Traeger Baby Back Ribs Recipe for Beginners-Fall Off the Bone!
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- Опубліковано 2 чер 2024
- We love making pork back ribs on our Traeger Pellet Grill. This recipe to smoke baby back ribs is easy and, most importantly, delicious! Our modified version of Texas style BBQ ribs will leave you wanting more-without the hassle of the 3-2-1 method. Give it a try!
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We’re Chris and Cathryn, a happily married couple of 40-somethings and we are thrilled that you've found your way here. Join us for road trips, vacations, midlife adventures, musings and, of course, all things Las Vegas. Be sure to subscribe and join us on the ride!
0:24 275 8:07 275
Apple Cider Vinegar spritz: around 1 part vinegar to 4 parts water. I also try not to mix too much in one batch because a little goes a long way unless you’re making LOTS of BBQ.
Just made some baby backs on Friday. Using your directions and guidance, they turned out perfect! Fell right off the bone, and family couldn’t stop complimenting how great they turned out. Just got a Traeger and this was my first time grilling. Can’t wait to grill again. Thanks for the video!
B G-rox That’s great to hear! Here’s to many more years of great grilling and BBQ.
I start peeling my membrane in the middle that way when you peel it it gives you the handle to hold onto and peels both sides at the same time as you pull it. Great video keep it up
Didn’t know Ed Norton can rock some delicious BBQ ribs lol great video definitely gonna try it step by step,
This is gonna be the 1st thing I cook on my Trager that I got for Father's Day. Thank you for the easy to follow instructions. :)
great vid!!
Promise made promise kept, tried this yesterday and it was amazing! I used a different rub and was a bit heavy handed but the ribs couldn’t have been more tender. Thanks for the great recipe
I’ve used this recipe several time and guests truly are amazed every single time!
That's great to hear!
Just fixed my baby back ribs as you directed! It was as advertised!! FALL OFF THE BONE PERFECT! Thank You for sharing!!
That's great to know! Thanks for watching!
Go Knights GO!!!!!! Local here too, I will be trying these for the first time this weekend!
Shane S Good luck! I’m not a local, but Go Knights Go!
Followed the recipe and could not be happier with the results...best ribs I've ever smoked! Had the same "sugar free" bbq sauce in the fridge! Thank you!
Loved this -- looks delicious!!
Beavispdx Thank you!
So glad I found your recipe. Made these 1st time for super bowl party and were a big hit. I've made these a few more times this year, and again tonight. Thank you for posting this.
Thank you for watching and for the comment! It's absolutely one of our favorite BBQ recipes, and we're happy it has been a hit for you, too!
Followed your directions today to smoke some ribs, they were on point!! Thanks for the video everyone here loved them!
That’s great to hear! Thanks for watching and letting us know!
Trying this tonight. My sons 17th birthday. His favorite meal is ribs. I’ve never cooked ribs before. Wish mo luck! Thanks for the vid!
Good luck and happy birthday to your son!
I’ve been trying to get ribs right in my Traeger for a long time. This worked perfectly
So glad to hear it!
I love your videos at 1.5x speed :)
I was totally wondering what Edward Norton had been up to.
Haha! Just telling my wife that.
Right.
😂😂😂
Excellent observation.
Making these right now!!!! Can’t wait to taste them! First time making baby backs
Diane Krishna I hope they come out tasty for you!
The Midlife Ride hopefully I. An take a picture for you!!!
“I can”
Diane Krishna Definitely let me know what you think about them!
A M A Z I N G!! Fall off the bone delicious
This video really is the best. It’s a Fn cheat code I literally do like 80% of what he says cause I’m lazy and it still is a smash hit. Trust this Vid
Making them right now! Can’t wait to eat!!
First thing I tried on my Traeger. Cooked perfectly tender and It was simple. Thanks
That's great to hear! Thanks so much for stopping by.
Very informative great video. I love Vegas!!!
Thanks for watching!
Just FYI. 1st time smoking anything. I followed your instructions to a T. Your prep and order of cooking made my ribs fall off the bone. Thank you.
Thanks for stopping by! And btw, if you ever want the ribs where they’re a bit less fall off the bone, just decrease the cook time in the last phase by around 10-15 minutes (that part will vary depending on the cooker and takes a little experimenting).
GO KNIGHTS! Thanks for the video
Thanks for watching...Go Knights Go!
Ditto first thing I will cook on my new Traeger. Never heard of using Montreal steak as rub. Will try. Before you wrapped you only sauced the bone side. Guess the 15 min prior to for top side will suffice. Great video easy to follow for newbie.
Montreal rub goes with everything!… I’ve been using it for years
I’m new to all of this. I tried this method last night and they were absolutely amazing. Thanks for posting this video.
That's great to hear. Thanks for letting us know and happy grilling!
Trying this soon
Good luck!
Honestly, there are a lot of receipts and videos out there. This is an EXCELLENT video. I have been cooking and owned and ran multiple restaurants and have to say this is pure, simple in technique and flavor packed. Few people are aware that Montreal "Steak" seasoning is just for steak. Surprise. It's not. It tenderizes most cuts of meat and packs a flavor punch. Thank you for sharing!!!
My son adds the Montreal Steak seasoning to hamburgers and they come out way better than the ones I season with salt and pepper. I now use Montreal too.
Thank you for posting this. Making these today. Fingers crossed!!!
Teri Baker Morris Good luck!
Yep. My ribs last week were tough, and my guests all lied and said they were good. Next time, I'm going to follow your directions. Thanks.
The cook always knows the truth, and it happens to all of us at some point. Thanks for watching and for the comment, and good luck on your next cook!
Thanks! Just got a Traeger.
Congrats! I hope you enjoy it as much as we have!
I tried this and now my husband loves me more. Thank you so much this recipe is awesome!!!
Something about the way to a man's heart? :) Thanks for stopping by!
Excellent video and if you follow the instructions you will get exactly what the video advertises. Well this video made a liar out of my friends who told me to be patient and it will take time to get good at using my new Traeger. First time I made ribs on my two day old Traeger, they came out perfect and fell off the bones thanks to this wonderful video.
Thanks for watching and for the comment! This recipe/method truly is our go-to for ribs and never lets us down. The other thing I would say is that there WILL eventually be a day when the cook goes wrong (see also my brisket fail video), but the key is to be patient and learn from them as they happen. Best of luck to you in all of your future cooks!
Hi, Mr. Chris and Mrs. Cathryn. I do not eat ribs at all, but yours look great. The video was fun too. As an adult, I have never bbqued. Well, never as a kid either. Sad, sad, sad, huh? It's all right, I will watch you and others do it. Thank you, for the video.
Hey Courtney! Not to pat ourselves on the back, but our ribs are pretty good :) Good to see you!
My go to video and I’ve shared with many friends, perfectly cooked and excellent instructions except I wish you would’ve started with the temperature of traeger or listed it so I could pre warm, otherwise love this video!! Ty ❤
Thanks for watching and for the feedback. We did show the temp 0:23 seconds into the video, but probably should have also stated it well before the 8 minute mark:)
I'm going to try it out to see how good it is. Thanks for the video on how to do it. But I have my husband grill it.
Good luck! Thanks for watching!
Making these as we speak 😊
Enjoy!
great
Thanks!
They look great, congrats! Be nice to have time and temps written out...
Thanks for watching! We plan to have all of our recipes on the website sometime this year:)
@@TheMidlifeRide Take notes!!
Just as the man said.. fall off the bone. My first smoke. Please make more beginner videos
Nice I’m doing this today
Thanks so much! We have more planned for this summer, so we hope you stay tuned. And if you ever want your ribs a little less fall-off-the-bone, just start decreasing the cook time of the last phase by 5-10 minute increments until you get them where you like them.
Used this recipe a few times now and it has killed everytime. It is always requested when we bbq. Thank you!
Thanks for watching and for the comment! Having experimented with various methods and recipes, this is the one we always come back to. Happy to hear that you and your guests enjoy it!
Third time making them tomorrow. Two times with great success and compliments. Wondered about a preliminary smoking at 165, removing , and replacing when Traeger reaches 275 for maximum smokiness. Hate to mess with success.
Yeah, I’ve done that before, but I like this method better. Let us know if you try it and what you think. Thanks for watching and good luck!
Hi but what temperature you have that on when you cover w foil tho. Thank you it’s looks yummy. 🙏🏼
275 the entire time. Thanks for watching!
We're going to try this recipe for our July 4th meal!
Susan Phillips Good luck and happy Independence Day!
The ribs were delicious! And Happy 4th of July to you, stay safe!
I have quite a few packs (from a BOGO sale) of St. Louis Style Ribs. Would I use the same process (temperature and time) for those or should I just get some baby backs? Love your video and music choice. Thanks so much!
Just now saw your comment! I like using the same method for spares and back ribs. The part that can differ is the last stage when they’re wrapped, and that’s when I usually go by feel. But it’s always ok to pull them off the grill, open them up, and check them for doneness.
@@TheMidlifeRide Thanks for replying. We just got our Traeger Pro 22 and I was disappointed in the way the St. Louis style ribs came out using the recipe instructions from the Traeger site. I really wanted fall off the bone tender and these had a little bite to them which my husband liked. I got a much better result the last time I cooked ribs in my Instant Pot and then put them in the oven to brown up. After seeing your video, I went back to compare temp settings with the Traeger recipe and I noticed that you used a higher temp than what the Traeger recipe suggested and I think the cook time was also a little different. I also didn't care for the dry rub. I like what you did to season them, it seems like nothing will be overpowering as the dry rub was The dry rub just overtook any of the meat flavor. Oh, one more thing...I did get a nice smoke ring on the meat but hardly any smoky flavor. I used Oak, should I try the Hickory instead? Anyway, I've bookmarked your video and will give it another try. I sure hope that it proves to be worth the money spent on it. So disappointing to know that I can get better (more tender) results in an Instant Pot! Hoping your time, temp and spices will work out better. Thanks again. Sorry, 1 more question...do the St. Louis Style ribs typically cook longer or shorter than the Baby Backs?
@@cindymaddux3507 The newer Traegers definitely cook differently than mine (it's about five years old) so it might take a bit of trial and error to get the ribs just right. When I first started, I went with the 3-2-1 method from the Traeger recipe book and it was fine, but it required more ingredients/steps than I wanted to use with ribs which is why I settled on the method in the video. The St. Louis/spare ribs will likely require a little more cook time than back ribs. If you want a smokier flavor, I'd try either hickory or mesquite pellets and see what you think (hickory is a step above oak, and mesquite is a step above hickory).
@@TheMidlifeRide @The Midlife Ride thanks so much for your time and advice. I have a bag of Hickory that came with the smoker so I'll use that and get a bag of mesquite too. Starting to feel hopeful 😁
Go Knights Goo!
Go Knights Go!
Another question, my traeger has a super smoke setting but only up to 220. Will I need the smoke feature?
Twainya WhoDat Parker You won’t need it for this recipe. You’ll still be getting plenty of good smoke at 250 or 275, and with ribs being so thin anyway, you don’t want to overpower them with too much smoke.
Costco $2.99 per lb 3 pack Baby Back Ribs.
I could not find a membrane
A lot cheaper than Smith’s which are $4.99 per lb 08/2022
I applied Holy Gospel BBQ Rub and Sweet Baby Ray’s at the time I placed on the Traeger at 165 degrees along with a pan of water.
That is smart spraying with a mix of apple cider and water and wrap with foil for the last two hours. I am going to try it.
What was the core temp when done?
Thank you
We recently purchased a pack of back ribs and a pack of spares from Costco. They were spoiled when we opened them. Stunk up the house and we had to take them back. We’ve had similar issues with other grocery stores in town. Kind of afraid to buy ribs at this point. Not sure what’s going on.
i hate to bring this up BUT ! in a bunch of taste tests I've seen, oil prevents smoke from getting deep into the meat.
Bro, watched a guy with 400k subs and his ribs were tough as nails. I watch you and it’s a way better video. Cheers!
Thanks so much for watching and for the comment. Glad you enjoyed!
Trying them now! What is your mix of vinegar to water (50-50)?
Mine is probably 5 parts water to 1 part vinegar. I like it a little thin because it helps the spray nozzle from getting clogged over time.
Badass babybacks
Thanks for watching!
liked your video question is what was the apple cider vinegar to water ratio please
I use around 1 part vinegar to 4 parts water. I also try not to mix too much in one batch because a little goes a long way unless you’re making LOTS of BBQ.
I’m from Pittsburgh I want my goal tender back lol
Oh don’t worry, we’re taking good care of our desert flower :)
Go Kraken!
It would have been awesome if both expansion teams made it to the conference finals! Your team did great in their second year:) See you in the Winter Classic!
FYI competition ribs are always spare ribs. and if they fall off the bone without a light pull of the teeth they are over cooked.
I kind of hate when i over cook my ribs. If that happens I usually have Buns and make sandwiches lol.
You obviously don’t do or know anything about competition BBQ.
I just got my Traeger. Do you have to refill your pellet hopper during the cooking process or do they usually last the entire time?
It varies based on pellet brand, weather conditions, cook temperature and length of the cook. But no matter what, I always check the pellet level every time I have to open the grill to check on the food. If I feel it needs more, I just add some.
The only Montreal steak seasoning I have is a few years old - kept digging in my pantry to find it, but I have a fresh bottle of Chicago steak ..... no clue the differences between them.... should I sub the fresher one or use extra of the older one.
I probably wouldn't recommend using extra. The old stuff should be just fine as-is. You can always add seasoning, but you can't take it away! Good luck and thanks for watching.
@@TheMidlifeRide Thank you!
Thank you for a great 4th of July!! Ribs turned out great!! Love my traeger!
That’s great to hear! Thanks for stopping by and a belated happy Fourth to you!
Woo! Go knights Go!
Two of our favorite things, VGK and BBQ!
So you are cooking at 275 the entire cook? or do you drop once they go in foil?
275 for the entire time.
what kind of traeger are you using? i want to do this recipe with mine. i have a traeger 34
It's so old that Traeger doesn't make it anymore, but it's the Lil Tex Elite 22. The recipe will work the same on your model-you'll just have to experiment a bit with the timing on the final part to get the ribs exactly the way you want them. My recommendation is to follow the recipe and when you get to the last part where you wrap the ribs in foil to let them finish cooking, pull one of the rib racks off the grill about 15-20 minutes before the other one. That way, you can try both to see which one you like better. If one of them is a clear winner, you'll know exactly what to do for future cooks! And if neither one of them is quite right for you, just keep experimenting with the timing on the final part of the recipe. Thanks for watching and good luck!
@@TheMidlifeRide all about experimenting. For sure I’ll follow your tips and get that fall off the bone thing going. Appreciate it fam!
What was the pan of water for on the smoker/grill?
Any idea what the internal temp would of been ? At stages of removing them
Honestly, I have no idea. Pork ribs make it difficult to get an accurate reading of their internal temperature because there isn't much meat and, with the meat that is there, it's really close to bones which can throw off the thermometer. That's why most good rib recipes go by time rather than temperature. But, if you CAN manage to get an accurate temp reading throughout the cook, they will be ready anywhere between 198F and 203F (depending on the ribs).
It always ends up to be like 3-2-2.5. I am not at 200 degrees after the 1 hour even tho grill kept temp the whole time
Excellent video!… what is the ratio of water to vinegar?… thanks
Spray ratio is just eyeballed - possibly 1 part ACV to 4 parts water. Thanks for watching!
Was this all same temperature? 275? When do you know to foil the meat?
Yes, 275 for the entire cook. We wrap in foil at the 2 hour mark.
What is the ACV and water ratio?
I use approximately 5 parts water to 1 part apple cider vinegar. I really just eyeball the measurements :)
I’ve seen a couple of your videos, I always assumed your in Nevada... you just said you got your ribs at Meijer, clearly your in the midwest. Michigan guy myself, Cheers bro!!!
First of all, thanks for watching! And yep, home base for us is in Kentucky, but we make our way to Las Vegas quite a bit. Cheers!
What is the internal temp you are looking for after you wrap them in foil?
I go for feel after wrapping. If the rack feels like it bends easily when I pick them up, they’re done. It’s difficult to get an accurate temp read on pork ribs because the meat is so close to the bone, but I have seen people do it with beef ribs. In my experience with pork ribs, it’s much more about the timing than the temp…if that makes sense.
What is in the tin in the back of your traeger??
0:16
How long total?
Making ribs now. I forgot to remove the membrane.
I had no room for a water pan so I use a beer can filled with water.
For the sauce, is Sweet Baby Rays to sugary ? Can it burn too easily with that high of sugar content ?
I followed this to a T on my Traeger. Fucking Perfect! Thank you for posting this!! Fuck Yes! Fuck Yes!
Meijer and loving Las Vegas sounds like a Michigan thing
I think you would get more views if you add (Keto friendly to the title) since you're using the G Hughes Sugar free BBQ sauce.
Thanks for the suggestion! I think I'll keep it as-is though since that's not the reason I use it anymore.
whats in the pan in the back of the grill and why?
Water. It helps keep moisture in the cook chamber.
What is your diluted % for the Apple cider vinegar?
I use around 1 part vinegar to 4 parts water. I also try not to mix too much in one batch because a little goes a long way unless you’re making LOTS of BBQ.
Some advice from a 60 year veteran in the game. TAKE IT TO THE BANK LOL
Thanks for watching!
I didn’t realize they had a Meijer store in Las Vegas. Where is it located.
jracer49420 They don’t. But I live in KY, not in Nevada.
275
What were the temperatures?
0:24 275 8:07 275
@@TheMidlifeRide Thanks!
I missed the temp to smoke at somewhere. Can you please let me know what it is.
Leroy Steigerwalt It’s 275F for the duration of the cook.
Hi, looks great! Why do you spritz with apple cider vinegar and water? Does the vinegar add flavor or what does it do?
Twainya WhoDat Parker Thanks! Spritzing helps keep the bark and meat from drying out before you wrap the ribs. After wrapping, the steam will do the work for you and keep the moisture in there.
Oh! And it doesn’t really add any flavor (you can use just plain water if you want), but BBQ really seems to like the apple cider vinegar :)
What is the ratio of the mixture?
Johnny D It’s around 1 part apple cider vinegar, 4 parts water for me.
Apple juice works better for me.
Noticed a water chamber in your smoker, did you use it?
Yep! I use it for all of my long cooks like pork butt, brisket, and ribs.
I didn't hear you say what temperature you cook them at. Or did I miss it?
275. It was shown on screen at 0:23 and mentioned around 8:04
Thanks for watching and good luck with your cook!
@@TheMidlifeRide Thanks! I can't believe I missed it.
So you left it at 275 throughout the entire cooking of the ribs ?
I do. Although, I might start experimenting with 250 to see how it goes.
I tried your recipe to the t when I pulled them to wrap bottom was burnt to a crisp
That stinks! Are you using the same model Traeger? May need to revise your process based on your grill. Everything cooks differently. This process has worked for us every time but our grill is pretty old now. I think we purchased it around 2016/2017.
Love the recipe, but why doesn't any of these rib videos use a temp gauge? Lets me know, as a beginner that im on track! Temperature... temperature!!!!!!
Pork ribs make it difficult to get an accurate reading of their internal temperature because there isn't much meat and, with the meat that IS there, it's really close to bones which can throw off the thermometer. That's why most good rib recipes go by time rather than temperature. But, if you CAN manage to get an accurate temp reading throughout the cook, they will be ready anywhere between 198F and 203F (depending on the ribs).
@@TheMidlifeRide Good advice! I guess i've never seen a pitmasters episode rib cook were they don't use a thermapen
I followed your pork butt video and it turns out every time. So following this as well.
So you say “we go by feel” what exactly are you feeling for.. just bendiness of the rack in the foil.. or trying to find edges of the bone?
Apologies for seeing this so late and thanks for watching another video. If you pick up the rack by the center and it barely bends, they’re done. Still need to let them rest for about an hour in the foil.
@@TheMidlifeRide mine turned out great!! Thanks for following up! You’re a master of your craft sir!
What is about the total cook time?
For my grill in my climate, it’s around 3.5 hours.
Ya the pellet grills have an different grilling methods, just Got the 36’ Camp Chef and it’s the complete package. But Let’s got Red Wings!!!!! 👎 Vagas Knights
Gonna try this New Years Day.....check out my shirt C-A-P-S Caps Caps Caps!
Good luck and Go Knights Go! Thank goodness hockey is almost back :)
Does ribs still frozen
I’ve never tried it with frozen ribs. Only fresh.
Can I do 4 bb ribs at once ?
Whatever you can fit on the grill should be fine, but I still like to wrap them separately. Thanks for watching:)
Just get to it man
Looks like you have a pan of water in the back ?
Yes! 0:16
You running out of seasning brother!
Don't worry, there's plenty more where that came from :)
One thing I know for certain this guy isn't from Texas
What gave it away? Lol! We live in Kentucky.
@@TheMidlifeRide Northern accent