Ultimate Traeger Apple Cider BBQ Ribs: Smoky, Sweet, and Fall-Off-The-Bone Tender

Prepare for the ultimate backyard BBQ feast with these incredibly juicy, meaty, and delightfully messy Apple Cider Traeger Ribs. This classic pork rib recipe gets an irresistible twist from apple cider, ensuring every bite is fall-off-the-bone tender and bursting with flavor. If you’re not sporting a face full of sauce by the end, you haven’t truly enjoyed them!

About These BBQ Apple Cider Traeger Ribs

There’s something uniquely satisfying about a perfectly cooked rack of ribs. For me, especially during certain times in life (like pregnancy, when protein cravings are real!), a hearty, flavorful meal like this is essential. I never realized how little protein I consumed until I started focusing on it, and finding delicious alternatives to my “no-fly list” chicken became a fun challenge. That’s where succulent pork, like these spare ribs, truly shines.

My recent craving for classic BBQ – from pulled pork to brisket and, of course, ribs – inspired me to revisit this beloved dish. While I often opt for a dry rub (like my popular pumpkin spice ribs), this time I wanted something gloriously saucy and tender, a meal that demands a stack of napkins and leaves you licking your fingers clean. And thus, these Apple Cider Traeger Ribs were born!

These aren’t just any ribs; they’re arguably some of the juiciest and most flavorful I’ve ever prepared. The magic begins with a perfectly balanced dry rub, offering a delightful blend of smoky warmth and a hint of spice. This initial flavor foundation is then amplified by a slow smoke on the Traeger, followed by an apple cider and honey bath that infuses the meat with incredible tenderness and a subtle sweetness. The final touch? A high-heat finish on the grill, basting generously with your favorite BBQ sauce, to achieve that irresistible caramelized crust and sticky glaze.

For the BBQ sauce, feel free to use your go-to brand or even a homemade recipe. I personally love a spicy BBQ sauce, as its heat beautifully complements the complex flavors of the rub and the sweetness of the apple cider. If you’re feeling ambitious, you absolutely must try this homemade barbecue sauce recipe for an unforgettable experience.

Note: This recipe has been updated from its original publication on June 30, 2020. The instructions have been refined, and this post now includes even more valuable tips and information to help you master these delicious ribs!

Key Ingredients for Flavorful Ribs

Creating mouth-watering ribs starts with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component is vital for these BBQ Apple Cider Traeger Ribs:

• Brown Sugar: This is the backbone of our rub, providing crucial sweetness that balances the spices and helps create that beautiful, caramelized crust. You can use either dark or light brown sugar – dark will offer a richer, deeper molasses flavor, while light will be milder.
• Spices for the Rub: The magic of these ribs truly lies in the homemade spice blend. You’ll likely have most of these in your pantry:
  • Garlic Powder & Onion Powder: Essential aromatics that provide a savory depth.
  • Ancho Chile Powder: This is a key player for a mild, smoky, and slightly fruity heat. While regular chili powder can be substituted, ancho offers a unique complexity that’s worth seeking out.
  • Salt & Black Pepper: The fundamental seasonings to enhance all other flavors.
  • Smoked Paprika: Delivers an extra layer of smoky flavor, perfectly complementing the Traeger grill. If unavailable, regular paprika can work, but smoked is preferred.
  • Cayenne Pepper: For that subtle kick! Adjust to your preferred level of heat.
  • Cinnamon: A small touch of cinnamon adds warmth and an unexpected depth that harmonizes wonderfully with the apple cider.
• Apple Cider: Crucial for infusing moisture and tenderness. Make sure to choose still (non-alcoholic) apple cider, not sparkling. Sparkling varieties are often too sweet and may contain added ingredients that aren’t ideal for this recipe. The natural tartness and sweetness of still cider are perfect for braising.
• Honey: Adds another layer of sweetness and helps create a beautiful glaze during the wrapping stage, contributing to the ribs’ incredible tenderness and flavor. Agave syrup can be used as a substitute if preferred.
• Pork Ribs: This recipe is designed for pork spare ribs. Spare ribs are meatier and have more fat marbling, which renders down to create exceptionally juicy and flavorful results when cooked low and slow. While you can use baby back ribs, adjustments to cooking time will be necessary (see FAQ section).
• BBQ Sauce: Your personal choice is key here! I gravitate towards a spicy BBQ sauce, as the extra heat truly enhances the robust flavors in the rub and the sweet-tartness of the apple cider. Whether it’s a traditional, tangy, sweet, or smoky variety, store-bought or homemade, use what you love!

Essential Equipment for Perfect Ribs

Having the right tools can make all the difference in achieving perfectly smoked and grilled ribs. Here’s what you’ll need:

• Small and Medium Mixing Bowls: These are indispensable for preparing your spice rub and mixing the apple cider and honey infusion. Having a few different sizes makes the prep process much smoother.
• Rimmed Half Sheet Baking Pans: Essential for prepping your ribs and for catching any drips during the smoking process. I typically use two pans for two racks of ribs, or you can opt for an extra-large sheet pan if you have one. Lining them with foil or parchment paper makes cleanup a breeze.
• Traeger Grill: While these ribs can be made in the oven, a Traeger pellet grill is highly recommended. It imparts an incomparable smoky flavor that truly elevates the dish. The type of pellets you choose (hickory, apple, pecan) can subtly influence the final taste, allowing for customization. Hickory pellets are a classic choice for pork and deliver a robust smoke flavor.
• Silicone Basting Brush: Perfect for evenly spreading that luscious BBQ sauce over your ribs during the final grilling stage, ensuring a beautiful, sticky glaze without tearing the meat.
• Long-Handled Tongs: Crucial for safely handling hot ribs on and off the grill, as well as flipping them during basting.
• Aluminum Foil: Heavy-duty foil is a must for wrapping the ribs to create a steaming environment, which tenderizes the meat beautifully.
• Meat Thermometer: An instant-read thermometer is your best friend for ensuring the ribs reach the ideal internal temperature for tenderness (around 195˚F to 203˚F).

Here’s How to Make BBQ Apple Cider Traeger Ribs!

Get ready to impress with these step-by-step instructions for unbelievably tender and flavorful ribs:

Prepare the Ribs

Before applying the rub, a crucial step for truly tender ribs is removing the membrane from the underside of each rack. This thin, silverskin layer can prevent the rub from penetrating fully and result in a chewier texture. To remove it, simply slide a butter knife or the handle of a spoon under the membrane at one end of the rack. Gently lift it, then grab it with a paper towel for a better grip, and pull it away. It should come off in one piece. Finally, pat the ribs dry with paper towels to ensure the rub adheres properly.

Crafting the Flavorful Rub

Our custom spice rub is the foundation of flavor for these ribs. In a small mixing bowl, combine your brown sugar, garlic powder, ancho chile powder (or regular chili powder), salt, black pepper, onion powder, smoked paprika, cayenne pepper, and a hint of cinnamon. Whisk these ingredients together until thoroughly blended. The ancho chile powder, with its mild heat and fruity undertones, adds a depth that’s truly unique. Once the rub is ready, generously sprinkle and massage it evenly over all sides of your prepared pork ribs. Don’t be shy – this rub creates the initial crust and flavor. Reserve about 1/4 cup of the brown sugar for later.

Low & Slow Traeger Smoking

Preheat your Traeger grill to a consistent 250˚F. The key to fall-off-the-bone ribs is cooking them low and slow, allowing the connective tissues to break down beautifully and the smoke to deeply penetrate the meat. Place the rubbed ribs directly on the grill grates, meaty side up, and let them smoke for a solid 2.5 hours. This initial smoking phase is where the ribs absorb that signature Traeger flavor, transforming them into a succulent base for the next step.

The Apple Cider Infusion (Wrapping Stage)

After their initial smoke, it’s time to lock in moisture and tenderness. In a medium bowl, combine the reserved 1/4 cup of brown sugar with apple cider and honey, whisking until well incorporated. Carefully remove the ribs from the grill. Place each rack onto a large sheet of heavy-duty aluminum foil. Before sealing, generously pour half of the apple cider mixture over each rack. Wrap the ribs tightly in the foil, creating a sealed packet that will steam the ribs to perfection. Return these foil-wrapped ribs to the Traeger grill, cooking for an additional hour. This step ensures an incredibly tender texture and infuses the ribs with a subtle, tangy-sweet apple cider flavor that beautifully complements the smoky BBQ notes.

Finishing with a Sticky Glaze

For that irresistible, caramelized exterior, increase your Traeger grill’s temperature to High heat (typically around 400-450˚F). Carefully unwrap the ribs from their foil packets, discarding any remaining liquid. Using a silicone brush, generously baste the top of each rack with your favorite BBQ sauce. Return the ribs directly to the hot grill grates and cook for approximately 15 minutes. During this time, flip and baste the ribs every few minutes, building up layers of delicious sauce until they are beautifully glazed and slightly charred. This final grilling stage creates a sticky, flavorful crust that will have everyone drooling!

Other yummy BBQ recipes: Korean BBQ Chicken Wings | BBQ Charcuterie Board | Chipotle BBQ Chicken Skewers | BBQ Pull Apart Sliders

Frequently Asked Questions

Can you use apple juice instead of apple cider?

Yes, you can absolutely substitute apple juice for apple cider in this recipe. However, keep in mind that apple juice is generally sweeter and less complex in flavor than apple cider, which often has a more robust, slightly tart, and cloudy profile. If you use apple juice, your ribs might turn out a little sweeter, but they will still be delicious and incredibly tender.

When should I remove the ribs from the grill?

For the ultimate tender, juicy ribs, don’t just cook to the safe internal temperature for pork (which is 145˚F). While safe to eat at 145˚F, pork ribs require a higher temperature to break down the tough connective tissues (collagen) and convert them into gelatin. This process is what gives ribs their signature succulent, fall-off-the-bone texture. You should aim for an internal temperature between 195˚F and 203˚F. Use an instant-read meat thermometer inserted between the bones, ensuring it doesn’t touch bone. When they hit this range, the ribs will be perfectly rendered and incredibly tender.

What if I don’t have a grill?

No grill? No problem! You can still make these fantastic ribs in your oven. Follow these adjusted steps:

• Initial Bake (instead of smoke): After applying the rub, place the ribs on a greased rimmed baking sheet. Bake them in a preheated oven at 250˚F for 2.5 hours.
• Apple Cider Infusion (wrapped bake): Just like the grill method, pour the apple cider and honey mixture over each rack, wrap tightly in foil, and return to the oven. Bake for an additional hour at 250˚F.
• Final Glaze (high heat finish): After the foil-wrapped bake, increase your oven temperature to 375˚F. Unwrap the ribs, discard the liquid, and brush generously with BBQ sauce. Place them directly on the bottom rack of your oven (or a clean baking sheet) and cook for 15 minutes, flipping and basting with more sauce every few minutes until beautifully glazed and slightly caramelized. They will still come out wonderfully juicy and sticky!

Can I use baby back ribs?

Yes, you can absolutely use baby back ribs for this recipe! Baby back ribs are typically smaller and leaner than spare ribs, so they will cook faster. Adjust the cooking times as follows:

• Initial Smoke/Bake: 1.5 hours at 250˚F.
• Apple Cider Infusion (wrapped): 1 hour at 250˚F.
• Final Glaze: 15 minutes at high heat, as directed in the recipe.

Always use a meat thermometer to ensure they reach the desired internal temperature of 195˚F to 203˚F for tenderness.

Tips for Perfectly Tender Ribs

To ensure your ribs are consistently juicy and fall-off-the-bone tender, keep these tips in mind:

• Don’t Rush the Cook: Low and slow is the golden rule for ribs. Rushing the process will result in tough, dry meat.
• Monitor Temperature: An accurate grill thermometer and an instant-read meat thermometer are your best friends. Don’t just rely on time; always check the internal temperature.
• Rest the Ribs: Just like any large cut of meat, allowing the ribs to rest for 10-15 minutes after grilling helps the juices redistribute, ensuring a more tender and flavorful bite.
• Don’t Skimp on Sauce: The final basting stage is crucial for building that irresistible sticky glaze. Baste frequently and generously.
• Experiment with Pellets (Traeger): Different wood pellets offer different smoke flavors. Hickory, apple, cherry, or pecan are all excellent choices for pork.

Need some more inspiration for grilling? Check out my grilled recipes page!

What to Serve with BBQ Apple Cider Traeger Ribs

These flavorful ribs deserve a spread of delicious sides to complete the ultimate BBQ meal. Don’t forget to have extra BBQ sauce on hand for those who love their ribs extra saucy!

• Classic BBQ Sides:
  • Creamy Pasta Salad or classic potato salad.
  • Crisp coleslaw (creamy or vinegar-based).
  • Baked beans with a touch of brown sugar and bacon.
  • Fluffy cornbread or grilled corn on the cob, especially this smoky charred corn.
  • For pickle lovers, this dill pickle pasta salad is always a hit!
• Refreshing Drinks:
  • In the summer, a tangy cherry vodka sour pairs wonderfully with the savory ribs.
  • For a crowd, a batch of chilled white sangria is perfect and can be prepared ahead of time.
  • If you’re making these for a tailgate, an apple cider margarita makes for a festive and seasonal choice.
• Sweet Endings:
  • Round out the meal with a decadent, no-bake turtle pie recipe for an easy yet impressive dessert.
  • For cheesecake enthusiasts, this show-stopping lemon blueberry cheesecake is a fantastic option.

How to Store and Reheat

Leftover ribs are just as delicious, if not more so! Here’s how to properly store and reheat them:

• Store: Once cooled, cooked pork ribs can be stored in shallow, airtight containers in the refrigerator. Alternatively, wrap individual portions tightly in heavy-duty aluminum foil or plastic wrap. They will keep well for 3 to 4 days in the refrigerator.
• Reheat: To maintain their tenderness and prevent drying out, avoid the microwave when reheating ribs.
  • Oven Method: Place the ribs on a rimmed baking sheet, cover tightly with aluminum foil, and reheat in an oven preheated to 250˚F. Reheat until the internal temperature reaches 130˚F to 140˚F, usually about 20-30 minutes, depending on the thickness and quantity.
  • Grill Method: For an extra smoky touch, you can briefly reheat them on a low-heat grill, wrapped in foil, then finish unwrapped with a fresh brush of BBQ sauce for a minute or two on each side.
• Freeze: To freeze ribs, allow them to cool completely. Wrap each rack (or individual portions) tightly in two layers of heavy-duty aluminum foil, then place them in a freezer-safe bag. For best results, you can also vacuum seal them. Freeze for up to 3 months. To reheat from frozen, thaw them overnight in the refrigerator first, then follow the oven reheating instructions above.

Finally, if you make this homemade Traeger ribs recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment below! I love hearing when you all make my recipes, and I truly take the time to respond to every single comment. Your feedback means the world to me!

Feel free to drop any questions below too, if you have them – I’m always happy to help.

Oh, and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! It’s my favorite thing to see these recipes come to life in your homes – it truly means the world to me!

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