Smoked Ribs (Easy Traeger Baby Back Ribs Recipe)

These slow Smoked Ribs are fall-off-the-bone tender with a sweet and spicy glaze. A foolproof BBQ recipe anyone can master, especially when you’re cooking on a Traeger grill!

This Traeger smoked ribs recipe has been a staple in our house for years. It comes straight from my Texas-born husband, who’s been eating and smoking BBQ since he was old enough to hold a rib bone. Like his Traeger Smoked Brisket, these ribs are all about keeping things simple, flavorful, and no-fuss.

We’ve tested this method on over 25 racks of ribs, and it’s never let us down. It’s the kind of recipe you can make on a laid-back Sunday afternoon or serve up at a backyard BBQ with friends, and it works every time. Compared to the more involved 3-2-1 method, this version is easier to follow and doesn’t require any flipping, extra basting steps, or sticky sauce layering at the end. Just season, smoke, wrap, glaze, smoke again, and you’re done.

What really sets these ribs apart is the glaze: a buttery blend of Kerrygold grass-fed butter, coconut sugar, and hot honey. It’s our go-to glaze for smoked ribs—sticky, sweet, and perfectly balanced. Coconut sugar adds rich caramel flavor, and the hot honey brings a mild heat that rounds it all out. The butter ties it all together, soaking into the meat as it finishes on the smoker.

We also always use high-quality baby back ribs, which are pasture-raised and noticeably taste better. They’re leaner, cook a bit faster, and don’t need much trimming. Sometimes we even skip removing the membrane if it’s already thin, which it often is. That’s just one less step, making this recipe even more approachable for beginners.

So, whether you're brand new to smoking or just want a tried-and-true method that doesn’t require babysitting the grill all day, this one’s for you. It’s simple, packed with flavor, and practically guaranteed to be a hit.

If you are looking for more easy smoker recipes, check out my Smoked Chicken Thighs, Smoked Brisket, Traeger Grilled Salmon, or Whole Smoked Chicken.

Ingredients You'll Need

• Baby Back Ribs: Baby back ribs are naturally tender, lean, and packed with flavor thanks to their perfect fat-to-meat ratio. We get ours from ButcherBox, where the pork is pasture-raised and humanely sourced. The texture is cleaner, the flavor deeper, and they typically require less trimming—ideal when you’re smoking low and slow.
• Sea Salt & Black Pepper: This classic combo is all you need to start building flavor. Salt helps tenderize the meat and draw out its natural juices, while pepper adds a subtle kick without overpowering the ribs. Keeping the seasoning simple lets the smoke and glaze shine through.
• Kerrygold Grass-Fed Butter: A few pats of Kerrygold grass-fed butter melt into the ribs during the wrap phase, helping to baste the meat from the inside out. It adds a rich, buttery depth that enhances the final flavor and gives the ribs that melt-in-your-mouth texture we love in Texas-style BBQ. 
• Coconut Sugar: This natural sweetener has a lower glycemic index than refined sugar and brings a rich, almost caramel-like flavor to the glaze. When it melts into the butter and hot honey, it helps form that irresistible sticky bark on the outside of the ribs.
• Hot Honey: I usually reach for Mike’s Hot Honey or Savannah Bee Company’s Hot Honey—both bring that hint of spice without being overwhelming. The combo with butter and coconut sugar gives the ribs a crave-worthy finish.

See the recipe card for full information on ingredients and quantities.

Substitutions And Variations

• Coconut Sugar: If you don’t have coconut sugar on hand, you can use brown sugar as a substitute. Just keep in mind that brown sugar is typically more processed and has a higher moisture content, while coconut sugar has a deeper, more caramel-like flavor and is less refined.
• Hot Honey: If you’re sensitive to spice or prefer a milder glaze, you can swap the hot honey for regular honey. You’ll still get that sweet, sticky finish—just without the heat.
• Spicy BBQ Rub: For an extra kick or more layered flavor, feel free to add your favorite BBQ rub before smoking. This is a great way to customize the heat level and seasoning profile.
• Foil Packet Add-Ins: Add a splash of bourbon or apple juice to the foil packet before sealing to infuse extra moisture and flavor during the final cook phase.

Optional: After the first hour of smoking, lightly spritz the ribs with apple cider vinegar every 30 minutes (about 2–3 spritzes total). This helps keep the ribs moist and encourages a flavorful bark to develop.

Nadia's Expert Tips And Notes

• Let the ribs rest after seasoning so the salt and pepper can start breaking down the surface and enhancing the meat’s natural flavor before it hits the grill. Even just 30 minutes makes a difference.
• Don’t skip the spritzing step; a few light sprays of apple cider vinegar help keep the ribs juicy and promote that delicious bark on the outside.
• Use a meat thermometer if you’re unsure; baby back ribs are typically done when they reach an internal temp of 195°F to 203°F.
• Keep an eye on timing; ButcherBox ribs tend to cook a little faster than conventional ribs because they’re leaner and cleaner. Start checking for doneness in the final hour of smoking.
• Know your grill; all Traeger grills cook a little differently depending on the model, size, and even the weather outside. Wind, ambient temperature, and humidity can all impact cook times. Trust your eyes and your thermometer more than the clock.
• Let the ribs rest after smoking for 15–20 minutes before slicing. This helps redistribute the juices and makes them extra tender and easy to cut. This method delivers incredibly tender smoked ribs without the need for complicated wrapping tricks or a long rest phase.

What To Serve With Traeger Smoked Ribs

• Side Dishes: Round out your plate with BBQ classics like Potato Salad with Spring Onion, Smashed Potato Salad, American Coleslaw, Elote Pasta Salad, or Grilled Corn. Each one brings bright, fresh flavor to balance the rich, smoky ribs.
• Sauces: Drizzle with extra hot honey, serve with your favorite BBQ sauce, or dip into my creamy Hot Honey Mustard for the ultimate sweet and spicy combo.
• Holiday Pairings: These ribs make a standout addition to holiday spreads. Serve them alongside Smoked Brisket, Hot Honey Brussels Sprouts, Smoked Scalloped Potatoes, or Truffle Mashed Potatoes for a showstopping meal that still feels cozy and familiar.
• BBQ Sides: For the ultimate backyard BBQ spread, pair your ribs with Smoked Baked Beans, Smoked Green Beans, Cottage Cheese Mac and Cheese, or Traeger Baked Potatoes. You can’t go wrong with any of these smoked favorites.