Go back to the smoking St. Louis ribs on the Traeger with your BBQ beer sauce. Carefully remove each foil packet of ribs and open up the packet. The inside part of the ribs (not the meaty part) will be facing you. Use two tongs to gently flip over the ribs (which will be fall-apart-tender at this point) so the meaty part is facing up again. (watch the video, this isn’t easy to explain!) The ribs are going to look unbelievably delicious at this point, but I encourage you to smoke them just a bit longer with the BBQ sauce on top so you can fully experience this epic smoked ribs recipe!
Add BBQ sauce on smoked St. Louis ribs. Brush the sauce right on top of all the ribs. Leave the ribs on top of the opened foil packed (and leave the packet open, almost like a rimmed baking tray to hold all the juices). Then add each foil sheet holding ribs back on the smoker and finish smoking at 275 degrees F for 15 minutes (on top of foil, but uncovered on top).
Finish smoking St. Louis ribs on the pellet grill until done. Ribs are officially done when the internal temperature reaches 185 to 190 degrees F, which they should definitely be by this point – use a thermometer to test it.
Remove ribs from the smoker. Transfer them to a cutting board to cool as desired, admire your work, and enjoy your ribs
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