Now that spring is finally here (kind of) and the temps rising into the 40’s, it is time to get back to some grilling. This was our first go at country style pork ribs. I did not realize these were such big, meaty ribs! A nice smoking and slow cooking on the Traeger made this a meal to remember!
First you need to put together a good rub for these bad boys. This is what I used:
- 2 tablespoons packed light brown sugar
- 2 tablespoons kosher salt
- 2 teaspoons ground ancho chile
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Rub all over ribs and refrigerate 4-8 hours, let that flavor develop.
For the first hour I like smoke the pork. This means keeping the grill temp between 180 – 200 degrees. Now turn up the heat and continue to cook for 1 1/2 – 2 hours, until ribs are tender. Brush with your favorite BBQ sauce ( I used KC Masterpiece ) and cook for 15 minutes more.
Remove to a platter and let rest 5 minutes before serving. We served these with side of Baked Maple and Brown Sugar Butternut Squash. 
Here is what you need for this:
- 1 medium butternut squash peeled and cut into cubes
- 1/4 cup maple syrup
- 1/4 cup brown sugar, packed
- 3 tablespoons butter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- dash salt
- dash nutmeg
Preheat oven to 350 degrees. Spray a baking dish with cooking spray, set aside. Put squash in a bowl. Heat the maple syrup, brown sugar, butter, cinnamon, vanilla, salt, and nutmeg until hot and butter is melted. Pour over the squash cubes and stir gently to coat. Pour into the prepared baking dish; cover with foil and bake for 30 minutes. Remove foil, stir gently, and bake uncovered for about 15 minutes longer, or until squash is tender. Enjoy!!