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When it comes to the perfect rack of ribs, it’s all about the prep and the seasoning. Traeger Pitmaster Matt Pittman shows you how to make it easy and cook perfect pork ribs on the Traeger every single time.
0:18 Removing membrane
1:04 How to Trim Ribs
2:22 How to Season Ribs
3:22 Step 1 Grill Time & Duration
4:13 How to Wrap Ribs
6:06 Step 2 Grill Time & Duration
6:39 How to Tell When Ribs are Done
7:16 How to Slice Ribs
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41 Comments
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When you add after your wrap them, you don’t have to tend to them, just let them sit for 2 hours at 275, correct?
these are sooooo good 👍
At what internal temp do you wrap?
Do you do baby backs the exact same way?
This recipe was the first thing I’ve tried on our Traeger and it turned out awesome. I used a different rub and I sauced them and they had us fighting for seconds. My go to recipe for ribs from now on.
When I followed this recipe exactly the bones would fall out the bottom of the rack when I took them out of the foil to sauce them. I emailed Matt and he was nice enough to write back to tell me to pull them at 207 degrees. My Traeger tends to run hotter than set temp, especially in the summer.
So I did the first part for 2 hours, pulled them and wrapped them, put them back on for one hour, and then took off the foil and put them back on the grill where I sauced them and let them caramelize. When I put them on at the end I put in a temp probe and pulled at 207 and let them rest for ten minutes. They were perfect.
So if you want to eat your ribs with a fork with the bones dropping out the bottom, go the full time indicated. If you want ribs that you can cut, pick up and eat, then keep them in the foil for only an hour.
The last video said to put the dry rub on the night before. Every video I watch contradicts each other. I just want to learn the best method, but I guess there isn't one that everyone can agree on.
Will cook time change much if you use baby back ribs instead of St. Louis?
Followed the recipe to a T.. but I added 1 cup apple juice and 1 cup apple cider vinegar when I wrapped them. ..Thoughts?
YEAH! Real Butter! No GMO sludge oils! Yippie!
Great video!
Which smoker is that?
Matt, just made these! Amazing bro! Best thing I’ve ever made on my traeger !!! Cheers
We’re did you get your shirt is that something we can buy
How much for one rib?
Just a heads up to smoker noobs (like myself). 4.5 hours was too long for me. Mine at the end were about 205° which made them mushy and the bone fell right out. Pay close attention for that final 2 hours, you might only need an hour or so….live and learn!
"I'm just gonna cut some meat off the end so the end is more square"
Yeah, ok?? LOL I'll take Non-Sensical for $100, Alex.
Hey buddy tried your way! And wow made the best ribs ever. My family was amazed
Thank you soo much 🙏🏼
If timing was an issue, are you able to do the first cook one day then the next day finish the 2nd?
Yep found my first rib recipe on my pellet grill. Now salted or unsalted butter?
Great method!
Ruined 3 racks this weekend. Too hot and too much sugar.
These are absolutely incredible. Follow recipe EXACTLY – and they are a show-stopper! Thank you, brother!
I like fall off the bone, would you say another 30mins cook time?
Pulled them after 2 hours, wrapped for 2 hours and overcooked them. Bones fell out. Also over seasoned with the pork rub. I’ll drop temps for my next set and use less seasoning.
Doesn't all that rub impede the smoke really getting into the meat?
I've made these twice, following exactly this. But mine turn out burnt with the brown sugar and honey?
Anyone know the approximate probe temps for the two stages (unwrapped and wrapped)?
Used these techniques and recommendations with a few swap outs of my own seasonings and these were the best ribs I’ve ever had in my life! Very first thing I’ve cooked on my Traeger and it was a complete success.
Loved the tips about the visual cues versus the temps. Had I gone off temps alone, I feel like I would have overcooked it. Thanks again and this was VERY useful.
You dont get any smoke at 275. Might as well bake in the oven.
When you pull them out the first time to wrap them, what should the interns temperature be?
Man that brown sugar caramelized and burnt my ribs so bad it wasn't even funny completely ruined my cook. Follow this recipe to the T also cuz I've never tried that. I'm going to stick to my tried and true LOL
Can anyone explain to me why they don’t bake the ribs after foiling them up. The smoke isn’t penetrating the foil so they’re not getting smoked. Or maybe I just don’t know what I’m talking about
Where can i purchase these seasonings?
For the life of me i always cook my ribs like this n they fall off the bone nend up a lil dry
It is real easy to overcook the ribs! 275*f for 4.5hrs.
So the last couple times ive followed this exact recipe, the meat side of my ribs get a very thick bark on them. Too thick actually. Am I doing something wrong?
I came here to say I tried this recipe today (using my own spice rub and in the wrapping step, instead of honey I used a smoked garlic hot sauce)
10/10 would recommend. You got a subscribe out of me
I substituted the brown sugar and honey for a maple bourbon syrup from Vermont. Oh boy talk about kicking it up another notch..👍
I tied this today for Mothers Day. They burned! I think more like 250 degrees for 4 hours total would be just right. Shame to burn 4 racks of ribs, plus having to apologize to our guests that the ribs were over done.
Never understood dousing the meat with all kinds of spices. Little salt and pepper brings out the best.
Thank you man!