Tired of the same old barbecue routine? Get ready to transform your Traeger into a smoky flavor machine with our ultimate collection of 20 rib recipes that promise fall-off-the-bone tenderness. Whether you’re a weekend warrior or a seasoned pitmaster, these mouthwatering dishes will have you firing up the grill all season long. Let’s dive into the smoky goodness!
Classic Traeger Smoked Baby Back Ribs
Whew, after a long week, nothing beats the smell of smoky ribs wafting from my Traeger—it’s my go-to for turning a regular Sunday into a backyard feast. I’ve tweaked this classic baby back recipe over countless cookouts, and it’s become my foolproof crowd-pleaser, always leaving friends licking their fingers and asking for the secret. Trust me, once you nail this low-and-slow method, you’ll never look at ribs the same way again.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 hours
Ingredients
– 2 racks of baby back ribs (about 4 pounds total)
– A generous ¼ cup of your favorite BBQ rub (I use a mix with brown sugar and paprika)
– ½ cup of apple juice in a spray bottle
– ¾ cup of BBQ sauce (I like a tangy, smoky one)
– A couple of tablespoons of yellow mustard (for that binder trick)
– A big sheet of heavy-duty aluminum foil
Instructions
1. Remove the membrane from the back of each rib rack by sliding a butter knife under it and pulling it off with a paper towel for grip—this ensures tender meat.
2. Pat the ribs dry with paper towels, then slather both sides evenly with yellow mustard as a binder to help the rub stick.
3. Sprinkle the BBQ rub all over the ribs, pressing it gently into the meat to form a nice crust.
4. Preheat your Traeger smoker to 225°F using fruitwood pellets like apple or cherry for a mild, sweet smoke.
5. Place the ribs directly on the grill grate, bone-side down, and smoke for 3 hours without opening the lid to maintain a steady temperature.
6. After 3 hours, spray the ribs lightly with apple juice every 30 minutes for the next hour to keep them moist and add flavor.
7. Lay out a large piece of aluminum foil and place each rack on it, bone-side down, then wrap tightly to create a sealed packet.
8. Return the foil-wrapped ribs to the smoker and cook for 1 more hour at 225°F until the meat is tender and starts to pull back from the bones.
9. Carefully unwrap the ribs and brush them generously with BBQ sauce on both sides.
10. Increase the smoker temperature to 275°F and cook the sauced ribs, uncovered, for 15–20 minutes until the sauce is sticky and caramelized.
11. Remove the ribs from the smoker and let them rest for 10 minutes before slicing between the bones to serve.
Perfectly cooked, these ribs fall right off the bone with a smoky bark that’s balanced by the sweet-tangy glaze—I love serving them with extra sauce on the side and a pile of creamy coleslaw for that classic crunch. Leftovers? They reheat beautifully wrapped in foil, making for epic next-day sandwiches.
Honey Garlic Traeger Ribs
Oh, I’ve been dreaming about these ribs all winter—there’s nothing like that sticky-sweet honey garlic glaze caramelizing on the Traeger to signal that grilling season is truly here. I love how the smoke infuses every bite, and honestly, these have become my go‑at for weekend gatherings because they’re so hands‑off once they’re on the grill.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– A couple of racks of baby back ribs (about 2 pounds each)
– A generous sprinkle of your favorite BBQ rub (about ¼ cup total)
– ½ cup of honey
– 4 cloves of garlic, minced
– ¼ cup of soy sauce
– 2 tablespoons of apple cider vinegar
– A splash of water (about 2 tablespoons)
– 1 tablespoon of unsalted butter
Instructions
1. Preheat your Traeger pellet grill to 225°F using a fruitwood pellet like apple or cherry for a mild, sweet smoke.
2. Remove the membrane from the back of each rack of ribs by sliding a butter knife under it and pulling it off with a paper towel—this helps the rub penetrate and makes the ribs more tender.
3. Pat the ribs dry with paper towels, then coat both sides evenly with the BBQ rub, pressing it into the meat.
4. Place the ribs directly on the grill grate, meat‑side up, and close the lid. Smoke them for 3 hours at 225°F, resisting the urge to peek too often to maintain a steady temperature.
5. While the ribs smoke, make the glaze: in a small saucepan over medium heat, combine the honey, minced garlic, soy sauce, apple cider vinegar, and water. Bring to a simmer, then reduce the heat to low and let it bubble gently for 5 minutes until slightly thickened.
6. Stir in the butter until melted and smooth, then remove the glaze from the heat and set aside.
7. After 3 hours, brush a thick layer of the honey garlic glaze over the ribs. Tip: save some glaze for serving!
8. Increase the Traeger temperature to 275°F and cook the ribs for another 30 minutes, until the glaze is sticky and caramelized and the internal temperature reaches 195–203°F for fall‑off‑the‑bone tenderness.
9. Remove the ribs from the grill and let them rest, tented with foil, for 10 minutes to allow the juices to redistribute.
10. Slice the ribs between the bones and serve with the reserved glaze on the side.
Every bite delivers that perfect balance—tender, smoky meat with a glossy, sweet‑and‑savory crust that’s just sticky enough without being messy. I love pairing these with a crisp coleslaw and cornbread to soak up the extra glaze, or even shredding the leftovers for killer sandwiches the next day.
Spicy Traeger Dry Rub Ribs
Aren’t we all just looking for that perfect rib recipe that delivers smoky, spicy, and fall-off-the-bone goodness without a fuss? I’ve been chasing that dream for years, and after countless backyard experiments, I’ve finally nailed my go-to method for Spicy Traeger Dry Rub Ribs. It’s become my signature dish for summer gatherings—my neighbors can practically smell when I’m firing up the smoker!
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 hours
Ingredients
– 2 racks of baby back ribs (about 4 pounds total)
– 1/2 cup of brown sugar, packed nice and tight
– 1/4 cup of smoked paprika (it makes all the difference!)
– 2 tablespoons of chili powder for that kick
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of cayenne pepper (adjust if you’re not into too much heat)
– 1 teaspoon of black pepper, freshly ground if you can
– 1 teaspoon of salt
– A splash of apple cider vinegar in a spray bottle (about 1/2 cup total)
– A couple of cups of apple juice for spritzing
Instructions
1. Preheat your Traeger smoker to 225°F using your favorite hardwood pellets—I’m partial to hickory for that classic smoky flavor.
2. Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip; this helps the rub penetrate and the ribs get tender.
3. In a medium bowl, mix together 1/2 cup of brown sugar, 1/4 cup of smoked paprika, 2 tablespoons of chili powder, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of black pepper, and 1 teaspoon of salt until well combined.
4. Generously coat both sides of the ribs with the dry rub, pressing it into the meat to ensure it sticks—don’t be shy, this is where the flavor builds!
5. Place the ribs directly on the smoker grate, bone-side down, and close the lid.
6. Smoke the ribs for 3 hours, maintaining a steady 225°F; I like to check the pellet level halfway through to avoid running out.
7. After 3 hours, spritz the ribs every 30 minutes with a mixture of apple cider vinegar and apple juice from your spray bottle to keep them moist and add a tangy note.
8. Continue smoking for another 2 hours, or until the ribs reach an internal temperature of 195°F and the meat starts to pull back from the bones—use a meat thermometer for accuracy, as visual cues can vary.
9. Remove the ribs from the smoker and let them rest, tented with foil, for 15 minutes to allow the juices to redistribute.
10. Slice between the bones and serve immediately.
You’ll love how these ribs turn out with a crispy bark from the rub and tender, juicy meat that practically melts in your mouth. The spicy kick from the cayenne balances beautifully with the smoky sweetness, making them perfect for pairing with a cold beer or serving over a bed of creamy coleslaw for a refreshing contrast.
Traeger Applewood Smoked St. Louis Ribs
Tender, smoky, and fall-off-the-bone delicious—these Traeger applewood smoked St. Louis ribs are my go-to for weekend gatherings. I love how the sweet rub caramelizes into a gorgeous bark, and the slow smoke infuses every bite with that signature backyard barbecue flavor. Trust me, once you try this method, you’ll never go back to oven-baked ribs again!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 hours
Ingredients
– 2 racks of St. Louis-style pork ribs (about 4 pounds total)
– A generous ¼ cup of your favorite BBQ rub (I use a mix with brown sugar, paprika, garlic powder, and a pinch of cayenne)
– ½ cup of apple juice in a spray bottle
– 1 cup of your preferred BBQ sauce
– A couple of handfuls of applewood pellets for the Traeger
Instructions
1. Remove the membrane from the back of each rib rack by sliding a butter knife under it and pulling it off with a paper towel for grip—this helps the smoke penetrate evenly.
2. Pat the ribs dry with paper towels, then coat both sides liberally with the BBQ rub, pressing it into the meat.
3. Preheat your Traeger pellet grill to 225°F using applewood pellets, which add a mild, fruity smoke that pairs perfectly with pork.
4. Place the ribs bone-side down on the grill grates, close the lid, and smoke for 3 hours without opening it to maintain a steady temperature.
5. After 3 hours, spritz the ribs every 30 minutes with apple juice from the spray bottle to keep them moist and enhance the sweetness.
6. At the 4-hour mark, check if the ribs bend easily when lifted with tongs—they should have a slight give but not fall apart.
7. Brush a thin layer of BBQ sauce over the ribs and continue cooking for another 30–45 minutes until the sauce is tacky and set.
8. Remove the ribs from the grill, tent them loosely with foil, and let them rest for 15 minutes to allow the juices to redistribute.
The result is ribs with a tender, juicy interior and a sticky, caramelized exterior that’s packed with smoky-sweet flavor. Serve them sliced with extra BBQ sauce on the side, or chop them up for killer sandwiches topped with coleslaw—either way, they’re sure to disappear fast!
Bourbon Glazed Traeger Ribs
Sometimes, the best meals come from a little patience and a lot of flavor, which is exactly what you get with these bourbon-glazed ribs. I love firing up my Traeger on a lazy weekend, letting the smoky aroma fill the backyard while I relax with a cold drink—it’s my kind of therapy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– A rack of pork baby back ribs, about 2 pounds
– A generous sprinkle of your favorite pork rub (about 1/4 cup)
– A cup of apple juice
– Half a cup of bourbon
– A quarter cup of brown sugar
– A couple of tablespoons of soy sauce
– A tablespoon of apple cider vinegar
– A splash of Worcestershire sauce
Instructions
1. Preheat your Traeger pellet grill to 225°F using a fruitwood pellet like apple or cherry for a mild, sweet smoke.
2. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better seasoning penetration.
3. Coat the ribs evenly on both sides with the pork rub, pressing it gently into the meat.
4. Place the ribs directly on the grill grate, meat-side up, and close the lid.
5. Smoke the ribs for 3 hours without opening the lid to maintain a consistent temperature and smoke flow.
6. After 3 hours, wrap the ribs tightly in aluminum foil with the apple juice poured over them to keep them moist during the next phase.
7. Return the wrapped ribs to the grill and cook for another 1 hour at 225°F until the meat is tender and starts to pull back from the bones.
8. While the ribs cook, make the glaze by combining bourbon, brown sugar, soy sauce, apple cider vinegar, and Worcestershire sauce in a small saucepan.
9. Simmer the glaze over medium heat for 10-15 minutes, stirring occasionally, until it thickens to a syrupy consistency that coats the back of a spoon.
10. Unwrap the ribs and brush them generously with the bourbon glaze on both sides.
11. Increase the grill temperature to 350°F and place the ribs back on the grate, glaze-side up.
12. Cook for 10-15 minutes, brushing with more glaze every 5 minutes, until the glaze is sticky and caramelized with slight charred edges.
13. Remove the ribs from the grill and let them rest for 10 minutes before slicing between the bones to serve.
My favorite part is that first bite—the ribs are fall-off-the-bone tender with a sticky, sweet glaze that has a subtle bourbon kick and smoky depth. Serve them with extra glaze on the side for dipping, or pile them high on a platter with coleslaw and cornbread for a full Southern feast.
Traeger Smoked Ribs with Maple Mustard Sauce
Last weekend, I was craving that perfect balance of smoky, sweet, and tangy, so I fired up my Traeger for these incredible ribs. Honestly, there’s nothing quite like the aroma of maple and mustard mingling with hickory smoke—it instantly takes me back to summer cookouts with friends. Let’s dive into this foolproof recipe that’s become my go-to for impressing guests without stressing in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 hours
Ingredients
– A couple of racks of baby back ribs (about 2 pounds each)
– A generous sprinkle of your favorite pork rub (about ¼ cup total)
– ½ cup of pure maple syrup
– ¼ cup of Dijon mustard
– A splash of apple cider vinegar (about 2 tablespoons)
– A pinch of salt and black pepper
– 2 cups of hickory wood pellets for the Traeger
Instructions
1. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better seasoning penetration—this is my top tip for tender ribs!
2. Season both sides of the ribs evenly with the pork rub, salt, and black pepper, pressing gently to help it adhere.
3. Preheat your Traeger grill to 225°F using the hickory wood pellets, which adds a classic smoky flavor.
4. Place the ribs directly on the grill grate, meat-side up, and close the lid.
5. Smoke the ribs for 3 hours at 225°F, resisting the urge to open the lid too often to maintain a steady temperature.
6. While the ribs smoke, whisk together the maple syrup, Dijon mustard, and apple cider vinegar in a small bowl to make the sauce.
7. After 3 hours, brush a thin layer of the maple mustard sauce over the ribs using a basting brush.
8. Increase the Traeger temperature to 250°F and continue cooking for another 2 hours, brushing with more sauce every 30 minutes for a sticky glaze.
9. Check for doneness by inserting a toothpick into the meat—it should slide in easily with little resistance, another key tip to avoid overcooking.
10. Remove the ribs from the grill and let them rest for 10 minutes before slicing between the bones.
Unbelievably tender, these ribs pull apart with a slight tug, offering a juicy interior coated in that glossy, sweet-tangy sauce. I love serving them with extra sauce on the side for dipping, or pairing them with a crisp coleslaw to cut through the richness—it’s a combo that always disappears fast at my table!
Asian-Inspired Traeger Ribs
Just when I thought I’d tried every rib recipe under the sun, my neighbor’s backyard Traeger smoke session inspired this Asian-inspired twist—it’s become my go‑at for weekend gatherings. Honestly, the blend of sweet, savory, and smoky hits all the right notes, and I love how the slow smoke tenderizes the ribs into fall‑off‑the‑bone perfection. Trust me, once you try these, you’ll be dreaming up excuses to fire up the grill.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours 30 minutes
Ingredients
– A couple of racks of baby back ribs (about 2 pounds each)
– ½ cup of soy sauce
– ¼ cup of honey
– 2 tablespoons of hoisin sauce
– A splash of rice vinegar (about 1 tablespoon)
– 1 tablespoon of sesame oil
– 3 cloves of garlic, minced
– A thumb‑sized piece of fresh ginger, grated
– A pinch of red pepper flakes (optional, for a little kick)
– 1 cup of apple juice (for spritzing)
– 2 tablespoons of toasted sesame seeds (for garnish)
– A handful of chopped green onions (for garnish)
Instructions
1. Remove the membrane from the back of each rack of baby back ribs by sliding a knife under it and pulling it off—this helps the ribs absorb more flavor and become tender.
2. In a medium bowl, whisk together ½ cup of soy sauce, ¼ cup of honey, 2 tablespoons of hoisin sauce, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 3 minced garlic cloves, the grated ginger, and a pinch of red pepper flakes until smooth.
3. Place the ribs in a large dish and pour the marinade over them, coating evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor—I often prep this the night before to save time.
4. Preheat your Traeger grill to 225°F using a fruitwood pellet like apple or cherry for a mild, sweet smoke.
5. Remove the ribs from the marinade, letting excess drip off, and place them bone‑side down on the grill grate. Reserve the leftover marinade in a small saucepan.
6. Close the lid and smoke the ribs for 3 hours, maintaining a steady 225°F—use a grill thermometer to check, as fluctuations can affect tenderness.
7. After 3 hours, spritz the ribs every 30 minutes with 1 cup of apple juice using a spray bottle to keep them moist and add a subtle sweetness.
8. While the ribs smoke, bring the reserved marinade to a boil in the saucepan over medium heat, then reduce to a simmer for 5 minutes to create a glaze; set aside.
9. After 4 hours total, brush the ribs generously with the glaze and cook for another 30 minutes until the glaze is sticky and caramelized.
10. Remove the ribs from the grill and let them rest for 10 minutes—this allows the juices to redistribute for maximum juiciness.
11. Sprinkle the ribs with 2 tablespoons of toasted sesame seeds and a handful of chopped green onions before slicing between the bones.
Here’s the best part: the ribs emerge with a sticky, glossy crust that gives way to incredibly tender meat infused with ginger and garlic. I love serving them over a bed of jasmine rice with extra glaze drizzled on top, or pairing them with a crisp Asian slaw for a refreshing contrast—it’s a crowd‑pleaser every time.
Traeger Smoked Ribs with Coffee Rub
Venturing into the world of smoked ribs, I’ve found that adding a coffee rub transforms them into something truly special—it’s become my go-to for weekend gatherings, and I love how the rich, earthy notes pair with the smoky flavor from my trusty Traeger. Honestly, it’s a game-changer that’ll make you the star of any backyard barbecue. Let me walk you through my simple, foolproof method that’s perfect for both beginners and seasoned grill masters.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 hours
Ingredients
– A couple of racks of pork baby back ribs, about 2 pounds each
– A quarter cup of finely ground coffee (I use a dark roast for that bold kick)
– Two tablespoons of brown sugar
– One tablespoon of smoked paprika
– One tablespoon of garlic powder
– One teaspoon of onion powder
– One teaspoon of black pepper
– Half a teaspoon of salt
– A splash of olive oil, about a tablespoon
– A cup of apple juice in a spray bottle (trust me, it keeps things juicy)
Instructions
1. Preheat your Traeger smoker to 225°F using your favorite wood pellets—I prefer hickory for a classic smoky flavor.
2. Pat the ribs dry with paper towels to help the rub stick better, a little tip I picked up from a pitmaster friend.
3. In a small bowl, mix together the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt until well combined.
4. Lightly brush the ribs with olive oil on both sides to create a sticky surface for the rub.
5. Generously coat the ribs with the coffee rub, pressing it into the meat to ensure it adheres evenly.
6. Place the ribs directly on the smoker grate, bone-side down, and close the lid.
7. Smoke the ribs for 3 hours at 225°F, resisting the urge to peek too often to maintain a steady temperature.
8. After 3 hours, spritz the ribs with apple juice every 30 minutes for the next 2 hours to keep them moist and add a hint of sweetness.
9. Check for doneness by inserting a toothpick between the bones—it should slide in with little resistance, and the meat should pull back from the bones slightly.
10. Remove the ribs from the smoker and let them rest, tented with foil, for 10 minutes before slicing to allow the juices to redistribute.
Mouthwatering and tender, these ribs boast a beautiful bark from the coffee rub that’s slightly crisp yet melts in your mouth. The smoky aroma blends perfectly with the deep, savory notes of coffee, making them irresistible straight off the grill. Serve them up with a side of coleslaw or cornbread for a complete meal that’ll have everyone asking for seconds.
Barbecue Traeger Ribs with Peach Glaze
Oof, after a long week of testing recipes, nothing hits the spot like these sweet and smoky ribs. I’ve been tweaking this peach glaze for years, and I finally nailed it last summer when my neighbor’s tree was overflowing with fruit. Trust me, your Traeger is about to become your new best friend.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A couple of racks of baby back ribs (about 3 pounds total)
– A good sprinkle of your favorite BBQ rub (about 1/4 cup)
– A cup of peach preserves
– A quarter cup of apple cider vinegar
– A couple of tablespoons of brown sugar
– A tablespoon of Dijon mustard
– A splash of Worcestershire sauce
Instructions
1. Remove the membrane from the back of each rack of ribs by sliding a butter knife under it and pulling it off with a paper towel for grip.
2. Generously coat both sides of the ribs with the BBQ rub, pressing it into the meat.
3. Preheat your Traeger pellet grill to 225°F using a fruitwood pellet like apple or cherry for a mild, sweet smoke.
4. Place the ribs directly on the grill grate, meat-side up, and close the lid.
5. Smoke the ribs for 3 hours at 225°F, maintaining a steady temperature—this low-and-slow method is key for tender meat.
6. While the ribs smoke, make the glaze: combine the peach preserves, apple cider vinegar, brown sugar, Dijon mustard, and Worcestershire sauce in a small saucepan over medium heat.
7. Bring the glaze to a simmer, stirring frequently, then reduce heat to low and let it thicken for about 10 minutes until it coats the back of a spoon.
8. After 3 hours, brush a generous layer of the peach glaze over the top of the ribs.
9. Increase the Traeger temperature to 275°F and cook for another 45 minutes to 1 hour, until the ribs are tender and the glaze is sticky and caramelized. Tip: Use a toothpick to test doneness—it should slide into the meat with little resistance.
10. Remove the ribs from the grill and let them rest, tented with foil, for 15 minutes before slicing between the bones.
11. Serve the sliced ribs with any remaining glaze on the side for dipping.
Finally, that peach glaze caramelizes into a sticky, glossy coating that perfectly balances the smoky rub. The meat pulls clean off the bone with just a gentle tug, and I love serving these ribs with a simple coleslaw to cut through the richness. Leftovers? They’re fantastic chopped up on a pizza the next day.
Traeger Smoked Ribs with Brown Sugar Glaze
Kicking off grilling season with these Traeger smoked ribs has become my favorite spring tradition—there’s something magical about that sweet, smoky aroma wafting through the backyard while friends gather around. I perfected this brown sugar glaze after a happy accident when I ran out of maple syrup one summer afternoon, and now it’s the only way my family will eat ribs. Trust me, these fall-off-the-bone beauties are worth every minute of low-and-slow cooking.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 hours
Ingredients
– A couple of racks of baby back ribs (about 2 pounds each)
– A generous sprinkle of your favorite pork rub (about ¼ cup total)
– ½ cup of apple juice in a spray bottle
– 1 cup of packed brown sugar
– ¼ cup of apple cider vinegar
– A good glug of honey (about 2 tablespoons)
– A splash of soy sauce (about 1 tablespoon)
– A pinch of red pepper flakes
Instructions
1. Remove the silver skin from the back of each rack of ribs by sliding a butter knife under the membrane and pulling it off with a paper towel for grip.
2. Generously coat both sides of the ribs with your pork rub, pressing it into the meat.
3. Preheat your Traeger smoker to 225°F using fruitwood pellets like apple or cherry for a mild, sweet smoke.
4. Place the ribs bone-side down on the smoker grate and close the lid.
5. Smoke the ribs for 3 hours, maintaining a steady 225°F—resist peeking too often to keep the temperature consistent.
6. After 3 hours, lightly spray the ribs with apple juice every 30 minutes for the next hour to keep them moist.
7. While the ribs smoke, make the glaze by combining brown sugar, apple cider vinegar, honey, soy sauce, and red pepper flakes in a small saucepan over medium heat.
8. Stir the glaze constantly for 5-7 minutes until it thickens slightly, then remove it from the heat to cool.
9. Once the ribs have smoked for 4 hours total, brush a thick layer of the glaze over the meaty side using a silicone brush.
10. Increase the smoker temperature to 275°F and cook the glazed ribs for 1 more hour until the glaze is sticky and caramelized.
11. Check for doneness by bending a rack slightly—the meat should crack on the surface when it’s perfectly tender.
12. Remove the ribs from the smoker and let them rest for 10 minutes before slicing between the bones.
Every bite delivers that irresistible sticky-sweet crust giving way to smoky, juicy meat that practically melts in your mouth. I love serving these ribs with extra glaze for dipping and a simple coleslaw to cut through the richness—they’re always the star of our backyard barbecues.
Smoked Traeger Ribs with Pineapple Salsa
Zesty, smoky, and with a tropical twist—these Traeger ribs have become my go-to for summer gatherings after I accidentally paired them with leftover pineapple salsa last year. I love how the sweet, tangy salsa cuts through the rich pork, and the low-and-slow smoke makes the meat so tender it practically falls off the bone. Trust me, once you try this combo, you’ll never go back to plain barbecue sauce.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 hours
Ingredients
– 2 racks of baby back ribs (about 4 pounds total)
– A generous sprinkle of your favorite pork rub (about 1/4 cup)
– 1/2 cup of apple juice in a spray bottle
– For the salsa: 2 cups of fresh pineapple chunks, 1/4 of a red onion finely diced, a handful of chopped cilantro, the juice of 1 lime, a pinch of salt, and a drizzle of honey (about 1 tbsp)
Instructions
1. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for grip.
2. Season both sides of the ribs evenly with the pork rub, pressing it into the meat.
3. Preheat your Traeger or pellet grill to 225°F using a fruitwood pellet like apple or cherry for a mild smoke flavor.
4. Place the ribs bone-side down on the grill grates and close the lid.
5. Smoke the ribs for 3 hours, maintaining a steady temperature of 225°F—use a meat thermometer to monitor the grill if needed.
6. After 3 hours, spray the ribs lightly with apple juice every 30 minutes to keep them moist, repeating this for the next 2 hours.
7. Check for doneness by inserting a toothpick between the bones; it should slide in with little resistance, and the internal temperature should reach 195-203°F.
8. While the ribs smoke, make the pineapple salsa by combining the pineapple chunks, diced red onion, chopped cilantro, lime juice, salt, and honey in a bowl, then refrigerate until serving.
9. Remove the ribs from the grill and let them rest for 10 minutes under a foil tent to redistribute the juices.
10. Slice the ribs between the bones and serve immediately topped with the chilled pineapple salsa.
The ribs come out incredibly juicy with a perfect bark from the smoke, and the salsa adds a refreshing crunch that balances the richness. I love piling them high on a platter with extra salsa on the side for dipping—it’s a crowd-pleaser that always disappears fast!
Traeger Ribs with Cherry Chipotle Sauce
You know those lazy summer afternoons when the air smells like charcoal and you just want something smoky, sweet, and a little spicy? That’s exactly the vibe these Traeger ribs with cherry chipotle sauce give me—they’re my go-to for impressing friends without actually trying too hard.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A rack of baby back ribs, about 2 pounds
– A generous sprinkle of your favorite BBQ rub (I use about 1/4 cup)
– 1 cup of cherry preserves
– 2 tbsp of apple cider vinegar
– 1 tbsp of chipotle peppers in adobo sauce, minced
– A splash of water, about 1/4 cup
– A couple of tbsp of brown sugar
Instructions
1. Preheat your Traeger pellet grill to 225°F using fruitwood pellets for a mild smoke flavor.
2. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better seasoning absorption.
3. Rub the BBQ seasoning all over the ribs, coating both sides evenly, and let them sit at room temperature for 10 minutes.
4. Place the ribs directly on the grill grate, bone-side down, and smoke for 3 hours until the meat starts to pull back from the bones.
5. While the ribs smoke, combine cherry preserves, apple cider vinegar, minced chipotle peppers, water, and brown sugar in a small saucepan over medium heat.
6. Bring the sauce to a simmer, stirring occasionally, and cook for 10 minutes until it thickens slightly, then remove from heat.
7. After 3 hours, brush a thin layer of the cherry chipotle sauce over the ribs, reserving some for serving.
8. Increase the grill temperature to 275°F and cook the ribs for another 45 minutes to 1 hour, until the internal temperature reaches 203°F and the sauce is sticky.
9. Remove the ribs from the grill and let them rest for 10 minutes under a foil tent to keep them juicy.
10. Slice the ribs between the bones, serve with the remaining sauce on the side.
Heavenly tender, these ribs fall right off the bone with a perfect balance of sweet cherry and smoky chipotle heat. I love pairing them with a simple coleslaw to cut through the richness, or just digging in with my hands for that authentic BBQ feel—trust me, napkins are mandatory!
Traeger Smoked Ribs with Honey Sriracha Glaze
Unbelievably tender ribs with a sweet-heat kick are my ultimate summer comfort food—I’ve been tweaking this Traeger recipe for years, and this honey sriracha glaze is the magic touch that always wins over my backyard BBQ crew. Trust me, once you try these, you’ll never go back to plain ribs again.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 hours
Ingredients
– A couple of racks of baby back ribs (about 2 pounds each)
– A generous sprinkle of your favorite BBQ rub (about ¼ cup total)
– ½ cup of apple juice in a spray bottle
– ½ cup of honey
– ¼ cup of sriracha sauce
– 2 tablespoons of unsalted butter
– A splash of apple cider vinegar (about 1 tablespoon)
Instructions
1. Preheat your Traeger pellet grill to 225°F using a fruitwood pellet like apple or cherry for a mild, sweet smoke.
2. Remove the membrane from the back of each rack of ribs by sliding a knife under it and pulling it off with a paper towel for better seasoning penetration.
3. Coat both sides of the ribs evenly with the BBQ rub, pressing it gently into the meat.
4. Place the ribs directly on the grill grate, meat-side up, and close the lid.
5. Smoke the ribs for 3 hours at 225°F, maintaining a steady temperature—avoid opening the lid too often to keep the heat consistent.
6. After 3 hours, spritz the ribs lightly with apple juice every 30 minutes to keep them moist, repeating this twice over the next hour.
7. While the ribs smoke, make the glaze: In a small saucepan over medium heat, combine the honey, sriracha, butter, and apple cider vinegar.
8. Whisk the glaze mixture constantly for about 5 minutes until it thickens slightly and bubbles gently, then remove it from the heat.
9. Once the ribs have smoked for 4 hours total, brush a thin layer of the glaze onto the meat side using a silicone brush.
10. Increase the Traeger temperature to 275°F and cook the ribs for another 30 to 45 minutes until the glaze is sticky and caramelized, and the internal temperature reaches 203°F when checked with a meat thermometer.
11. Remove the ribs from the grill and let them rest for 10 minutes on a cutting board before slicing between the bones.
The ribs come out fall-off-the-bone tender with a smoky depth that pairs perfectly with the sticky, tangy-sweet glaze—I love serving them with a simple coleslaw and cornbread to soak up all that delicious sauce.
Smoked Traeger Ribs with Bourbon BBQ Sauce
Over the years, I’ve tried countless rib recipes, but nothing beats the deep, smoky flavor you get from a Traeger—especially when paired with a rich bourbon BBQ sauce. It’s the kind of dish that turns a regular weekend into a backyard feast, and I love how the slow smoke fills the air while I prep. Trust me, once you try these, you’ll be hooked.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 5 hours
Ingredients
– 2 racks of baby back ribs
– 1/4 cup of your favorite BBQ rub
– 1 cup of ketchup
– 1/2 cup of bourbon
– 1/4 cup of apple cider vinegar
– 2 tbsp of brown sugar
– 1 tbsp of Worcestershire sauce
– A splash of liquid smoke
– A couple of cups of apple juice (for spritzing)
Instructions
1. Preheat your Traeger pellet grill to 225°F using hickory or apple wood pellets for a sweet, smoky flavor.
2. Remove the membrane from the back of each rack of ribs by sliding a knife under it and pulling it off with a paper towel—this helps the rub penetrate better.
3. Generously coat both sides of the ribs with the BBQ rub, pressing it into the meat.
4. Place the ribs directly on the grill grate, bone-side down, and close the lid.
5. Smoke the ribs for 3 hours, maintaining a steady temperature of 225°F.
6. After 3 hours, spritz the ribs every 30 minutes with apple juice to keep them moist and prevent drying out.
7. While the ribs smoke, make the bourbon BBQ sauce: in a saucepan over medium heat, combine ketchup, bourbon, apple cider vinegar, brown sugar, Worcestershire sauce, and liquid smoke.
8. Simmer the sauce for 15-20 minutes, stirring occasionally, until it thickens slightly and the alcohol cooks off.
9. After 5 hours total cooking time, check if the ribs are tender by inserting a toothpick—it should slide in easily.
10. Brush a generous layer of the bourbon BBQ sauce onto the ribs and cook for an additional 10 minutes to let it caramelize.
11. Remove the ribs from the grill and let them rest for 10 minutes before slicing between the bones.
12. Serve the ribs with extra sauce on the side for dipping.
My favorite part is how the meat falls right off the bone with a perfect smoky crust, while the bourbon sauce adds a sweet, tangy kick that’s irresistible. I often pile these ribs high on a platter with coleslaw and cornbread for a hearty meal that always gets rave reviews from friends.
Traeger Ribs with Garlic Herb Butter
Savoring the aroma of garlic and herbs mingling with smoky ribs is one of my favorite weekend rituals—it reminds me of summer barbecues with friends where everyone gathers around the Traeger. I’ve tweaked this recipe over the years to get those fall-off-the-bone ribs with a rich, buttery finish that always earns rave reviews. Trust me, once you try these, you’ll be making them all season long!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A couple of racks of baby back ribs (about 2 pounds each)
– A generous 1/4 cup of Traeger Pork & Poultry Rub
– 1/2 cup of unsalted butter, softened
– 4 cloves of garlic, minced
– A handful of fresh parsley, finely chopped
– A splash of olive oil
– 1/4 cup of apple juice
Instructions
1. Preheat your Traeger grill to 225°F using your favorite hardwood pellets—I prefer hickory for a classic smoky flavor.
2. Remove the membrane from the back of the ribs by sliding a knife under it and pulling it off with a paper towel for better seasoning absorption.
3. Rub the ribs all over with olive oil, then coat them evenly with the Traeger Pork & Poultry Rub, pressing it into the meat.
4. Place the ribs directly on the grill grate, bone-side down, and smoke for 3 hours, keeping the lid closed to maintain temperature.
5. While the ribs smoke, mix the softened butter, minced garlic, and chopped parsley in a bowl until well combined to make the garlic herb butter.
6. After 3 hours, wrap the ribs tightly in aluminum foil with the apple juice poured over them to keep them moist during the final cook.
7. Return the wrapped ribs to the grill and cook for another 1 hour at 225°F until tender.
8. Unwrap the ribs and brush them generously with the garlic herb butter, then grill for 10 more minutes to let the butter melt and caramelize slightly.
9. Remove the ribs from the grill and let them rest for 10 minutes before slicing between the bones.
Buttery and smoky, these ribs have a melt-in-your-mouth texture with garlicky notes that pair perfectly with a crisp salad or cornbread. I love serving them family-style on a big platter—just watch them disappear as everyone digs in!
Smoked Traeger Ribs with Spicy Mango Glaze
Just when I thought my Traeger couldn’t surprise me more, I stumbled upon this sweet-and-spicy combo that’s become my go-to for summer gatherings. Picture this: tender, smoky ribs with a sticky mango glaze that packs just enough heat to keep things interesting—it’s the kind of dish that disappears faster than you can say “seconds, please!”
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– A couple of racks of baby back ribs (about 2 pounds each)
– A generous sprinkle of your favorite BBQ rub (about ¼ cup)
– ½ cup of apple juice in a spray bottle
– 1 cup of mango puree (I use frozen mango blended smooth)
– ¼ cup of honey
– 2 tablespoons of apple cider vinegar
– A good squeeze of lime juice (about 1 tablespoon)
– A pinch of red pepper flakes (adjust to your heat tolerance)
– A splash of soy sauce (about 1 tablespoon)
Instructions
1. Preheat your Traeger smoker to 225°F using your preferred wood pellets—I love hickory for a classic smoky flavor.
2. Remove the membrane from the back of the ribs for better tenderness, then pat them dry with paper towels.
3. Rub the BBQ seasoning all over the ribs, covering both sides evenly, and let them sit at room temperature for 10 minutes.
4. Place the ribs directly on the smoker grate, meat-side up, and smoke for 3 hours, maintaining a steady 225°F.
5. After 3 hours, spritz the ribs with apple juice every 30 minutes to keep them moist—this helps prevent drying out.
6. While the ribs smoke, make the glaze: in a small saucepan over medium heat, combine mango puree, honey, apple cider vinegar, lime juice, red pepper flakes, and soy sauce.
7. Bring the glaze to a simmer, stirring occasionally, and cook for 10-15 minutes until it thickens slightly, then remove from heat.
8. Once the ribs have smoked for 3 hours, brush a thin layer of the mango glaze over the top and continue smoking for another 30 minutes.
9. Increase the Traeger temperature to 275°F and brush another layer of glaze, cooking for 15 more minutes until the glaze is sticky and caramelized.
10. Remove the ribs from the smoker and let them rest for 10 minutes before slicing between the bones.
You’ll love how the ribs pull apart with just a gentle tug, the smoky bark giving way to juicy meat that’s perfectly balanced by that tangy-sweet mango kick. Try serving them with a simple slaw or grilled corn for a meal that feels like a backyard party in every bite!
Traeger Ribs with Smoked Paprika Rub
Picture this: a lazy Sunday afternoon, the gentle hum of my Traeger smoker filling the air with that unmistakable hickory scent, and a rack of ribs patiently waiting to be transformed. I’ve tried countless rubs over the years, but this smoked paprika blend has become my absolute go-to for that perfect balance of sweet heat and deep, smoky flavor. It’s the kind of recipe that makes you look forward to the process as much as the feast.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
- One full rack of pork baby back ribs (about 2 pounds)
- A good 1/4 cup of brown sugar, packed
- A couple of tablespoons of smoked paprika
- About a tablespoon of kosher salt
- A teaspoon of garlic powder
- A teaspoon of onion powder
- A half teaspoon of black pepper, freshly ground if you can
- A half teaspoon of cayenne pepper (trust me, it adds just the right kick)
- A cup of your favorite BBQ sauce for glazing
Instructions
- Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip—this tip ensures tender ribs that aren’t chewy.
- Pat the ribs completely dry with paper towels to help the rub stick better.
- In a small bowl, mix together the brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, black pepper, and cayenne pepper until well combined.
- Generously coat both sides of the ribs with the rub, pressing it into the meat with your hands.
- Preheat your Traeger smoker to 225°F using hickory pellets for that classic smoke flavor.
- Place the ribs directly on the grill grate, bone-side down, and close the lid.
- Smoke the ribs for 3 hours without opening the lid to maintain a steady temperature—this low-and-slow method is key for fall-off-the-bone texture.
- After 3 hours, carefully wrap the ribs tightly in aluminum foil to trap moisture and continue cooking for 1 more hour.
- Unwrap the ribs and brush them evenly with the BBQ sauce on both sides.
- Increase the smoker temperature to 275°F and cook the ribs for an additional 15 minutes to set the glaze, keeping an eye out to prevent burning.
- Remove the ribs from the smoker and let them rest for 10 minutes before slicing between the bones.
But the real magic happens when you take that first bite—the meat is incredibly tender, pulling cleanly from the bone with a sticky, caramelized crust from the rub and glaze. I love serving these ribs with a simple coleslaw to cut through the richness, or for a fun twist, chop them up and pile them high on toasted buns for the ultimate smoky sliders.
Traeger Smoked Ribs with Molasses Glaze
Diving into barbecue season always gets me excited, and nothing says summer like a rack of smoky, tender ribs. I’ve been tweaking this Traeger recipe for years, and the molasses glaze is my secret weapon—it’s the perfect balance of sweet and savory that my family begs for every time I fire up the smoker.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 hours
Ingredients
- 1 rack of pork baby back ribs (about 2 pounds)
- A generous sprinkle of your favorite BBQ rub (about ¼ cup)
- ½ cup of apple cider vinegar
- ¼ cup of apple juice
- ½ cup of molasses
- 2 tablespoons of soy sauce
- A splash of Worcestershire sauce
- A couple of cloves of minced garlic
Instructions
- Remove the membrane from the back of the ribs by sliding a butter knife under it and pulling it off with a paper towel for grip—this helps the rub penetrate and makes the ribs more tender.
- Pat the ribs dry with paper towels, then coat them evenly on both sides with the BBQ rub, pressing it into the meat.
- Preheat your Traeger smoker to 225°F using hickory or apple wood pellets for a classic smoky flavor.
- Place the ribs directly on the grill grate, bone-side down, and smoke for 3 hours without opening the lid to maintain a steady temperature.
- Mix the apple cider vinegar and apple juice in a spray bottle, and spritz the ribs every 45 minutes after the first 3 hours to keep them moist—this prevents drying out.
- After 5 hours total, check that the ribs are tender by inserting a toothpick; it should slide in with little resistance.
- In a small saucepan over medium heat, combine the molasses, soy sauce, Worcestershire sauce, and minced garlic, simmering for 5 minutes until slightly thickened.
- Brush the molasses glaze generously over the ribs during the last 30 minutes of cooking, applying two coats for a sticky, caramelized finish.
- Remove the ribs from the smoker and let them rest for 10 minutes under a foil tent to allow the juices to redistribute before slicing.
Buttery and fall-off-the-bone tender, these ribs have a rich smokiness that pairs beautifully with the deep, sweet glaze. Serve them with extra sauce on the side for dipping, or chop them up for a killer sandwich topped with coleslaw—it’s a crowd-pleaser that’ll have everyone coming back for seconds.
Smoked Traeger Ribs with Cajun Spice Rub
Zesty and smoky with a kick of Southern heat, these Traeger ribs have become my go-to for weekend gatherings—they’re the kind of dish that makes everyone linger around the grill, swapping stories while the aroma works its magic. I stumbled on this Cajun rub blend during a trip to Louisiana, and now it’s a staple in my kitchen, perfect for when I want to impress without fussing over complicated techniques.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 hours
Ingredients
– A couple of racks of pork baby back ribs, about 2 pounds each
– A quarter cup of brown sugar, packed
– 2 tablespoons of smoked paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of cayenne pepper (adjust if you’re sensitive to heat!)
– 1 teaspoon of dried thyme
– 1 teaspoon of salt
– A splash of apple cider vinegar, about 2 tablespoons
– A half cup of your favorite BBQ sauce
Instructions
1. Preheat your Traeger grill to 225°F using a fruitwood pellet like apple or cherry for a mild, sweet smoke.
2. Remove the membrane from the back of each rib rack by sliding a knife under it and pulling it off with a paper towel for better seasoning absorption.
3. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and salt until well combined.
4. Generously rub the spice mixture all over both sides of the ribs, pressing it into the meat to form a crust.
5. Place the ribs directly on the grill grate, bone-side down, and close the lid.
6. Smoke the ribs for 3 hours at 225°F, maintaining a steady temperature without opening the grill too often to keep the smoke consistent.
7. After 3 hours, wrap each rack tightly in aluminum foil with a splash of apple cider vinegar to keep them moist, then return to the grill.
8. Cook for another 2 hours at 225°F until the meat is tender and starts to pull back from the bones.
9. Unwrap the ribs and brush them with BBQ sauce on both sides.
10. Increase the grill temperature to 275°F and cook for an additional 15–20 minutes, until the sauce is sticky and caramelized.
11. Remove the ribs from the grill and let them rest for 10 minutes before slicing between the bones.
So tender they nearly fall off the bone, these ribs boast a smoky depth balanced by the Cajun rub’s spicy-sweet kick—serve them with extra sauce for dipping or pile them on a platter with cornbread and coleslaw for a hearty feast.
Traeger Ribs with Sweet and Tangy BBQ Sauce
Kicking off grilling season always gets me excited, and nothing says summer like slow-smoked ribs. I’ve been perfecting this Traeger recipe for years, tweaking the rub and sauce until my family declared it a keeper—now it’s our go-to for lazy weekends when we want that smoky, fall-off-the-bone goodness without fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 5 hours
Ingredients
– A couple of racks of baby back ribs, about 2 pounds each
– A generous ¼ cup of brown sugar
– 2 tablespoons of paprika
– 1 tablespoon of garlic powder
– 1 tablespoon of onion powder
– 1 teaspoon of black pepper
– ½ cup of ketchup
– ¼ cup of apple cider vinegar
– 2 tablespoons of Worcestershire sauce
– 1 tablespoon of Dijon mustard
– A splash of liquid smoke
Instructions
1. Preheat your Traeger grill to 225°F using hickory or apple wood pellets for a sweet, smoky flavor—this low temp is key for tender ribs.
2. Remove the membrane from the back of each rib rack by sliding a knife under it and pulling it off with a paper towel for better seasoning absorption.
3. In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, and black pepper to create the dry rub.
4. Generously coat both sides of the ribs with the dry rub, pressing it into the meat to form a nice crust as it cooks.
5. Place the ribs directly on the grill grate, bone-side down, and smoke them for 3 hours without opening the lid to maintain steady heat and smoke flow.
6. After 3 hours, wrap each rack tightly in aluminum foil with a splash of apple cider vinegar inside to keep them moist, and return to the grill for 2 more hours.
7. While the ribs cook, combine the ketchup, apple cider vinegar, Worcestershire sauce, Dijon mustard, and liquid smoke in a saucepan over medium heat, simmering for 10 minutes until thickened into a glossy BBQ sauce.
8. Unwrap the ribs and brush them generously with the BBQ sauce on both sides, then grill for an additional 30 minutes at 225°F to set the sauce and caramelize it slightly.
9. Remove the ribs from the grill and let them rest for 10 minutes before slicing between the bones to serve, which helps the juices redistribute for maximum flavor.
10. Tip: Use a meat thermometer to check for an internal temperature of 190–203°F for perfect tenderness—they should probe like butter.
These ribs come out with a sticky, caramelized exterior that gives way to incredibly tender, smoky meat inside. The sweet and tangy sauce balances the richness perfectly, making them ideal for piling high on a platter with classic sides like coleslaw and cornbread, or even shredding for killer sandwiches the next day.
Summary
Ultimately, this collection of 20 smoky Traeger recipes is your ticket to fall-off-the-bone ribs and tender, flavor-packed meals. We hope it inspires your next backyard cookout! Give one a try this weekend, leave a comment to tell us your favorite, and don’t forget to share your barbecue wins by pinning this article on Pinterest. Happy grilling!