Ribs on the Traeger
Nothing beats ribs on the Traeger. From low-and-slow smoked pork to bold, bark-covered beef ribs and rich, flavorful lamb, this is your one-stop hub for everything ribs. Whether you're looking for recipes, prep tips, or internal temps, this page has all the tools you need to master the perfect rack.
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Top Ribs Recipes
321 Ribs
Our famously easy 321 ribs will make your rib game the envy of the neighborhood. This super simple recipe takes all the confusion out of making baby back ribs without sacrificing any of the flavor. You'll begin this method by smoking your ribs for 3 hours, then cooking inside foil for 2 hours. Finish by removing your ribs from the foil, brushing on BBQ sauce, and then cook for another hour.
Which Ribs Should You Smoke?
Did you know there’s more than one kind of rib you can cook on your wood pellet grill? Each type cooks a little differently, but they all deliver big on flavor. Pork ribs are the classic BBQ staple, beef ribs pack bold, wood-fired flavor with serious bark, and lamb ribs bring a rich, gamey twist that’s perfect for trying something new. Not sure which rack to run with? Learn the best ribs recipes and techniques for each type of ribs.
How To Make The Best Pellet Smoker Ribs
If you're looking for a truly, epic smoked ribs recipe, you're in the right place. Baby back ribs, which are cut from the back of the pig rather than the belly, are lean, tender, and full of flavor. As a result, they tend to have some killer recipes attached. We pride ourselves on having one of the best smoked ribs recipes in the game. Check our recipe out, and learn how to make epic smoked baby back ribs below.
What is the Traeger 321 Ribs Method?
There are a lot of opinions about smoking ribs out there, but if you want tender and flavorful Traeger ribs every time, the Traeger 321 ribs method is foolproof. This technique involves three stages: smoking the ribs unwrapped for three hours, wrapping them in foil with a bit of liquid and cooking for another two hours, and then unwrapping and saucing the ribs for a final hour of cooking. Read our expert guide below to master this smoked ribs technique, and keep scrolling for our killer 321 ribs recipe.
321 Ribs
Prep time: 15 mins.
Cook time: 6 hrs.
Serves: 6-8
Ingredients:
- 2 Racks Baby Back Ribs
- Traeger Pork & Poultry Rub as needed
- 1/2 Cup brown sugar, divided
- 1/3 Cup honey, divided
- 1 Cup Traeger 'Que BBQ Sauce or your preferred sauce
Prep: If your butcher hasn't done so already, remove the silverskin membrane from the bone-side of the ribs by working the tip of a butter knife or screwdriver underneath the membrane over a middle bone. Then, in a small bowl, combine the mustard, apple juice, Worcestershire sauce and spread the mixture thinly on both sides of the ribs.
3 hours of smoke: Set your Traeger to 180 degrees Fahrenheit and place the ribs meat-side up on the grill. After 3 hours, your ribs should have an internal temperature of 165 degrees.
2 hours of low and slow: Remove the ribs from the grill and place in a rimmed baking sheet. Raise the grill temperature to 225 degrees. While waiting for the grill to heat up, wrap your ribs in two sheets of foil, crimping the foil together to prevent leaks. Grill for 2 more hours.
1 hour of final touches: Remove the foil from the ribs and place them directly on the grill grate until the internal temperature is 195 degrees. Slather with BBQ sauce and cook for 10 to 20 minutes longer or until your internal smoked ribs temperature is 203 degrees. Let them rest for a few minutes, and serve.
Top Tips For Smoking Ribs
How to Cut Ribs Like a Pro
Different types of ribs have different bone structures and muscle grain directions, but there are a few universal tips for cutting ribs evenly:
- Use a blade that is sharp and long enough to slice through in on clean motion.
- Cut with the rack bone-side up so you can remove the silverskin on the back. You can do this by using a butter knife to loosen the skin and peeling it off in one piece so it can smoke better.
- Trim off the excess fat caps and loose flaps of meat for an even surface area.
- Cut between each rib bone for even, single-rib portions. This method is best season in smoked party ribs.
How to Cut Ribs Like a Pro
Different types of ribs have different bone structures and muscle grain directions, but there are a few universal tips for cutting ribs evenly:
- Use a blade that is sharp and long enough to slice through in on clean motion.
- Cut with the rack bone-side up so you can remove the silverskin on the back. You can do this by using a butter knife to loosen the skin and peeling it off in one piece so it can smoke better.
- Trim off the excess fat caps and loose flaps of meat for an even surface area.
- Cut between each rib bone for even, single-rib portions. This method is best season in smoked party ribs.
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What to Serve with Ribs
One of our favorite things about smoking ribs is that they pair well with so many foods. You can keep it simple with some mac and cheese and collard greens, or you can branch out with unique takes on other picnic-friendly foods like our grilled mango coleslaw.
Ribs FAQs
Commonly asked questions about smoking ribs on the pellet grill
Pork ribs take about 5–6 hours and are done at 195–203°F. Beef ribs need 6–8 hours and should hit 203–208°F. Lamb ribs cook faster—around 4–5 hours—and are done at 190–203°F. Always go by internal temp and tenderness, not just time.
How to Smoke Ribs on a Pellet GrillThe sweet spot for smoking ribs is 225°F to 250°F. This low and slow heat lets the meat break down and soak up smoke without drying out. Stick to this range whether you’re cooking pork, beef, or lamb ribs.
For pork ribs, try apple**, cherry, or Signature blend for a sweet, smoky flavor. Beef ribs pair best with hickory, mesquite, or **oak for bold, robust smoke. Lamb ribs work well with oak or pecan to balance their rich, gamey flavor. You can also mix pellets to create your own custom blend.
Best Pellets for RibsThe 3-2-1 method is a popular way to smoke pork ribs for fall-off-the-bone tenderness. It means:
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3 hours unwrapped on the smoker
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2 hours wrapped in foil with liquid (like apple juice or butter)
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1 hour unwrapped again to firm up and add sauce
Ribs typically fall off the bone around 200–205°F internal temperature. This is when the connective tissue breaks down fully, making the meat super tender. Just don’t overdo it, ribs should be tender enough to pull clean from the bone, but not mushy.
No, you don’t need to flip ribs while smoking. Keep them bone-side down the whole time so the heat and smoke circulate evenly. Flipping can disrupt bark formation and slow down the cook.
Yes. Wrapping ribs in foil (usually partway through the cook) helps lock in moisture and tenderize the meat. It’s a key step in the 3-2-1 method, especially for pork ribs. For beef or lamb ribs, wrapping is optional but can help speed up the cook and prevent drying out.
Start spritzing ribs after the first 90 minutes, then spritz every 30 to 45 minutes. Use apple juice, apple cider vinegar, or another liquid to keep the surface moist and help build bark. Just don’t overdo it—too much spritzing can cool the ribs and slow the cook.