No Wrap vs. Butcher Paper vs. Foil: Cooking St. Louis Style Ribs 3 Ways! | Heath Riles BBQ

barbecue sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is often less expensive.

dry rub

🥗Healthier: herb blend

💰Cheaper: spice mix

Herb blends can be fresher and cheaper than pre-made rubs.

smoking wood chips

🥗Healthier: herb-infused water

💰Cheaper: no substitute

Herb-infused water can add flavor without smoking.

Trim the St. Louis style ribs.

Season the bottom side of the ribs with a medium coat of garlic jalapeno rub.

Apply a layer of sweet barbecue rub on top of the garlic jalapeno rub.

Let the ribs sit for about 5 minutes while the grill heats up.

Preheat the Traeger Ironwood XL grill to 275°F (135°C).

Place the ribs on the grill, one rack with no wrap, one wrapped in foil, and one in butcher paper.

Spritz the ribs periodically while cooking.

After 2 hours, check the ribs and wrap one in foil and one in butcher paper, leaving one unwrapped.

Return the wrapped and unwrapped ribs to the grill for an additional hour and 15 minutes.

Check the tenderness of the ribs after the cooking time.

Let the ribs rest for a few minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level: