How to Cook BBQ Pork Ribs with Matt Pittman from Meat Church BBQ | Traeger Staples

[@ashleyd4922]

So, I just smoked baby back ribs on my Traeger for the first time today. I bought some generic rubs at my local Kroger, and used all of your steps to make them. THEY WERE AMAZING!!!! The brown sugar, butter, honey, addition was out of this world and, I fed 6 people, 3 dogs, and zero complaints and didn't have anyone reach for BBQ sauce!! Thank you SO MUCH for your help!! You made me look like a hero!!! Best of luck and can't wait to try some of your other recipes/ideas!!!

[@j7404]

3 dogs?

[@Highmelon]

​@j7404 yeah those animals that have 4 legs that people keep as pets

[@xyzlne]

A tip for removing the membrane is roll the ribs up tight with the membrane on the outside. This helps stretch the membrane to. Then grab the end and pull as you un roll the ribs. It works great.

thanks for the tip.

[@KeepWrenchin]

Thank you sir I always struggle and can't wait to try this tip tomorrow.

[@scottcoleman7304]

great tip! thanks.

[@BradThePitts]

Thanks! I've been using needle-nose pliers!

[@MatthewAucutt]

Dude,this was so much easier

[@PurposeOverPlenty]

Used these techniques and recommendations with a few swap outs of my own seasonings and these were the best ribs I’ve ever had in my life! Very first thing I’ve cooked on my Traeger and it was a complete success. Loved the tips about the visual cues versus the temps. Had I gone off temps alone, I feel like I would have overcooked it. Thanks again and this was VERY useful.

[@tinasamson6346]

It was my turn for Neighbor Sunday Dinner and I made these ribs and some smoked baked beans. They were the best ribs I have ever eaten, hands down! Didn’t even need sauce. I got 2 marriage proposals and a ‘that was the best f’n meal I’ve ever had.’ So I’d say it was a success! Thank you for the instructions that were on point! Perfection!

[@JamieThompson-iw9nx]

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.

[@kennylakits4093]

Finally I made some ribs to be proud of last night. The best one I've made yet. Paying more attention to what the meat is telling you helped me alot. I've tried the 3-2-1 method and never had them come out anything but dry. This was a game changer! THX

[@tgwoolshire]

I use 321 with great results @239. However, the 1 is only 20 minutes with my sauce mopped on. Never dry.

[@anthonyr6840]

Bought my first pellet grill (Z Grill) recently and my first cook were ribs following your instructions. They came out delicious! Thank you for training lol.

[@RobsVette01]

Made them multiple times and they are the best ribs I’ve ever had! Now I just watch the video to get me motivated to make them again!

[@davemurray8840]

Lmao

[@SchusterFishes]

Same bro I even call them “my famous ribs” blows my family’s mind how good they are lol

[@destinydeleon223]

Love watching Meat Church Matt! We always watch his videos before we open up the Traeger ❤

[@alda9295]

This was the second thing I made on my new Traeger tailgater, turned out amazing, switched the honey for real Canadian maple syrup, and used rubs i had at home. we were all in awe of how amazing they turned out, I even got a few "these are better than ribfest" comments. I am now a Traeger guy the hype is real.

[@carrow2250]

How’d that maple syrup turn out?

[@drak3y]

@@carrow2250 I tried it with a Grade A dark. Beautiful!

[@Rachel-ul8et]

Maple syrup is great flavor. The advantage honey has is it is very acidic. Cuts the fat

[@RudeRichDallas]

I was thinking about doing the same thing, glad I saw your post. I'm doing 4 racks this moring and will do 2 with honey and 2 with 100% pure maple syrup... can't wait!

[@in2food]

Thanks for these videos. Just enough info without too much needless talking

[@kenshimizu2018]

this is my go to rib method. I use my own rub and substitute maple syrup for the honey. it's a big hit with the family

[@robthewaywardwoodworker9956]

@@kenshimizu2018 Birthday party today: I'm going to try some maple syrup on half the ribs! Thanks for the idea.

[@rj_nbk]

@@robthewaywardwoodworker9956 how’d it work out? Thinking about trying this over the weekend and have read a few comments about the maple syrup substitute. thanks in advance!

[@robthewaywardwoodworker9956]

@@rj_nbk it's usually the sugar that is the kicker for the ribs, so not sure what substitute you're considering. The sugar really caramelizes in the heat. It's like candy!

[@jonate79]

I followed this recipe step by step and I cant believe how perfect they turned out The Meat Chruch seasoning was super Good

[@ecard3173]

I followed this recipe step-by-step and mine came out burnt

[@franciscoascencio8161]

@@ecard3173 How?

[@brudbadin]

I’ve made these ribs five times now. Absolutely perfect ribs, thanks for the recipe!

[@wandabullerwell7207]

Have done these 3 times and today makes 4 on my Traeger and they are the Best ribs ever period!!!

[@rafaelcordero2455]

My first time using a Traeger, I followed your instructions, OMG!! Incredible!!! Thank you.

[@LocalHotbox]

Did you flip them or nah

[@-.Steven]

I followed this to a T and got excellent results. That said, I'm sure lower-slower cooking would work great. Here it is 2-12-2023, Superbowl Sunday and I just put 2 racks on the Traeger at 275°, it's on the 30+° outside here in the Rocky Mountains, so I'm not terribly concerned about it getting too hot. I also used peach paper instead of aluminum foil, gotta avoid alzheimers!

[@etcomehome39]

I am a newbie Traeger user. I followed his recipe last week and the spare ribs turned out awesome. Thanks for sharing!

[@SunDie385]

aah bless the hearts of those that can trim ribs and maybe feed the dogs with the leftovers, cool.

[@christiiwatkins1543]

I love making ribs this way. Today, I am using Meat Church BBQ spice rib. I'm excited.

[@Curlygaga]

The first and second time I made these, I didn't have the Honey Hog, still turned out good. Finally my Honey Hog and Honey Hog Hot arrived. My husband and I ate the entire rack. Can't wait to have friends over and WOW them. Thanks for the video.

[@dabbking]

Honey hog is just sugar

[@Curlygaga]

@@dabbking Yeah, maybe, but it has good flavor!

[@chrismaggio7879]

Oh, man I can't wait. I picked up 2 full racks and I am def going to try your brown sugar/honey/butter mess tomorrow! Thanks for the video.

[@ryanjackson605]

Can't wait to cook these for mother's day. Your brisket recipe was amazing.

[@big_country8734]

Hell yes it was did a picknick roast for mothers day, but that brisket though, got da#n

[@maddhendrix]

I ordered a new traeger at Costco last weekend. Cant wait to get it, this will be the first thing I try to smoke!! So excited

[@Thegamingguy4564]

Opinions on yours? Just ordered mine a couple of days ago it's coming in one week

[@maddhendrix]

@@Thegamingguy4564 I've had it for a few months now and it has completely changed the way a feed my family. Everything I've cooked on it, from these ribs, tri tips, pork tenderloin, prime rib, and this Thanksgivings turkey. Every has turned out so good. I smoked some chicken breasts yesterday for dinner and I hate chicken breasts. They are always dry and gross. Using the probe and cooking them to a temp and not a time, with the honey hog rub in this video, it was the best chicken I've ever had. The traeger has made me a believer and my family is eating good. Good luck man!!

[@-.Steven]

YEAH! Real Butter! No GMO sludge oils! Yippie! Great video!

[@michaelstaats6514]

This is the best recipe I have done on my Traeger yet. Love your rubs already and the honey hog is definitely top 5 for me. Thanks for the great recipe Matt!

[@rgroover007]

This is my go to recipe and I've cooked these about 10 times. They always turn out great and the family loves them. I think that brown sugar, honey, and butter trick really makes it great.

[@roystephens568]

I just bought a Traeger grill after watching this video. I have 3 racks of ribs on now!

[@Chris-hm4sn]

How did they turn out. I plan to make some tomorrow I have done whole chickens and other things but I am kind of scared to do ribs

[@roystephens568]

Not good lol. At least not my first set. I have had the best luck with a mustard rub, killer hogs bbq rub, and cooked for 4 hours at 275. No foil.

[@juddsmith7024]

Grest video. I just order a bunch of your rubs last week. So far I used the Holy Gospel on chicken wings and it is great....I like your method on ribs but I like to pull them a little bit earlier out of tin foil and season again. I like to cook them unwrapped so they set a little more either with ot without bbq sauce. Anyways I love what you are doing. You, Malcom, Chef Tom and Kosmo are studs!

[@trevorthomson2444]

This is my go to recipe when i do ribs on my traeger,best ribs ever

[@TraegerGrills]

We're stoked to hear that 🙌

[@AnaxofRhodes]

Explained a ton of stuff I couldn't get from other videos. Thanks, Matt.

[@davecruickshank9987]

Did this the other day..FANTASTIC...did not have any honey so substituted Maple Syrup....WOW

[@shawnledford2892]

Thank you so much for this video. I smoked ribs for the first time tonight. Dude people thought I was the champion of Ribs. Keep doing what you're doing. Thanks again for everything.

[@grecoceltlufc6491]

Making these on the Traeger myself for the first time today!

[@islandvoyager7061]

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!😊

[@bradbellows8687]

Great video- I just wanted to share that I use the Holy VooDoo as my base, then I use Fire Pit Spices- Orange Habanero and Sweet &Smokey. It’s smoking good!

[@patmaples5096]

These are absolutely incredible. Follow recipe EXACTLY - and they are a show-stopper! Thank you, brother!

[@jimwsmith724]

This recipe was the first thing I’ve tried on our Traeger and it turned out awesome. I used a different rub and I sauced them and they had us fighting for seconds. My go to recipe for ribs from now on.

[@TraegerGrills]

We're stoked to hear that you loved it 🔥

[@MrStevosloan]

I exclusively now watch your videos when using my Traeger.

[@Anthony74te27]

I got a Trager pro 22 grill during Christmas and first time I cooked with this method using Pro 22. WOW!!!!!!! literally the meat is falling off the bone. Sooooo good!

[@TraegerGrills]

We're stoked to hear that! 🙌

[@mgalen]

Best ribs I've ever made, hands down

[@greg6point771]

Matt, just made these! Amazing bro! Best thing I’ve ever made on my traeger !!! Cheers

[@alexaliciadavis7163]

I’m getting ready to use our Traeger for the first time tonight, I’m super excited. We ordered those Honey Hog, and Honey Hog Hot rubs. They won’t be in till Tuesday. But it’s all good, I’ve got some different rubs I can use tonight. I can’t wait!

[@derekmortensen1665]

Your going to love it man. I love my traeger and it’s by far the best ribs I have ever eaten or made. Best of luck on your first cook!

[@TraegerGrills]

🔥 We're stoked for you, welcome to the Traegerhood.

[@nancyalfaro5074]

My husband got me a Traeger for Christmas and learning to cook in it. Got some St Louis ribs from Costco and Meat Church seasonings and followed this recipe to a T! They came out exactly as they looked on video and so delicious!!!! Trying the white chicken chili next.

[@TraegerGrills]

🙌 We're stoked to hear that, welcome to the Traeger family!

[@tiny8715]

Hey Matt.. love the videos man. Tried this method last week on my ironwood 885 and I think it was a bit too much heat at 275.. mine turned out a bit overcooked. Trying 3 hours at 180 supersmoke and wrapped at 225 for 2 more hours this week. Keep the videos coming pal!

[@rbeachy]

Rob Dell'Anno have you tried the lower temp? Wondering how it turned out. Mine was overcooked too.

[@WUTANGCLANMOFOS]

hey rob how did they turn out at 180 supersmoke? getting my ironwood next week!

[@tiny8715]

Ryan Beachy I certainly did.. followed the same recipe as Matt did in this video and lowered the temp to 180 for 3 hours and wrapped at 225 for 2 more. The ribs were outstanding at this temp

[@tiny8715]

red - yes I did. Stick with Matt’s recipe and go with the temp I said above and man, you will not be disappointed. Enjoy your ironwood pal, she’s a beauty

[@cliffordwacha3531]

Thanks for the information, I was wondering if it was just me or my grill.

[@jeromielavoie7463]

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!

[@DoctorBeau]

Just followed this and they turned out incredible.... raving fans all around my house tonight

[@richarda.2680]

This makes some amazing ribs! Super easy recipe that doesn't require a lot of babysitting which leaves more time for beer. Cheers.

[@Healthy_Growing]

OMG!!!! I have been trying to make a good rib for 30yrs I'm not kidding, and this was by far the best rib I ever made.I used the seasoning and the technique only thing I changed was dropping the temp to 250 (didn't have a 275 on my pit boss):)

[@abnada82nd]

I started wrapping my ribs in butcher paper after pulling them off my Traeger and letting them sit for ten to fifteen minutes before slicing. They were amazing!

[@iloveconcrete1550]

Proud owner of a new Pro780 my wife got me for Christmas. Love it. I’ve cooked on it everyday since Christmas. Ribs, whole chickens, chuck roast, burgers and pizza tonight. I love the Traeger and the app/wifire. Much nice cooker than my Pit Boss 820, which I really liked. Great lookin ribs right there👍🏼

[@candidfoxmedia8292]

Shout out to Matt, love the end product. Proud to have you in hachie.

[@drop3r4]

Following this recipe on memorial day 2020. God bless our men and women in uniform and thank you for your sacrifice.

[@kristofsportingdogs3549]

If I want this to eat on a weekday, after work. Can I make this in 2 days? So I then do the first cook the day before, and keep it like that in the fridge. And then the day after (I’m home from work at 17:00) I want to do the second cook in the foil, so then I can eat around 19:00 😀 (sorry, I’m a new at this kind of bbq, my Traeger is being delivered next week, so no experience so far...) Greetings from Belgium 👋

[@codyking3010]

Just completely cook them and put in fridge and the next day throw them back on the grill for 20-30mins until they’re heated through

[@ozmark]

275 was too hot for my Traeger model. After the initial 2.5 hours, the bone side was burned but meat side up looked OK. Unwrapping after the 2 hour foil, the sugar was burned, so now both sides were totally black and burned. I rescued a bit of meat under the char, but three racks suffered. I'll try 225 next time.

[@parisite99]

Did you ever try 225? If so was it better? Not trying to torch my first rib attempt. Thanks for any help.

[@ozmark]

@@parisite99 not yet, I might give it a go this weekend

[@sallyswanson8279]

@@parisite99 I grilled mine at 250 and the sugar still burned. I also shortened the cook time by a half hour.

[@amirbasri2708]

225 seems to work much better for me at least regardless if smoking spare ribs or baby back. I do 2-2-1 method which is appx 2/2.5 hrs on smoker, then 2 hrs wrapped in foil, then another.5/1hr on smoker at 225 or 180 to add more smoke. I wrap them at about 140-160 internal.

[@dingo5208]

Did this today and was not bueno. Ribs looked awesome at 2 and a half hours. Did the wrap for another two hours and the sugar burnt. Like black burnt. The kicker was my temps were running low all cook. I liked the rubs, so I may do them again but skip the add ons at the wrap and then glaze them for the last half hour.

[@wadejohnston9416]

This happened to me! I think the brown sugar was a mistake

[@darebear6587]

I am Making this today. 3 racks followed recipe 😋. But after I pulled them to wrap i spritz apple juice before the wrap. Will add bbq to 1 rack 😋. Cook for 2hrs 15min fall off the bone. My wife says she's done cooking and now this is all we eat on. Thanks Treager 😊 🙏 😊

[@michaelcontreras8976]

I Used this video as a guide to do my first que of ribs on my new Traeger. And they came out phenomenal! Love the content you put out!!

[@davidortiz886]

Michael Contreras which Traeger model do you have?

[@michaelcontreras8976]

David Ortiz Eastwood 22 bought it at Hone Depot!

[@JimMack-g1d]

Good video. I like to trim my own St. Louis style ribs then cook the tips separately. But I have to tell you that many old timers do not pull the membrane, and I grew up gnawing the "paper" off the back side of the rib and love it to this day.

[@clou1969]

I did basically the same recipe, but I used Apple Wood and Truly Genuine Maple Syrup that I boiled myself from my gran gran father methods and my sons and wife got absolutely jaw dropping by the taste. Man Thanks For Sharing your knowledge it worked perfectly.

[@michaellongstreath2405]

Going to give this a try. Will be my first time to do ribs.

[@duanerobertson8439]

Absolutely freaking amazing thank you for sharing. I made those tonight turned out. Perfect thank you so much.

[@TraegerGrills]

We're stoked to hear that 🙌

[@tgwoolshire]

I wrap and put in pre heated oven @250 for 2 hour to save pellets. Then pre heated Traeger to 230 for 30 minutes.

[@cynthiagoodard4023]

This recipe is to die for!! My kids said they never want restaurant ribs again! 😋

[@Sdemmy980]

Brown sugar burns @275… I tried this twice to the T and got jerkey even double wrapped with liquid to ensure nothing got out with added moisture. 275 was way too to hot. I smoke at 180 for 3 hours and wrap bump it at 225 for two hours with a cup of apple juice inside and it’s perfect.

[@ozmark]

Agree, I just messed up three racks at 275, way too hot

[@mhernandez249]

Agreed. For some reason it seems my Traeger runs hot. I pretty much smoke everything at 180 and will increase the temp after the meat is wrapped.

[@justingrant3477]

@@mhernandez249 same thing. I did this exact same recipe it burned my ribs. Never again.

[@kenjones7513]

Yes another agree here. WAY too hot! I realized it about an hour in but damage was already done. I had 4 racks that got burned. Not sure why official Traeger video is so far off ??? I'm new to my Traeger and needed some help, but literally got burned. makes me wonder if he meant 225.... They should fix or take this video down, its a disservice to customers.

[@emiliosuarez4074]

I tried at 225 and still got burnt garbage. I think liquid is Necessary so the brown sugar doesn’t get burnt.

[@alexmacdonald258]

Imagine my surprise when I unwrapped a package of ribs from my local market here in Washington (state), to find that they were "Prairie Fresh" brand. the rest of the cook, with your rubs and my Traeger, went precisely as shown. I'm "pigging out"! Thanks Matt!!!

[@Dunetigger]

my first traeger and put on a Lg brisket last night and added these ribs this morning when I woke up. should all be done around lunch today... I can t wait.

[@danhernandez9681]

I took mine out 30 mins before and they came out amazing. I live in Colorado. I think that might change the cook time.

[@kscopes1]

we tried your Brisket recipe---perfect--and just now tried the rib recipe--perfect! simple and right on. thanks

[@TraegerGrills]

We're stoked that you loved them 🙌

[@Justin-tp3lr]

Just picked up my first treager today. I got the ironwood 885. I can't wait to try these this weekend.

[@Jet-ok7qm]

This is my favorite food guy now. it's official.

[@francescodox78]

nicely done Matt. I have stopped wrapping my ribs as i love the crunchy bite on the bark...that requires some attention with the spritz...and a bit more patience with a longer cook.

[@matthewmattera3786]

First time every trying to make ribs and followed this step by step and they came out fantastic!

[@nickc2124]

His seasoning game is on point...

[@randallhewitt7870]

I really appreciated the information. Followed the information including the apple juice spritz. Even though I didn't have any Honey Hog rub or brown sugar, I had honey and some Kool Runnings spice which I substituted with. Really pleased with the way the ribs turned out. I will check out where to buy the Honey Hog rub in Ontario, Canada. Thx Matt...great channel.

[@aarone13ae]

Question- What is the purpose of putting the ribs in foil and putting them back on the grill, vs putting them in the oven? Is the pellet flavor going to go thru the foil? I would rather save my pellets for future cooks.

[@kermita.lucena5977]

Any tips on putting bbq sauce after they’re done?

[@TraegerGrills]

Definitly add it if that''s what you prefer 👍

[@18763332]

I did 4 racks on my Traeger 575 pro and I even did a few country style on the top rack at the same time. Turned out amazing, but you could smoke a brick in a Traeger and I’m sure it would be juicy. 😅

[@clintmock5615]

I just bought a 885 ironwood looking forward to smoking anything!

[@18763332]

Clint Mock great choice yeah anything Traeger is the way to go. You really get what you pay for. I have had mine a month and have done pulled pork,a turkey and now ribs and I haven’t been disappointed once.

[@jasoncampbell6536]

This recipe was perfect. That Honey Hog is amazing!!!!

[@BradThePitts]

I'm confused, why would you set it to 275? Why didn't you use the "smoke" setting for the first step?

[@paulabrams]

I tried this recipe for my first cook on my Traeger 575 Pro with Traeger Signature pellets. I used St. Louis style pork ribs with membrane removed - two racks at 3.5 lb. and 4 lb. I followed the instructions exactly to the minute and ended up with ribs that were very overcooked. They were the consistency of stew meat, and the bones would lift cleanly off the meat with no effort. I had to use a spatula to remove the ribs a section at a time from the aluminum foil because the rack could not be lifted from its foil wrapping without falling to pieces. Again, this was my first cook with my brand new Traeger 575 Pro that was assembled by Ace Hardware. Not sure if there was an issue with the temperature probe inside the grill reading the wrong temperature? I'm going to fire it up today and use my ThermPro meat thermometer to double check the temperature inside the grill. Any tips or suggestions from the Trager grilling nation would be appreciated. Thanks! BTW, Matt - thank you so much for taking the time to make and post your instructional videos to KZbin!

[@phcreek]

Ok so putting brown sugar and honey on the meat side and cooking meat side down the ribs burn because of the sugar content, how do you keep them from burning. Mine were caramelized and hard.

[@mastermind2032]

just read this as I laid my ribs down with the honey and the butter. Im gonna turn mine down for this second stage.

[@aaabbbccc985]

I get stuck between cooking them like this or making them fall off the bone. My kids and wife only like them fall off the bone, so I always make them like that, even thought I’ve told them many times that’s overcooked. Plus, sometimes they fall apart before I can even serve them. But, gotta know your audience, that’s all that matters. But tomorrow I’m cooking for a crowd. I’m going to do two fall of the bone, and two using this method. Ha! I get them my way for a change!!

[@Smuggs95]

I substituted the brown sugar and honey for a maple bourbon syrup from Vermont. Oh boy talk about kicking it up another notch..👍

[@marthawest3097]

Made these today and they turned out AMAZING 😉. Thank you, for this great recipe!

[@IBroLLyISePhIrOtH]

it looks mmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

[@welshdai]

Mine burnt at 275. I tried the same method but set at 225. Much better result and turned up to 275 for last 30 mins.

[@liamcasey2001]

Same time frame and everything? I am also finding that mine are coming out dry

[@welshdai]

@@liamcasey2001 the last time I cooked it was 6 hours rather than five. I think it’s a case of tweaking the times to where the results are what you like.

[@johndennison9476]

I’ll vouch for this, perfect recipe. Made it tonight, amazing

[@paulamurphy5054]

Making these right now, love your videos :)

[@nancydee6106]

I did me a little Dijon mustard and holy gospel for the rub! I’m going to kick it up a notch with some butter and maple syrup also spritzing with a sparkling apple cider! Follow this recipe before too it’s A knock out of the park! Best ribs ever

[@ViKiNGSBEAST199]

Anyone think 275 is too high for the first cook. Mine was done in about half the time. Same thing happened with my brisket following his instructions.

[@jensenjacobson6534]

What temp are you thinking?

[@xcel1428]

225-250 is my preference.

[@sampetro7925]

Could not agree more. Cooking that long at 275 is just too much. The ribs will be overdone every time

[@valleybreakz6201]

Should I try 225? Not trynna overcook my ribs

[@andreavanourney7681]

Yes, 250 is best from my experience.

[@joesleepstatic]

Just made these today. Man o man, amazing results. Following! Cant wait to try another of your recipes.

[@billg5297]

When I followed this recipe exactly the bones would fall out the bottom of the rack when I took them out of the foil to sauce them. I emailed Matt and he was nice enough to write back to tell me to pull them at 207 degrees. My Traeger tends to run hotter than set temp, especially in the summer. So I did the first part for 2 hours, pulled them and wrapped them, put them back on for one hour, and then took off the foil and put them back on the grill where I sauced them and let them caramelize. When I put them on at the end I put in a temp probe and pulled at 207 and let them rest for ten minutes. They were perfect. So if you want to eat your ribs with a fork with the bones dropping out the bottom, go the full time indicated. If you want ribs that you can cut, pick up and eat, then keep them in the foil for only an hour.

[@abyssus9304]

Exactly the same issue I had! Thanks for posting this.

[@billg5297]

@@abyssus9304 You are welcome. I changed it up a little and the ribs have come out way better. I keep the initial cook the same at 2.5 hours, and then wrap them but only leave them in the foil for about an hour to an hour and 15 and then put them back on the grill and start saucing them so it will caramelize for the end of the cook. I put the probe in after I take them out of the foil and pull them at 207 and let them rest for 5-10 before cutting them. They stay on the bone but come right off when you take a bite. I think being wrapped for two hours kind of steams them and that makes them fall off the bone before you cut them. Much better!

[@abyssus9304]

@@billg5297 I did the same, Reduced the wrap time to 30-40 min though, Canadian Ribs are a fair bit smaller then what you guys get down south so I think that was my problem.

[@marlonm5959]

Making my first set of ribs with my new traeger drinking a beer they are on 275 wish me luck!

[@mbzmech1]

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

[@cookwithkeef9566]

I came here to say I tried this recipe today (using my own spice rub and in the wrapping step, instead of honey I used a smoked garlic hot sauce) 10/10 would recommend. You got a subscribe out of me

[@The70srockfan]

could the last two hours on the grill(when wrapped in foil) be completed in the oven? It seems to me since it is wrapped in foil that no smoke are entering the ribs and oven would achieve the same goal. Thoughts? Just curious and looking to conserve pellets.

[@shanewinfrey1723]

Yes u could do that.

[@paulmuaddib1764]

Alex Dunlap, you are spot on, you can finish in the oven and save pellets with same result.

[@eyeyron5007]

I followed this method and it was a little jerky texture at the top. Trying the 3-2-1 method today.

[@derekv275]

Yep found my first rib recipe on my pellet grill. Now salted or unsalted butter?

[@tgutier214]

How would you suggest transporting these to a friends house? When they are all done. Should I keep in the foil pouches, juices and all? Or remove and rewrap?

[@BUDVACdotCOM]

I need to know this in the next two hours!

[@ElJoeRN]

I've put them as is in a cooler and just taken them. An extra 20min in the same foil didnt make them less tasty. Hope you figured it out

[@rosah.9385]

First time I have made ribs and they were DELICIOUS!