Mouth Watering Ribs on the Traeger Wood Pellet Grill

You asked and we deliver. BBQ Ribs on the Traeger Wood Pellet Grill.  Chef Jason shows a quick teaser on how to make the best 3-2-1 Pork St. Louis Style Spareribs. Are you ready for this? Can you handle this?

Here is the recipe for the world famous 5280 Culinary Brined Ribs

Mile High Brined – St Louis-Style Ribs

Makes 4 Racks

PREP Instructions:

1. Rib Note: Be sure to buy ribs that are free from any injected solutions or flavorings
2. Check to ensure the thin membrane is removed from the rib side of the St. Louis-Style rib racks. Once the membrane is removed set aside while preparing the brine
3. Brine Directions:
   1. In a large stock pot bring 2 quarts of water to a boil
   2. Add 1 package of the brine (we used Chefs brine) to the water
   3. Stir the brine with a whisk to ensure the salt and sugar dissolve
   4. Remove from the heat and allow to cool to room temperature
   5. In a large bucket add 1 gallon of water and 1 gallon of ice, then add the cooled brine solution
   6. Mix well
   7. Next add the ribs and ensure they are fully submerged
   8. Brine the ribs covered and in the refrigerator for 2 hours
4. Rub Directions:
   1. Remove the ribs from the brine, drain, and place onto a cooking sheet
   2. Sprinkle the desired amount of OINK rub onto the meat side and allow to become tacky and wet
   3. Turn the ribs over and sprinkle the desired amount of RUB A DUB onto the rib side and allow to become tacky and wet
   4. Allow the rub to sit for 15 minutes before smoking
5. Traeger Smoking Directions:
   1. Fill hopper with your favorite pellets or pellet blend recipe
   2. Turn the Traeger ON to smoke setting and allow smoke to start
   3. Once smoke has started place the ribs meat side up and smoke for 3 hours with the lid closed
   4. At the 3 hour mark remove the ribs to the cooking sheet
   5. Close the lid to the Traeger and turn temp to 225 degrees
   6. Adjust the seasoning on the ribs if desired
   7. Brush both sides of the ribs with High Altitude BBQ Sauce and then wrap tightly in aluminum foil
   8. Ensure the ends and seams are well sealed to prevent leaking. We suggest folding seams and edges to face upwards
   9. Place the ribs back onto the Traeger and cook for 2 hours
   10. Check the pellet hopper to ensure pellets are full
   11. At the 2 hour mark remove the ribs to the cookie sheet, meat side up and remove the foil
   12. Season or sauce as needed and place back onto the Traeger
   13. Cook for an additional 45 minutes to 1 hour to set the sauce
   14. Enjoy