Do you have a Traeger? Have you been thinking about getting one but can’t seem to pull the trigger? Then look no further because this post is for you!
I first heard of Traeger grills a few years ago when our neighbors purchased one. At first I was skeptical and thought, “our grill has a smoker, why do we need anything different?”. Once I tasted the goodness that was coming off that bad boy I was sold! I ended up purchasing ours during the Traeger road show at Costco. I gave it to Jon as an anniversary gift and ladies believe me when I say it was the BEST investment I ever made. Here’s why…my husband who rarely stepped foot in the grocery store started making weekend trips to the store and cooking all weekend, every weekend! I cannot begin to tell how nice it has been to kick up my feet and take the weekend off from cooking knowing the hubbies got it covered. We use the Traeger for more than just ribs too, just wait until we get to the wings!
Here’s our go to rib recipe and a few tips and tricks I’ve learned along the way.
- Make an extra rack of ribs and freeze it. When you’re ready to eat them, let them fully defrost, add some sauce and heat them in the oven at 325 15-20 minutes or until warmed thru.
- Prior to your first use make sure to thoroughly read the instructions on how to operate your Traeger grill. If you’re not knowledgeable about how it works you can start a fire. This actually happened to us. And a friend we know. Annnddd another friend we know. Educate yourself people!
- I’ve blended different variations of spices for dry rub, but nothing I’ve tried compares to the dry rub recipe by Bobby Flay! I use a variation of his recipe, quadruple it and store what I don’t use in a mason jar. It’s great for pork and chicken as well.
- For better tasting ribs season with the dry rub overnight. This makes an enormous difference in the flavor.
Ribs on the Traeger
Equipment
- TRAEGER GRILL
Ingredients
- 2 racks St. Louis style pork ribs membrane removed
For the Rub
- 2 tbsp kosher salt
- 1 tbsp ancho chili powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar
- 1 tsp cayenne optional
For the BBQ Sauce
- 2/3 c ketchup
- 1/4 c balsamic vinegar
- 1/4 c pineapple juice
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp chipotle powder
Instructions
For the Rub
- In a bowl combine salt, chili powder, paprika, cumin, onion powder, garlic powder, corriander, and brown sugar.
For the BBQ Sauce
- Combine ketchup, balsamic, pineapple juice, smoked paprika, cumin, salt, and chipotle powder in saucepan over low heat.
- Continue cooking over low for 10 minutes until flavors combine.
For the Ribs
- Take ribs out of packaging and remove the membrane from the back side of each rack.
- Thoroughly massage rub over all areas of the ribs front, back, and sides.
- Cover and refrigerate over night.
- Remove from refigerator and allow to come to room temp 30 minutes-1 hour prior to cooking
- Add wood pellets to Traeger. We like to use a blend of cherry, apple, and hickory
- Turn Traeger to SMOKE with the lid open for 5 minutes
- Add ribs meat side up and SMOKE for 2 hours
- After an hour set temp to 225 and continue to cook for an additional 1.5-2 hours
- Add sauce to top of ribs for the last half hour of cooking.
- Remove when done and allow to rest for 10-15 minutes before serving
