TRAEGER SMOKED BARBECUE RIBS

Smoked Barbecue Ribs

Traeger Smoked Barbecue Ribs are perfect for lazy summer cookouts!  These fall-off-the bone tender ribs are fool proof and a family favorite.  Seasoned and smoked for the first three hours, then wrapped and braised for 2 hours in a buttery brown sugar apple cider sauce, and finally sauced up with your favorite barbecue sauce for the final hour - let the party begin!  

Smoked Barbecue Ribs

SO MANY DIFFERENT KINDS OF RIBS - WHAT'S THE DIFFERENCE?

• Kansas City is known for its barbecue and barbecue sauces! Thick, rich and thick tomato based with lots of molasses. Kansas City Ribs are typically dry rubbed, smoked , sauced and so succulent! Not quite fall of the bone, but typically tender and juicy. Baby back or spare ribs work great with this style of ribs. These are our family favorite!
• St. Louis style ribs are similar to Kansas City ribs, except the sauce is usually a little bit thinner, heavier on the vinegar, and not too thick and sweet. Dry-rubbed seasoned ribs are slow cooked over a low smoky grill, and then mopped frequently to caramelize the sauce onto juicy, fall-off-the-bone ribs. Spare ribs are typically used for the best results for this style of ribs.
• Memphis Ribs are dry-rubbed with simple and basic spices, and then grilled to perfection. Rather than falling off the bone, they are known for melting in your mouth. Memphis barbecue sauce is typically mustard-based with a bit more kick that other barbecue sauces. Back ribs are typically used.
• Carolina Ribs are another simple version. No spicy rubs, but simply cooked with salt and pepper and then cooked low and slow over hickory smoke. Carolina barbecue sauce is typically a spicy, vinegar based sauce that is mopped on at the very end of cooking. Spare ribs are usually used for this fall-off-the-bone version.
• You may ask what the difference is between baby back ribs and spare ribs. Flavor-wise there isn't much difference, but baby back ribs are usually less meaty and more tender; the spare rib comes from the belly side and are meatier, but less tender than baby back ribs.
• Country-style ribs technically aren't ribs - they are cut from the uppermost blade end of the loin, and are more of a cross between a rib and a pork chop.
• Baby back ribs typically have less meat than St. Louis spare ribs and cook more quickly, and are arguably the most popular ribs sold in grocery stores and restaurants.
• Spare ribs and St. Louis style ribs are from the same portion of ribs, just trimmed 2 different ways, with the St. Louis style ribs having smaller pieces of cartilage. Both are well-marbled with a high fat content and quite meaty, but do take a little longer to cook than baby back ribs.

BEST SIDES WITH SMOKED BARBECUE RIBS?

• Cheddar Mac & Cheese is made in the slow cooker and is such a traditional side!
• Baked Beans with Bacon & Brisket are perfectly seasoned with brown sugar and molasses.
• Parmesan Herb & Garlic Roasted Potatoes are a barbecue favorite at our house!
• Barbecue Roasted Potatoes are perfectly seasoned and roasted - another great potato side for backyard barbecues.
• Buttery Sweet Corn on the Cob - YES please!
• S'More Cookie Bars 
• Strawberries & Cream Angel Food Baby Bundt Cakes are the perfect fresh dessert.

Smoked Barbecue Ribs

TRAEGER SMOKED BARBECUE RIBS

Smoked Barbecue Ribs are perfect for lazy summer cookouts!  These fall-off-the bone tender ribs are fool proof and a family favorite.  Seasoned and smoked for the first three hours, then wrapped and braised for 2 hours in a buttery brown sugar apple cider sauce, and finally sauced up with your favorite barbecue sauce for the final hour - let the party begin!  
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Smoked Barbecue Ribs

INGREDIENTS:
SWEET RUB SEASONING:
1/3 cup brown sugar (dark or light)
1 Tablespoon coarse sea salt or kosher salt
2 teaspoons cracked black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard
½ teaspoon cayenne pepper
 
BARBECUE RIBS:
2 racks baby back ribs
Sweet Rub Seasoning
2 cups apple cider
½ cup brown sugar (dark or light)
½ cup salted butter
1-1/2 cup barbecue sauce
 
HOW I MAKE THIS:

1. PREPARE SWEET RUB SEASONING:  In a small bowl, combine all ingredients.  Stir until well blended; store in airtight container until ready to use.
2. PREPARE RIBS:  Begin by removing the membrane from the back of the ribs, and remove any excess fat.  
3. Sprinkle Sweet Rub Seasoning on both sides of the ribs, starting with the bone side.  Rub or press seasoning mixture into ribs.  Cover and let rest for at least 2 hours in the refrigerator – or preferably overnight.
4. PREPARE SMOKER:  Set your smoker up for indirect smoking (for a Traeger, set Smoke for 5 minutes and then set temperature of 180-200 degrees).  This should give you a thin blue smoke coming out of the stack.
5. If you’re making more than 2 racks of rib, set metal rib rack on top of smoker grate. 
6. Place the seasoned ribs on the smoker and close the lid.  DO NOT OPEN THE LID FOR 3 HOURS!  Check your smoker pellets every hour to make sure you have consistent smoking. Be prepared - during this time the neighbors will start to go crazy and beg you to tell them what you are cooking!
7. After 3 hours, prepare for the next step.  On a large working surface, tear off pieces of heavy duty aluminum foil and double up so that each rack of ribs will fit with a generous amount of extra foil around the outside. 
8. Transfer the ribs from the smoker to the foil, bone side up so that the bones won’t tear through the foil, and gently pull up the foil sides up to create a “bowl”.
9. Top each rack with 3 or 4 pats of cold salted butter, and then sprinkle with brown sugar. Pour apple cider gently over the top. 
10. Top with another double layer of heavy duty aluminum foil, and tightly crimp the foil bottom and top together to create an airtight seal.  Use your hands to tightly form the aluminum foil to the ribs – you want to eliminate as much air space as possible so that your ribs braise (rather than steam) for the next step.
11. Increase your smoker to 225 degrees.  Return the wrapped ribs to the smoker and let the ribs braise for 2 hours.  DO NOT OPEN THE  LID FOR 2 HOURS!  Check your smoker pellets every hour to make sure you have consistent smoking. Be prepared - during this time people will start begging you to tell them when these will be ready to eat!
12. Carefully remove the ribs from the smoker and place on a large working surface. Carefully open the foil package and allow steam to escape before removing the ribs with tongs.
13. Place the braised ribs back on the smoker, bone side down.  Discard the foil and extra cooking liquid.
14. Brush the ribs with your favorite barbecue sauce, close the lid, and cook at 225 degrees for an additional hour, or until the ribs are done to your desired tenderness and the sauce is stick and set. 

 
YIELD:  Makes 4 servings
 
RECIPE NOTES:

• You can prepare these Smoked Barbecue Ribs ahead of time up through step 12.  Wrap the foil-wrapped braised ribs in heavy towels in an insulated cooler and hold for up to 3 hours.  An hour before you plan to serve, continue on beginning with step 13.  If you don’t open the cooler, the wrapped ribs will remain HOT for 3 hours – I promise you!
• If you don’t have a smoker, you can also prepare these on your grill – simply set your grill up for indirect cooking at the designated temperatures. 

Originally posted June 2018; revised and reposted July 2021.
 
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