How to Make the Best Ribs on a Traeger Grill 

What temperature is the last hour?

Watch it again

Rewatch from the 0:45 mark. He says to use the 3-2-1 method. 3 hours on the SMOKE setting. 2 hours on 275. 1 hour on 275.

He gave them

Does the 575 pro have a d smoke setting? There an alternative for me?

@@PMart317 Yes it does

No he probably had it at 180

When do you apply the sauce, at the very end?

Spot ON!

Thank so much!

Tim Nutt awesome I need to try it out

Unless you want fall off the bone 🤷‍♂️

joe watson The smoke setting on a Traeger runs about 180. The sole source of fuel is wood pellets. Regardless of temp, it will put off smoke. However, lower temps equal more smoke and vice versa. Starting the ribs or any meat low and slow with smoke, will impart that much more flavor.

180 is still considered smoke for traegers if it doesn’t have a dedicated smoke mode

@@jarredmahoney719 Thank You, been trying to figure that out. I just purchased the Pro 780 and it doesn't have the smoke setting.

Sean 134 was the temp showing when it started up. We cooked at 225

Tim M because he is cooking too high. Anytime doing the Texas crutch always cook at 225 and do 3-2-1 for spares and 2-2-1 for baby backs

Trent Wade I don't know how 275 is too high. THIS is the way I think it should be done. Heres why.....I followed another 3-2-1 recipe and it called for 225 for 2 hrs in foil. I then unwrapped, and put them on the grill on smoke setting. 30 mins in, I thought I should check the internal temp. The internal temp was only 135 degrees! I then had to refoil all 3 racks and cranked the temp up to 275. It took an hour for internal temp to be 160, and then about 30 mins out of the foil for the last step. I think having them in the foil at 275 is the right temp because they did not cook at the 225 for 2 hours. I just did these tonight so I thought I'd share what happened to me so it doesn't happen to others.

The Cookster how did it turn out?!

@@ryanmartinez3500 It was delicious. Its been a while since I used the Traeger, need to make this again soon.

Mariana Pamatz Ace hardware

Sir Eddie last hour is low. I put it on smoke to get a nice smoke flavor on the bbq sauce

After the meat gets to 150degrees it wont absorbe any more smoke flavor.

The sauce will.

@@xxtitanfallxx2075 wrong. Smoke will continue to be absorbed till you take off off the grill. Naked ribs have a really nice smokey flavour. Wrapped ribs takes away the flavour. Check out amazing ribs.com. They have info on smoke absorption to better explain

I use Hickory, but you can use almost anything like pecan, cherry, or oak. I wouldn’t use mesquite for this long of a project, but you have lots of options and hickory is a good one. I’ll be using it on ribs tomorrow.

Apple pellets when you're cooking pork. Game Changer!

Do the same temperatures and times apply for baby back ribs?