Meaty, juicy, and fall-off-the-bone tender, Traeger 3-2-1 Ribs is the way to go if you’re cooking ribs on your pellet smoker. Turning out perfectly every time, give your racks of ribs the royal treatment with this smoker recipe!
WHAT RIBS ARE BEST FOR SMOKING?
We love baby back ribs. No, they’re not from baby pigs, and they’re called baby back ribs because they’re smaller than the other rib bones and are cut from near the top of the back where the ribs meet the spine.
INGREDIENTS
- Baby back ribs – 2 racks of pork ribs will feed about 6 people.
- Salt – we always use kosher salt
- Paprika
- Mustard powder
- Garlic powder
- Onion powder
- Black pepper
- Oregano – Dried.
- Chili powder
- Mayonnaise – we’re changing things up an using mayo as the binder, but feel free to stick with the more traditional yellow mustard.
- Butter – Unsalted
- Maple syrup – Use the real stuff!
- BBQ sauce – I love a sweet and spicy sauce, but you can use your favorite.
HOW TO MAKE THE BEST 3-2-1 RIBS ON YOUR PELLET SMOKER
PREP THE RIBS:
- Remove the thin membrane on the back of the ribs.
- Whisk the salt, paprika, mustard powder, garlic and onion powders, pepper, oregano, and chili powder together.
- Rub both sides of the ribs with the mayo, then sprinkle them evenly with the dry rub.
- Refrigerate the ribs until ready to use, or for 1-4 hours.
PREP YOUR TRAEGER PELLET GRILL:
- Set your Traeger grill temperature to 225 F.
- Place the ribs on the smoker, bone side down, and smoke for 3 hours.
WRAP THE RIBS:
- Lay a large sheet of heavy-duty aluminum foil on a counter or work surface.
- Place three 1 tablespoon dollops of butter in a line down the center of the sheet, a few inches apart.
- Drizzle maple syrup over the butter.
- Lay the ribs, meat side down, onto the butter, and fold the foil up around the ribs.
- Return the ribs to the smoker and cook for an additional 2 hours, meat side down.
SAUCE THE RIBS:
- Remove the ribs from the smoker and let them rest for 5 minutes before unwrapping.
- Place the ribs back onto the grill grate of the smoker and brush with your favorite BBQ sauce.
- Smoke for 1 hour or until the barbecue sauce is set and tacky and the internal temperature of the ribs is anywhere from 190 – 205 F for bite-tender ribs or 205 – 210 F for fall-off-the-bone ribs.
SERVING:
Serve the ribs with extra sauce on the side and sides like coleslaw, mac and cheese, or potato salad.
LEFTOVERS & STORAGE:
If you’ve got leftover ribs, package them in an airtight container in the fridge for 3-4 days. Warm them in the microwave or oven to heat them, or enjoy them cold.
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