Traeger Recipes
Pellet grill dinners — Smoked Ribs, Honey Sriracha Smoked Chicken Wings, Traeger roasted potatoes, smoked chicken legs — for nights the oven stays off.
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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 →Let The Smoke Do The Work
A pellet grill gives you time back. You get the meat seasoned, set the temperature, and go fold a load of laundry while dinner takes care of itself out back.
Cooks on Pepper reach for this collection on Sunday afternoons when ribs have hours to go, and on weeknights when chicken legs and a pan of potatoes can share the grates.
Every recipe here comes off the grill: Smoked Ribs with butter, brown sugar and apple juice, Honey Sriracha Smoked Chicken Wings, Traeger Smoked Scalloped Potatoes, Soy and Citrus Griddled Salmon, and a Trader Joe's Smoked Traeger Pizza.
Quick Tips
- 1
Pull the rib membrane
Slide a butter knife under the silverskin on the bone side and peel it off with a paper towel so the rub gets in.
- 2
Use mustard as glue
A thin smear of yellow mustard holds the rub on ribs and cooks off completely — about a tablespoon per rack.
- 3
Dry the wings first
Pat wings dry and let them sit uncovered in the fridge 1 to 2 hours; a little baking powder in the rub helps the skin crisp.
- 4
Rest before slicing
Give ribs and chicken 10 to 15 minutes off the heat, tented loosely, so the juices stay in the meat.
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