That awesome moment when you get home from dinner and realize you spilled some BBQ sauce down the front of your shirt. Its okay, it happens to all of us.

How To Make BBQ Ribs On A Traeger

But the best part of this is… when you smile from ear to ear because you know that sauce came off some amazing ribs. Please let me introduce you to those amazing ribs.

Chef Jason K. Morse, CEC | Ace Hardware Grill Expert | Owner, 5280 Culinary

Yield: 4 Racks of Ribs

Prep time: 20 Minutes Prep

Total time: 6 Hours Minute cook time

Ingredients

4 Racks Ribs, Pork, Baby Back or St. Louis Sparerib - Membrane peeled
Taste - Rub A Dub Rub, 5280 Culinary
Taste - Oink Rub, 5280 Culinary
Taste - High Altitude BBQ Sauce, 5280 Culinary - Robust BBQ Sauce Flavor
- or
- Taste - Low Country BBQ Sauce, 5280 CulinaryCarolina Mustard Flavor
- Or
- Taste - Happy Ending BBQ Sauce, 5280 CulinaryAsian BBQ Flavor

Prep Directions

Buy Fresh ribs and be sure to remove the membrane on the rib side of the rack
TIP – for easily removal of the membrane
- Peel a corner of the membrane back
- We use a dull butter knife to get under between the membrane and rib
- Grab the membrane corner with a napkin or paper towel, grab firm
- Pull the membrane back using a firm consistent pull
- If membrane tears, don’t sweat it. Grab the dull butter knife and start again
Discard membrane
- TIP – for a more robust flavor
Season the ribs, wrap and refrigerate for 6-12 hours (or overnight)

RIB Notes

Baby Back Ribs
Most tender and most lean ribs
Connected to the backbone and nestled under the loin muscle
Slab usually contains 10 to 13 bones, bones tend to be curved
Spareribs AKA St. Louis Style or St. Louis Cut
Very tender and contain more heavier bones and more pork fat
Connected to the lower belly area
Trimmed of breastbone and rib tips/cartilage
Slab usually contains 11 bones

Cooking Directions

Rub Directions

Peel the rib membrane and place onto a cooking sheet
Sprinkle the desired amount of 50/50 blend of Rub A Dub and Oink rub onto the meat side and allow to become tacky and wet
Turn the ribs over and sprinkle the desired amount of 50/50 Blend of Rub A Dub and Oink onto the rib side and allow to become tacky and wet
Allow the rub to sit for 20 minutes before smoking
1. TIP – for a more robust flavor
Season the ribs, wrap and refrigerate for 6-12 hours (or overnight)

Traeger Smoking Directions

Fill hopper with your favorite pellets or pellet blend recipe – We used Big Game Blend
Turn the Traeger ON to smoke setting and allow smoke to start
Once smoke has started place the ribs meat side up and smoke for 3 hours with the lid closed
At the 3 hour mark remove the ribs to the cooking sheet
Close the lid to the Traeger and turn temp to 225 degrees
Adjust the seasoning on the ribs if desired
Brush both sides of the ribs with High Altitude BBQ Sauce, then drizzle with Low Country BBQ Sauce, then wrap tightly in peach butcher paper
Ensure the ends and seams are well sealed to prevent leaking. We suggest folding seams and edges to face upwards
Place the ribs back onto the Traeger and cook for approx. 2 hours
Check the pellet hopper to ensure pellets are full
At the 2 hour mark remove the ribs to the cookie sheet, meat side up and remove the foil
Ribs should have pulled back from the tips of the ribs and have some resistence or pull. We like our ribs to have more chew versus falling off the bone
Season, sauce or honey glaze as needed and place back onto the Traeger
Cook for an additional 45 minutes to 1 hour to set the sauce or glaz
Enjoy