Simple Traeger Smoked Ribs
These simple Traeger smoked ribs are just that – simple. And delicious! Slathered in a dry rub, cooked low and slow, they have a robust smoky flavor and fall off the bone! They are a perfect addition to your summer barbeque or night at home.
I have made ribs so many different ways. The 3-2-1 method, in a crockpot, in the oven, and this has become by go to. It’s pretty much set it and forget it but you still get the strong smoked flavor and amazing depth of flavor from the dry rub.
Everything You Need to Make These Simple Traeger Smoked Ribs
- 1 rack of Ribs – you can use baby back or spare ribs
- 3 tablespoons of mustard – you can use yellow or Dijon, whatever you have on hand
- 1.5 tablespoons of your favorite barbeque Rub
- 1 cup of barbeque sauce
Tips
- Baby Back Ribs have a membrane on the back that needs to be removed. This is technically optional but the ribs will be tougher if you don’t remove.
- The cook time will vary depending on the size of your rack, I’d plan around 6 hours for the best flavor and texture.
- Feel free to use whatever barbeque rub or sauce you have on hand! I often mix it up.
How to Make
Preheat the smoker to 225 degrees, you can use whatever wood pellets you have on hand
Remove the membrane from the back of the ribs. The easiest way to do this is to use a small sharp knife and a paper towel to hold on to it – it can be slippery!
Rub the ribs down with mustard and evenly coat in the dry rub. You’ll want to use your hands to make sure the rub sticks.
Place on the smoker meat side up. Place the probe into the thickest part of the ribs, at least two inches in.
Smoke until the internal temperature reaches 205 degrees. Remove the ribs and increase the temperature to 350 degrees. Brush the sauce on each side until evenly coated and put back on the smoker.
You’ll want to leave them on the grill for about 10 minutes until the sauce has set. Then they’re ready to enjoy!
Simple Traeger Smoked Ribs
Ingredients
- 1 rack of ribs you can use baby back or spare ribs
- 3 tbsp mustard yellow or Dijon
- 1.5 tbsp your favorite barbeque rub
- 1 cup barbeque sauce
Instructions
- Preheat the Smoker to 225 degrees, you can use whatever wood pellets you have on hand
- Remove the membrane from the back of the ribs. The easiest way to do this is to use a small sharp knife and a paper towel to hold on to it – it can be slippery!
- Rub the ribs down with mustard and evenly coat in the dry rub. You'll want to use your hands to make sure the rub sticks.
- Place the ribs on the smoker meat side up. Put the probe into the thickest part of the ribs, at least two inches in.
- Smoke until the internal temperature reaches 205 degrees. Remove the ribs and increase the temperature to 350 degrees. Brush the sauce on each side until evenly coated and put back on the smoker.
- You'll want to leave them on the smoker for about 10 minutes until the sauce has set. Let rest a few minutes and enjoy!
