It’s time to use the Traeger smoker again, this time some real meat, Pork Spareribs! Yes many of you have seen me smoke ribs for the past several years but you probably don’t know where I got the recipe. I’m not a culinary chef or anything, so I always grab my recipes from the internet. Why not! It’s free!
I like to make things from scratch, so instead of buying rubs out there, why not make one. I’ve tried several rubs and this one buy far is my favorite. The Kansas City Style Rub.
This rub is both sweet, savory and packs a punch. Can’t go wrong with this one.
- 1/2 cup/120 mL brown sugar
- 1/4 cup/60 mL paprika
- 1 tablespoon/15 mL black pepper
- 1 tablespoon/15 mL salt
- 1 tablespoon/15 mL chili powder
- 1 tablespoon/15 mL garlic powder
- 1 tablespoon/15 mL onion powder
- 1 teaspoon/5 mL cayenne
Yup that’s it! Now this is enough to rub down 3 ribs. If you run out, you overrubbed! =)
It’s best to apply the rub and let it sit for at least 24 hours. I got lazy and just let it sit for 12 hours. After the rub down, I wrap them in saran wrap and throw it in the fridge over night!
Once I woke up and warmed up the Traeger, it was time to place this bad boy in!
Time to smoke!
For those of you wanting to get a Traeger here’s a tip, check on the smoker every so often. The Traeger is an electric smoker which uses pellets to smoke the food. The pellets are stored in a hopper. With that said, if the hopper runs out of pellets, there’s no more heat source. When the internal temperature of the smokers goes below 125 degrees for longer than 10 mins, you’ll end up with an error on the LED screen that says, “LER”. This means your fire is out and the smoker has shut down! This shit happened to me 3 times. I had to restart the smoker 3 TIMES, which PROLONGED my cook time. I started around 930am, the ribs finished at 345PM! They should have been done sooner! When you smoker dies and you have no idea, you’re meat goes cold meaning you gotta warm that shit up again! It’s only the second time I’ve used this smoker, so I expected to run into problems, but nothing to this degree. (In general, it usually takes 4 – 6 hours to smoke ribs)
Once the internal temperature of the ribs reached 160 degrees, its time to pull them out.
I must say, while I ran into issues these ribs came out better than the smoker I left at my parents house. The meat came off the bone! So tender!
Look at this smoke ring! (see below)
What I didn’t get to do was glaze my ribs like I normally do. Oh well next time. Wondering what BBQ sauce I use. Just mix these two bad boys together! There’s my secret sauce!