Finger-Licking Traeger Ribs, Bakers, And Corn On The Cob Recipe

Tender, succulent smoky traeger ribs dance with flavor, promising a mouthwatering meal that will have everyone asking for seconds.

Backyard barbecues reach new heights with this slow-cooked masterpiece.

Wood-fired techniques unlock deep, rich tastes that elevate simple ingredients.

The grill becomes your canvas, painting delicious memories with each perfectly smoked bite.

Corn on the cob joins the feast, adding sweet, charred notes to complement the rich meat.

Summer gatherings deserve this showstopping combination that turns ordinary meals into extraordinary experiences.

Prepare to impress and savor every delectable moment.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Calories: 900 kcal

Servings: 5

What Goes In Traeger Ribs, Bakers, And Corn On The Cob Recipe

• Pork Ribs: Select plump, meaty ribs with consistent marbling for tender, juicy results.
• Yellow Mustard: Creates a sticky surface for seasoning to adhere and adds subtle tangy undertones.

• BBQ Rub: Provides complex spice profile and creates delicious caramelized exterior.
• Apple Juice: Adds moisture and helps develop rich, sweet-smoky flavor during cooking process.

• Corn on the Cob: Select fresh, firm ears with bright green husks and plump kernels for maximum sweetness.
• Baker Potatoes: Choose starchy varieties like Russet for fluffy, soft interior perfect for grilling.

Gear Up For Traeger Ribs, Bakers, And Corn On The Cob Recipe

• Traeger Grill: Essential for smoking ribs with wood pellet flavor.
• Tongs: Perfect for handling and flipping ribs during cooking.
• Paper Towel: Helps remove rib membrane with better grip.
• Spray Bottle: Used for spritzing apple juice during smoking.
• Cutting Board: Needed for preparing and seasoning ribs.
• Sharp Knife: Useful for trimming ribs if necessary.
• Meat Thermometer: Checks internal temperature for doneness.

Easy Steps For Traeger Ribs, Bakers, And Corn On The Cob Recipe

• Prep the Meat

Remove the tough membrane from the back of the ribs by gently pulling it off using a paper towel for extra grip. This helps the seasonings penetrate and makes the ribs more tender.

• Create a Flavor Base

Slather the ribs with mustard to create a sticky surface that will help the seasoning cling perfectly and add a subtle tangy undertone to your final dish.

• Spice Things Up

Generously coat both sides of the ribs with a robust BBQ rub, ensuring every inch is covered with a delicious layer of seasoning that will caramelize beautifully during cooking.

• Smoke and Infuse

Place the ribs in the Traeger and smoke uncovered for three hours. Every hour, spritz the ribs with apple juice to keep them moist and enhance the smoky flavor, creating a mouthwatering bark that will make everyone’s taste buds dance.

• Rest and Serve

Once the ribs are perfectly cooked with a beautiful dark crust, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, ensuring each bite is incredibly juicy and packed with flavor.

Tips To Make Traeger Ribs, Bakers, And Corn On The Cob Special

• Membrane Removal Mastery: Always pull off the tough back membrane for tender, melt-in-your-mouth ribs that absorb more flavor and seasonings.
• Mustard Magic Trick: The mustard layer isn't about taste but creates the perfect sticky surface for rub adherence, ensuring maximum flavor penetration.
• Spritz Secret Weapon: Use apple juice, apple cider vinegar, or even beer when spritzing to keep ribs moist and add subtle depth to the overall taste profile.
• Low and Slow Pro Tip: Maintain consistent smoker temperature around 225-250°F to guarantee ribs that are fall-off-the-bone tender without drying out.
• Dietary Flexibility: For gluten-free version, use certified gluten-free BBQ rub and check mustard ingredients; for lower-sodium option, create homemade rub with reduced salt content.

Serving Up Traeger Ribs, Bakers, And Corn On The Cob With Flair

• Backyard BBQ Platter: Arrange the ribs, corn, and baked potatoes on a large wooden cutting board for a rustic, inviting presentation that screams summer cookout.
• Flavor Companions: Serve with classic sidekicks like creamy coleslaw, baked beans, or a fresh green salad to balance the rich, smoky meat flavors.
• Garnish Goals: Sprinkle fresh chopped parsley or chives over the corn and ribs for a pop of color and extra layer of herbal freshness that elevates the entire dish.
• Dipping Delights: Offer homemade BBQ sauce and ranch dressing on the side, allowing guests to customize their meal and enjoy different flavor profiles with each bite.

Store Traeger Ribs, Bakers, And Corn On The Cob Like A Pro

• Quick Refrigeration: Store leftover ribs in airtight containers within two hours of cooking, keeping them fresh for 3-4 days in the refrigerator. Wrap tightly with aluminum foil or plastic wrap to maintain moisture and prevent flavor absorption from other foods.
• Freezing Technique: Slice ribs into individual portions before freezing. Place in freezer-safe bags, removing excess air to prevent freezer burn. Frozen ribs remain delicious for up to 3 months when properly sealed.
• Reheating Magic: Revive cold ribs by wrapping in foil and warming in the oven at 250°F for 20-25 minutes. Add a splash of apple juice or broth to restore moisture and prevent drying out. Avoid microwave reheating to maintain tender texture.
• Meal Prep Strategy: Prepare ribs in advance during weekend cooking sessions. Break down the process into stages – removing membrane, seasoning, and smoking can be done separately. Refrigerated seasoned ribs stay fresh for 24 hours before final cooking, making weeknight dinners faster and easier.

Smoky Traeger Ribs, Bakers, And Corn On The Cob Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

• Total Time: 6 hours 15 minutes
• Yield: 5 1x

Print Recipe

Pin Recipe

Description

Smoky Traeger ribs headline this mouthwatering American barbecue feast that blends tender meat with classic sides. Perfectly grilled corn and golden baked beans complement the rich, slow-cooked pork you’ll savor at your next summer gathering.

---

Ingredients

Scale 1x2x3x

• 1 rack baby back ribs (or St. Louis-style ribs)
• 4 large russet potatoes
• 4 ears of fresh corn, husked
• ½ cup bbq sauce (for glazing)
• ¼ cup bbq rub (your favorite blend)
• 2 tbsps yellow mustard (for binding)
• 4 tbsps butter, melted
• ¼ cup butter (for wrapping)
• ¼ cup brown sugar (for wrapping)
• ½ cup apple juice (for spritzing)
• 2 tbsps olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Membrane Removal: Strip the silvery membrane from the rib rack’s backside using a paper towel, gripping firmly to ensure clean and complete extraction.
2. Mustard Base Coating: Apply a thin, uniform layer of mustard across the entire rib surface to enhance seasoning adhesion and flavor complexity.
3. Seasoning Application: Thoroughly massage BBQ rub into both sides of the ribs, creating an even, comprehensive flavor profile that penetrates the meat.
4. Smoking Preparation: Position the seasoned ribs bone-side down on the Traeger grill, preparing for a low-temperature smoking process that will infuse deep, wood-fired flavors.
5. Smoking Technique: Maintain a consistent low temperature, periodically misting with apple juice to preserve moisture and encourage a rich, mahogany bark development over approximately three hours of smoking.
6. Resting and Serving: Remove ribs from the grill, allowing a brief resting period for juice redistribution, then slice between bones and plate alongside classic barbecue accompaniments for a mouthwatering outdoor meal.

Notes

• Membrane Removal Technique: Use a paper towel for a better grip when peeling off the rib membrane, ensuring a clean and easy removal without tearing the meat.
• Mustard Binding Hack: Apply a thin mustard layer as a flavor enhancer and seasoning binder, creating a perfect base for the BBQ rub to stick and penetrate deeply.
• Smoke and Moisture Balance: Regularly spritz with apple juice during smoking to maintain moisture and prevent drying, while allowing the wood-fired flavor to develop a rich mahogany bark.
• Resting Rule: Always let ribs rest for 10-15 minutes after cooking, allowing meat juices to redistribute and ensuring maximum tenderness and succulence before serving.

• Prep Time: 15 minutes
• Cook Time: 6 hours
• Category: Dinner, Snacks
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 900
• Sugar: 15 g
• Sodium: 800 mg
• Fat: 50 g
• Saturated Fat: 20 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 80 g
• Fiber: 10 g
• Protein: 40 g
• Cholesterol: 120 mg