How To Cook Spare Ribs On Traeger

Delicious and Tender Spare Ribs: A Step-by-Step Guide to Cooking on Traeger

There’s nothing quite like sinking your teeth into a perfectly cooked rack of spare ribs. The smoky flavor, juicy meat, and fall-off-the-bone tenderness are simply irresistible. If you’re a proud owner of a Traeger grill, you’re in luck because this guide will show you how to achieve rib-cooking perfection using your Traeger smoker. Get ready to impress your family and friends with restaurant-quality spare ribs right in your own backyard!

What You’ll Need:

A rack of spare ribs
Traeger pellet grill
Traeger hardwood pellets (flavor of your choice)
Dry rub or marinade
Aluminum foil
Meat thermometer

Step 1: Preparing the Spare Ribs

Start by removing the membrane from the back of the spare ribs. Using a butter knife or a dry towel for better grip, gently loosen one edge of the membrane and peel it off completely. This step is important as it allows the flavors to penetrate the meat and ensures tender ribs.

Step 2: Seasoning Your Ribs

Now it’s time to add some mouth-watering flavors to your spare ribs. Choose your favorite dry rub or marinade and generously coat both sides of the rack. Massage the seasoning into the meat, ensuring every nook and cranny is covered. Let the spices work their magic by allowing the ribs to marinate in the refrigerator for at least 1-2 hours (or overnight if possible).

Step 3: Preparing Your Traeger Grill

Preheat your Traeger pellet grill to 225°F (107°C) and ensure the hopper is filled with Traeger hardwood pellets. For spare ribs, we recommend using flavorful varieties such as apple, cherry, or hickory to enhance the smoky taste. Allow the grill to come to temperature, which usually takes around 10-15 minutes.

Step 4: Smoking the Spare Ribs

Place the seasoned rack of spare ribs bone-side down directly on the Traeger grill grates. Close the lid, and let the magic happen. Maintain a consistent temperature of 225°F (107°C) and let the ribs smoke for approximately 3 hours.

Step 5: Wrapping the Ribs

After 3 hours, it’s time to wrap the ribs and continue cooking to achieve that tender goodness. Tear off a large sheet of aluminum foil and place the ribs bone-side down in the center. Seal the foil tightly, creating a cozy little package for the ribs and preventing any moisture from escaping.

Step 6: Finishing Touches

Return the foiled ribs to the grill and cook for an additional 1-2 hours. This step, known as the “Texas Crutch,” helps tenderize the meat further while infusing it with the flavors from the rub and smoke. You can test the doneness of the ribs by inserting a meat thermometer into the thickest part of the rack. The internal temperature should reach around 195-203°F (90-95°C) for ultimate tenderness.

Step 7: Rest and Serve

Once the spare ribs have reached the desired temperature, remove them from the grill and let them rest for 10-15 minutes. This rest period allows the juices to redistribute, resulting in tender, succulent meat. Slice between the bones, serve with your favorite BBQ sauce, and get ready to enjoy the fruits of your labor!

Cooking spare ribs on your Traeger grill is a true culinary adventure. Whether it’s a weekend family gathering, a tailgate party, or a casual backyard barbecue, these delicious and tender spare ribs are sure to be a hit among your guests. So fire up that Traeger, follow our step-by-step guide, and get ready to savor the incredible flavors of perfectly cooked spare ribs!

Share your tips and techniques for cooking spare ribs on a Traeger in the Cooking Techniques forum section.

FAQ:

What are the best types of spare ribs to use when cooking on a Traeger?

When cooking spare ribs on a Traeger, it is recommended to use St. Louis-style spare ribs or baby back ribs. St. Louis-style spare ribs are meatier and have more fat, while baby back ribs are smaller and leaner. Both choices will work well on a Traeger, so it ultimately depends on your personal preference.

Should I remove the membrane from the back of the spare ribs before cooking?

Yes, it is generally recommended to remove the membrane from the back of the spare ribs before cooking on a Traeger. The membrane can create a barrier, preventing the flavors from penetrating the meat properly. To remove it, use a butter knife to loosen the membrane at one end and then grab it with a paper towel for a better grip. Peel it off in one piece.

What is the ideal temperature and cooking time for spare ribs on a Traeger?

The ideal temperature for cooking spare ribs on a Traeger is between 225°F (107°C) and 250°F (121°C). The cooking time can vary depending on the size and thickness of the ribs. However, as a general rule of thumb, spare ribs usually take around 5 to 6 hours to cook on a Traeger. It’s crucial to monitor the internal temperature of the ribs using a meat thermometer to ensure they reach an internal temperature of 190°F (88°C) for tenderness.

Do I need to marinate spare ribs before cooking them on a Traeger?

While marinating spare ribs is not mandatory, it can certainly enhance their flavor. Consider marinating the ribs for a few hours or even overnight in your favorite marinade to infuse them with extra taste. Traeger recommends using a flavorful dry rub or a combination of spices to create a tasty crust on the meat. Allow the ribs to marinate in the fridge before grilling.

Should I wrap the spare ribs in foil while cooking on a Traeger?

Wrapping spare ribs in foil, often referred to as the “Texas Crutch,” is a popular technique to help tenderize the meat and lock in moisture. After a few hours of cooking (usually around 3 hours), you can wrap the ribs tightly in foil to further steam and soften them. This method can accelerate the cooking process. However, it’s essential to note that wrapping is a personal preference, and some cooks prefer the traditional cooking method without foil.

Can I use wood pellets on a Traeger to add flavor to the spare ribs?

Absolutely! Traeger grills are known for their wood-fired flavor, and using wood pellets is a fantastic way to infuse your spare ribs with a delicious smoky taste. Traeger offers a variety of wood pellets, such as hickory, mesquite, apple, or cherry. Each type of wood pellet adds its unique flavor profile to the meat. Experiment with different combinations to find your favorite.

How do I know when the spare ribs are done cooking on a Traeger?

To determine if the spare ribs are done cooking on a Traeger, use a meat thermometer to check the internal temperature. As mentioned earlier, the target internal temperature should be around 190°F (88°C) for tender ribs. Additionally, you can gently poke the meat with a fork; if it easily slides in and out without resistance, the ribs are likely cooked through. Enjoy your deliciously smoked spare ribs!

Was this page helpful?

Yes No