Smoked Ribs
What are ribs?
Ribs are not only one of the most recognizable cuts of meat but also a favorite amongst BBQ lovers because of their mouth-watering flavor and versatility. Typically, you'll find these tender cuts cooked as a rack or slab rather than separated and cooked individually. In American cuisine, pork and beef ribs reign supreme, but another popular type of ribs around the world is lamb. Fire up your Traeger and elevate your rib game today
What are pork ribs?
Pork ribs are cuts of meat taken from the ribcage of a pig, known for their tender, juicy flavor, and are a staple at any serious barbecue. Unlike beef ribs, which are heftier and pack a bolder, meatier punch, pork ribs are generally more tender and slightly sweeter. Pork ribs, especially when smoked low and slow, become fall-off-the-bone tender, making them a favorite for those who appreciate nuanced, smoky flavors. Read all about the different types of pork ribs by clicking the link below.
What are baby back ribs?
Baby back ribs are cut from the back of the pig rather than the belly. They’re shorter than spare ribs (thus the name “baby”), and are leaner and more tender. As a result, they tend to be more expensive than spare ribs. We pride ourselves on having one of the best baby back ribs recipes in the game. Check that epic recipe out, and learn how to make epic smoked baby back ribs below.
How To Make Smoked Ribs On A Pellet Grill
Chad Ward, legendary BBQ competitor, 7-time grand champion, and owner of Whiskey Bent BBQ, is a self-taught BBQ pro. Below are a few tips from the pit master himself! But before you start smoking baby back ribs or spare ribs, you need to learn how to prep them.
What are Beef Ribs?
Beef ribs are hearty, flavorful cuts that bring robust, meaty goodness to your Traeger grill. Unlike the sweeter, more tender pork ribs, beef ribs offer a richer, bolder taste and a meatier bite. Perfect for low and slow cooking, beef ribs turn out irresistibly juicy and tender every time. Try out Matt Pittman's Texas-Style Monster Beef Ribs and see what all the hype is about.
How to Make the Best BBQ Smoked Ribs
How to Cut Ribs Evenly
St. Louis-style spare ribs are already cut to be mostly square and uniform, but you may want to cut along the highest rib in the rack (typically the third or fourth) and square off from there with your knife. You’ll also want to cut off the end ribs right along the bone so the ribs end on meat rather than bone.
How to Cut Ribs Evenly
St. Louis-style spare ribs are already cut to be mostly square and uniform, but you may want to cut along the highest rib in the rack (typically the third or fourth) and square off from there with your knife. You’ll also want to cut off the end ribs right along the bone so the ribs end on meat rather than bone.
3-2-1 Ribs Method
There are a lot of opinions about smoking ribs out there, but if you want tender and flavorful ribs every time, the 3-2-1 ribs method is foolproof. This technique involves three stages: smoking the ribs unwrapped for three hours, wrapping them in foil with a bit of liquid and cooking for another two hours, and then unwrapping and saucing the ribs for a final hour of cooking. Read our expert guide below to master this smoked ribs technique.
3-2-1 Ribs Recipe
Prep time: 15 mins.
Cook time: 6 hrs.
Serves: 6-8
Ingredients:
- 2 Rack St. Louis-style ribs
- Traeger Pork & Poultry Rub as needed
- 1/2 Cup brown sugar, divided
- 1/3 Cup honey, divided
- 1 Cup Traeger BBQ Sauce or your preferred sauce
3 hours of smoke: Set your Traeger to 180 degrees Fahrenheit and place the ribs meat-side up on the grill. After 3 hours, your ribs should have an internal temperature of 165 degrees.
2 hours of low and slow: Remove the ribs from the grill and place in a rimmed baking sheet. Raise the grill temperature to 225 degrees. While waiting for the grill to heat up, wrap your ribs in two sheets of foil, crimping the foil together to prevent leaks. Grill for 2 more hours.
1 hour of final touches: Remove the foil from the ribs and place them directly on the grill grate until the internal temperature is 195 degrees. Slather with BBQ sauce and cook for 10 to 20 minutes longer or until your internal smoked ribs temperature is 203 degrees. Let them rest for a few minutes, and serve.
Winning World Competition Ribs
How do your baby back ribs stack up against competition winners? In this guide, we explain exactly what judges look for when determining which ribs are going to get that award in a competition.
Winning Competition Ribs
Appearance:
When judges look at your ribs, they’re looking for that deep mahogany finish. That thin, dark, caramelized BBQ coating is achieved by regular mopping, spritzing, or saucing ribs throughout the smoking process. But that’s not all -- judges are also looking for a uniform, perfectly rectangular rack that comes from those perfect knife cuts.
Appearance:
When judges look at your ribs, they’re looking for that deep mahogany finish. That thin, dark, caramelized BBQ coating is achieved by regular mopping, spritzing, or saucing ribs throughout the smoking process. But that’s not all -- judges are also looking for a uniform, perfectly rectangular rack that comes from those perfect knife cuts.
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What to Serve with Ribs
One of our favorite things about smoking ribs is that they pair well with so many foods. You can keep it simple with some mac and cheese and collard greens, or you can branch out with unique takes on other picnic-friendly foods like our grilled mango coleslaw.