We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

BBQ Herb Crusted Ribs

30

3

Apple

These pork ribs are sup"herb." St. Louis racks are generously seasoned with a blend of sage, rosemary, and thyme, then wrapped with a butter mixture for a savory twist on BBQ ribs.

8

:

Garlic Herb Mixture

  • 1 bunch of fresh poultry mix herbs (sage, thyme, and rosemary)

  • 6 garlic cloves

  • Kosher salt

Ribs

  • 2 racks of St. Louis-style ribs

  • 2 Tablespoon Olive oil

  • Kosher salt

  • Freshly ground black pepper

  • 8 Tablespoon unsalted butter, divided

  • 1/2 Cup white grape juice, divided

  • 1

    Make the garlic-herb mixture: Pull the leaves of the herbs from the stems, then place the leaves on a cutting board with the garlic. Sprinkle with a little salt and chop the herbs and garlic together until a coarse paste forms.

    • 1 bunch of fresh poultry mix herbs (sage, thyme, and rosemary)

    • 6 garlic cloves

    • To Taste Kosher salt

  • 2

    Make the ribs: Use a paper towel to pull the membrane away from the bone side of the ribs. Rub the ribs with the olive oil and season with salt and pepper. Rub the garlic-herb mixture over the ribs. Let sit at room temperature for 30 minutes, or wrap in plastic wrap and refrigerate overnight.

    • 2 racks of St. Louis-style ribs

    • 2 Tablespoon Olive oil

    • To Taste Kosher salt

    • To Taste Freshly ground black pepper

  • 3

    When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    250 ˚F

  • 4

    Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bone. Place the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 160℉, 1 1/2-2 hours.

    160 ˚F

  • 5

    Prepare 2 sets of double-layered heavy-duty foil. Place 4 tablespoons of butter on each foil stack. Transfer the ribs to the foil on top of the butter, meat-side down. Place ribs meat-side down over the butter. Pour 1/4 cup of white grape juice over each rack, then seal the packets.

    • 8 Tablespoon unsalted butter, divided

    • 1/2 Cup white grape juice, divided

  • 6

    Return the wrapped ribs to the grill and re-insert the probe. Close the lid and continue cooking until the internal temperature reaches 204-205℉, 1 1/2-2 hours more.

    204 ˚F

  • 7

    Remove the wrapped ribs from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes. Meanwhile, open the foil packets let the ribs rest while the grill heats.

    450 ˚F

  • 8

    Return the ribs to the grill and sear for 5 minutes per side.
  • 9

    Remove the ribs from grill and slice between the bones into individual ribs before serving. Enjoy!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.