Steps

• Step 1

  If your butcher hasn’t already done so, trim ribs to remove any pieces hanging off.  Season ribs liberally with anything rub. Place on the grill at 225°F and smoke until the internal temperature reaches 190°F, about 3–4 hours depending on your grill and the weather.  

  04:00

  225 ˚F / 107 ˚C

  190 ˚F / 88 ˚C

  Super Smoke

  Ingredients

  • 2 Rack St. Louis-style ribs

  • As Needed Traeger Anything Rub

• Step 2

  While the ribs smoke, combine all ingredients for the sauce in a small bowl and whisk until sugar dissolves. 

  Ingredients

  • 1 Cup lime juice

  • 2 Tablespoon fish sauce

  • 1/4 Cup brown sugar

• Step 3

  When the ribs reach 190°F internal temperature, remove from grill and cut into individual ribs. Transfer to a bowl and drizzle half the sauce over top. Toss with potato starch.

  Ingredients

  • 1 Cup potato starch

• Step 4

  In a small bowl combine remaining Anything Rub, msg and vinegar powder and mix well.

  Ingredients

  • 1/4 Cup Traeger Anything Rub

  • 2 Teaspoon msg (monosodium glutamate)

  • 2 Teaspoon vinegar powder

• Step 5

  Heat oil in a large dutch oven until it reaches 350°F. Working in batches of 3-4 ribs at a time, fry the ribs until golden brown and crispy, 2-6 minutes. Watch them closely, results can vary depending on the vessel you use & cooktop type.

  Ingredients

  • 3 Quart oil, for frying

• Step 6

  Remove from oil and immediately toss with a bit of the seasoning mixture. Repeat with remaining ribs. Serve with the remaining sauce for dipping.