Personally, I like competition style ribs that are firm in texture and “tug” off the bone when you bite into them. BUT, I have cooked for many friends and family who want that fall off the bone experience. So sometimes, you have to give the people what they want!
I nailed these delicious ribs on my Traeger Ironwood 885! With the ability to effortlessly control the temperature and monitor my cook from anywhere using the Traeger App, the result was perfection.
Why should you try this recipe
- Give the people what they want: As I mentioned earlier, I personally prefer competition-style ribs that require a gentle tug to come off the bone, but there are many people who prefer their ribs to fall-off-the-bone. The true skill of a great pitmaster lies in being able to deliver what your guests want. And this recipe will help you deliver that perfect consistency your guests are looking for!
- Different texture: Good ribs are all about the texture for me. That’s why I tend to avoid recipes that result in overcooked, fall-off-the-bone ribs. However, this recipe achieves both a fall-off-the-bone finish and great texture.
- Options: I often cook ribs on my Traeger grills, and that’s why I like having a variety of recipes to keep things interesting. If I’m in a rush, I use my 275º method, but if I have more time, I prefer my 2-2-1 recipe. However, when I have plenty of time and really want to slow-cook some delicious ribs, this recipe is just perfect!
Ingredients for Fall off the Bone Ribs
- 1 slab pork spare ribs: For this recipe I gravitate to spare ribs over baby back ribs to achieve the desired texture and juiciness.
- 1 tbsp yellow mustard: My best results come when I use a binder, and yellow mustard is my preferred option as it does not alter the taste, but does seem to positively impact the texture and adherence of the rubs.
- 2 tbsp Smoked Q Rock’s Anytime Seasoning: Starting with a base layer of my Anytime seasoning infuses that Salt, Pepper, & Garlic flavor.
- 2 tbsp Smoked Q Rock’s Summer BBQ Rub: My Summer BBQ rub layered on top imparts bold BBQ flavors and gives the ribs a deep red color.
- 2 tbsp Smoked Q Rock’s Irish Whiskey BBQ Sauce: No good rib is complete without the right sauce, and that is where my Irish Whiskey BBQ sauce introduces the right mix of tangy, smoky heat to these ribs.
Instructions for making Fall off the Bone Ribs
1. Bring smoker to temp: For this recipe, I’m cooking on my Traeger Ironwood 885 at 275ºF. This temperature allows me to get a great smoky flavor while still keeping the cook reasonably quick.
2. Prep the ribs: To begin I use a paper towel to remove the membrane off the underside of the ribs and then I trim them by shaping them into a rectangle removing excess fat and bone from both ends. Next I apply yellow mustard as a binder, before applying a layer of my Smoked Q Rock’s Anytime, followed up by a layer of my Smoked Q Rock’s Summer BBQ Rub. After applying to the bottom, I flip them over and repeat on top.
3. Smoke for 2 hours: For the first portion of this cook, I smoke them for 2 hours at 275º unwrapped until the meat hits about 175º internal temp, spraying them each hour with a mixture of apple cider vinegar and water using a spray bottle.
4. Wrap & cook: After two hours I remove them and wrap with butcher paper before placing back on the smoker for another 2 and a half hours at 275º.
5. Set the sauce: After checking that the bones are pulling away from the meat, I inserted a temperature probe that read 205º. At that point I pulled them off the smoker, removed them from the butcher paper, and then applied a layer of sauce, before running them for another 15 minutes to set the sauce.
6. Pull the bone out and enjoy: After setting the sauce, the best test is the grab a hold of one of those bones and let it slide out!
Variations and Substitutions:
Alternate Rubs: Ribs are a protein that can take on many different seasoning combinations. If you want to use something besides these great Smoked Q rubs, reach for Meat Church, Whiskey Bent, Kendrick BBQ, JDQ, Heath Riles – which are some of my favorites. But don’t be afraid to head to your pantry to make your own BBQ rub:
- 6 parts brown sugar
- 6 parts paprika
- 2 parts garlic
- 2 parts salt
- 1 part black pepper
- 1 part chili powder
Substitution or variation: As I indicated earlier, this recipe is served best with spare ribs or St. Louis style ribs. However, if all you have is baby backs handy, just plan to run them a little longer and monitor the temperatures as you go.
Tips and tricks for making these Fall off the Bone Ribs
Be patient: When smoking meat, it’s important to be patient and not rush the process. Every cut of meat is unique, and various factors such as weather conditions and location can affect the cooking time of this recipe. To ensure the meat is cooked to perfection, be patient and grab your favorite beverage while you sit back and enjoy the cooking process.
Use a thermometer: If you want to make these ribs just right, you need to hit the right temperature, so you absolutely must have a reliable instant-read thermometer. While I usually go by timing or visual cues with other rib recipes, this one rewards precision.
Butcher paper vs. foil: For this recipe, I grabbed the butcher paper to keep the texture where I preferred it. But foil is also a great choice and likely even speeds up the cooking time. So when you try this recipe, don’t be afraid to use the foil if that is what you have handy.
Fall Off The Bone Ribs
Equipment
- 1 Traeger Ironwood 885
- 1 Roll Butcher Paper
- 1 Spray Bottle
Ingredients
- 1 slab Spare Ribs
- 1 tbsp Yellow Mustard
- 2 tbsp Smoked Q Rock's Anytime Seasoning
- 2 tbsp Smoked Q Rock's Summer BBQ Rub
- 1/4 cup Apple Cider Vinegar
Instructions
- For this recipe, I'm cooking on my Traeger Ironwood 885 at 275ºF. This temperature allows me to get a great smoky flavor while still keeping the cook reasonably quick.
- To begin I use a paper towel to remove the membrane off the underside of the ribs and then I trim them by shaping them into a rectangle removing excess fat and bone from both ends. Next I apply yellow mustard as a binder, before applying a layer of my Smoked Q Rock’s Anytime, followed up by a layer of my Smoked Q Rock’s Summer BBQ Rub. After applying to the bottom, I flip them over and repeat on top
- For the first portion of this cook, I smoke them for 2 hours at 275º unwrapped until the meat hits about 175º internal temp, spraying them each hour with a mixture of apple cider vinegar and water using a spray bottle.
- After two hours I remove them and wrap with butcher paper before placing back on the smoker for another 2 and a half hours at 275º.
- After checking that the bones are pulling away from the meat, I inserted a temperature probe that read 205º. At that point I pulled them off the smoker, removed them from the butcher paper, and then applied a layer of sauce, before running them for another 15 minutes to set the sauce
- After setting the sauce, the best test is to grab a hold of one of those bones and let it slide out!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
