Traeger Recipes
Pellet grill dinners the whole family eats — Traeger ribs, grilled chicken with broccoli and rice, smoked brisket, apricot chipotle chicken, roasted potatoes.
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Ingredients
- Rack of Ribs
- Rub
- Mustard
- Apple Juice
Instructions
- 1Heat Traeger to 275F
- 2Remove silver skin from the ribs
- 3Coat ribs in mustard on both sides
- 4Coat ribs in rub of choice on both sides
- 5Add the ribs to the Traeger for 2 hours
- 6During these 2 hours, every 45 minutes spray the ribs with apple juice
- 7Lay out a sheet of tin foil, sprinkle brown sugar about the length of the ribs, drizzle with honey and add a few dashes of hot sauce
- 8Remove the ribs after 2 hours and place them meat side down over the brown sugar mixture, spray one more time with apple juice, wrap the meat completely
- 9Place back into the traeger for another 2 hours at 275
- 10Remove and unwrap from foil, at this point the ribs should be falling off the bone and ready to serve!
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Open in Pepper →Smoke Does The Work While You Rest
A pellet grill gives you a way out of the hot kitchen. You get the fire going, put the food on, and go about your evening while the smoke does the slow part for you.
Cooks on Pepper reach for these on Sundays when there's time for ribs or a brisket, and on plain weeknights when chicken and a bag of frozen broccoli need to be dinner by six.
Every recipe here has been cooked and saved by somebody feeding people: Traeger Ribs with a mustard slather, Grilled Chicken w/ Broccoli and Rice, Smoked Ribs finished with butter and brown sugar, Apricot Chipotle Grilled Chicken, Smoked Brisket, Traeger roasted potatoes, and a Trader Joe's Smoked Traeger Pizza for a Friday.
Quick Tips
- 1
Pull the membrane off
Slide a butter knife under the thin skin on the bone side of the ribs and peel it off with a paper towel. It takes 30 seconds and keeps rub and smoke from bouncing off.
- 2
Preheat a full 15 minutes
Let the grill come up to temp with the lid closed for 15 minutes so the pellets burn clean. Food put on too early picks up a sooty taste.
- 3
Cook to temp not time
Brisket is done around 203°F when a probe slides in with no resistance, and chicken comes off at 165°F. A cheap instant-read thermometer beats guessing every time.
- 4
Rest before you slice
Give brisket 30 minutes to an hour wrapped and resting, and ribs about 10. Cutting right away runs all the juice onto the board.
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