Traeger Rib Food
TRAEGER SMOKED RIBS
These Traeger ribs are coated in a bold dry rub and smoked to mouth-watering perfection! They fall right off the bone and are perfect for picnics and BBQs!
Provided by Sweet Basil
Categories All of the Best Pork Recipes on the Internet
Time 7h15m
Number Of Ingredients 12
Steps:
- 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 or tin foil. Place the butcher paper (or foil) 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 (or foil) 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 3-4 hours.
- Arrange the ribs directly on the grill grate and continue to grill 60 minutes more.
Nutrition Facts : ServingSize 4 ribs, Calories 243 kcal, Carbohydrate 59 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Sodium 1415 mg, Fiber 3 g, Sugar 54 g
SMOKED BEEF RIBS
My hearty smoked beef ribs are cooked low-and-slow before cranking up the heat a bit and cooking for several more hours until they are super tender.
Provided by Nicole Johnson
Categories Traeger Recipes
Time 5h15m
Number Of Ingredients 3
Steps:
- Coat the beef ribs with the rub, and preheat your grill to 180° (or the smoke setting) according to factory directions.
- Place on the grill and smoke for 2 hours.
- Turn the heat up to 275°, and cook for another 2 hours.
- Turn the heat up to 325°, baste with barbecue sauce every 10 - 15 minutes for the last hour, or until the ribs are fork tender. The time can vary here depending on your meat.
- Remove, let rest for 10 minutes and serve.
Nutrition Facts : Calories 954 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 194 milligrams cholesterol, Fat 65 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 1018 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
MARK'S TRAEGER RIBS
Make and share this Mark's Traeger Ribs recipe from Food.com.
Provided by Mark T.
Categories Pork
Time P1DT5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Remove the thin white membrane from the back of the ribs. Start with a knife and use a paper towel to grip it and peel it off.
- Mix all spices together, excluding the yellow mustard.
- Rub yellow mustard all over the ribs.
- Rub spice mixutre all over ribs, cover and refrigerate overnight.
- Remove ribs from refrigerator and start Traeger grill on smoke for 10 minutes.
- Put ribs on grill and cook on smoke for 1 hour.
- Change heat setting to 225-250 and cook for another 2 hours.
- Spray ribs with apple juice and cover with aluminum foil tightly and cook at 250-275 for another hour. You want to keep the steam from the juice inside the foil to keep the ribs juicy and tender.
- Remove foil from ribs and spread your favorite BBQ sauce or glaze over the ribs and cook for 1 hour at 250-275.
- 1Remove ribs from Traeger and cover with foil for 20 minutes.
- Cut up and enjoy!
Nutrition Facts : Calories 288.2, Fat 15.4, SaturatedFat 5.2, Cholesterol 53.5, Sodium 2094.2, Carbohydrate 23.9, Fiber 3.5, Sugar 15.8, Protein 15.5
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- Setup your Traeger to cook at 225 degrees and place ribs on grill. Cook until ribs are at 155 degrees – approx 3 hours. Spritz the ribs with apple juice every hour until they get up to temp.
- When the ribs hit 155, remove them from the Traeger, and use tongs to place each of them in a large roasting dish or disposable pan.
- Add a half cup of apple juice to the roaster, along with four pats of butter. Cover the pan tightly with aluminum foil, and return the ribs to your smoker.
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- Add dry rub ingredients in a jar (18 g black pepper, 9 g kosher salt, 1 tsp onion powder, and 1 tsp garlic powder).
- Remove the membrane from the back of the ribs by pulling it down with a paper towel (slippery!). We usually ask the butcher to do this when we purchase the ribs. If the meat is dry, add 1-2 Tbsp (15-30 ml) apple cider vinegar in a mister and spray the vinegar to wet the meat.
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- Mix the salt, pepper, onion powder, garlic, and rosemary in a bowl and mix it all together with a spoon to create your rub. Coat your entire rib roast with the rub. Make sure to use it all. After the rib roast is coated, set it aside.
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- Season both sides of ribs with Traeger Pork & Poultry Rub, about 1/4 cup per rack. Ingredients. 3/4 Cup Traeger Pork & Poultry Rub.
- When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. Grill: 180 ˚F.
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- Place about 1/4 cup of Traeger ‘Que BBQ Sauce on a large sheet of heavy-duty aluminum foil, then place a rack of ribs meat-side down on top and wrap tightly.
- Place the wrapped ribs back on the grill and cook for 45 minutes, or until internal temperature registers 204°F. Grill: 350 ˚F. Probe: 204 ˚F.
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- Make the ribs: Season both sides of each rack of ribs liberally with the rub. Grill: 275 ˚F. Ingredients. 4 Rack baby back ribs.
- When ready to cook, set the Traeger temperature to 275℉ and preheat with the lid closed for 15 minutes. Grill: 275 ˚F.
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