify doneness by checking internal temperature between 185-190°F using a meat thermometer.
- Remove from smoker, let rest briefly on cutting board, then serve and enjoy your perfectly smoked ribs.
Notes
- Always pat the ribs completely dry before removing the membrane to ensure better seasoning absorption and crispier texture.
- Massage the dry rub thoroughly into the meat, using your hands to create a deep, even flavor coating that penetrates the entire rack.
- Try different beer types in the honey-beer mixture to add unique flavor profiles, like a dark stout for richer notes or a light lager for subtle complexity.
- Monitor internal temperature carefully, as the sweet spot for perfectly tender ribs is between 185-190 degrees Fahrenheit, which guarantees fall-apart meat without becoming mushy.
- Prep Time: 30 minutes
- Cook Time: 5 hours 45 minutes
- Category: Dinner, Snacks
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250 kcal
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg