321 Ribs Recipe on the Traeger

dry rub

🥗Healthier: herbs and spices

💰Cheaper: salt and pepper

Using herbs and spices can reduce sodium while adding flavor.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar and preservatives.

Pat dry the ribs with a paper towel to remove excess liquid.

Apply dry rub generously on both sides of the ribs, using hands to press it into the meat.

Spread mustard on both sides of the ribs to add flavor and help tenderize the meat.

Optionally remove the membrane from the back of the ribs; if not, score the membrane with a knife to allow smoke to penetrate.

Crush dried herbs from the garden and sprinkle them on top of the ribs for additional flavor.

Preheat the Traeger grill to 225°F (107°C).

Place the ribs on the grill bone side down and smoke for 3 hours.

Prepare the wrapping mixture by combining 1 cup white wine, 1 cup apple cider vinegar, 1 cup honey, and 1 cup brown sugar in a bowl.

After 3 hours, remove the ribs from the grill and wrap them in aluminum foil, meat side down, adding the wrapping mixture on top to keep moisture.

Seal the foil tightly to prevent leaks and return the wrapped ribs to the grill for 2 hours.

After 2 hours, remove the ribs from the foil and place them back on the grill bone side down for the final hour.

Optionally brush barbecue sauce on the ribs during the last hour of cooking to thicken and add flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens