How to Cook BBQ Pork Ribs | Traeger Staples

If I set my Traeger at 275 degrees I get zero smoke out of it.

I have Baby Back ribs. Do I need to adjust the time?

Isn't it somewhat telling you don't use any of the traeger dry rubs on here? Why not?

I don’t know what kind of ribs you cooked but I did baby back ribs and it ruined 3 racks of ribs

Bone side down not fat side down when you wrap…. All of your seasoning came off

Made the ribs today. Best I have ever BBqd. Even the neighbor who is not a barbeque lover said she has never tasted better ribs, Thanks Matt!😊

i cooked mine at 275, and it was perfect.

Just got my Traeger a couple of weeks ago. Have mostly used it for smoking jerky, and maybe a steak or two...and that has been fantastic! I've never tried to use a smoker for anything other than that.

But today I decided to use the recipe you show in this video. I followed the steps just like you showed them....and the ribs turned out to be spectacular! I have much more confidence in using the Traeger now. I really wasn't sure what the deal was with the brown sugar, butter and some honey. But when we opend the tin foil it was like a revelation! You could smell the ribs, you could taste the syrupy goodness of the liquid in the bottom of the tin-foil. My family was extremely pleased with everything. Can't wait to see some of your other recipes!

Really appreciate what you do for us rookies.

Do you keep the temp at 275 when you put them back in wrapped ?

Would this be the same method of choice for baby back ribs?

I did it word for word , even using their rub. My internal temp was 200+ at 2 hours. I pulled them and wrapped them with all the ingredients, I put them back on for 30 minutes

Hi Matt. You said not to season ribs more than an hour before cook. What's the reason and can they be seasoned well before cook time and kept in the fridge? Thanks and look forward to all of your vids.

Followed the recipe today and compared Traeger Pork and Poultry vs Meat Church Honey Hog head to head. I stayed with the Hickory pellets, but I did drop the temp for a slower cook. Verdict: Both rubs were fantastic! The color of the Traeger ribs was real nice, but the favorite flavor from the group hands down was the Honey Hog. I also served it with the Dr.Pepper BBQ sauce from another video. Thanks for not only producing easy to follow and awesome videos, but also for the fantastic seasonings!

I've got ribs on the Traeger as I write. I know Matt is an Expert. I've found a rib recipe at Traeger that starts at 180°, which seems low, but I've never been wrong going low-and-slow when it comes to BBQ. I'm probably going to start lower, 180°-200° for a time just because my Traeger seems to smoke best at lower temperatures, and it doesn't have a super-smoke function (model 780) but I am using an AmaZen smoker tube also. But I'll crank the temperature up to 225°ish shortly, and I'll use my meat thermometer. I am a member of the church of Jesus Christ! And a member of the Meat Church! Hallelujah! Can I get a Witness! Praise God in Heaven for this blessed land (though we be encumbered by traitors and fools) and for delicious Pigs 🐖 and Cows 🐄 and Deer 🦌 and Elk!

When does he spray with vinegar?

Where is your binder....

Thank you for the recipe, I will cook for the 4th of July for my family

Man that grill want even on lol

I really enjoy Matt’s videos,but that 275 for two hours on the ribs is too high. I do the first two hours ar 240 and the finish, wrapped at 265 degrees, then about 30 minutes out of the wrap and they turn out absolutely perfect

I'm new to smoking, Can I trust such a skinny bbq'er? Jk.

So, 275, does that mean you won't get a strong smoke flavor?