Mesquite-Smoked Ribs with Fat Tire BBQ Sauce
Enjoy smoked ribs, chicken, pork loin and more with our compact Traeger Ranger, which uses convenient hardwood pellets to infuse food with flavor. Here we start the ribs in an oven, then finish them in the Traeger for a lightly smoky flavor, but if you prefer more intense smoke, you can cook them entirely on the grill, since the digital temperature control allows you to set a precise temperature at 5-degree increments.
- 2 racks spareribs, about 2 lb. (1 kg) each
- Kosher salt and freshly ground pepper
- 1 bottle New Belgium Fat Tire BBQ sauce
Preheat an oven to 300°F (150°C).
Season the ribs generously on both sides with salt and pepper.
Wrap the ribs tightly in aluminum foil and place on a baking sheet, bone side down. Transfer to the oven and cook until the meat is tender, about 3 hours.
About 2 1/2 hours after putting the ribs in the oven, fill the auger of a Traeger Ranger Outdoor Tabletop Smoker with mesquite hardwood pellets and prime the grill for 30 minutes according to the manufacturer’s instructions. Preheat the grill to 350°F (180°C).
Carefully unwrap the ribs and brush with about half of the sauce, then tightly rewrap the ribs in the foil. Place the ribs on the smoker grate, bone side down, close the lid and smoke for 45 minutes.
Transfer the ribs to a carving board and let rest for 15 minutes. Cut the racks into individual ribs, brush with the remaining sauce and serve. Serves 6.
Williams Sonoma Test Kitchen