Hey Smokers and welcome to my post where we will run through my Traeger Louisiana style pork ribs recipe and cooking guide. As you may or may not know, this site is all about cooking on my Traeger Pro 22 Pellet Smoker and seeing where we can take things. And today, I am heading to the Pelican State!
You see I have taken some confidence from my recent Texas Style Ribs foray and after watching them done a BBQ competition show recently, I thought I would pop one state over and see how they turn out Louisiana style.
Traeger Louisiana Style Pork Ribs: What You’ll Need
Ok, so below is what I used to smoke up some pork ribs Louisiana style on the old pellet smoker:
Ingredients
For the Ribs:
- 2 racks of St. Louis-style pork ribs
- 2 tbsp yellow mustard (as a binder)
Louisiana Dry Rub:
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp cayenne pepper (adjust for spice preference)
- 1 tbsp black pepper
- 1 tbsp kosher salt
- 1 tbsp brown sugar
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp white pepper
Louisiana-Style BBQ Sauce:
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tbsp Worcestershire sauce
- 1/2 cup hot sauce (Louisiana-style, such as Crystal or Tabasco) – I used Franks Red Hot sauce
- 1/4 cup brown sugar
- 2 tbsp butter
- 1 tsp smoked paprika
I didn’t add this myself this time but I did see some recipes calling for the addition of garlic and onion powder and even some ketchup as well. These may add another level of flavor so I will try this next time as well. You could even add some extra chili or cayenne powder if you wanted it extra hot as well.
Check out my: Traeger Texas Style Pork Ribs
The Smoking Process
This is what I did and when:
1. Prepare the Ribs
- Remove any excess fat and the membrane (silver skin) from the back of the ribs for better smoke penetration.
- Apply a thin layer of yellow mustard on both sides to help the rub adhere.
- Generously coat the ribs with the Louisiana dry rub, ensuring an even layer.
- Let the ribs sit for at least 30 minutes (or up to overnight in the refrigerator) to absorb the seasoning.
- Set your pellet smoker to 225°F/107°C using a blend of hickory, pecan, or mesquite wood pellets for a bold smoky flavor – I used Hickory.
- Allow the smoker to preheat while the ribs rest.
2. Smoke the Ribs
- Place the ribs bone-side down on the smoker grates.
- Smoke for 4 – 5 hours (depending on size), spritzing every hour with apple cider vinegar or apple juice to keep them moist.
Many of the recipes I saw for this suggested the 3-2-1 method with a drizzle of honey and apple juice in the wrap. I prefer to cook my ribs unwrapped as I like them a little chewier than the softness they get when wrapped so I did not do this.
Of course as always, if you like them wrapped, then wrap them baby!
3. Glaze and Finish
- While the ribs are cooking, combine all Louisiana-style BBQ sauce ingredients in a saucepan.
- Simmer over low heat for 10-15 minutes, stirring occasionally.
- After the 5 hour cook (or 2-hour wrapped cook), brush the ribs generously with the BBQ sauce.
- Cook for 30-45 minutes uncovered until the sauce is caramelized and slightly tacky.
4. Rest and Serve
- Remove the ribs from the smoker and let them rest for at least 10 minutes.
- Slice between the bones and serve with extra BBQ sauce on the side.
My Results
I have to say, as someone who always cooked his pork ribs in the same manner with lots of brown sugar and the usual rub inclusions, I am loving the variations as I explore these different styles.
I really noticed the lack of sugar in these however there was still a little sweet amongst the bitterness of the apple cider vinegar and the heat of the sauce. I also really liked the extra flavor that the herbs added to the rub as well.
I have not tried a lot of Louisiana or Cajun style cooking in the smoker to date, however if this is where it starts, then it is definitely something I will be exploring more.
Oh, and sorry for the lack of content in the above pic. We ate them before I remembered to take a picture – haha.
Tips
- Use fresh spices for the rub to ensure bold flavors.
- Don’t skip the spritzing – it keeps the ribs moist and enhances the bark.
- Adjust the heat level by tweaking the cayenne pepper amount in the rub and sauce.
- For extra char on the glaze, raise the smoker temp to 275°F/135°C for the last 10 minutes.
Conclusion
So there you have it, my recipe and cooking guide for some Traeger Louisiana Style pork ribs. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.
Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.
Until next time
Have fun and get smoking!
Paul
How I Turned My Smoking Passion Into A Full Time Income
Hey there! I’m Paul, and like you, I started as a BBQ beginner with just a Traeger and a dream. Now I’m helping others turn their smoking passion into a sustainable online business.
