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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Liberally massage the BBQ rub into both sides of the ribs, ensuring complete and uniform coverage to maximize taste and texture.
- Place the seasoned ribs directly on the Traeger grill, positioning them with the bone side facing down for optimal smoke infusion.
- 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.
- After approximately three hours of smoking, the ribs should develop a rich, mahogany-colored bark and reach a tender, almost fall-apart consistency.
- Remove the ribs from the grill and let them rest for several minutes, which allows the internal juices to redistribute and ensures maximum succulence.
- 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