Slow Smoked Country-Style Pork Ribs
When they’re cooked low-and-slow on the Traeger Grill for several hours, they will develop a rich, smoky flavor that goes deep into the meat.
Equipment
- Traeger Grill or other grill
Ingredients
- 8 Bone-in country style pork ribs (budget 2 per person)
- 1/2 cup yellow mustard
- 1/2 cup BBQ seasoning or rub blend
- 1 1/2 cups apple juice, divided
- 1/2 stick of butter
- 1/4 cup agave syrup
- 1/4 cup brown sugar
- 1 cup BBQ sauce, divided
- 1/4 cup apple cider vinegar
Instructions
- Preheat Traeger Grill or smoker of your choice to 225°.
- While the grill preheats, prepare the pork. Begin by removing it from the containter, patting it dry with a paper towel and trimming any uneven parts from each rib.
- Season the ribs on all sides. First, coat generously in yellow mustard. Then season liberally with your preferred BBQ-flavored seasoning (I like my Double Smoke).
- When the grill is hot, place the prepared ribs on the grate and close the lid.
- Allow them to smoke at 225° for two hours. Every 30 minutes, open the grill and spray the ribs with apple juice. This helps retain moisture and build a good bark.
- After two hours, transfer the smoked ribs to a pan with apple juice, butter, agave syrup, brown sugar, BBQ sauce and apple cider veinegar. Cover tightly with aluminum foil.
- Return the pan to the grill, turn up the heat to 275° and continue cooking the ribs.
- After 1 hour, check the internal temperature of the ribs with an instant-read probe thermometer. Continue cooking until the thermometer reads 190° (About 1.5-2 hours total at 275°).
- Remove the pan from the grill, and transfer the ribs back to the grill grate. Using a spoon, glaze each rib with some additional BBQ sauce.
- Cook for an additional 15 minutes until the sauce has set. Transfer to a platter and serve.