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Traeger Smoked Ribs Recipe

Traeger Smoked Ribs with Homemade BBQ Sauce

Thomas J. Moss
EpicTraeger Smoked Ribs Recipe | Mouthwatering BBQ Sauce | How to Achieve Perfectly TenderRibs Every Time
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6
Calories 520 kcal

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

Notes: For best results, allow the ribs to marinate with the dry rub for at least an hour, or overnight if possible.
Nutrition Information
Serving Size: 1/8 of recipe (based on an average rack of ribs)
Calories: 520 | Carbohydrates: 20g | Protein: 40g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 1200mg | Potassium: 450mg | Fiber: 1g | Sugar: 15g | Vitamin C: 2mg | Calcium: 40mg | Iron: 2.5mg