Hey guys, it's Matt Pittman with Meat
Church here at Traeger. I'm gonna show you a really simple rib recipe today. The first thing we want to do is we want to peel the membrane off of these St.
Louis spareribs so the membrane on the back of the ribs you pull it off for a
couple reasons. First off, we can put more seasoning on the meat and actually
penetrate the meat versus trying to get through this membrane and secondly, after
the ribs cook, if you don't pull the membrane off when you go to take a bite
there's kind of a film at the bottom of the rib and it's just a super unpleasant
bite so you can have a lot better result and experience if you peel it. All you
get to do is just take a dry paper towel and back here on the back find the edge of
the membrane just grab a hold of it with this towel and then it will just peel
right off. One pull membrane's gone. You're good to go. Okay now we've got the membrane pulled. I'm gonna do a little bit of trim on these and this is up to you. Just keep in mind
every bit you trim is something you're not getting to eat but I'm gonna take
the ends off so they cook really even so I'm going to flip these over you can see
a rib a lot better on the bone side and so I'm just gonna come in kind of this
last or next to last rib bone take my knife right inside the rib and just make
a nice even cut. We've got nice square even cooking racks of ribs from here
we're gonna jump in to seasoning them and so we've got a lot of options in the
Meat Church line to what we want to season with tried-and-true method for me is to
use our really famous Honey Hog rub and then our Honey Hog Hot which is got a
little bit of jalapeno in it. I put the Honey Hog Hot on the back and I'm going
to go with a liberal application. Don't worry you're not gonna put too much it's
not gonna be too salty and you're really gonna just coat the back of these ribs.
So right now I can see the the white fat but when I'm done seasoning you really
can't see anything but this rub so it's a nice, heavy application. You don't have to use a binder. You can use some sort of yellow mustard if you
want to slather on first before you put the seasoning on that's just a vehicle
for the seasoning to adhere quicker but for me, this is a simple two-sided piece
of meat I can apply this seasoning let it sit for a few minutes, flip and repeat
the process. Big tip I'll give you, never season ribs more than an hour in
advance. I like to season one side, let it sit 30 minutes, flip, season the other
side, let it sit 30 minutes then we're going to take them out to the Traeger.
I'm gonna cook these ribs today at 275 degrees so I'm gonna go get my grill
ready let this kind of sweat out, soak in come back, flip them over, and add my
Honey Hog. Okay, I'm back from getting my grill
prepped. It's rockin' at 275 degrees. The backside with the Honey Hog Hot is
really adhered, the moisture is coming out of these ribs, it's nice and wet so
I'm gonna flip these over and I'm gonna season the meat side and so for this
side I'm gonna go with our Honey Hog rub it's an amazing taste very popular
across the country in barbecue and it also has just a really gorgeous color.
Alright, so pretty heavy application here and again I'm gonna give this 30 minutes or so and then it's gonna be time to put these on the
Traeger. I'm out here at the Traeger. we've got it at 275 degrees with
hickory pellets and I'll go ahead and put my ribs on so we're gonna go meat up and these ribs are gonna cook for about
two and a half hours and during that two and a half hours, I'm going to check them
a couple of times, I'm gonna spritz these with an apple cider vinegar or
apple juice two times in the cook in that time just when they start to look
dried out but I'm just going to be looking for these ribs to turn just a
beautiful bright, red, mahogany color and when they do that it's going to be time
to wrap them up we want to protect that red color so I'll come back and check it
every hour or so but I know from experience at 275, this first stage is going to be
about two and a half hours. So we came back inside to wrap
the ribs. What I'm gonna do I've laid down two pieces of aluminum foil for
each rack of ribs and I mentioned earlier I'm going to use a little
competition tip to help enhance the flavor of these ribs even further. so
what I want you to do is take some brown sugar and just take a small handful and
just kind of make a pile about the size of the length of that rack of ribs
because you're gonna lay the ribs down in this and then just get yourself a
really good butter so I like to use European-style butters and
just lay down about four pats of butter and then get you some clover honey and
just pour a nice little beat of that honey I'm gonna add some kind of more sweet
goodness to these ribs and then lastly we're gonna apply a little more
seasoning so we're gonna take our Honey Hog Hot rub in just a little
application to top that off. Reminder: this stuff cooks down. It's not too hot
gives you a really nice sweet heat on your ribs which is what I'm going for so
I'm gonna take the meat side and we'll lay it right down in this take those two
pieces of foil, wrap it up tight. and we're gonna repeat this step on the
other rack and we're gonna return it to the Traeger for about two more hours so
now we're gonna be at about a four and a half hour cook total on those ribs to
this point. I am going to go out to the Traeger and put these back on. I'm
gonna be meat side down this time so these are kind of swimming and all that
goodness we just did like I said we're gonna go for about another two hours.
See you guys outside. Okay, we've got the ribs wrapped. We're gonna go back on
the Traeger. and this is gonna go about two hours and
so what we're going to be looking for is we want the bones to be popping out of
the ribs about a quarter-inch and that's when you know they're really close to
being done so I'm gonna come back out here probably hour 45 minutes just to
check on them but I know this is going to take two hours at 275 degrees. We've had the ribs back on
the Traeger for another two hours We're at around four and a half hours
total so we're gonna check them to see if they're done. Open up the foil packet. Oh
yeah. and so what you're gonna see here is
just pull back on the ribs so that shows you they're done you get
that quarter-inch pullback they're done so it's time to take these in if you
want to saw some we can do that if not we can eat. We're back in from
outside with our ribs, pull these out of the wrap and look at that. As usual, I
can't wait any longer so I think we're gonna get into eating these.
Little tip: sometimes it's difficult to see which directions the bones are going
on the meat side so if you want, you could actually just flip them over and
you could trim here on the bone side so you can actually see the
direction the bones are going so that's why you'll see people do this at
barbecue joints. So I'm just gonna cut a couple off here. You can see these are
nice and meaty. See that beautiful smoke that developed in there from
the hickory wood pellets these ribs got amazing smoke, great pullback
and these just look fantastic. So the moment of truth. A perfectly cooked rib when you pull
it away. You can see your teeth marks so if you like it fall off the bone cook it
a little further. These are super good. If you want this recipe, go to traegergrills.com/recipes or download the app.
