**When it comes to ribs, nothing hits like pork ribs on the Traeger. The flavor’s deeper, the bark’s better, and that smoky kiss from real hardwood puts any gas grill or oven to shame. Whether you're following a no-fail smoked ribs recipe or freestyling with your own rub, ****ribs on a Traeger **Grill come out tender, juicy, and packed with wood-fired flavor. This is how ribs were meant to be made.

It's hard to beat a rack of pork ribs on the Traeger. They're more flavorful, tender, and easy to smoke.

That’s because Traeger pellet smokers are designed to deliver perfect, even heat while layering on bold, wood-fired flavor you just can’t fake. With precise digital temperature control, you can lock in that sweet spot for low-and-slow cooking without babysitting the grill.

Want to take the flavor even further? Fire up Super Smoke Mode to blast your ribs with extra hardwood smoke during those critical early hours of the cook. Choose wood pellets like hickory for that deep, classic BBQ flavor, apple for a sweeter finish, or a blend if you want the best pellets for ribs.

And with features like WiFIRE® tech, you can track your cook straight from your phone, whether you're out back with a beer or busy prepping sides inside. No flare-ups, no dried-out meat, no guesswork. Just juicy, fall-off-the-bone pork ribs every single time.

Choosing the Right Pork Ribs For Smoking

The Traeger can make any pork rib epic, but what kinds should you know about before you fire your grill up?

Baby Back Ribs

Cut from the top of the ribcage near the spine, baby backs are shorter, curved, and leaner than other types. They cook faster, making them a great option if you’re looking to get that wood-fired flavor without an all-day commitment. Traeger baby back ribs stay tender and juicy, especially with a good rub and a few hours of low-and-slow smoke.

Spare Ribs

These come from the lower part of the ribcage and are larger, meatier, and a little fattier than baby backs. That extra fat means more flavor, especially when you give them time to break down over a long smoke. Smoked spare ribs take longer to cook but reward you with juicy bites and a rich, crispy bark when done right on the Traeger.

St. Louis-Style Ribs

St. Louis ribs are just spare ribs that have been trimmed down for a more uniform shape. They’ve got the same bold flavor and marbling as spare ribs, but they’re easier to cook evenly and plate up clean. If you want ribs that look as good as they taste, Traeger St Louis ribs are your cut. Toss them on the Traeger and let the smoke do the talking.

Smoking pork ribs on the Traeger is all about low-and-slow precision.

Step 1: Fire Up the Traeger

Preheat your Traeger to 225°F with the lid closed for 15 minutes. Load it up with quality hardwood pellets like hickory for bold flavor, apple for a sweeter finish, or a blend if you want a little of both. If your grill has Super Smoke Mode, now’s the time to use it.

Step 2: Prep Your Ribs

Start by removing the silver skin (that thin membrane on the bone side) for better flavor and texture. Pat the ribs dry, then coat them evenly with your favorite dry rub. Let them sit for at least 15–30 minutes to let the seasoning stick, or refrigerate overnight for deeper flavor.

Step 3: Smoke Low and Slow

Place the ribs directly on the grill grates, bone side down. Close the lid and let them smoke for a few hours undisturbed. Every hour or so, spritz with apple juice, cider vinegar, or a mix of both to keep the surface moist and help build a killer bark.

Step 4: Wrap (Optional)

Once the ribs have a nice mahogany color (usually around the 3-hour mark) you can wrap them in foil or butcher paper to lock in moisture and push through the stall. Add a splash of apple juice or a little butter inside the wrap if you want extra tenderness.

Step 5: Finish and Test for Doneness

Unwrap the ribs for the final stretch if you want the bark to tighten up. Total cook time is usually 5 to 6 hours depending on the cut and size. You’ll know they’re ready when the meat has pulled back from the bones and they pass the bend test, they should flex and crack slightly when lifted from the middle.

Step 6: Rest and Slice

Remove the ribs from the grill and let them rest for 10–15 minutes. This helps the juices settle back into the meat. Slice between the bones and serve ’em up, preferably with sticky fingers and a cold drink.

What Traeger Is The Best For Pork Ribs?

Truthfully... All of them. However, choosing the best pellet grill for your rib needs is important to consider. Some hold more racks than others. If you're looking for a grill that can hold up to to 8 racks of ribs, the Timberline XL is the best choice. However, if space isn't the biggest issue but you want something with more tech features, the Woodridge Elite might be the one for you.