Smoked ribs on the Traeger coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone!
When I went out to South Carolina to meet Cade’s family, he took me to a traditional southern restaurant to try real southern BBQ for the first time. It was delicious!
I couldn’t believe that a dry rub was all that they needed as I’d only had ribs slathered in sauce, but more important than that, they were falling off of the bone! I was sold! Since then we’ve tested and tested rib recipes and this one is one of the ultimate smoked rib recipes ever.
We have several rib recipes on the blog that we love, like our slow cooker Asian sticky ribs or our smoky BBQ Instant Pot ribs! They are all different in cooking techniques and flavors, but this is our first smoked ribs recipe! You’re going to love it!
How to Make a Dry Rub?
A dry rub is simply a blend of dry ingredients that gets rubbed on meat before smoking or grilling. For this dry rub, you will need the following ingredients:
- Smoked Paprika
- Dark Brown Sugar
- Black Pepper
- Garlic Powder
- Kosher Salt
Combine all those ingredients in a small bowl and set it aside. Mix together the mustard and apple cider and brush it all over both sides of the ribs (be sure to remove the silver skin first!). Then generously apply the dry rub on both sides of the ribs.
How Do You Make Smoked Ribs?
Ok, you’re dry rub is on, so it’s time to bust out the Traeger! Set your smoker to 180℉ and preheat it with a closed lid for 15 minutes. Once the smoker is preheated, place the ribs directly into the smoker with the meat side up for 3 hours.
Then move the ribs to a baking sheet and increase the temperature of the smoker to 225℉. Tear off 4 large pieces of peach butcher paper and place one rack of ribs on each piece of paper. Pull up the sides of the paper because it is time to juice up the ribs and you don’t want the liquid to leak out.
Sprinkle each rack of ribs with brown sugar, then top with honey and apple juice. Place another piece of peach butcher paper on top and crimp up the edges so the liquid doesn’t leak out.
Repeat these same steps with all the racks of ribs. Put the ribs back into the smoker for 2 more hours. The last step is to unwrap the ribs and place them directly back onto the grate and grill them for 30-60 minutes.
How Long Does It Take to Smoke Ribs?
This recipe loosely follows the 3-2-1 method for smoking ribs. You have 3 hours of smoking, then 2 hours of smoking with liquid, and up to one last hour of grilling. That totals 6 hours for these smoked ribs!
What Type of Ribs Should I Buy?
We prefer St. Louis style ribs for smoking, but baby back ribs would also work great. St. Louis style ribs cook fast and have great flavor. Baby back ribs are meatier and may take a little longer to cook to a safe temperature.
How Does A Traeger Work?
A Traeger is a wood pellet grill that uses an auger to move wood pellets from a hopper on the side of the grill into the fire pot inside the grill. You get to set the temperature that you want to grill operate at, so the higher the temperature, the more pellets that are moved into the fire pot.
When the fire is burning, a fan stokes the flames that create convection heat to cook the food evenly. You also get the great smoky flavor that comes from cooking food over a wood fire. Traegers are pretty much sent straight from heaven! They are so easy to use and reliable!
Can You Smoke Meat On A Regular Grill?
Yes, but it is difficult to control the temperature consistently like you can on a pellet smoker. To smoke meat on a gas or charcoal grill, you need to apply heat to a wood source (like a smoker box) and place the meat on the unlit side of the grill. Smoking is all about cooking meat on indirect heat.
Is Smoked Meat Cooked?
Yes, smoked meat is cooked just like grilled meat or braised meat. Meat that is smoked still needs to reach safe temperatures before being consumed.
Is Smoked Meat Safe?
Yes, if smoked to a safe temperature, smoked meat is perfectly safe to eat and DELICIOUS!
What Can You Substitute For Kosher Salt?
A course sea salt would work fine, but definitely do not sure table salt! Kosher salt and table salt are not the same!
Should You Flip Ribs In A Smoker?
Because a smoker cooks like a convection oven, there is no need to flip ribs because they are being cooked evenly on all sides. Cook away babies!
Make a batch of homemade BBQ sauce, and get ready for your mouth to water, your fingers to get messy, and for these Traeger smoked ribs to become a regular on your menu! They are the best ribs I’ve ever had!
More Ribs Recipes You Should Try:
- Smoky BBQ Instant Pot Ribs
- Instant Pot Country Style Ribs
- Oven Braised Short Ribs
- Sticky Instant Pot Bone-In Beef Short Ribs
- Asian Sticky Slow Cooker Ribs
- Mustard Carolina BBQ Sauce Instant Pot Beef Short Ribs
- Korean Oven Braised Short Ribs
- Easy BBQ Ribs
- Blackberry Hoisin BBQ Ribs
Traeger Smoked Ribs
- 2 racks Ribs, St Louis Style or baby back pork ribs
- 1/4 Cup Smoked Paprika
- 1/2 Cup Dark Brown Sugar
- 1 tablespoon Black Pepper
- 1 tablespoon Garlic Powder
- 2 teaspoon Cumin
- 1 tablespoon Kosher Salt
- 1 teaspoon Cayenne
- 1/2 Cup Dark Brown Sugar
- 1/3 Cup Honey
- 1/2 Cup Dijon Mustard
- 1/2 Cup Apple Cider
For The Rub
- Mix all ingredients together and set aside.
- Check the underside of the ribs. If there is a thin layer of silver skin, remove it from the bone-side of the ribs by working the tip of a butter knife underneath the membrane (choose to pierce it over a middle bone.) Use paper towels to get a firm grip, then tear the membrane off.
- In a small bowl, combine the mustard, 1/4 cup of apple cider (reserve the rest). Spread the mixture thinly on both sides of the ribs and season with the rub.
- Set the Smoker temperature to 180℉ and preheat with the lid closed for 15 minutes.
- Smoke the ribs, meat-side up for 3 hours. Transfer the ribs to a rimmed baking sheet and increase the grill temperature to 225℉.
- Tear off 4 long sheets of Peach Butcher Paper and tin foil. Place the butcher paper down with a rack of ribs on top and pull up the sides of the paper to keep the liquid enclosed.
- Sprinkle half the brown sugar on the rack, then top with half the honey and 3/4 of the remaining apple juice. Lay another piece of paper on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.Return the ribs to the grill and cook for an additional two hours.
- Arrange the ribs directly on the grill grate and continue to grill, 30 minutes to 60 minutes more.
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