Ribs are a staple for any pitmaster worth their salt, and the Traeger 2-2-1 method offers a fresh twist on this classic recipe. Whether you’re a seasoned pro or just starting, mastering this technique is key to achieving mouth-watering smoked ribs that leave a lasting impression. I recently used my Traeger Timberline XL pellet grill to prepare this recipe, and its versatility and precise temperature control made the process a breeze. If you’re looking to up your smoking game and get closer to competition-level ribs that boast a perfect tug-off-the-bone texture, the 2-2-1 method is a must-try. Say goodbye to overly soft ribs and hello to smoky perfection with this straightforward and delicious approach.
Ingredients for Traeger 2-2-1 Ribs
- Baby Back Ribs: Pork ribs taken from the top portion of the rib cage, toward the back side of the animal.
- 3 tbsp Smoked Q Rock’s Summer BBQ Rub: This traditional BBQ rub is a go to for that smokey, earthy flavor.
- 3 tbsp Smoked Q Rock’s Honey Chipotle Spice Blend: This new rub brings in the sweet elements and offers even more of the smokiness whenever it is applied.
- ¼ cup Brown Sugar: The dark version of sugars with molasses added, allowing for melty gooiness, then cooked low and slow.
- 2-3 tbsp Unsalted Butter: The unsalted version reintroduces some fat to the ribs as you melt in the brown sugar and honey
- 2 tbsp Honey: Adding that extra level of sweetness, the honey mixes well and blends the flavors of the brown sugar and butter.
- ¼ cup Smoked Q Rock’s Irish Whiskey BBQ Sauce: The original Smoked Q BBQ sauce, this smokey, tangy, spicy option finishes off the full flavor profile.
Instructions for making Traeger 2-2-1 Ribs
Master the art of Traeger 2-2-1 Ribs with our step-by-step instructions. From seasoning to smoking, discover the secrets to tender, flavorful ribs that will elevate your grilling game.
Bring smoker to temp
Set your Traeger Timberline XL to 225ºF and activate the Super Smoke function for the initial two hours of cooking.
Remove the membrane
Begin by using a paper towel to grip a loose end of the thin film on the underside of the ribs. In one smooth motion, tear off the membrane and dispose of it.
Season the ribs
This recipe requires a 1:1 blend of Smoked Q Rock’s Summer BBQ and Rock’s Honey Chipotle. Apply a generous coating of Summer BBQ to the underside and edges of the ribs, followed by an equal amount of Honey Chipotle. Flip the ribs over and season the top in the same manner. Let the seasoning sit for approximately 10 minutes to allow it to fully infuse into the meat.
Smoked for 2 hours
Place the ribs on the smoker, meat side up, and smoke for two hours.
Wrap with Brown Sugar, Butter, & Honey
After two hours, create a wrap by spreading ¼ cup of brown sugar, 2-3 tablespoons of unsalted butter, and 2 tablespoons of honey as a base layer on a sheet of foil. Remove the ribs from the smoker, place them meat side down on the prepared foil, and tightly wrap them with a double layer of foil to ensure a secure seal.
Cook for 2 hours
Return the wrapped ribs, meat side up, to the smoker and continue cooking for another 2 hours at 225ºF.
Sauce and cook for 1 hour
After the additional 2 hours of cooking, unwrap the ribs. The meat should register a temperature between 180-190ºF, and the bones should slightly separate from the meat. Apply a generous amount of Smoked Q Rock’s Irish Whiskey BBQ sauce to the meat side of the ribs using a nylon brush. Place the sauced ribs back on the smoker at 225ºF for another hour (adjust cooking time as needed).
Rest and slice
Once the sauce has set, remove the ribs from the smoker and let them rest for 10-15 minutes. Pour some BBQ sauce onto your cutting board and spread it to the size of your rack of ribs. Place the ribs meat side down on the sauced board and use a sharp knife to cut between each bone, separating the ribs for serving to your guests.
Substitution or variation
Alternate Rubs: Ribs offer a canvas for diverse flavor profiles, so feel free to experiment with different rubs such as Meat Church Gospel or add a spicy kick with Blazing Star Pork’n Rub. You can also create a simple All-purpose rub using pantry spices:
- 4 parts garlic
- 3 parts salt
- 3 parts black pepper
- 3 parts paprika
- 2 parts brown sugar
Substitution or variation: For a twist on this recipe, I’ve chosen baby back ribs for their meatiness and distinct shape from the top of the rib cage. However, if you prefer a leaner and more uniform appearance, spare ribs from the bottom of the rib cage can be a great substitution.
Tips and tricks for making this Traeger 2-2-1 Ribs
Unlock the secrets to perfect Traeger 2-2-1 Ribs with our expert tips and tricks. Discover the art of selecting the right rubs, from Meat Church Gospel to Blazing Star Pork’n Rub, or create your own signature blend. Learn the benefits of baby back ribs for meatier results or opt for spare ribs for a leaner bite. Elevate your grilling skills with our insider advice and savor every delicious moment!
- Use butcher paper for a smoke-permeable alternative to foil, adjusting cooking time as needed.
- Enhance flavor with generous seasoning blends tailored to your taste.
- Apply sauce directly to the cutting board to ease rib bone identification and prevent sauce transfer.”
