Traeger Ribs (Tender, Juicy Baby Back Ribs)
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.
Servings: 4 - 6 servings
Equipment
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
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.
Nutrition
Serving: 4people | Calories: 364kcal | Carbohydrates: 9g | Protein: 29g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1859mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1441IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 3mg