Get Ready for some Finger-Licking Goodness – How to Cook Ribs on the Traeger Grill!
There’s nothing quite like sinking your teeth into a juicy, tender rack of ribs that have been slow-cooked to perfection. If you’re lucky enough to own a Traeger grill, you’re in for a treat. The Traeger grill is known for its ability to infuse delicious smoky flavors into every bite, making it the perfect tool for cooking ribs.
So, grab your apron and let’s dive into the step-by-step guide on how to cook ribs on the Traeger grill – it’s about to get saucy!
What You’ll Need:
A rack of pork ribs (baby back or spare ribs, take your pick!)
Traeger hardwood pellets (we recommend hickory or mesquite for that smoky flavor)
Aluminum foil
Barbecue sauce (optional, but highly recommended)
Step 1: Preparing the Ribs
Start by preparing your ribs for the Traeger grill. Remove any excess fat or silver skin from the ribs, as these can prevent proper seasoning and smoke penetration. Rinse the ribs under cold water and pat them dry with a paper towel.
Step 2: Seasoning the Ribs
This is where you can get creative! Liberally season your ribs with your favorite rib rub or seasoning. Make sure to coat both sides of the rack evenly, gently pressing the seasoning into the meat. Let the ribs sit at room temperature for about 20 minutes to allow the flavors to meld.
Step 3: Preparing the Traeger Grill
Time to fire up your Traeger grill! Fill the hopper with your choice of Traeger hardwood pellets – hickory or mesquite work wonders for ribs. Preheat the grill to 225°F (107°C) and place a drip pan filled with water underneath the grill grates. The water creates a moist cooking environment and helps keep those ribs juicy.
Step 4: Smokin’ Time!
Once the Traeger grill reaches the desired temperature, it’s time to get smokin’! Place the seasoned ribs directly on the grill grates bone side down. Close the lid and let the Traeger work its magic.
Step 5: Low and Slow
The key to tender, melt-in-your-mouth ribs is low and slow cooking. Maintain a consistent temperature of 225°F (107°C) throughout the cooking process. Let the ribs smoke for around 5 to 6 hours, or until the meat reaches an internal temperature of 190°F (88°C).
Step 6: Wrapping for Tenderness (Optional)
If you prefer fall-off-the-bone ribs, you can choose to wrap them in aluminum foil after the initial 3 hours of smoking. Before wrapping, brush the ribs with your favorite barbecue sauce for an extra layer of flavor. Wrap the ribs tightly and place them back on the grill for another 2 to 3 hours, or until the meat is fork-tender.
Step 7: The Finishing Touch
Once your ribs are cooked to perfection, it’s time to add the finishing touch. Remove the ribs from the grill and let them rest for about 10 minutes. This allows the juices to redistribute, resulting in even more flavorful ribs.
After the resting period, cut the ribs into individual servings, slap on some more barbecue sauce if desired, and get ready to indulge in some seriously delicious ribs!
Now that you know how to cook ribs on the Traeger grill, it’s time to gather your friends and family for a mouthwatering barbecue feast. Remember, practice makes perfect, so keep experimenting with different seasonings and techniques to find your signature rib recipe. Happy grilling!
Want to share your tips and tricks for cooking ribs on the Traeger? Join the discussion in the Cooking Techniques forum and let us know how you make your ribs fall-off-the-bone delicious!
FAQ:
What type of ribs are best for cooking on the Traeger?
When it comes to cooking ribs on the Traeger, there are a few popular options. St. Louis-style spare ribs and baby back ribs are the most commonly used. St. Louis-style ribs are larger and meatier, while baby back ribs are smaller and leaner. Both types can be cooked to perfection on the Traeger, so it really comes down to personal preference.
Should I remove the membrane on the back of the ribs before cooking?
Yes, it is highly recommended to remove the membrane on the back of the ribs before cooking on the Traeger. The membrane can become tough and chewy if left intact, so it’s best to remove it to ensure a tender and flavorful result. Simply use a butter knife or your fingers to loosen the membrane, then grab it with a paper towel and pull it off in one piece.
What kind of seasoning or rub should I use for the ribs?
The seasoning or rub you choose for your ribs is entirely up to your taste preferences. However, a classic combination for ribs includes a mixture of salt, pepper, garlic powder, onion powder, paprika, and brown sugar. Feel free to experiment with different spices and herbs to create your own signature rub.
How long should I cook the ribs on the Traeger?
Cooking time for ribs on the Traeger can vary depending on the temperature and size of the ribs. As a general guideline, you can start by cooking the ribs at 225°F (107°C) for around 3-4 hours, or until the meat starts to pull away from the bone. To achieve a nice bark, you may choose to increase the temperature to 275°F (135°C) for the last 30 minutes. However, it’s always recommended to use a meat thermometer to ensure the ribs are cooked to the desired level of tenderness.
Should I wrap the ribs in foil during the cooking process?
Wrapping the ribs in foil, also known as the “Texas crutch,” is a popular technique to help tenderize the meat and retain moisture. After a few hours of smoking, you can remove the ribs from the smoker and wrap them tightly in foil with a splash of apple juice, broth, or any other liquid of your choice. This will create a steaming environment within the foil, speeding up the cooking process and making the meat more tender. You can then return the wrapped ribs to the Traeger for another 1-2 hours until they reach the desired doneness.
What kind of wood pellets should I use for smoking the ribs?
The choice of wood pellets can greatly influence the flavor profile of your ribs. For a classic and versatile flavor, hickory, oak, or maple pellets are excellent choices. However, you can also experiment with fruitwood pellets like apple or cherry for a slightly sweeter and milder taste. Ultimately, it comes down to your personal preference and the flavor profile you want to achieve.
Should I apply barbecue sauce to the ribs during the cooking process?
Whether or not to apply barbecue sauce during the cooking process is a matter of personal preference. If you prefer a saucy and caramelized finish, you can brush on your favorite barbecue sauce during the last 30 minutes of cooking. Keep in mind that high sugar content in the sauce can cause the ribs to burn quickly, so it’s best to monitor and adjust the heat accordingly. Alternatively, you can also serve the ribs with sauce on the side for dipping after they are fully cooked.
