- 1 rack of St Louis Style pork ribs, silver skin removed (I get my hormone + antibiotic free ribs from ButcherBox, which I highly recommend!)
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon dried sage
- 1 teaspoon pepper
- 1 cup white grape juice
- 1/3 cup apple cider vinegar
- 2 shots whiskey
Pickle Juice Glaze
- Preheat your Traeger to 180ºF.
- In a small bowl, combine all the spices for the dry rub. Season the ribs on both sides with the dry rub.
- Smoke the ribs meat side UP with the lid closed for 3 hours.
- Remove the smoked ribs from the grill, and increase the heat on your Traeger to 225ºF.
- In a small bowl, make the roasting liquid by combining the grape juice, apple cider vinegar and whiskey. Wrap the ribs and the cooking liquid in foil so that it is leak proof. Crimp up the edges.
- Return the foil wrapped ribs to the Traeger, meat side UP, and cook at 225ºF for 2 more hours with the lid closed.
- Make the pickle glaze by combining the pickle juice and monk fruit in a sauce pan over medium heat. Cook down until it has reduced by half.
- Remove the ribs from the foil, and place the ribs back in the Traeger meat side UP. Brush on the pickle glaze and cook for 1 more hour with the lid closed. Glaze with the pickle glaze every 20 minutes.
- Let the ribs rest for a few minutes before serving. Then slice and enjoy!
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
If you don’t have white grape juice, you could use apple juice, bone broth, even water.
The whiskey is optional. It’s for flavor. If you don’t have it you can definitely leave it out.
Almost all of the cooking liquid will be left in the bottom of the foil. So the carb count is minimal. It’s more for flavor.
If you don’t have a Traeger, I would imagine this same method should work in the oven. Or! Try my instant pot ribs!