Traeger Ribs, Bakers, and Corn on the Cob Recipe

This Traeger-style meal features fall-off-the-bone smoked ribs, crispy-skinned baked potatoes, and sweet, smoky corn on the cob—all cooked together on your Traeger pellet grill! Perfect for BBQ nights, family gatherings, or weekend cookouts, this complete meal delivers incredible wood-fired flavor with minimal effort.

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Why You’ll Love This Recipe

• One-Traeger Meal – Cook ribs, potatoes, and corn all at once for easy meal prep.
• Deep Smoky Flavor – Wood pellet grilling enhances every bite.
• Set-It-and-Forget-It – Let the Traeger do the work with simple steps.
• Juicy & Tender Ribs – Low and slow smoking ensures amazing texture.
• Perfect for Gatherings – Feeds a crowd with minimal hands-on time.

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Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Ribs

• 2 racks baby back or St. Louis-style ribs
• ¼ cup yellow mustard (as a binder)
• ½ cup BBQ dry rub (your favorite blend)
• ½ cup apple juice (for spritzing)
• ½ cup BBQ sauce (for glazing)

For the Baked Potatoes

• 4 large russet potatoes
• 2 tbsp olive oil
• 1 tbsp kosher salt
• ½ tsp black pepper

For the Corn on the Cob

• 4 ears corn, husks removed
• 2 tbsp butter (melted)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional)

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Directions

1. Preheat the Traeger

• Set your Traeger to 225°F using hickory, apple, or cherry wood pellets for the best balance of smoky flavor.

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2. Prep the Ribs

• Remove the membrane from the back of the ribs for better tenderness.
• Rub the ribs with yellow mustard as a binder.
• Coat both sides generously with BBQ dry rub.
• Let them sit at room temp while the Traeger preheats.

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3. Start Smoking the Ribs (3-2-1 Method)

• 3 hours uncovered: Place ribs directly on the grill grates, meat side up. Smoke for 3 hours, spritzing with apple juice every hour.
• 2 hours wrapped: Wrap ribs in foil with a little apple juice inside. Return to the smoker for 2 more hours.
• 1 hour glazed: Remove foil, brush with BBQ sauce, and smoke uncovered for 1 final hour until caramelized.

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4. Prep & Cook the Baked Potatoes

• Scrub potatoes and pat dry.
• Rub with olive oil, salt, and black pepper.
• Place directly on the Traeger grates during the last 2 hours of rib smoking.
• Smoke for 2 hours, flipping halfway through, until soft when pierced with a fork.

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5. Prepare & Smoke the Corn on the Cob

• Brush each ear of corn with melted butter, salt, pepper, and smoked paprika.
• Wrap in foil or place directly on the Traeger grates.
• Smoke for 45-60 minutes at 225°F, turning occasionally.

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6. Finish & Serve

• Remove ribs, potatoes, and corn from the smoker.
• Let ribs rest for 10 minutes before slicing.
• Slice ribs, fluff baked potatoes, and serve with butter, sour cream, or toppings of choice.
• Serve corn hot with extra butter if desired.

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Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Total Cook Time: 6 hours (for ribs), 2 hours (for potatoes), 1 hour (for corn)
• Total Time: 6 hours 15 minutes

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Variations

• Spicy Ribs – Add cayenne or chili powder to the rub for extra heat.
• Loaded Potatoes – Top with cheese, bacon, and chives.
• Mexican Street Corn – Add mayo, cotija cheese, and lime juice after smoking.
• Sweeter BBQ Ribs – Glaze with honey or maple syrup for caramelization.

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Storage & Reheating

• Storage: Keep leftovers in airtight containers in the fridge for 3-4 days.
• Reheating:
  • Ribs – Wrap in foil and warm at 300°F for 15 minutes.
  • Potatoes – Reheat in the oven at 375°F for 10 minutes.
  • Corn – Warm in a skillet with butter for 5 minutes.
• Freezing: Freeze cooked ribs for up to 3 months. Thaw before reheating.

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FAQs

Can I cook everything at once on my Traeger?

Yes! Start ribs first, add potatoes during the last 2 hours, and add corn in the final hour.

What’s the best wood for smoking this meal?

Hickory for strong smoky flavor, apple or cherry for mild sweetness.

How do I keep ribs from drying out?

Spritz with apple juice every hour and wrap in foil after 3 hours.

Can I cook ribs at a higher temp to save time?

Yes! Cook at 275°F for about 4-5 hours, adjusting wrap/glaze timing.

Do I have to wrap the ribs?

No, but wrapping helps tenderize the meat faster.

How do I get extra crispy rib bark?

Skip wrapping or increase heat to 275°F in the last hour.

Can I use foil for the potatoes and corn?

Yes! Wrapping keeps moisture in but reduces smoky flavor slightly.

What toppings go well on baked potatoes?

Sour cream, butter, cheese, bacon, green onions, or BBQ pulled pork.

Can I cook corn with husks on?

Yes! Soak in water for 30 minutes, then smoke for 60-75 minutes.

How do I know when ribs are done?

Ribs should be tender and pull apart easily at 200-205°F internal temp.

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Conclusion

This Traeger Ribs, Baked Potatoes, and Corn on the Cob meal is the ultimate BBQ feast, offering a perfect balance of smoky, savory, and sweet flavors. Whether you’re feeding a crowd or treating yourself to a weekend BBQ, this complete Traeger meal will impress every time. Fire up your smoker and enjoy a plate full of wood-fired perfection!

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