Barbecued Traeger Pork Ribs

5 from 3 votes

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

Prep Time10

Cook Time3

Chill1

Total Time4 10

Course: Grilling, Main Dishes

Cuisine: American, American Southern

Servings:

Calories: 362kcal

Author: Kelly Bloom

Ingredients

For the Pork Ribs

2 racks pork ribs spare ribs or St. Louis Ribs
¼ cup vegetable oil
Rib Rub your favorite
2 cup BBQ sauce your favorite

St Louis Rib Rub

½ cup dark brown sugar
6 tablespoon smoked paprika or regular paprika
2 tablespoon dry mustard Colemans
3 tablespoon sea salt granulated
3 teaspoon garlic powder
3 teaspoon onion powder
1 teaspoon coriander ground
1 teaspoon black pepper coarse cracked

US Customary - Metric

Instructions

For Grilling the Pork Ribs

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.
2 racks pork ribs
Coat the ribs with the oil and then generously spread rib rub on all sides of the two racks of pork ribs.
¼ cup vegetable oil, Rib Rub
Refrigerate coated ribs for 1 hour, or prepare the night before and store in the refrigerator.
Fire up your grill or smoker and preheat to 230 F. Drain the wood chips and add to the grill.
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.
PRO TIP: Add some fresh coals occasionally so the grill maintains it's heat.
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.
2 cup BBQ sauce
Remove the racks of ribs from the grill and wrap in two layers of aluminum foil.
Return the wrapped racks of ribs to the grill and continue to cook for another 1 ½ hours to 3 hours until tender.
Unwrap from the foil and cut into individual ribs for serving. Serve with a side of BBQ sauce for bone sucking, and enjoy!

For The Rib Rub

Combine brown sugar, paprika, mustard, sea salt, garlic powder, onion powder, coriander, and black pepper in a small bowl.
½ cup dark brown sugar, 6 tablespoon smoked paprika, 2 tablespoon dry mustard, 3 tablespoon sea salt, 3 teaspoon garlic powder, 3 teaspoon onion powder, 1 teaspoon coriander, 1 teaspoon black pepper
½ cup dark brown sugar, 6 tablespoon smoked paprika , 2 tablespoon dry mustard , 3 tablespoon sea salt, 3 teaspoon garlic powder, 3 teaspoon onion powder, 1 teaspoon coriander , 1 teaspoon black pepper coarse cracked
Mix well, making sure to break up any lumps or clumps.
Transfer to a Mason jar and seal. Store in a cool dry location. Makes enough to coat two large racks of pork or beef ribs.

Notes

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.

Nutrition