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Backyard Blogging.

Competition Style Pork Ribs

These Competition Style Pork Ribs are blue-ribbon worthy. Seasoned and smoked, doused with a brown sugar and butter mixture, wrapped, and then grilled for a smokin’ finish – you’re sure to love these ribs!


2 racks St. Louis style pork spare ribs
1 cup Traeger Pork and Poultry Rub
1 bottle Traeger Sweet & Heat BBQ Sauce
Heavy Duty aluminum foil
1/8 cup brown sugar
4 Tbsp butter
4 Tbsp agave


When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

Remove membrane from back of ribs. Season with Traeger Pork and Poultry Rub on all sides. Let ribs rest for 15 to 20 minutes.

Place ribs on the grill, bone-side down and cook for 3 hours. While ribs are cooking, prepare the brown sugar wrap by spreading (approximately the same size as the rack of ribs) the brown sugar, butter and agave on top of a double layer of aluminum foil.

After 3 hours, place the ribs meat side down in the brown sugar, butter and agave, and wrap.

Turn grill up to 250 degrees F and place wrapped ribs, meat side down in grill. Cook for another 1-1/2 hours and check the internal temperature. Desired temperature is 204 and 205 degrees F. If not at temperature, cook for an additional 30 minutes until temperature is reached.

Remove ribs from the grill and foil packet. Place un-wrapped ribs back in the grill for an additional 10 minutes.

Remove from grill and sauce the meat and bone side with Traeger Sweet Heat BBQ Sauce and cook for another 10 minutes.

Slice ribs and serve. Enjoy!


Recipe and photo from Traeger.