Smoke Traeger Ribs Like A Pro!

Name: Smoke Traeger Ribs Like A Pro!
Prep time: 30 min
Cook time: 360 min
Total time: 510 min
Ingredients: 2 4-5 lb pork spareribs; ¾ cup pork rub ((recipe)); 2 cups BBQ sauce; ½ cup red wine vinegar; ½ cup apple cider vinegar

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These Smoked Traeger Ribs are tender, smokey, and so delicious! They are smoked using the 3-2-1 ribs method and come out perfect every single time! I recommend using my homemade Pork Rub and BBQ Sauce or use your favorite rub and sauce!

Why This Recipe Works

This smoked Traeger ribs recipe is easy to follow, as long as you remember the 3-2-1 method. What does 3-2-1 mean? First, the ribs are smoked for 3 hours, then wrapped in foil with an apple cider and vinegar solution and smoked for an additional 2 hours, and finally, they're brushed with barbecue sauce and smoked for a final hour.

There's no need to use a probe, and no guessing involved either. The ribs' total smoke time is six hours, which will result in delicious, tender ribs, and fantastic bark! If you're not sure what I mean by "bark," check out this informative post.

Feel free to use your favorite pellet flavor, but apple, cherry, and maple are all great options!

What Goes Into This Recipe

Ingredient Notes and Substitutions

Ribs — This recipe calls for two 4 to 5 pound spareribs.
Apple Cider — Instead of apple juice, I like to use apple cider, however regular apple juice can also be used.
Dry Rub — My dry rub recipe goes perfectly with pork ribs, but you can also use a brand that you prefer such as this Traeger Rub.
BBQ Sauce — I prefer making my own BBQ sauce but if there is a store-bought brand that you like, go ahead and use it!

How to Make This Recipe

Step 1| Prepare the Rub and Ribs

Prepare my Pork Rub recipe and set it aside. Wash ribs, then pat dry. Mix apple cider and vinegar and pour inside a small spray bottle. Spritz the ribs on both sides and season with 2 to 3 tablespoons of dry rub on each side. Be sure to rub the seasoning into the ribs, and don't forget the sides! Refrigerate a minimum of two hours or overnight.

Step 2| Prepare the Smoker

When you're ready to smoke the ribs, turn the smoker on and set the temperature to 190 degrees F. Add your favorite pellets. Apple, cherry, and maple go good with pork.

Step 3| Smoke Ribs

Once the smoker is ready, place the ribs bone side down on the smoker. Use SuperSmoke if you have that option. Set a timer for 3 hours. Spritz the tops of the ribs with the cider and vinegar mixture every 30 minutes, until the 3 hours are up.

Step 4| Seal Ribs in Foil

Prepare 4 large pieces of tinfoil (approximately 28 x 18.25) on the counter. When 3 hours have elapsed, remove the ribs and increase the temperature to 225. Place one rack of ribs on a double layer of foil. Pour half of the remaining solution in the spray bottle over the rack. Seal the foil tightly to keep the liquid from leaking out. Do the same with the second rack. Place the sealed ribs back in the smoker for 2 more hours.

ribs on foil — 3 racks of ribs smoking in a Traeger

pouring apple juice on traeger ribs — 3 racks of ribs smoking in a Traeger

Step 6| Smoke An Additional Hour

After 2 hours has have elapsed, remove the ribs from the foil and coat lightly with barbecue sauce. Place back on the smoker for 1 additional hour at 225. Serve with your favorite barbecue sauce on the side.

Recipe FAQs and Expert Tips

How long does it take to smoke ribs at 225 degrees?

Depending on the method used to smoke the ribs, it can take anywhere from 5 to 6 hours.

Should I wrap ribs in foil when smoking?

Yes, ribs should be wrapped in foil for part of the time they are being smoked. This will ensure that the ribs are tender.

Can you smoke ribs too long?

Yes, it is possible to smoke ribs too long. Smoking ribs for too long will result in overcooked ribs that are dry.

Do I need to take the membrane off ribs?

Whether or not you remove the membrane off of ribs should be based on your own preference. Some claim that the membrane needs to be removed in order for the flavor to penetrate the ribs. Still, others argue that removing the membrane allows the fat to render while the ribs cook resulting in ribs that are less tender.

Personally, I've tried both ways, and I now leave the membrane on the ribs. I enjoy both the taste andd the texture of the membrane. I know others do as well!

Make the rub ahead of time and store it in a jar to have on hand when you need it.
If you are making the sauce from scratch, it can also be prepared ahead of time. This will give you two less things to do on the day you will be smoking the ribs.
Although I've always preferred a combination of vinegar and apple cider in the spritz, you can use only apple juice or cider and still have delicious ribs.
If you like sweeter ribs, you may sprinkle some brown sugar on the ribs when you wrap them in foil.

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