Dreamy Traeger Ribs, Bakers, and Corn on the Cob Recipe

My weekend barbecue adventures always include delectable traeger ribs that surprise even seasoned grill masters.

These smoky, tender meat delights promise an unforgettable backyard feast.

Friends gather around, anticipating each succulent bite with eager excitement.

Slow-cooked perfection emerges from carefully selected wood pellets and precise temperature control.

The secret lies in patient preparation and understanding your grill’s unique characteristics.

Marinades and rubs transform simple ingredients into mouthwatering masterpieces that spark conversation.

You’ll want to bookmark this recipe for your next outdoor gathering.

What Makes Traeger Ribs, Bakers, And Corn On The Cob Recipe A Feast

• Boost Flavor Effortlessly: The mustard base and BBQ rub create a mouthwatering crust that locks in juicy goodness, transforming ordinary ribs into a restaurant-quality feast.
• Simplify Grilling Technique: The Traeger smoker makes cooking foolproof, with easy spritzing and uncovered smoking that guarantees tender, perfectly cooked ribs without constant monitoring.
• Crowd-Pleasing Summer Meal: This recipe delivers a classic backyard barbecue experience that brings family and friends together, ideal for weekend gatherings, pool parties, and outdoor celebrations.
• Quick Prep, Maximum Enjoyment: Removing the membrane and applying seasoning takes minimal effort, allowing you to spend more time enjoying the meal and less time in the kitchen.

Everything In Traeger Ribs, Bakers, And Corn On The Cob Recipe

Main Ingredients:

• Pork Spare Ribs or Baby Back Ribs: Tender meat cut that's perfect for smoking, with good marbling for juicy results. Choose fresh, high-quality ribs from a butcher for best flavor.
• Mustard: Helps seasoning adhere to the meat and creates a delicious flavor base. Dijon or yellow mustard works well.

• BBQ Rub: Signature spice blend that adds deep, smoky flavor to the ribs. Look for a balanced mix of sweet, spicy, and savory notes.
• Apple Juice: Provides moisture and helps create a beautiful bark during smoking. Fresh or store-bought juice works great.

• Paper Towel: Useful tool for removing the tough membrane from the back of the ribs. Provides extra grip during preparation.
• Corn on the Cob: Sweet summer vegetable that pairs perfectly with smoked ribs. Choose fresh, ripe corn for the best taste.
• Baker: Accompaniment that complements the smoky main dish. Select your favorite type of bread or pastry.

How To Make Traeger Ribs, Bakers, And Corn On The Cob Recipe

Step 1: Prep the Ribs for Maximum Flavor

Grab your rack of ribs and gently peel off the tough membrane from the back. Use a paper towel for extra grip and to make removal easier. This step ensures your seasonings penetrate deeply and creates incredibly tender meat.

Step 2: Create a Flavor-Boosting Base Layer

Spread a thin, even coat of mustard across both sides of the ribs. This secret technique helps seasonings cling perfectly and creates an amazing flavor foundation that will make your barbecue legendary.

Step 3: Season with Barbecue Magic

Sprinkle a generous coating of your favorite BBQ rub over every inch of the ribs. Make sure to cover both sides completely, pressing the seasoning gently to help it adhere. This is where the flavor journey begins!

Step 4: Fire Up the Traeger for Smoky Perfection

Set your Traeger to 225 degrees Fahrenheit and place the ribs directly on the grill grates. Let them smoke uncovered, allowing the wood pellets to work their magic and infuse deep, rich smoky flavors.

Step 5: Keep the Moisture Flowing

Every hour, grab a spray bottle filled with apple juice and give the ribs a light spritz. This keeps the meat juicy and adds a subtle sweetness that complements the smoky flavor.

Step 6: Prepare Crispy Baker Potatoes

• Russet potatoes
• Olive oil
• Salt
• Black pepper
• Garlic powder

Wash potatoes and cut into wedges. Toss with olive oil and seasonings. Spread on a baking sheet and roast alongside the ribs until golden and crispy.

Step 7: Grill Sweet Summer Corn

• Fresh corn on the cob
• Butter
• Salt
• Optional herbs

Husk the corn and brush with melted butter. Grill until kernels are lightly charred and tender, rotating occasionally for even cooking.

Step 8: Check Ribs for Doneness

After 5-6 hours, check the ribs. They’re ready when the meat starts to pull back from the bone and reaches an internal temperature of 195-203 degrees Fahrenheit.

Step 9: Rest and Serve

Remove ribs from the grill and let them rest for 15-20 minutes. This allows juices to redistribute, ensuring each bite is incredibly tender and flavorful.

Top Tips For Traeger Ribs, Bakers, And Corn On The Cob Recipe

• Membrane Removal Hack: Pull off the tough back membrane easily by gripping with a paper towel, ensuring more tender and flavorful ribs.
• Mustard Magic: Spread a thin layer of mustard before seasoning to create a perfect adhesive barrier for your BBQ rub, locking in maximum flavor.
• Spritz Like a Pro: Keep ribs moist during smoking by using apple juice every hour, preventing dry meat and adding subtle sweetness.
• Temperature Precision: Monitor internal temperature closely, aiming for 203-205°F for fall-off-the-bone tenderness that melts in your mouth.
• Resting Ritual: Allow ribs to rest for 10-15 minutes after cooking to redistribute juices and ensure maximum succulence.

Storing Traeger Ribs, Bakers, And Corn On The Cob Recipe

• Wrap leftover ribs tightly in aluminum foil or place in an airtight container to keep them fresh.
• Refrigerate within two hours of cooking to prevent bacterial growth.
• Store cooked ribs for up to 3-4 days in the refrigerator, ensuring they remain moist and flavorful.
• When reheating, warm the ribs in the oven at 250°F wrapped in foil to maintain their tenderness and prevent drying out.
• Consume refrigerated ribs within the recommended timeframe for the best taste and quality.

Dishes That Match With Traeger Ribs, Bakers, And Corn On The Cob Recipe

• Pair Robust Red Wine: Select a bold Zinfandel or Cabernet Sauvignon that complements the smoky, rich flavors of the Traeger ribs, cutting through the meat's fattiness with its tannic structure.
• Match with Crisp Coleslaw: Create a tangy, crunchy side salad using fresh cabbage, carrots, and a vinegar-based dressing to balance the ribs' intense barbecue flavor and provide a refreshing contrast.
• Serve with Craft Beer: Choose a hoppy IPA or amber ale that stands up to the smoky, spicy rub, enhancing the overall barbecue experience with its malty undertones and carbonation.
• Complement with Grilled Cornbread: Prepare a buttery, slightly sweet cornbread on the grill, mirroring the corn on the cob's flavor profile and adding a delightful textural element to the meal.

Unique Twists On Traeger Ribs, Bakers, And Corn On The Cob Recipe

• Honey Bourbon BBQ Ribs: Swap the standard BBQ rub with a homemade honey bourbon seasoning blend, adding deep caramel notes and rich complexity to the meat.
• Spicy Mexican-Style Ribs: Replace the traditional rub with a chili-based seasoning featuring smoked paprika, cumin, and dried chipotle powder for a bold southwestern kick.
• Herb-Crusted Mediterranean Ribs: Blend dried oregano, rosemary, thyme, and garlic powder into the rub, creating a Mediterranean-inspired flavor profile with aromatic herb characteristics.
• Asian Five-Spice Ribs: Incorporate Chinese five-spice powder with brown sugar for a sweet and warming blend that introduces subtle exotic undertones to the classic rib preparation.

Your Guide To Traeger Ribs, Bakers, And Corn On The Cob Recipe Questions

• What's the purpose of removing the membrane from ribs?

Removing the membrane helps the seasonings penetrate the meat better and makes the ribs more tender and easier to eat. It allows smoke to infuse directly into the meat for maximum flavor.

• Why use mustard before applying the rub?

Mustard acts as a natural binder that helps the seasoning stick to the ribs. It doesn’t add a mustard flavor but creates a perfect surface for the BBQ rub to adhere to, ensuring an even and flavorful coating.

• What does spritzing do during the smoking process?

Spritzing with apple juice helps keep the ribs moist and prevents them from drying out. It also adds a subtle sweetness and helps create a beautiful bark on the outside of the ribs while maintaining their juiciness.

• Can I use a different liquid for spritzing?

While apple juice works great, you can experiment with other liquids like apple cider, beer, or even water. The key is to keep the meat moist and add a bit of extra flavor during the smoking process.

Traeger Ribs, Bakers, And Corn On The Cob Recipe

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4.6 from 39 reviews

• Total Time: 6 hours 15 minutes
• Yield: 4 1x

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Description

Smoky Traeger ribs blend perfectly with golden corn and rustic baker’s potatoes for a mouthwatering summer feast. Hearty flavors and wood-fired magic invite you to savor this classic backyard barbecue experience.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 1 rack baby back ribs (or St. Louis-style ribs)
• 4 large russet potatoes
• 4 ears of fresh corn, husked

Seasoning and Binding Ingredients:

• 2 tablespoons yellow mustard (for binding)
• ¼ cup BBQ rub (your favorite blend)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)

Liquid and Topping Ingredients:

• ½ cup apple juice (for spritzing)
• ¼ cup butter (for wrapping)
• ¼ cup brown sugar (for wrapping)
• ½ cup BBQ sauce (for glazing)
• 2 tablespoons olive oil
• 4 tablespoons butter, melted

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Instructions

1. Carefully peel away the silvery membrane from the rib rack’s backside, using a paper towel to provide a firm grip and ensure clean removal.
2. Create a light, even coating of mustard across the entire surface of the ribs, which will help the seasoning adhere perfectly and enhance flavor penetration.
3. Liberally massage the BBQ rub into both sides of the ribs, ensuring complete and uniform coverage to maximize taste and texture.
4. Place the seasoned ribs directly on the Traeger grill, positioning them with the bone side facing down for optimal smoke infusion.
5. Maintain a consistent low temperature, allowing the ribs to slowly absorb the wood-fired smoky essence while occasionally misting with apple juice to keep the meat moist and prevent drying.
6. After approximately three hours of smoking, the ribs should develop a rich, mahogany-colored bark and reach a tender, almost fall-apart consistency.
7. Remove the ribs from the grill and let them rest for several minutes, which allows the internal juices to redistribute and ensures maximum succulence.
8. Slice between the bones and serve hot, accompanied by corn on the cob and your favorite barbecue sides for a complete outdoor dining experience.

Notes

• Carefully peel off the thin membrane before seasoning to ensure tender, melt-in-your-mouth ribs that absorb more flavor.
• Apply a light layer of mustard as a sticky base, which helps the dry rub cling perfectly and creates a delicious bark during smoking.
• Spritz ribs with apple juice every hour to keep the meat moist and prevent drying out, adding a subtle sweet undertone to the smoky profile.
• Experiment with different wood chips like hickory or apple to customize the smoky flavor and complement the BBQ rub’s complexity.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Dinner, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 8 g
• Sodium: 900 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 7 g
• Protein: 25 g
• Cholesterol: 80 mg