Description
Traeger Ribs, Bakers, and Corn on the Cob is a full smoked meal featuring tender ribs, perfectly baked potatoes, and sweet, smoky corn, all cooked together on a Traeger pellet grill.
Ingredients
Units
Scale
- 2 racks pork ribs (baby back or St. Louis style)
- 1/4 cup yellow mustard
- 1/2 cup BBQ dry rub
- 1 cup apple juice (for spritzing)
- 1/2 cup BBQ sauce
- 4 large russet potatoes
- 4 ears of corn, husked
- 2 tbsp olive oil
- Salt and pepper to taste
- Butter for serving
Instructions
- Preheat Traeger grill to 225°F (107°C) with your preferred wood pellets (apple, cherry, or hickory recommended).
- Remove membrane from ribs, rub with mustard, and generously coat with BBQ dry rub.
- Place ribs on the grill and smoke for 3 hours, spritzing with apple juice every hour.
- While ribs are smoking, scrub potatoes clean, poke holes with a fork, rub with olive oil, and season with salt.
- After the ribs have smoked for 3 hours, wrap them tightly in foil with a little apple juice inside and return to grill for 2 hours.
- At the same time, place the potatoes directly on the grill grates to bake.
- After 2 hours, unwrap ribs, brush with BBQ sauce, and place them back on the grill to set the sauce for about 30 minutes.
- Brush corn with olive oil, season with salt and pepper, and add to the grill during the final 30 minutes.
- Remove everything once cooked: ribs should have a nice bark, potatoes tender, and corn lightly charred.
- Serve with butter on potatoes and corn if desired.
Notes
- Adjust the cooking time slightly depending on the thickness of the ribs.
- For even more flavor, add some wood chunks to enhance smoke.
- Serve with extra BBQ sauce on the side for dipping.
Nutrition
- Serving Size: 1 portion (ribs, 1 potato, 1 ear corn)
- Calories: 900
- Sugar: 10g
- Sodium: 950mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 55g
- Cholesterol: 140mg