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Traeger Ribs, Bakers, and Corn on the Cob Recipe

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This Traeger smoked meal combines fall-off-the-bone BBQ ribs, crispy-skinned baked potatoes, and smoky-sweet corn on the cob, all cooked on the pellet grill for an easy, delicious, one-grill meal!

Ingredients

Scale

For the Ribs: (3-2-1 Method for Baby Back Ribs)

  • 1 rack baby back ribs (or St. Louis-style ribs)
  • 2 tablespoons yellow mustard (for binding)
  • ¼ cup BBQ rub (your favorite blend)
  • ½ cup apple juice (for spritzing)
  • ¼ cup butter (for wrapping)
  • ¼ cup brown sugar (for wrapping)
  • ½ cup BBQ sauce (for glazing)

For the Baked Potatoes:

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder

For the Corn on the Cob:

  • 4 ears of fresh corn, husked
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)

Instructions

1. Preheat the Traeger

  • Set your Traeger to 225°F and use wood like hickory, apple, or cherry for the best smoky flavor.

2. Prepare the Ribs

  1. Remove the membrane from the back of the ribs using a paper towel for grip.
  2. Coat with mustard to help the seasoning stick.
  3. Season generously with BBQ rub on both sides.
  4. Smoke uncovered for 3 hours, spritzing with apple juice every hour.

3. Prepare the Baked Potatoes

  1. Scrub and dry the potatoes.
  2. Pierce each potato a few times with a fork.
  3. Rub with olive oil, then season with salt, pepper, and garlic powder.
  4. Place directly on the smoker grates and cook for 3 hours, alongside the ribs.

4. Wrap & Continue Smoking the Ribs (Step 2 of the 3-2-1 Method)

  1. After 3 hours, remove ribs from the grill.
  2. Place ribs on foil, meat side down, and add butter, brown sugar, and a little apple juice.
  3. Wrap tightly and return to the smoker for 2 more hours.

5. Prepare the Corn on the Cob

  1. Husk the corn and brush with melted butter.
  2. Season with salt, pepper, and smoked paprika.
  3. After the ribs have smoked for 5 hours, place the corn directly on the grill grates.
  4. Cook for 30-45 minutes, turning occasionally.

6. Glaze & Finish the Ribs (Final Step of the 3-2-1 Method)

  1. Unwrap the ribs and brush them with BBQ sauce.
  2. Increase the Traeger temp to 275°F and place the ribs back on the smoker for 1 final hour to caramelize the glaze.

7. Serve & Enjoy!

 

  • Let the ribs rest for 10 minutes, then slice.
  • Cut open the baked potatoes and top with butter, sour cream, bacon, or cheese.
  • Serve the smoked corn with extra butter.

Notes

  • Want crispier ribs? Broil them for 5 minutes after smoking.
  • Make it spicier! Add cayenne or hot sauce to your BBQ glaze.

 

  • Extra smoky potatoes? Cook them at 225°F for the full 3 hours, or wrap them in foil for softer skin.

Find it online: https://ukfinda.com/traeger-ribs-bakers-and-corn-on-the-cob-recipe/