Smoked Ribs (Easy Traeger Baby Back Ribs Recipe)

5 from 3 votes

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!

Prep Time5

Cook Time4 30

Resting Time1

Total Time5 35

Course: dinner

Cuisine: BBQ

Servings:

Calories: 567kcal

Author: Nadia

Ingredients

3 pounds Baby Back Ribs pasture-raised
1 tablespoon Sea Salt
1 tablespoon Black Pepper
¼ cup Coconut Sugar
4 tablespoons Butter grass-fed
3-4 tablespoons Hot Honey

Instructions

Lay your ribs on a large sheet pan and use a paper towel to pat the ribs dry. Combine the salt and pepper in a small bowl. Season the underside (bone-side) with half of the salt and pepper mixture. Let the ribs rest for 30 minutes.
3 pounds Baby Back Ribs, 1 tablespoon Sea Salt, 1 tablespoon Black Pepper
Flip the ribs over and season the meaty side with the rest of the salt and pepper. Let the ribs rest again for another 30 minutes to absorb the seasoning.
Preheat your Traeger grill to 275°F. Place the ribs meat-side up directly on the grill grates. Close the lid and smoke for 2.5 hours.
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.
Lay out two sheets of aluminum foil on top of each other. Remove the ribs from the smoker and place them meat-side up on the foil.
Sprinkle an even layer of coconut sugar across the meat side. Add 4 pats of butter across the ribs and drizzle with hot honey for that signature sweet-and-spicy kick.
4 tablespoons Butter, ¼ cup Coconut Sugar, 3-4 tablespoons Hot Honey
Wrap the ribs tightly in the foil. Return them to the grill, meat-side up, and smoke for another 2 hours at 275°F. You’ll know they’re ready when the meat starts to pull back from the bone—about ¼ inch.
Carefully remove the foil-wrapped ribs from the smoker and let them rest for 15–20 minutes before slicing and serving.

Notes

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.

Nutrition