Traeger Ribs (Tender, Juicy Baby Back Ribs)
Published May 22, 2022 Updated Dec 01, 2025
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If you’re craving Traeger ribs that come out tender, juicy, and packed with deep smoke flavor, this easy pellet grill method delivers fall-off-the-bone baby back ribs with almost no fuss! These ribs cook low and slow, use a simple homemade BBQ dry rub, and finish with incredible bark and a clean smoke ring that makes any backyard cookout feel special.
Why You’ll Love This Traeger Ribs Recipe
There’s something about waking up on a warm morning, firing up the Traeger, and letting the grill do most of the work while the ribs slowly turn tender. Growing up close to Memphis taught me that great ribs are all about balance – a bold dry rub, steady smoker temperature, and the right moment to wrap in foil so the meat stays juicy. This recipe checks every box without relying on sugar or complicated techniques.
These smoked baby back ribs use an apple juice and coconut aminos mixture that adds just enough brightness to complement the smoke flavor. The dry rub is sugar-free and works beautifully on pork, ribs, or even my Traeger Beer Can Chicken. If you love simple, full-flavored smoker recipes, try my Slow Smoked Beef Tri-Tip or Smoked Pork Shoulder next!
Since Memphis ribs are traditionally served with pickles, sliced onions, and a tangy sauce, I always bring out my Gluten-Free BBQ Sauce. You can drizzle a little on top or serve the ribs completely dry – the smoky bark holds up beautifully either way!
Ingredients You’ll Need
- Baby Back Ribs: Choose two slabs with good marbling. They cook evenly and stay tender.
- Apple Juice: No-sugar-added juice keeps the flavor clean and helps the ribs stay moist.
- Coconut Aminos: Adds a savory layer without any sweeteners; great for Whole30 and Keto.
Dry Rub Spices
- Chili powder, garlic powder, pepper, ground mustard, salt, cayenne, cumin, and onion powder create a bold seasoning blend that works on pork chops, ribs, or chicken. Adjust the cayenne for a milder rack.
*Pellet Notes: Hickory pellets give a strong, classic BBQ flavor. Applewood smoke creates a sweeter, lighter profile. Both are excellent for ribs! When cooking pork, I always use cherry pellets and find that it gives the meat an incredible flavor.
How to Make These Traeger Ribs
Step 1: Mix all dry rub ingredients in a bowl.
Step 2: Mix apple juice and coconut aminos. Brush half the mixture onto both sides of the ribs.
Step 3: Coat both sides liberally with the rub. Save a little extra for later.
Step 4: Start the Traeger on Smoke with the lid open for 4-5 minutes. Set to 275°F and preheat 10-15 minutes.
Step 5: Place ribs bone-side down and cook for 45 minutes.
Step 6: Remove ribs and place bone-side down on heavy foil. Pour the remaining juice mixture over the ribs and sprinkle with extra rub. Wrap tightly.
Step 7: Return to the grill and cook for 1 hour.
Step 8: Remove from foil and place directly on the grate. Increase heat to 350°F and cook for 30 minutes to tighten the bark.
Step 9: Let rest for 10 minutes. Serve with sauce, pickles, and onions and enjoy!
Oven Method
Follow the same seasoning process. Bake bone-side down at 250°F for 2½–3 hours, seasoning halfway through. Rest before serving.
Mac’s Pro Tip
Recipe Tips
- Prevent dryness: Wrapping the ribs locks in moisture, especially during the long middle cook.
- Internal temp for ribs: Ribs don’t behave like other cuts – tenderness matters more than a number, but they’re usually perfect around 195-203°F when the bones wiggle easily.
- Apple cider vinegar spritz: Optional, but a light spritz can help the rub set if your ribs look dry early on.
- Smoke ring help: Keeping the ribs cold before smoking encourages a stronger smoke ring.
- Low and slow smoker recipe: Staying between 250-275°F ensures the fat renders without drying out the meat.
- Add a cookout-friendly side: My No Egg Potato Salad or a simple green salad rounds out the meal perfectly!
Storage & Reheating
Leftover ribs keep well for 3-4 days in the fridge. Store them in an airtight container or wrap the rack tightly in foil to keep the meat moist. To reheat, place the ribs (still wrapped in foil) in a 275°F oven or back on the Traeger until warmed through. This helps the bark stay intact while keeping the ribs tender and juicy.
Traeger Ribs FAQs
They just need more time! Every rack cooks differently, so if the ribs don’t bend easily or the bones don’t wiggle, keep them on the smoker until the connective tissue breaks down.
Cook them low and slow, wrap during the middle stage, and finish uncovered to tighten the bark. The combination of steady heat and moisture prevents toughness.
Yes. Wrapping the ribs in foil locks in juices and shortens the cooking time on a pellet grill. It also helps avoid steam loss on hot, dry days.
Lift the rack with tongs and if the ribs bend easily and the bones start to peek through, they’re ready.
A spritz isn’t required, but it can help the rub set early on and build a better bark.
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Traeger Ribs (Tender, Juicy Baby Back Ribs)
Ingredients
Ribs
- 2 slabs Baby Back Ribs
- 1/2 cup apple juice (no sugar added)
- 2 tbsp coconut aminos
Rib Rub
- 2 tbsp chili powder
- 2 tsp garlic powder
- 1 tsp pepper
- 1 tsp ground mustard
- 2 tsp salt
- 1 tsp cayenne pepper (cut to ½ tsp if you don’t like it spicy)
- 2 tsp cumin
- 1 tsp onion powder
Instructions
Traeger Smoker Method
- Combine all the dry rub ingredients in a mixing bowl. Mix together until combined.
- Add the apple juice and coconut aminos to a bowl and mix them together. Brush half of the juice mixture all over the ribs, front and back. (Leave the remaining juice for later)
- Once the juice is on, sprinkle both sides liberally with the rub mixture. ( I leave some extra for later)
- The following is how Traeger recommends cooking the ribs: Start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes. Place ribs on grill; close lid and cook for 45 minutes.
- Remove the Traeger ribs from the grill and place them bone-side down on a large sheet of heavy-duty aluminum foil. Pour the rest of the juice mixture over the ribs. Sprinkle a little more of the spices over the ribs. Wrap up the ribs completely with the foil and seal the edges.
- Return the ribs to the grill and cook for 1 hour. Remove your Traeger ribs from the foil and place them directly on the grill grate. Turn the heat up to 350 degrees F and cook for 30 additional minutes.
- Remove ribs from the grill and let rest for 10 minutes. Serve with my homemade BBQ sauce, pickles, and onions.
Oven Method
- Preheat oven to 250 F. Cover a baking pan with heavy-duty aluminum foil.
- Combine all the dry rub ingredients in mixing bowl. Mix together until combined.
- Add the apple juice and coconut aminos to a bowl and ix together. Brush half of the juice mixture all over the ribs, front and back. (Leave the remaining juice for later). Once the juice is on the ribs, sprinkle both sides liberally with the rub mixture. (Leave some extra for later).
- Add both slabs of ribs onto the pan bone side down. Bake for 2 1/2 to 3 hours depending on the size of your ribs. Remove the ribs halfway and add a little more juice along with seasoning.
- Remove from grill and let rest 10 minutes. Serve with my homemade BBQ sauce, pickles, and onions.
Notes
- Prevent dryness: Wrapping the ribs locks in moisture, especially during the long middle cook.
- Internal temp for ribs: Ribs don’t behave like other cuts – tenderness matters more than a number, but they’re usually perfect around 195-203°F when the bones wiggle easily.
- Apple cider vinegar spritz: Optional, but a light spritz can help the rub set if your ribs look dry early on.
- Smoke ring help: Keeping the ribs cold before smoking encourages a stronger smoke ring.
- Low and slow smoker recipe: Staying between 250-275°F ensures the fat renders without drying out the meat.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are fabulous.. do you think they would work on the instant pot & then a quick grill under the flames ??
Oh my gosh, yes! That would be amazing.