Traeger Smoked Pork Spare Ribs

Learn step by step how to prepare perfectly smoked pork spare ribs on a Traeger pellet grill!

We cover how to prepare, season, cook, and sauce your ribs using our favorite 3 2 1 Method right on the Traeger pellet grill.

Prep Time 30

Cook Time 6

Total Time 6 30

Servings

Calories 700kcal

Cost $40

1 Cup Dark Brown Sugar optional
2 drizzles Honey optional
2 drizzles Parkay Squeeze butter, or (3) 1 tablespoon tabs stick butter optional
2 drizzles Tiger Sauce optional for heat

Trim away the small pointy end of the untrimmed rack of pork spare ribs.
Then, trim away the curved long end so that you have a nice rectangular rack of ribs in front of you.
Remove the membrane from the back each rack of spare ribs using a knife to get it started in one corner, then grabbing on with a paper towel and pulling towards the opposite corner.
2 Full Racks of Untrimmed Pork Spare Ribs
Apply a thin layer of yellow mustard to the front and backs of each rack of spare ribs and rub to coat entirely.
2 tablespoon Yellow Mustard
Use your favorite BBQ rub or mix the In a Pinch Rub ingredients listed above together in a bowl or shaker.
1 cup Dark Brown Sugar, ½ cup Paprika, 2 tablespoon Course Ground Black Pepper, 2 tablespoon Kosher Salt, 2 tablespoon Chili Powder, 1 tablespoon Granulated Garlic, 1 tablespoon Onion Powder, 2 teaspoon Cayenne Powder
Apply a generous amount of rub to the fronts and backs of each slab of pork spare ribs. Its OK to leave some rub leftover to apply more throughout the cook if needed.
Let the rub set on the ribs at room temperature for about 20-30 minutes before putting them on the Traeger. You can also optionally then wrap the spare ribs in plastic wrap and place in the refrigerator for a longer period if needed or if you want to prepare ahead the night before.
While the rub is setting, mix the apple juice and apple cider vinegar together well in a spray bottle.
½ cup Apple Juice, ¼ cup Apple Cider Vinegar

Start up the Traeger pellet grill, add your chosen pellets to the hopper, and set the temperature to 250°F.
Once the Traeger is making smoke and up to 250°F, place the pork spare ribs on the grill with the thickest sides to the right (the hotter end of the grill). Use a rib rack if preparing more than 4 racks of ribs at once.
Close the lid and let the spare ribs cook for about 90 minutes. You can spritz gently as necessary to keep the meat moist if it begins to look dry.
After 90 minutes rotate the spare ribs if one side appears darker than the other and begin checking them about every 15-20 minutes.
This stage will take roughly 2.5-3 hours. While they are continuing to smoke on the Traeger, you can prepare your foil and wrapping ingredients.

Lay out 2 long pieces of heavy duty aluminum foil on top of each other on the counter, long enough to double wrap one rack of spare ribs front and back with the two pieces. We will repeat with the other rack.
Spread ½ cup of brown sugar on each set of aluminum foil, then drizzle some honey, Parkay squeeze butter, and Tiger Sauce on each. (this is optional)
1 Cup Dark Brown Sugar, 2 drizzles Honey, 2 drizzles Parkay Squeeze butter, or (3) 1 tablespoon tabs stick butter, 2 drizzles Tiger Sauce
Once the ribs are a nice dark amber color and especially if you begin to see any very dark burning on the bones or ends, usually around the 2.5 hour mark, remove the spare ribs from the grill using tongs or heat resistant gloves.
Place the spare ribs face down into each pile of ingredients in the aluminum foil and add more of the ingredients to the back (top) of the ribs if you wish.
If you would rather not use the wrapping ingredients listed above, place the ribs in the foil face up and add a small amount of apple juice, soda, or beer to the aluminum foil to add some moisture.
Wrap the ribs tightly in the double layer of aluminum foil and place back on the Traeger, FACE DOWN, and continue to cook at 250°F.

Begin checking the spare ribs after about 45-60 minutes and every 15 minutes after that. Once you see the meat pulling away from the ends of bones and tenderizing, you can take them off the Traeger and out of the foil. This may only take less then 2 hours so watch closely. The longer you leave them in the foil the more the meat will start to fall of the bone.
Carefully remove the pork spare ribs from the foil and save the juices from the foil to add to your sauce later. Place the spare ribs back on the Traeger, FACE UP now, and cook for about 30 more minutes at 250°F before saucing.
While the ribs are cooking, prepare your sauce by mixing your favorite sauce(s) together with some of the juices retained from the foil. Mix in a cup or bowl and set aside.
1 cup Your Favorite BBQ Sauce such as Blues Hog
After the spare ribs have been back on the Traeger unwrapped for about 30 minutes and firmed back up a little, gently brush the sauce on with a basting brush.
Close the lid and continue cooking for another 30 minutes to let the sauce thicken and set on the spare ribs.

Remove the spare ribs from the Traeger and let them rest on a cutting board for about 15 minutes.
Turn the ribs upright on their long straighter edge so that you can more easily see the ribs running along the bottom up and down from the backside.
Using a good meat slicing knife cut from top to bottom between the bones in the center of the racks to serve a third of a rack to each person. Or you can cut them into single or 2-3 rib portions on a platter to a larger crowd.
Include some sauce on the side for guests to add extra if they desire and enjoy!

Calories: 700kcal