There’s something undeniably satisfying about cooking ribs on a Traeger grill. The slow smoking process infuses the meat with deep, rich flavors that can’t be achieved through conventional cooking methods. The Traeger grill, with its precise temperature control and the option to experiment with different wood pellets, makes it possible for anyone from novice grillers to seasoned pitmasters to achieve rib perfection.
Cooking
Harriet Van
is like love. It should be entered into with abandon or not at all.”
Whether you’re preparing a family barbecue, hosting friends, or simply craving some smoky, tender ribs, this smoked ribs recipe will guide you through every step to ensure your ribs are a mouthwatering success. Let’s dive into the process of creating a rib rack that will have everyone at the table reaching for seconds.
Why You’ll Love This Traeger Rib Rack Recipe
Smoky Goodness: The Traeger grill’s ability to infuse ribs with a rich, smoky flavor is unparalleled, giving you that authentic BBQ taste.
Tender and Juicy: The low and slow cooking method ensures that the ribs come out tender, juicy, and full of flavor.
Perfect for Gatherings: Ribs are a crowd-pleaser, making this recipe ideal for family gatherings, weekend BBQs, or any special occasion.
Versatile Flavor Profiles: You can customize the rubs, marinades, and wood pellets to create a flavor profile that suits your taste—whether you prefer sweet, spicy, or savory ribs.
Easy to Follow: This recipe is straightforward and doesn’t require advanced grilling skills, so you can achieve excellent results no matter your experience level.
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How to Make Traeger Rib Rack Recipe
Ingredients
- 2 racks of pork ribs (baby back or spare ribs)
- 1/4 cup yellow mustard
- 1/2 cup Traeger Pork & Poultry Rub (or your favorite BBQ rub)
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/2 cup apple juice
- 1/2 cup BBQ sauce (optional for glazing)
Instructions For Traeger Rib Rack Recipe
1. Preheat Your Traeger Grill:
- Set your Traeger grill to 225°F (107°C) and allow it to preheat with the lid closed for about 15 minutes. This slow and low temperature is crucial for achieving tender, flavorful ribs.
2. Prepare the Ribs:
- Start by removing the membrane from the back of the ribs. This tough layer can prevent flavors from penetrating the meat and affect the texture.
- Pat the ribs dry with paper towels, then coat them with a thin layer of yellow mustard. The mustard acts as a binder, helping the rub to adhere better and adding a slight tang to the ribs.
- Generously apply the Traeger Pork & Poultry Rub (or your preferred rub) all over the ribs, making sure to cover both sides evenly.
3. Smoke the Ribs:
- Place the ribs directly on the grill grates, bone side down. Close the lid and smoke the ribs for 3 hours. This initial smoking phase is key to building that rich, smoky flavor.
- During this time, mix the apple juice and apple cider vinegar in a spray bottle. Every hour, spritz the ribs with this mixture to keep them moist and enhance their flavor.
4. Wrap the Ribs:
- After 3 hours, remove the ribs from the grill and wrap them tightly in aluminum foil. Before sealing the foil, add a sprinkle of brown sugar and a bit of the apple juice mixture to each rack.
- Return the wrapped ribs to the grill and continue cooking for another 2 hours. This phase, known as the “crutch,” helps tenderize the meat and speed up the cooking process.
5. Unwrap and Glaze:
- Carefully unwrap the ribs and place them back on the grill. If you like your ribs with a sticky glaze, brush on your favorite BBQ sauce at this stage.
- Increase the grill temperature to 275°F (135°C) and cook the ribs for an additional 1 hour, allowing the sauce to set and the ribs to develop a beautiful bark.
6. Rest and Serve:
Once the ribs have finished cooking, remove them from the grill and let them rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is flavorful and moist.
Slice the ribs between the bones and serve with extra BBQ sauce on the side.
Tips For Traeger Rib Rack Recipe
Remove the Membrane: Always remove the tough membrane from the back of the ribs to allow the flavors to penetrate and to ensure a tender bite.
Use a Binder: Mustard is commonly used as a binder for rubs because it helps the spices stick to the meat and adds a slight tang that complements the smoky flavor.
Maintain Consistent Temperature: Keep the grill temperature steady throughout the cooking process. Fluctuations can affect the texture and flavor of the ribs.
Experiment with Wood Pellets: Different wood pellets impart different flavors. Hickory, mesquite, and applewood are great options for ribs, each offering a unique smoky taste.
Don’t Skip the Spritzing: Regularly spritzing the ribs with apple juice and vinegar keeps them moist and enhances their flavor during the long smoking process.
The proof of the pudding is in the eating.
Miguel de Cervantes
Recipe FAQ
How long does it take to cook ribs on a Traeger grill?
It typically takes about 6 hours to cook ribs on a Traeger grill at 225°F (107°C). This includes 3 hours of smoking, 2 hours wrapped, and 1 hour unwrapped.
Do I need to remove the membrane from the ribs?
Yes, removing the membrane is important as it allows the rub and smoke to penetrate the meat, resulting in more flavorful and tender ribs.
Can I use a different rub or marinade?
Absolutely! You can customize the ribs to your taste by using different rubs, marinades, or even creating your own seasoning blend.
What wood pellets work best for ribs?
Hickory and mesquite pellets provide a strong, smoky flavor, while applewood offers a sweeter, milder smoke. You can also experiment with blends to find your favorite combination.
How do I know when the ribs are done?
The ribs are done when they reach an internal temperature of 190-203°F (88-95°C) and the meat pulls away from the bones easily. You can also perform the bend test: if the ribs bend easily when lifted with tongs and the meat cracks slightly, they’re ready.
Ultimate Traeger Rib Rack Recipe: Smoke Your Way to Perfection
Equipment
- Traeger grill or smoker
- Aluminum foil
- Spray bottle
- Meat thermometer
- Grill tongs
Ingredients
- 2 racks of pork ribs baby back or spare ribs
- 1/4 cup yellow mustard
- 1/2 cup Traeger Pork & Poultry Rub or your favorite BBQ rub
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/2 cup apple juice
- 1/2 cup BBQ sauce optional for glazing
Instructions
- Preheat Your Traeger Grill:
- Set your Traeger grill to 225°F (107°C) and allow it to preheat with the lid closed for about 15 minutes. This slow and low temperature is crucial for achieving tender, flavorful ribs.
- Prepare the Ribs:
- Start by removing the membrane from the back of the ribs. This tough layer can prevent flavors from penetrating the meat and affect the texture.
- Pat the ribs dry with paper towels, then coat them with a thin layer of yellow mustard. The mustard acts as a binder, helping the rub to adhere better and adding a slight tang to the ribs.
- Generously apply the Traeger Pork & Poultry Rub (or your preferred rub) all over the ribs, making sure to cover both sides evenly.
- Smoke the Ribs:
- Place the ribs directly on the grill grates, bone side down. Close the lid and smoke the ribs for 3 hours. This initial smoking phase is key to building that rich, smoky flavor.
- During this time, mix the apple juice and apple cider vinegar in a spray bottle. Every hour, spritz the ribs with this mixture to keep them moist and enhance their flavor.
- Wrap the Ribs:
- After 3 hours, remove the ribs from the grill and wrap them tightly in aluminum foil. Before sealing the foil, add a sprinkle of brown sugar and a bit of the apple juice mixture to each rack.
- Return the wrapped ribs to the grill and continue cooking for another 2 hours. This phase, known as the “crutch,” helps tenderize the meat and speed up the cooking process.
- Unwrap and Glaze:
- Carefully unwrap the ribs and place them back on the grill. If you like your ribs with a sticky glaze, brush on your favorite BBQ sauce at this stage.
- Increase the grill temperature to 275°F (135°C) and cook the ribs for an additional 1 hour, allowing the sauce to set and the ribs to develop a beautiful bark.
- Rest and Serve:
- Once the ribs have finished cooking, remove them from the grill and let them rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is flavorful and moist.
- Slice the ribs between the bones and serve with extra BBQ sauce on the side.
Notes
• Calories: 650 | Carbohydrates: 22g | Protein: 40g | Fat: 45g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Sodium: 1200mg | Potassium: 800mg | Fiber: 0g | Sugar: 12g | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg
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