There’s something undeniably satisfying about a plate of perfectly smoked ribs, their tender meat falling off the bone with every bite, and their rich, smoky flavor enveloped in a tangy, sweet, and slightly spicy homemade BBQ sauce. Whether you’re a seasoned pitmaster or a backyard grilling enthusiast, smoked ribs offer a culinary experience that’s both rustic and refined, combining age-old techniques with modern convenience. This recipe for Traeger Smoked Ribs with Homemade BBQ Sauce is the ultimate guide to achieving that perfect balance of flavor, texture, and aroma. Using a Traeger smoker, which marries traditional wood-fired flavor with precise temperature control, you can create ribs that are consistently delicious every single time. aster the art of smoking ribs with confidence.
Barbecue
Anthony Bourdain
may not be the road to world peace, but it’s a start.
In this article, we’ll walk you through every step, from selecting the right ribs to crafting your own BBQ sauce, ensuring that you can m
Why You’ll Love This Traeger Smoked Ribs Recipe
Unparalleled Flavor: Smoking ribs on a Traeger infuses them with a deep, wood-fired flavor that’s hard to replicate with other cooking methods. The slow cooking process allows the meat to absorb the smokiness, resulting in ribs that are rich, savory, and bursting with taste.
Homemade BBQ Sauce: While store-bought sauces can be convenient, nothing beats the taste of a homemade BBQ sauce tailored to your palate. Our sauce strikes the perfect balance between sweet, tangy, and spicy, complementing the smoky ribs perfectly.
Foolproof Technique: The Traeger smoker is known for its ease of use, making it an ideal choice for both beginners and seasoned grillers. With precise temperature control and consistent heat distribution, you can achieve perfectly cooked ribs every time without the guesswork.
Versatile and Crowd-Pleasing: Whether you’re hosting a summer barbecue, celebrating a special occasion, or just craving some comfort food, these smoked ribs are sure to be a hit. They pair well with a variety of sides, from classic coleslaw to grilled corn, making them a versatile addition to any meal.
Satisfying and Rewarding: There’s something immensely satisfying about the process of smoking your own ribs. From the initial prep to the final bite, this recipe is a rewarding culinary journey that ends with a plate of ribs that are truly a labor of love.
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How to Make Traeger Smoked Ribs
Ingredients
- For the Ribs:
- 2 racks of baby back ribs or St. Louis style ribs
- 1/4 cup yellow mustard (for binding)
- 1/4 cup apple cider vinegar (for spritzing)
- 1/2 cup brown sugar
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 1 tsp cayenne pepper (optional, for heat)
- For the Homemade BBQ Sauce:
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp molasses
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper (adjust to taste)
- 1 tbsp butter
Detailed Instructions
Prep the Ribs:
Start by removing the membrane from the back of the ribs. This step is crucial as it allows the seasoning to penetrate the meat more effectively.
Once the membrane is removed, generously coat both sides of the ribs with yellow mustard. The mustard acts as a binding agent for the dry rub and helps the seasoning stick to the meat.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper. Apply this dry rub evenly over the ribs, ensuring they are well-coated. Let the ribs rest at room temperature for about 30 minutes to allow the flavors to meld.
Preheat the Traeger Smoker:
Set your Traeger to 225°F and allow it to preheat for about 15 minutes with the lid closed. This low and slow temperature is key to achieving that perfect smoky flavor and tender texture.
Smoke the Ribs:
Place the ribs directly on the grill grates, bone side down. Close the lid and let the ribs smoke for 3 hours. During this time, resist the urge to open the lid too frequently as this can cause temperature fluctuations.
Every hour, lightly spritz the ribs with apple cider vinegar to keep them moist and enhance the flavor.
Wrap the Ribs:
After 3 hours of smoking, it’s time to wrap the ribs. This step, known as the “Texas Crutch,” helps to tenderize the meat and lock in moisture.
Lay out two large sheets of aluminum foil and place a rack of ribs on each. Sprinkle a little more brown sugar on the ribs, add a couple of pats of butter, and then wrap them tightly in the foil.
Return the wrapped ribs to the smoker, meat side down, and increase the temperature to 250°F. Cook for an additional 2 hours.
Make the BBQ Sauce:
While the ribs are cooking, it’s time to prepare the homemade BBQ sauce. In a medium saucepan, combine the ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper.
Cook over medium heat, stirring occasionally, until the sauce begins to simmer. Reduce the heat to low and let the sauce cook for about 20 minutes, or until it thickens to your desired consistency.
Stir in the butter and let the sauce cool slightly before using. This sauce can be made ahead of time and stored in the refrigerator for up to a week.
Finish the Ribs:
After 2 hours of cooking in the foil, carefully remove the ribs from the smoker. Unwrap them and place them back on the grill grates.
Brush a generous amount of the homemade BBQ sauce on the ribs, then close the lid and cook for an additional 1 hour. This final hour allows the sauce to caramelize and form a delicious, sticky glaze on the ribs.
Once the ribs have reached an internal temperature of 195°F to 203°F, they are done. Remove them from the smoker and let them rest for 10 minutes before slicing and serving.
Tips For Traeger Smoked Ribs
1. Choose the Right Ribs: Baby back ribs are smaller and leaner, cooking faster and offering a more tender bite. St. Louis-style ribs are meatier and take a bit longer to cook, but they are incredibly flavorful.
2. Don’t Skip the Spritz: Spritzing the ribs with apple cider vinegar or apple juice helps to keep them moist and enhances the overall flavor. It’s a small step that makes a big difference.
3. Use a Meat Thermometer: To ensure your ribs are perfectly cooked, use a meat thermometer to check the internal temperature. The ideal temperature for tender ribs is between 195°F and 203°F.
4. Let Them Rest: After smoking, allow the ribs to rest for at least 10 minutes before slicing. This resting period helps to redistribute the juices, making the ribs even more flavorful and tender.
5. Experiment with Wood Pellets: Different wood pellets impart different flavors. Hickory and mesquite give a strong, bold flavor, while apple and cherry provide a sweeter, fruitier smoke. Feel free to experiment to find your favorite combination.
Smoke follows beauty.
old Southern saying
Recipe FAQ
What’s the best way to remove the membrane from ribs?
The membrane is a thin layer on the bone side of the ribs that can become tough when cooked. To remove it, use a butter knife to gently lift the edge of the membrane. Once you have enough to grip, use a paper towel to pull it off completely. It should come off in one piece.
Can I make this recipe without a Traeger smoker?
Yes! While a Traeger smoker provides consistent results and a wonderful smoky flavor, you can use any smoker or even a charcoal grill. Just make sure to maintain a steady temperature of 225°F and use wood chips to achieve the smoky flavor.
How do I store leftover ribs?
Leftover ribs should be cooled completely before storing. Wrap them in aluminum foil or place them in an airtight container and refrigerate for up to 4 days. To reheat, place the ribs in a 250°F oven for about 30 minutes, or until warmed through.
Can I make the BBQ sauce spicier?
Absolutely! If you like a bit of heat, increase the amount of cayenne pepper or add a dash of hot sauce to the BBQ sauce. You can also add some red pepper flakes for an extra kick.
What sides go well with smoked ribs?
Smoked ribs pair wonderfully with classic barbecue sides like coleslaw, potato salad, baked beans, and cornbread. For a lighter option, consider serving them with a crisp green salad or grilled vegetables.
Traeger Smoked Ribs with Homemade BBQ Sauce
Equipment
- Traeger smoker
- Aluminum foil
- Meat thermometer
- Spray bottle
- Basting brush
Ingredients
- For the Ribs:
- 2 racks of baby back ribs or St. Louis style ribs
- 1/4 cup yellow mustard for binding
- 1/4 cup apple cider vinegar for spritzing
- 1/2 cup brown sugar
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp ground black pepper
- 1 tbsp kosher salt
- 1 tsp cayenne pepper optional, for heat
- For the Homemade BBQ Sauce:
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp molasses
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1/4 tsp cayenne pepper adjust to taste
- 1 tbsp butter
Instructions
- Prep the Ribs: Remove the membrane from the back of the ribs for better seasoning penetration.
- Coat the ribs with mustard, then apply a dry rub made of brown sugar, paprika, garlic powder, onion powder, chili powder, black pepper, salt, and cayenne pepper. Let rest for 30 minutes.
- Preheat the Smoker: Set the Traeger smoker to 225°F and preheat for 15 minutes.
- Smoke the Ribs: Place the ribs on the grill, bone side down, and smoke for 3 hours, spritzing with apple cider vinegar every hour.
- Wrap the Ribs: Wrap the ribs in foil with brown sugar and butter, then cook at 250°F for 2 more hours.
- Make the BBQ Sauce: Simmer ketchup, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, black pepper, cayenne, and butter until thickened.
- Finish the Ribs: Unwrap the ribs, apply BBQ sauce, and cook for 1 hour to caramelize. Rest for 10 minutes before serving.
Notes
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