Barbecued Traeger Pork Ribs

Jump to Recipe

Fire up the grill for summer with these BBQ Traeger Pork Ribs! Seasoned with a smoky rub, grilled to tender perfection, then basted in BBQ sauce, these ribs are perfect for any gathering.

grilled bbq pork ribs slathered with rib rub and cooked to a nice bark.

Serve these bone-sucking ribs with classic barbecue sides like Amish style coleslaw, smoked baked beans, blue cheese potato salad, or Velveeta mac and cheese.

Why You'll Love This Traeger Pork Ribs Recipe

These fall-off-the-bone tender ribs, smothered in smoky and tangy barbecue sauce, are a crowd-pleaser. With a simple dry rub, you can customize the flavor with your favorite BBQ sauce, perfect for both traditionalists and experimenters.

Easy and Customizable: This recipe requires just a little prep work and allows you to customize the flavor profile with your favorite BBQ sauce.
Grilling Perfection: The grilling process infuses the ribs with a smoky flavor and creates a beautiful caramelized crust.
Fall-Off-The-Bone Tender: Low and slow cooking ensures the ribs become incredibly tender and juicy.

Ingredients Overview

To make these delicious ribs, you'll need pork ribs, your favorite barbecue sauce, a good rib rub, and of course, salt and pepper. With these items, you're well on your way to a tender, ribs.

Raw pork ribs stacked on a round wooden cutting board, garnished with a sprig of rosemary. Text labels indicate "BBQ Sauce & Rib Rub," "Salt, Pepper, & Herbs," and "Pork Ribs." Tomatoes and herbs are in the background.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

For Smokers

If smoking, soak 1 - 2 cups of Hickory or Apple wood chips in water.

How To Make Grilled BBQ Pork Ribs

Grilling imparts a smoky flavor while low-and-slow cooking ensures tender, juicy ribs. This recipe works for both pork spare ribs or St. Louis ribs.

Step 1: Remove the membrane from the back of the ribs by carefully slipping a knife under it and peeling it away. Pat the ribs dry with paper towels.

raw rack of pork ribs with silver membrane removed.

Step 2: Coat the ribs with the oil and then generously spread rib rub on all sides of the two racks of pork ribs.

Ribs rubbed with seasonings ready to grill or smoke.

Step 3: Refrigerate coated ribs for 1 hour, or prepare the night before and store in the refrigerator.

Step 4: Fire up your grill or smoker and preheat to 230F. Drain the wood chips and add to the grill.

whole rack of grilled barbecue pork ribs on a Traeger or grill.

Step 5: Place the ribs on the grill over indirect heat (away from the heat source for gas grills). Placing a drip pan below will prevent flare ups from the drippings also.

thick barbecue basting sauce and a brush.

Step 6: Close the lid and cook for 1-½ to 2 hours, or until the ribs begin to tenderize. Baste periodically with your favorite BBQ sauce.

The technique of wrapping grilled meats in foil and then returning to the grill for a low, slow cook is called the 'Texas Crutch'. This procedure ensures meats stay moist and tender.

Step 7: Remove the racks of ribs from the grill and wrap in two layers of aluminum foil.

cut barbecued pork ribs with slightly charred edges spread out on white parchment paper.

Step 8: Return the wrapped racks of ribs to the grill and continue to cook for another 1 ½ hours to 3 hours until tender.

Step 9: Unwrap from the foil and cut into individual ribs for serving. Serve with a side of BBQ sauce for bone sucking, and enjoy!

Serving Suggestions

Make some Traeger Corn on the Cob with the ribs for a complete meal. Offer various BBQ sauces for dipping, and pair with grilled corn and potato wedges for a complete meal.

bbq pork ribs and slaw with a side of extra bbq sauce nearby.

Substitutions and Variations

Here are a few delicious variations or substitutions when making this recipe.

Rib Cut Choice: This recipe works well with both spare ribs (generally meatier) or St. Louis ribs (known for being leaner).
Sauce Experimentation: Experiment with different types of barbecue sauce to find your favorite flavor profile, considering smoky, sweet, or spicy options.
Basting Alternatives: While BBQ sauce is a classic choice, you can also baste the ribs with honey, apple juice, or a combination of your favorite flavors.

Tips for Success

Here are a few tips for making this recipe:

Prep Ahead: Apply your dry rub to the ribs the night before and let them chill in the fridge. This allows the flavors to deeply penetrate the meat for maximum taste.
Monitor Temperature: Use a good meat thermometer to monitor the internal temperature of your ribs. While "fall-off-the-bone" is subjective, aiming for around 203°F (95°C) often yields the most tender results.
Don't Over-Sauce: Apply your BBQ sauce in the final stage of cooking. Too early, and it can burn. A few light coats towards the end will create a beautiful glaze without charring.
Rest is Best: After grilling, let your ribs rest, loosely tented with foil, for at least 10-15 minutes before slicing. This allows the juices to redistribute, resulting in more tender and juicy meat.
Cut Against the Bone: When serving, slice the ribs between the bones. For easier cutting, find the natural separation points with your knife.

Storage Options

Some recommended storage options for this recipe are:

Refrigeration (Leftovers): Store leftover ribs in an airtight container or tightly wrapped in foil in the refrigerator for 3-4 days.
Freezing (Cooked): For longer storage, wrap individual portions of cooked ribs tightly in plastic wrap, then aluminum foil, or place them in freezer-safe bags. They can be frozen for 2-3 months.
Best Reheating Method: For best results, reheat ribs in a preheated oven at 250-300°F (120-150°C) until warmed through. You can also add a splash of apple juice or water to the pan and cover with foil to keep them moist. Avoid high heat as it can dry them out.

Frequently Asked Questions

What kind of wood pellets should I use?

For pork ribs, popular choices include apple, cherry, pecan, or hickory for a complementary smoky flavor. You can also use a competition blend for a balanced smoke.

Do I need to remove the membrane from the Pork ribs?

Yes, it's highly recommended. The membrane on the back of the ribs can become tough and chewy. Removing it allows the rub to penetrate better and results in more tender ribs.

How do I know when the pork ribs are done?

While a meat thermometer aiming for around 203°F (95°C) is good, the "bend test" is also popular: if you pick up one end with tongs, the rack should bend significantly and almost crack, indicating tenderness.

Can I make these ribs without a Traeger or pellet grill?

While the recipe is optimized for a Traeger, you can adapt it for a conventional smoker, charcoal grill (using indirect heat), or even an oven, adjusting cooking times as needed.

How do I get a good bark on my Barbecue Pork ribs?

A good bark comes from a combination of the dry rub, consistent low and slow smoke, and avoiding too much basting too early, which can soften the bark.

Should I wrap the Barbecued Pork ribs during cooking?

Wrapping ribs in foil or butcher paper partway through the cook (often called the "Texas Crutch") can help them tenderize faster and retain moisture, but some prefer not to wrap for a firmer bark. It's a matter of preference.

More Delish Recipes

Get The Recipe!

Pin Recipe Print Recipe

5 from 3 votes