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*Smoked Spare Ribs

Updated: Jun 19, 2020

Don't you love flavorful, tender spare ribs? Cooking them on the smoker is definitely the way to go. It definitely takes a lot of planning, but your taste buds will thank you for it.


2 Racks (6 lb) Pork Spare Ribs, trimmed

3 Tablespoons Traeger Pork & Poultry Rub

3 Tablespoons Brown Sugar Bourbon Rub

1 Cup Apple juice, cider or beer

9 Ounces Trager-Que sauce


  1. When ready to cook, set smoker to 250* and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke (185*) if available.

  2. Trim excess fat and silver skin. I found that removing the silver skin can be difficult and very time consuming, so you can skip that part if you wish.

3. Season the ribs on all sides with Traeger Pork & Poultry and Brown Sugar Bourbon rubs.

4. Arrange the racks of spare ribs on the grill grate, bone side down and cook for 3 - 4 hours. After the first hour, spray the ribs with apple juice. Continue spraying every hour with apple juice.

5. Start checking the temperature after 2 hours. The finished internal temperature should be 203*, about 3 - 4 hours.

6. When internal temperature reaches 203*F, brush the ribs on all sides with Traeger 'Que sauce. Return ribs to the grill and cook for an additional 30 - 60 minutes to tighten the sauce.

7. To serve, cut each slab in half or into individual ribs and serve with additional sauce on the side. Enjoy!

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