Our delicious Sweet and Spicy Smoked Pork Ribs are going to be the talk of the neighborhood after your next summer cookout!

Sweet and Spicy Smoked Pork Ribs - A Family Feast

Disclosure: Traeger provided us with a complimentary Pro Series 34 Pellet Grill and accessories for review and recipe development purposes. All opinions are 100% our own.

Hey everyone, this is Jack. Go grab a pile of napkins because you’re going to need them after digging into these outstanding Sweet and Spicy Smoked Pork Ribs!

When Martha told me a few weeks ago that Traeger had contacted us about developing a recipe using one of their Pro Series wood pellet grills, without hesitation, I replied, “Sign us up!!”

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Sweet and Spicy Smoked Pork Ribs

In case you aren’t familiar with Traeger, they are the original inventors of wood pellet fired grills. Every highly-rated, Traeger has 6-in-1 versatility so you can grill, smoke, bake, roast, braise & barbecue all on the same Traeger grill.

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Barbecue pitmasters and home enthusiasts around the country cook on, and compete with Traeger grills, so you know that these are some of the best. Traeger grills run on wood pellets so the food tastes fantastic, and the Pro Series electronic controls and continuous wood pellet auger allow you to cook at consistent temperatures without a lot of fussing.

I’d like to share a quote from the folks at Traeger :

“Good barbecue comes from experience, and experience comes from bad barbecue.”

Truer words were never spoken, and I bear witness to that. Living in New England all of my life, smoking meat is not something I grew up doing, and only recently have we started to see a number of smoked meat houses and restaurants opening up here in Massachusetts.

So, our recipe for Sweet and Spicy Smoked Pork Ribs took us three weekends to perfect. I don’t mention this to scare you off, but more to reassure you that some learning curve is to be expected before you make perfect smoked ribs or other kinds of meat, especially if you’ve never done it before.

Sweet and Spicy Smoked Pork Ribs

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Having said that, our Traeger Pro Series grill definitely made the learning curve a lot easier. The Traeger comes with an excellent owner’s manual with detailed instructions (plus some very funny commentary – I won’t ruin the surprise), two built-in probe thermometers to provide the internal temperature of your meat, plus a cookbook with step-by-step instructions and lots of recipe inspiration. You can also reach Traeger 365 days of the year via phone with questions.

Sweet and Spicy Smoked Pork Ribs - A Family Feast

Now, a little more about today’s recipe.  These Sweet and Spicy Smoked Pork Ribs have a Korean-inspired sweet and spicy flavoring thanks to a variety of fruits (apple, mango, pear) commonly used in Korean barbecue, plus a popular condiment called gochujang. Gochuchang is a red paste made from chilis, a sweet rice, plus other ingredients, and today you can find it in most supermarkets, on-line, as well as in Asian markets.

Sweet and Spicy Smoked Pork Ribs

Our Sweet and Spicy Smoked Pork Ribs started with a wet pre-rub made from gochuchang, dry mustard and soy sauce.  Then a dry rub of pulverized dried apple slices, ginger, onion and garlic powders, kosher salt and more mustard was sprinkled on top.

Sweet and Spicy Smoked Pork Ribs - A Family Feast

We placed the ribs in our preheated Traeger filled with Traeger Apple Wood Pellets, along with trays of apple cider and water to keep the ribs super moist while they smoked, as well as to impart additional flavor. Plus – we spritzed the ribs with a mixture of apple juice and apple cider every thirty minutes or so after the first hour of smoking.

Sweet and Spicy Smoked Pork Ribs

(Can you tell by the smile on my face, I love this grill!)

After three hours of smoking, we wrapped the ribs in a large foil packet filled with a sweet butter-mango-vinegar sauce, and cooked the ribs for two more hours.  In this step, we used the foil packet method to introduce some sweetness to the meat, but we didn’t want the sugars to burn on the grill as it cooked for such a long time.

Sweet and Spicy Smoked Pork Ribs

Finally, we removed the ribs from the foil packet and grilled them for one more hour (or more – until fall-off-the-bone tender and cooked through) with a fantastic barbecue sauce made from sweet pear, soy sauce, brown sugar and sesame that I developed just for this recipe.

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Sweet and Spicy Smoked Pork Ribs

These Sweet and Spicy Smoked Pork Ribs come out super tender and juicy with a sweet and caramelized glossy coating.  Before serving, we sprinkled sesame seeds and chopped fresh scallions on top for additional flavor. We also served the ribs with more of that sweet pear, soy, brown sugar and sesame barbecue sauce on the side.

Sweet and Spicy Smoked Pork Ribs

One quick last note before we get to that giveaway…we used Traeger’s Apple BBQ Hardwood pellets in today’s Sweet and Spicy Smoked Pork Ribs, but they also offer more than a dozen  varieties of 100% natural, food-grade hardwood pellets so you can achieve different flavors depending on your recipe.

The Traeger Pro Series grills come with an auger-fed hardwood pellet hopper. This ingenious device feeds pellets into a fire pot that flames and smokes the contents of the grill. Simply set the temperature you want and the smoker does the rest! Just keep the hopper filled with pellets while you cook.

For more information about Traeger Grills, visit www.traegergrills.com.

More Pork Ribs Recipes:

 

Disclosure: This post contains affiliate links.

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Sweet and Spicy Smoked Pork Ribs

Sweet and Spicy Smoked Pork Ribs

  • Author: A Family Feast
  • Prep Time: 1 hour
  • Cook Time: 6 1/2 hours
  • Total Time: -25743795.816667 minute
  • Yield: 8-10 servings

Description

Prepare all ingredients the day before, that way you can wake up early and start cooking without worrying about time for prep.

Allow plenty of time for smoking and cooking the meat – depending on the size of your ribs, the cook time might be longer than anticipated.


Ingredients

2 racks of St Louis style pork ribs

Pre-rub

1 cup Korean Chili Paste (GOCHUJANG)

2 tablespoons dry mustard

½ cup soy sauce

Dry rub

1 ¼ ounces dried apple slices (available in most supermarkets)

1 tablespoon ginger powder

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon kosher salt

1 tablespoon dry mustard

Moisture pans

6 cups apple juice

6 cups water

Spritzer

1 ½ cups apple juice

1 ½ cups cider vinegar

Foil wrap

2 sticks butter, softened

2 ounces dry mango

½ cup water

1 cup agave

½ cup apple juice

½ cup cider vinegar

BBQ sauce

1 very ripe Anjou pear

¾ cup brown sugar

½ cup soy sauce

2 tablespoon rice vinegar

2 tablespoons agave

½ teaspoon sesame oil

½ teaspoon black pepper

½ teaspoon dry mustard

3 tablespoons tomato paste

¼ cup apricot jam

Other

Sesame seeds

Chopped scallion tops


Instructions

Peel the thin film from the back of the ribs by grabbing with a paper towel and pulling off. Discard the film and keep the ribs refrigerated while you prepare the other ingredients.

Mix the pre-rub by combining the three ingredients. Set aside.

Prepare the dry rub by placing dried apple slices in a food processor and process until ground fine. Add all of the remaining spices and pulse a few times to combine. Set aside.

Place two disposable aluminum pans in your smoker and divide apple juice and water between them.

Combine the apple juice and vinegar and fill a spritzer.

Fill smoker pellet hopper with apple wood pellets.

Start smoker and raise heat to 250 degrees F. That temperature will be maintained for the entire cooking process.

Lay out the two rib racks on a sheet tray and smear both sides of both racks with the pre-rub.

Sprinkle the dry rub on both sides of both rib racks, saving most for the meat side.

Place both prepared rib racks on the upper rack of your smoker, meat side up, above the moisture pans and set timer for one hour.

While ribs are cooking prepare the foil wrap. Start by dicing the mango and place in a small sauce pan with water and cook to soften. Place in a food processor along with softened butter and agave and puree to a smooth consistency and stir in apple juice and vinegar.  Set aside. Cut off six pieces of 18” wide foil twice as long as a rib rack. Set aside.

After the first hour of cooking, spritz ribs and continue to spritz every 30 minutes for two more hours (total of three hours so far)

Remove ribs from smoker and place meat side up on the foil and slather with the foil wrap sauce. Turn over and seal each rack with the meat down. Seal the foil tightly (three foil sheets per rib rack).

Place back in smoker and let cook untouched for two hours.

While ribs are cooking, add the pear to a food processor and puree until smooth. Add all remaining sauce ingredients to the pear and process to combine. Set aside.

After the two hours, remove ribs from foil and discard foil and liquid.

Brush both sides of ribs with the BBQ sauce and place meat side up on the top rack back over the moisture pans and give each rib rack a spritz. Save a little BBQ sauce to serve with ribs.

Cook for at least one hour and up to 90 minutes or until the rack breaks in the center when lifted with a pair of tongs. During this 60-90-minute final cooking, spritz every 15 minutes.

Once you determine the ribs are tender, carefully remove and top with sesame seeds and scallions. Let rest for five minutes then slice between each bone and serve with the reserved BBQ sauce.

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Sweet and Spicy Smoked Pork Ribs

 

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Comments

  • Glenn Rowell wrote:

    I would smoke a nice 7lb brisket and make a smoked brisket sandwich on Texas toast topped with Cole slaw

  • Paul Tota wrote:

    Definitely would make A Family Feast’s Sweet & Spicy Smoked Pork Ribs! Thanks for sharing your delicious recipes!

  • Christy McClure wrote:

    I would make a sweet treat! How COOL to ” bake” without having to turn on the oven in this summer heat…especially here in this Las Vegas heat.

  • Nancy Stafford wrote:

    Thank You. What a wonderful opportunity to win the grill. The first thing I would have to make would be the mentioned recipe, SWEET AND SPICY SMOKED PORK RIBS. They look delicious. On looks alone I would have to rate the recipe 5 stars. Win or lose I have a new recipe.

  • Robert Daley wrote:

    Smoked Striped Bass with fresh garden vegetables

  • Darren Stafford wrote:

    Would like to win for my wife. She has been to cookouts using the grill, we must have one she says. The pork ribs look mighty fine, we would have to start with the sweet and spicy smoked pork ribs.

  • Wayne Winningham wrote:

    Although I have not made this recipe yet, I am confident that is will be great. A few years ago I was given a Traeger portable grill. It has a limited cooking space, but I have been able to reduce Traeger recipes to fit the cooking space. Each recipe I have tried came out excellent. I have always wanted to upgrade my Traeger, but am still working on the small one. I will be making this recipe soon.

  • Christa Simone wrote:

    I need a grill!! And I would definitely make these ribs 1st!!

  • Neva Elliott wrote:

    I have wanted a Traeger for so long. If I won, the first thing on the grill would be a big Texas beef brisket!

  • Beverly Barrett wrote:

    If I won the grill, I would definitely try Family Feasts Sweet and Spicy ribs!!! 5 STAR!!!

  • Doug Harris wrote:

    Ribs would be fun but I think smoking some sausage would be the bomb!

  • Ann S. wrote:

    Some ribs are always a good choice for the grill.

  • Monique Prince wrote:

    I’d make these ribs, a brisket and some wings

  • Jane Grabenstein wrote:

    I can almost taste that nice thick steak!

  • Cindy Kinney wrote:

    My first try with this grill would be barbecued chicken.

  • Amy McQueen wrote:

    I would smoke a fresh caught chinook salmon with fresh garden veggies!!

  • Stephanie J. Schiltz wrote:

    Our grill just died! We are in search of a new one. Timely giveaway! Would definitely make the Pork Ribs!

  • Ilene wrote:

    I would definitely make ribs!

  • Deb wrote:

    Your Sweet & Spicy Ribs look delicious! I’ve never had any smoked meat other than at restaurants and really would love to be able to smoke meats/food at home especially with an awesome Traegar Grill! I certainly understand the big smile on your face, Jack! I would be thrilled to have one! I bought some baby back ribs this morning and put them in the freezer so I definitely would start with your Sweet & Spicy Smoked Ribs and some Smoked Mac & Cheese!! Thanks for the offering this awesome Traegar Grill Jack & Martha! 🙂

  • Karen M wrote:

    Definitely ribs! This recipe looks and sounds delicious! Thanks for sharing.

  • MaryB wrote:

    Gotta be ribs! What a great giveaway.

  • Maricle wrote:

    I’d love to do a brisket.

  • Doni Gibson wrote:

    My first recipe would probably be these ribs. They look so good. I’ve never smoked anything and and this recipe and the whole process would be a great learning experience too.

  • Donna M Rietveld wrote:

    I would make one rack of Family Feast’s “White Barbecue Sauce Pork Ribs” (for my husband) and one of the “Sweet and Spicy Smoked Pork Ribs” (for me). What A Family Feast that would be!!

  • Marcia S wrote:

    I would make these pork ribs! They look fantastic! Then maybe a beef brisket next! Thanks for the giveaway!

  • Anna wrote:

    Brisket

  • Betty A Vermillion wrote:

    My husband has Parkinson, and just told me he would like a Traegar grill. If you know someone with Parkinson, you know what he is going though. I would love would him to get one.

  • Amanda wrote:

    Thank you for the opportunity to win! If I won, the first thing I would make would be my mom’s barbecued chicken (brined in a vinegar mixture), followed by ribs, salmon, tri-tip, and steak!

  • Carlton Grove wrote:

    Sounds good.

  • Janey Cook wrote:

    I would barbecue shishkabobs made of pork, apples, onions, mushrooms, green peppers and pineapple. That combination would please even the youngest child in our brood. Thank you for the opportunity!

  • David wrote:

    I would slow smoke several racks of baby back ribs. Delicious!

  • Ed wrote:

    Definitely ribs and sausage. Not even a competition.

  • Paul Carrington wrote:

    I would love nothing more than to make a delicious brisket with macaroni and cheese for my family! Thanks for the opportunity!

  • Dane Gonzales wrote:

    RIBS! I think that that would be the perfect thing to break in a new Traeger. Maybe add a schooled cornbread to it along with roasted potatoes.

  • Ted Hersh wrote:

    Great article except for the 21 times you spelled Traeger wrong…

    • Martha wrote:

      Eeek! You’re right Ted! (fixed now…thank you!)

  • Aaron Landsberger wrote:

    It would have to be BEEF RIBS all day! I have never used a Traegar, looks awesome.

  • Jonathan Udani wrote:

    If I won this grill, my first cook would be to smoke a brisket. A long & slow cook would break this Traeger in real good! Please let it be me!!! Thanks for the chance.

  • Roxie. Ebright wrote:

    GiVE it . EXCELLENT 5 STAR!!
    Thank you for giving me t he cHance to win. THIS.
    WONDER.fuL💞 SMOKER
    We have a. Family.💖 of 22 so we could really use It. RIBS. N. BRISKET. Are the favorite
    Thank you

  • Silver C. wrote:

    I’ve been really wanting to make this style of ribs! I’ve kinda nailed regular dry rub ribs. But want to mix it up. Just printed this recipe, now all I need is a proper smoker. My charcoal bbq has worked OK so far. This Traeger on the other hand… would elevate my ribs to new heights.

  • Susan wrote:

    This grill looks awesome! Being from North Carolina, we love us some pork shoulder! If I owned a Traeger Grill, I would smoke a whole pork shoulder and serve it with Eastern NC Barbecue sauce!

  • Stefanie wrote:

    I would smoke some chicken thighs!

  • Kathy M wrote:

    I would smoke some ribs along with some smoked Mac and cheese!

  • Tracey Lay wrote:

    I love pizza I would make so many different kinds of pizza on this wood fire grill can’t be a wood fire pizza brisket pork shoulder Whole Hog I like it all this Grill looks like the best way to do all of it I smoked on a lot of different grills me and the wife use my grill everyday I myself consider myself as a Pitmaster

  • Andrew Tully wrote:

    Ribs are always great but first meal would be a smoked chicken, side of bourbon bacon sanp peas and a berry crips for desert.

  • Rodrick Mosley wrote:

    I’d smoke some good ol Brats and hamburgers.

  • Winston Forrest wrote:

    Gotta do a picanha. Best. Meat. Ever.

    Will follow that up with a pulled pork feast for the neighbors.

  • christopher johnson wrote:

    I’m wanting to do a super thick rib-eye steak on the smoker. Then move on to pulled pork, brisket and some ribs… beef and pork.
    Yum, yum!

  • Amy wrote:

    This looks so good!! My husband really wants a Traeger Grill 🙂 We would make ribs and grilled chicken. Good luck everyone 🙂

  • Mark Novotny wrote:

    If I were to win this Traeger, I would first admire it, read the manual, and grill a batch of tasty chicken wings for the grill. And, as long as I have prepped the grill, I would make a pork shoulder, slow roasted for my new favorite recipe – carnitas!

  • John Larrab wrote:

    The first thing I would make if I won the grill would be salmon, Hawaiian style with grilled pineapple and white steamed rice.

  • Randy Qualls wrote:

    I would smoke a tritip. Smoked on a traeger would be unbelievable.

  • Alan Fetterolf wrote:

    Nothing better than sticky ribs in the summer. I’d start with that and cold beer.

  • Regina C Lee wrote:

    The first thing I would make is Brisket. And grilled peaches with Bourbon Sauce to put over homemade ice cream.

  • Fred Neuman wrote:

    I have always wanted to smoke a brisket. The traeger grill seems like the best option. I would also smoke Mac and cheese as a side.

  • Neil Jantzen wrote:

    I’d make a Boston butt

  • Larry Oakman wrote:

    I just fixed ribs yesterday on an electric smoker that takes constant attention. I have want a pellet stove for a long time but can’t afford one. I would try doing rib again if I have a new pellet grill. On my electric smoker my wood chips never got to smoking, so had no smoke taste on my ribs.

  • Thomas Martin wrote:

    After reading the above recipe . It sounds like a real winner.

  • James wrote:

    This recipe looks awesome. I love cooking for my family. And my father will make his first trip to visit my home in over 10 years since battling heart complications. I want to make any awesome meal that he would never forget!

  • Ray Darville wrote:

    Looks fantastic, I think my first experiment would be a Boston butt though… Harder to mess up !

  • Michael Greenwood wrote:

    I would love to own a Traeger! I had my first experience with one at my brother in laws a couple weeks ago, he did a brisket turned out perfectly. I would try a pork butt.

  • Ronnie Mann wrote:

    i would smoke some babyback ribs and chicken wings. I just make my rubs from scratch. Never know what I put in the next rub. Just put a little of this and a little of that. My wife is the official taster, before I use the rub. Never had any complaints so far. Been smoking on A electric smoker for 3 years. Love to experment.

  • Cece wrote:

    I would make these ribs first!!! They sound awesome!!!

  • Patrick P wrote:

    I’d make party wings and grilled shrimp

  • Cindy L Bell-Deane wrote:

    Looks yummy. First off that new smoker/grill brisket which I already have mastered. DROOLING in anticipation.

  • Gene Vollmers wrote:

    I believe that the first thing I would cook would be brisket, slow smoked for hours!

  • Kellie Barton wrote:

    My Daddy’s BBQ rib recipe! He passed away 3 yrs ago and I sure am missing him!

  • Bretz zAlexis wrote:

    Thanks for the opportunity to win a Treager smoker. The first I would smike is a pork butt snd maybe a mac & cheese dish.

  • Kevin Conway wrote:

    Sounds like a great recipe. Can’t wait to try it. I would love to do smoked steaks and oysters, maybe even smoke some salmon, on this grill.

  • Kevin arneson wrote:

    Bring on the napkins and laundry soap cause these are lip smacking fall off the bone yummmmy

  • Keri Rowell wrote:

    I would smoke your delicious sweet and spicy smoked ribs!!

  • Kelvin wrote:

    I would BBQ some rib tips and a brisket

  • John Schmidt wrote:

    A true Texas brisket for 10, southern slaw and a smoked chocolate bread pudding. For sure try the sweet and spicy smoked pork ribs.

  • Anthony Harrell wrote:

    I will make BBQ oxtails, this is something different,but they will be the best coming off the traeger grill. if I win I will post the recipe.

  • Mark Van Huss wrote:

    I’d make tri tip roast with home made baked beans and salsa and tortillas ! Yummy 😋

  • Oscar Fujii wrote:

    With this grill I’d start a pork shoulder really early in the morning for pulled pork sandwiches with Cole slaw and barbacue sauce.for dinner. Midway thru the cook I would prepare some of these ribs for lunch. Due to the smell of the pork shoulder making us impatient!

  • Chris McCarthy wrote:

    I would make a beautiful sweet Pork Belly on the Traeger

  • Jan P Utsey wrote:

    I would make a meaty rack of ribs, with sweet corn on cob. Throw in seafood kabobs with fresh vegetables, and smoked saguages.

  • Anthony Kramarin wrote:

    Very nice!

  • Darcelle Louise Davis wrote:

    I would smoke a beef brisket,some cornish hens or a turkey. Turkey is wonderful when smoked

  • Sheryll E Wade wrote:

    Love the grill! We’d be firing up ribs, salmon, veggies…& a few more ribs, just to be sure there’s enough!

  • R. Coomer wrote:

    Bacon. Definitely bacon.

  • Barry Jones wrote:

    The recipe sounds great. The first thing I want to do is cook some Poor man’s burnt ends. Made with a chuck roast it’s great on my offset and would be nice to set it and forget it.

  • Rocco Brognano wrote:

    I always have difficulty with the correct temperature for a beef brisket seems like your unit would make it much easier so with that being said my first item would be a beef brisket

  • Jim Curran wrote:

    Great ribs I ever made

  • Jason Walker wrote:

    Those ribs look amazing, I’ll definitely try this recipe.

  • Gregg biba wrote:

    Cornish hens glazed with Grand Marnier and orange juice. Yum on my grill.

  • Joshua Krepel wrote:

    I would smoke ribs.

  • Jeff Melton wrote:

    Love bbq ribs and this recipe looks delish!

  • Michael Nelson wrote:

    We would make cedar planked salmon fillets with asparagus and roasted potatoes, delicious!

  • Brenda Jones wrote:

    Love to smoke although my smoker is not as nice as this one. When I do, for the work it entails, I usually make more than one thing. I would make some pork ribs, a pork butt, and bacon-wrapped chicken breasts. Got my mouth watering now.

  • Carol wrote:

    I would make those delicious ribs!

  • Doris wrote:

    Love to learn how to smoke with Traeger Pro Series 22 Pallet Grill. It’s too hot in AZ to stay of too long in 100 plus weather. Smoking is the way to go in AZ.

  • Melinda Richardson wrote:

    If i win this awesome grill the first thing I would create is those sweet & spicy smoked fall off the bone ribs & invite family & friends over to enjoy.

  • Terry Skulavik wrote:

    5 stars I have always lived in an apartment and was never allowed to have a BBQ grill or a smoker. Soon I will be moving to my first house and you always want the best when cooking and serving friends and family with your first outside BBQ feast. I’ve been told and I believe the best is a Treager Pro 22 grill. Love all the recipes listed here. I want to try them all!

  • Danny Bennett wrote:

    I’ve never tried to cook a full brisket, its seems challenging to say the least to perfect it, I’ve never owned a pellet driven BBQ, to me thats the only way to make a great smoked brisket.
    With a pellet smoker, especially the king of pellet driven smokers, Traeger.
    I have dreams of having one one day man that would be so fun.
    As far as the first thing I would Smoke BBQ, I would start off with some barbecued oysters, followed by a couple racks of ribs, butt roast to make pulled pork, some shrimp skewers… then on my second attempt would be the brisket definitely on my bucket list.

  • AJ Melino wrote:

    I would have a bunch of family and friends over to break in the grill with some lip smacking ribs a nice pork butt and some homemade smoked baked beans.

  • Tautua Meyers wrote:

    I WOULD MAKE THIS RIB RECIPE FIRST ON THE NEW TRAEGER IF I WIN

  • Leigh Locklear wrote:

    The sweet and spicy smoked ribs recipe sounds awesome. This would have to be the first thing I would make.

    • Edie H wrote:

      If we win we’ll make the Sweet and Spicy Smoked Pork Ribs you posted! They look amazing!
      Good luck everyone!

  • Steve K. wrote:

    I would throw down some home cured Pastrami and fresh kielbasa.

  • Cliff langbecker wrote:

    I would smoke a brisket, pork butt and ribs all at once.

  • Patrick Mansell wrote:

    My first smoking cookout was with my favorite baby back ribs. 3 hours smoking and basting cameout amazing!

  • Kathy Joy wrote:

    I would die have to have this grill to make babyback ribs for my moms 88th birthday.

  • Ron Howe wrote:

    I would make me one of them briskets! Mmmmmm Mmmmmmmmm good.

  • Ken sousa wrote:

    Pulled pork and beef brisket!!

  • John mower wrote:

    I would make smoked mac & cheese and pork belly
    Mmmmm mmmmm m

  • Thomas Uzzo wrote:

    I recently caught some trout in upstate New York and would really like to experiment with a smoked dip and a crab style trout cake. Even Eggs Benedict with smoked trout sounds delicious.

  • Dedmeatjack wrote:

    Korean flavors seem to be the big thing recently. The recipe looks great. But if I were to win this grill, I would break it in with a few pork butts to get the feel of the grill. Then I would move on to Texas style briskets for the rest of the summer, with ribs for an occasional break.

  • Todd Celesky wrote:

    I’m new to smoking I’m trying my first pulled pork today. Would love to win the smoker

  • Nick Murrell wrote:

    I have a standard barrel smoker, and I love it! Problem is, you have to continually monitor the temperature all day long. With a Traeger, I would do another brisket packer (15+ lbs) without worrying about walking away for too long!

  • Austin Getty wrote:

    I’ve smoked ribs, tri-tip, and prime rib via a gas BBQ. With a real smoker I’d love to do some brisket.

  • Daniel T wrote:

    This recipe sounds amazing. Definitely gonna try this out in my little smoker. If I had this Traeger I’ve been wanting to try this recipe smoked pineapple curry glazed ribs and smoked bacon wrapped corn.

  • Carol Mcglaun wrote:

    Heard alot that Traeger is the Best.
    Would luv too win one.

  • Christy hanson wrote:

    I moved to Colorado in 2007 and that is when I first ever saw and discovered a Traeger grill. I have wanted one for soooo long. My first thing I would serve up from the Traeger is smoked chicken wings…. yum!

  • Christopher Mason wrote:

    I’d make a Texas style smoked brisket. Just don’t salt and pepper and leave that baby on there for 20 hours.

  • Howard Bernstein wrote:

    I would smoke a pork shoulder for pulled pork sandwiches.

  • Matt Krull wrote:

    If I win this grill I would make all kinds of dishes but would start with some beef ribs and my famous homemade cherry bourbon bbq sauce.

  • Ryan Pistorius wrote:

    Would definitely smoke a pork shoulder with apple pellets for pulled pork!

  • Todd Sorter wrote:

    Pulled pork flatbread with artichoke sauce smoked gouda cheese pulled pork smoked onion bacon and apple slices with all ingredients smoked and baked on that new traeger grill.

  • Susan Christy wrote:

    Spatchcock chicken! I can’t do that on my tiny grill.

  • Jose Donate wrote:

    Nice, Good looking ribs!!!

  • Blake Hoskinson wrote:

    Smoked salmon with a honey teriyaki glaze.

  • Jimmy May wrote:

    I would make a smoked brisket and grilled corn on the cob and asperagus for my wife and daughter and invite the next door neighbors.

  • Nick Painter wrote:

    I’d cook some wild caught Alaskan Sockeye Salmon! Smoke it first then crank the heat up full blast till finished

  • ERIC ENNIS wrote:

    I would smoke a whole packer brisket rubbed with Meat Church Holy Cow.

  • Ryan O’Toole wrote:

    Very good recipe. However, if I were to win, I would do my “Christmas In July” ribs. They have the perfect pull off the bone, and let me just say that cinnamon in the rub goes a long way to bring those winter flavors together!

  • Wendy Thomas wrote:

    Haven’t tried it yet but the ingredients sound like heaven. Definitely trying this one out for our 4th of July feast!

  • Cody Whitmire wrote:

    I have to make some wild elk tomahawk ribs from my hunt in December!

  • Kevin Reinerston wrote:

    First thing I’d make on that grill would be a nice juicy steak. Can’t wait to try this Sweet and Spicy Smoked Pork Ribs recipe though!

  • Daniel Schmidt wrote:

    I would do some ribs

  • Bryan Azeka wrote:

    The first thing I would do is cook up a classic Texas style brisket! I can taste the tender goodness now! Great rib recipe, can’t wait to try that too if I win!

  • Chris Hansbrough wrote:

    I would make a smoked brisket with a smoked Mac and cheese!

  • Adam B. wrote:

    Would definitely start with some classic BBQ ribs!

  • Dallas Boughman wrote:

    Smoked ribeyes would be the first item I would use in a Traeger! Been dreaming for years.

  • James Dobish wrote:

    I would start out with a sausage bacon fatty in the morning. Then move onto smoked drumsticks for lunch while waiting for the pulled pork to finish.

  • Patrick Pickart wrote:

    I would like to smoke a 9 lb. Pork shoulder and have pulled pork sandwiches on a large toasted Kaiser roll topped with home made slaw.
    .

  • KATHY WILLIAMS wrote:

    My family and friends love my smoked meatloaf. My smoker just kicked the bucket after 6 years!! Great giveaway.

  • Christine Fiorucci wrote:

    If I won the grill I would make a giant smoked brisket for my family. These sweet and smoky ribs look mouth watering delicious too. I think I would just have to plan a big party.

  • Lisa Burrill wrote:

    Definitely the first recipe I would try on the Traeger would be smoked ribs! This recipe looks absolutely delicious. I’ve been looking at the Traeger for quite some time, so to win one would be fabulous and would make my summer!

  • Deborah Allen wrote:

    Love your site and recipes. Would so love to win this grill! I would definitely want to try those ribs first. Also some grilled shrimp, chicken wings, pork chops. Smoked bologna and pork butt. The list goes on…

  • Annabella Couto wrote:

    I love grilling year round. I would really like to smoke spicy baby back ribs! I’m sure it would be fantastic grilled on a smoker!

  • Rob wrote:

    I would like to try smoking chicken and sausages. The sweet and spicy ribs look awesome too!

  • Ellie H wrote:

    I would love try the Sweet and Spicy Smoked Pork for sure! Thanks for the chance to win this incredible smoker.

  • Peter wrote:

    I would make a smoked brisket.

  • Sharon wrote:

    The first thing I would make is grilled salmon with a veggie medley of brussels sprouts, carrots, beets. Thank you for the chance! A beautiful grill and recipe, too!

  • Natalie wrote:

    If I won this grill the first thing I would make is smoked brisket with a side of bacon mac and cheese and smoked brussel sprouts.

  • Mary McDonald wrote:

    I would make grilled salmon with grilled peaches and grilled sweet corn with my Traeger Grill.

  • Barbara Kestner wrote:

    What an awesome gift for someone to win, a Traeger grill! I would use it every day! I think my first meal would include barbecued chicken.

  • Betty P wrote:

    I have some mahi-mahi in my freezer, and it’s fantastic on the grill! That would be the first thing I grill on a new grill!!

  • Angie Harvey wrote:

    Would love to win the grill so I could make these delicious ribs for my family!!!

  • Shelley W wrote:

    A nice brisket. Then I would try the ribs.

  • Sandy wrote:

    Would love to win the grill – have pellets and ready to go

  • Shelley W wrote:

    Brisket, Then try the ribs!

  • Lori Nistel wrote:

    Dinosaur beef ribs for sure!!! Yum, I can just imagine the smoke flavor now!

  • Jane Smith wrote:

    If I were to be fortunate enough to win this fabulous grill, I would prepare Beef Brisket!

    Pretty Please with Sugar on it!

  • Vicky Kovacs wrote:

    Jack these ribs look amazing. My son in law & daughter own a Traegar grill & they made amazing, “melt in your mouth” smoky ribs for my husband’s & my retirement party. I would love to win a Traegar grill & make your sweet, smoky ribs to rival my son in law’s & to begin a friendly rivalry amongst us family cooks.

  • Ryan Huguet wrote:

    Amazing recipe! I love the balance of fruit flavors with the spices. If I won a Traeger grill, I would want to smoke a Boston but so I could be aggressive with the smoke and see what the grill can do!

  • Tim wrote:

    I live in Texas, so brisket would be the first and most common thing we make. One thing we always make every time we fire up the grill, is rope sausage. It is already cooked, so it is done well before everything else. We pull them off, wrap them in a tortilla, and eat them as appetizers.

  • Kelly D wrote:

    I would like to make grilled salmon.

  • Jenny Scheldberg wrote:

    I’ve always wanted to smoke a brisket. Anything would be delicious on that beauty.

  • Samuel Sola wrote:

    I would make one of Traegar’s 3-2-1 rib recipes with some sides and even dessert, all on the grill.

  • judith wrote:

    i’d make smoked turkey breast

  • Jeff Spencer wrote:

    I’ve only had a couple of smokers – one that was electric with mostly so-so results, and one that was fueled by regular charcoal … LOTS and LOTS of work with pretty good results – but I spent most of my time tending to that smoker.
    I’d start off with a beef brisket … I’ve tried them at any number of BBQ joints here in the Southeast, and have yet to taste one that’s cooked to my definition of perfection.
    But I’d bet I can get to “Beef Brisket Nirvana” with that Traeger.

  • Kristin Daley wrote:

    Smoked Jamaican jerk wings

  • Nancy Farris wrote:

    Pork shoulder aka pulled pork

  • ann g wrote:

    I would make a Pork shoulder and a slab of ribs.

  • Katie wrote:

    I would start with this tried and true ribs recipe. Thanks for the chance to win such a great prize!

  • Barbara C wrote:

    I would start with the Sweet and Spicy Smoked Pork Ribs. But I will be competing in a cook off in September, so I have several things to practice on.

  • Cyndy Ramey wrote:

    Definitely the sweet and spicy smoked pork ribs. There is nothing better.

  • Laura wrote:

    I would make this rib recipe, it looks fabulous. The flavors sound awesome, I love Korean barbecue!

  • Laura Koenig wrote:

    I would make ribs and chicken 🙂

  • Lauren Andrews wrote:

    Normally with a new grill I’d say the basic bbq standards of burgers and dogs, but after looking at those ribs…I’m going with the ribs!

  • Kelley Alkema wrote:

    I would make some ribs for my husband! He would be so excited!

  • Amelia Sides wrote:

    I would have to make BBQ chicken.

  • Janet wrote:

    Boy… those ribs look amazing! Thank you, Jack and Martha for the opportunity to possibly win a Traeger grill! What a great way to cook a variety of meals year round, but especially in the heat of summertime, without heating up the kitchen.

  • Terry Meyer wrote:

    I’ve always wanted to try pork ribs & this recipe is making my mouth water!!! This would be my first of many delicious meals should I win this amazing Traeger grill!!

  • Christine Fraser wrote:

    I would get a great big pork belly slab and get busy. I would really give this prize to my son who is bbq mad but does not have much cooker. Then he will make me yummy pork belly!

  • Shelly Wyatt wrote:

    I would definitely test this awesome grill with a brisket

  • Nicole Able wrote:

    Oh, I would definitely make these ribs first. Then invite my sister over😍

  • Jeanne Brunk wrote:

    Brisket haven’t had good brisket since we left Texas and i just know Traeger is the answer!

  • Shannon Sprague wrote:

    I would have my husband make us a brisket and burnt ends. He had always wanted a Traeger.

  • Maripat Meer wrote:

    The first thing I’d smoke on a new Traeger grill would be turkey breast, relieving my hubby from the tedious process of hovering over our low-tech, rusted smoker, and adding wood chips and checking the temp, adjusting coals as needed. The Traeger Grill would be a dream machine for our patio! And after we had our maiden voyage with turkey breast, I would definitely make these Sweet and Spicy Smoked Pork Ribs. The rubs, moisture spritzer and steam bath, the wrap, and sauce are all packed with such interesting flavors that I can’t wait to try the recipe. Thanks for the opportunity.

  • John Schmidt wrote:

    I fixed these ribs on my regular covered grill (grill master) and thay turned out terrific. Used hickory chips.
    I would love to try my favorite beer brat recipe

  • Victor Baerner wrote:

    I would make my favorite grilled skirt steak fajita recipe for the family and enjoy a nice mexican fiesta meal!

  • Barbara wrote:

    I would be making these ribs first! They look delicious! 😋

  • Starla wrote:

    Totally missed the giveaway by a little bit, however, just wanted to comment bc these ribs look delicious!

  • Dave Halopoff wrote:

    Jack, to each their own and I checked this out to get cooking times for my first shot at St Louie ribs on my Bronson. There are so many fruits ingredients in your recipe that it seems as if you hate pork and did your best to drown out the flavor of it with all the elaborate ingredients. Go vegetarian, omit the ribs and make a lovely chewy fruit roll up on the smoker. You inspired me to imagine a rib recipe that involves marinating them in the sum of your ingredients on the international space station in zero gravity and then replace heat shield tiles on the reentry vehicle with the marinated rib racks. Should really bring out the pork flavor for you.

    • Jack wrote:

      This is probably one of the funniest things I have read in a long, long time. If you can’t laugh at yourself, then you shouldn’t be putting yourself out there like I have. Your wit inspires me to try smoked fruit rollups though. As far as the space station goes…I only wish I had something to contribute to the space program. I’ll get working on the brisket, someone pass the high fructose corn syrup.

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