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Basting cooked spare ribs with barbecue sauce.
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Smoked Pork Ribs with Spicy Barbecue Sauce

Smoked St. Louis-style pork spareribs have a smoky flavor and tangy goodness when covered with homemade barbecue sauce. This is the taste of summer!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: American
Cuisine: Dinner BBQ
Servings: 10
Author: Fourtocookfor.com

Ingredients

  • 2 racks baby back pork ribs

For the Rub

  • 1/4 cup extra virgin olive oil divided
  • 1 cup brown sugar (or Swerve brown sugar)
  • 1/2 cup paprika
  • 2 tbsp black pepper
  • 2 tbsp kosher salt
  • 2 tbsp chili powder
  • 2 tbsp garlic powder
  • 2 tsp cayenne pepper

For the Barbecue Sauce

  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic
  • 1 cup ketchup warmed
  • 1/4 cup water
  • 1/4 cup brown sugar (or Swerve brown sugar)
  • 1/4 cup vinegar
  • 2 tbsp paprika
  • 1 tbsp chili powder
  • 1 tsp cayenne

For the "Mop"

  • 1 cup apple cider vinegar
  • 1 tbsp tbsp extra virgin olive oil
  • 3 tbsp rub
  • 1/2 tbsp lemon juice
  • 1 tbsp coconut aminos
  • 1/4 cup brown sugar (or Swerve brown sugar)

Special Equipment

  • Smoker
  • heavy duty foil
  • rimmed baking sheet
  • hickory pellets
  • pastry brush

Instructions

Prepare the Ribs (night before)

  • If the membrane is not already removed, do so now. Using a knife or kitchen shears, score the membrane across one of the ribs. Use a paper towel to grab the ends and pull off. Dry off ribs.
  • Rub the racks with extra virgin olive oil, making sure to divide evenly between racks.
  • In a bowl, mix together the ingredients for the dry rub and rub into ribs.  Cover tightly with foil and refrigerate for 2 hours or overnight.

Prep the Traeger

  • If the grease tray pan is not already covered with heavy duty foil or lined with a Traeger liner, then do it now.
  • Check the pellet hopper and make sure it is filled with pellets. I used Hickory.

Smoke the Ribs (3 hours)

  • When ready to cook, plug in the Traeger and turn it on.
  • Turn the dial to SMOKE, open the lid, and let the smoke get going for about 5 minutes.
  • Add ribs, bone-side down and close lid. Smoke for 3 hours.
  • While ribs are cooking, make the barbecue sauce. In extra virgin olive oil, lightly saute garlic in a skillet over medium-low heat. Careful not to burn the garlic.
  • Add the remaining sauce ingredients. Simmer for 15 minutes until thick, then set aside and turn off stove.

Cook the Ribs (2 hours)

  • After 3 hours, open lid, transfer ribs to a rimmed baking sheet and close lid. Then, turn up the temperature to 225 degrees.
  • While Traeger is heating up, prep the ribs in foil packets. Start by tearing off two large sheets, enough to cover one rack of ribs plus a few inches more. Place a rack on the sheet.
  • Using a spoon, drizzle a little bit of the "mop" evenly over the rack until it is just wet.  
  • Take the second sheet of foil, lay over the top--careful not to press it onto the rack--and crimp the edges so that it becomes a tightly sealed foil packet. 
  • Repeat process for second rack.
  • Return ribs to the Traeger and cook for 2 hours.

Finish the Ribs (1 hour)

  • Open lid. Carefully remove the ribs from the foil and place directly on the grill grate. Discard foil.
  • Using a pastry brush, coat the ribs with barbecue sauce and close lid until the sauce sets, which can be 30 minutes to an hour. Internal temperature of ribs should be about 185 degrees.
  • Let ribs set for a few minutes before serving.

Clean & Shut Down Traeger (while meat is resting)

  • Clean and shut down the Traeger. Using a brass-bristle barbecue brush, brush down the grill to remove extra bits of meat. Try to avoid using the scraper part of the brush because you might chip the porcelain on the grate.
  • Rub down the grates with half an onion, or extra fat trimmings if you have any. This will clean and coat it.
  • On the controller, turn dial to the SHUT DOWN setting and close the lid. The induction fan will still run for about 10 minutes and then automatically stop. 
  • Turn off the Traeger, unplug it, and store away any extension cords.

After Dinner/Next Day Cleanup (when Traeger is cool)

  • Remove foil from grease bucket, throw away, and reline.
  • Throw away foil liner and replace.  
    Note: The grates will be super dirty. Use gloves.
  • With a clean rag, wipe down exterior of any ash or particles.
Tried this recipe? Leave a comment below or Instagram it! Mention @Fourtocookfor or tag #fourtocookfor!

Notes

The rub makes about 2 cups...enough for 2-3 racks.