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Traeger Recipes

Looking for recipes that have been carefully crafted to bring out the full smoke flavor in every bite? Take a look and enjoy Traeger's top 10 recipes!



3-2-1 Baby Back Ribs

  • 2 Rack baby back pork ribs
  • 1/3 Cup yellow mustard
  • 1/2 Cup apple juice, divided
  • 1 Tablespoon Worcestershire sauce
  • To Taste Traeger Pork & Poultry Rub
  • 1/2 Cup dark brown sugar
  • 1/3 Cup honey, warmed
  • 1 Cup Traeger 'Que BBQ Sauce

Directions

  1. Remove the silverskin membrane from the bone-side of the ribs.
  2. In a small bowl, combine the mustard, 1/4 cup of apple juice (reserve the rest) and the Worcestershire sauce. Spread the mixture thinly on both sides of the ribs and season with Traeger Pork & Poultry Rub.
  3. When ready to cook, set Traeger temp to 180F and preheat, lid closed for 15 min. Smoke the ribs, meat-side up for 3 hours
  4. After the ribs have smoked for 3 hours, transfer them to a rimmed baking sheet and increase the grill temp to 225F.
  5. Tear off four ling sheets of heavy-duty aluminum foil. Top with a rack of ribs and pull up the sides to keep the liquid enclosed. Sprinkle half the brown sugar on the rack, then top with half the honey and half the remaining apple juice. Use a bit more apple juice if you want more tender ribs. Lay another piece of foil on top and tightly crimp the edges so there is no leakage. Repeat with the remaining rack of ribs.
  6. Return the foiled ribs to the grill and cook for an additional 2 hours.
  7. Carefully remove the foil from the ribs and brush the ribs on both sides with the Traeger 'Que Sauce. Discard the foil. Arrange the ribs directly on the grill grate and continue to grill until the sauce tightens- 30 to 60 minutes more.
  8. Let the ribs rest for a few minutes before serving. Enjoy!

Smoked Traeger Pulled Pork

  • 1 (6-9 lb) bone-in pork shoulder
  • Traeger Big Game Rub
  • 2 Cup apple cider
  • To Taste Traeger 'Que BBQ Sauce

Directions

  1. Coat the roast evenly with the Traeger Prime Rib Rub and wrap in plastic wrap. Let sit in the refrigerator for 24 hours.
  2. When ready to cook, set Traeger temperature to 500F and preheat, lid closed for 15 minutes.
  3. Place the prime rib fat side up, directly on the grill grate and cook for 30 minutes. Starting at a higher heat will help to develop a crispy, rendered crust.
  4. After 30 minutes, reduce the grill temperature to 300F. Continue to cook 3 to 4 hours or until cooked to desired internal temperature, 120F for rare, 130F for medium rare, 140F for medium or 150F for well done. Begin checking the internal temperature in 30 minutes increments with an instant-read thermometer throughout the duration of the cook. Cook time will vary based on the size of your roast and desired finished temperature.
  5. Remove from grill and let rest 30 minutes at room temperature before carving. Enjoy!


Salt Crusted Baked Potatoes

  • 6 russet potatoes, scrubbed and dried
  • 3 Tablespoon canola oil
  • 1 Tablespoon kosher salt
  • As Needed butter
  • As Needed sour cream
  • As Needed Chives, fresh
  • As Needed Bacon Bits
  • As Needed cheddar cheese

Directions

  1. In a large bowl, coat the potatoes in canola oil and sprinkle heavily with salt.
  2. When ready to cook, set Traeger temperature to 450F and preheat, lid closed for 15 minutes.
  3. Place the potatoes directly on the grill grate and bake for 30-40 minutes, or until soft in the middle when pricked with a fork. Serve loaded with your favorite toppings. Enjoy!

Roasted Beer Can Chicken

  • 5 Pound whole chicken
  • As Needed Traeger Chicken Rub
  • 1 Can beer

Directions

  1. Tuck the wing tips back and truss the chicken legs together. Season chicken generously with Traeger Chicken Rub, including the cavity.
  2. Open the can of beer and set the chicken on top of the beer. Make sure all but the bottom 1-1/2" of the beer can is in the cavity of the chicken.
  3. When ready to cook, set the Traeger to 350F and preheat, lid closed for 15 minutes.
  4. Place chicken on a sheet tray and place directly on the grill grate. Cook for 60-75 minutes or until the internal temperature registers 165F in the thickest part of the breast.
  5. Remove from the grill and let rest 5-10 minutes before carving. Serve. Enjoy!


Traeger Prime Rib Roast

  • 1 5-7 bone prime rib roast
  • As Needed Traeger Prime Rib Rub

Directions

  1. Coat the roast evenly with the Traeger Prime Rib Rub and wrap in plastic wrap. Let sit in the refrigerator for 24 hours.
  2. When ready to cook, set Traeger temperature to 500F and preheat, lid closed for 15 minutes.
  3. Place the prime rib fat side up, directly on the grill grate and cook for 30 minutes. Starting at a higher heat will help to develop a crispy, rendered crust.
  4. After 30 minutes, reduce the grill temperature to 300F. Continue to cook 3 to 4 hours or until cooked to desired internal temperature, 120F for rare, 130F for medium rare, 140F for medium or 150F for well done. Begin checking the internal temperature in 30 minutes increments with an instant-read thermometer throughout the duration of the cook. Cook time will vary based on the size of your roast and desired finished temperature.
  5. Remove from grill and let rest 30 minutes at room temperature before carving. Enjoy!

Smoked Traeger Pork Tenderloin

  • 1/2 Cup apple juice
  • 3 Tablespoon honey
  • 3 Tablespoon Traeger Pork & Poultry Rub
  • 1/4 Cup brown sugar
  • 2 Tablespoon thyme leaves
  • 1/2 Tablespoon black pepper
  • 2 (1-1/2 lb) pork tenderloins, silverskin removed

Directions

  1. For the Marinade: In a large bowl, add the apple juice, honey (warmed), Traeger Pork & Poultry rub, brown sugar, thyme leaves and black pepper. Whisk to combine.
  2. Add pork loins to the bowl with the marinade. Turn pork to coat and cover bowl with plastic wrap.
  3. Transfer to the refrigerator and marinate for 2 to 3 hours.
  4. When ready to cook, set Traeger temperature to 225F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  5. Place the tenderloins directly on the grill grate and smoke until the internal temperature registers 145F, about 2-1/2 to 3 hours.
  6. Remove from grill and let rest 5 minutes before slicing. Enjoy!


Traeger BBQ Brisket

  • 1 (12-14 lb) whole packer brisket, trimmed
  • As Needed Traeger Beef Rub

Directions

  1. Coat meat liberally with Traeger Beef Rub. When seasoned, wrap brisket in plastic wrap. Transfer wrapped brisket to the refrigerator and let sit for 12 to 24 hours.
  2. When ready to cook, set Traeger temperature to 225F and preheat, lid closed for 15 minutes.
  3. Remove brisket from plastic wrap and place fat side down on the grill grate. Cook for 6 hours or until internal temperature reaches 160F.
  4. Remove brisket from the grill and wrap in a double layer of foil.
  5. Place foiled brisket back on grill and cook until it reaches a finished internal temperature of 204F, this should take an additional 3 to 4 hours.
  6. Remove from grill and rest in the foil for at least 30 minutes. Slice against the grain. Enjoy!

Smoked Midnight Traeger Brisket

  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon Traeger Beef Rub
  • 1 Teaspoon Traeger Chicken Rub
  • 1 Teaspoon Traeger Blackened Saskatchewan Rub
  • 1 (4-6 lb) flat cut brisket
  • 1 Cup beef broth
  • Wording

Directions

  1. For the Sauce: Whisk Worcestershire sauce and Traeger rubs together in a bowl. Rub mixture into the meat.
  2. When ready to cook, set Traeger temperature to 180F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  3. Place brisket on the grill until internal temperature of the meat reaches 160F, about 5 to 7 hours.
  4. Remove from the grill and double wrap tightly with foil and add 1/2 cup to 1 cup beef broth then return to grill.
  5. Increase grill temperature to 225F and place brisket back on grill 4 to 5 hours until the internal temperature of the meat reaches 204F.
  6. Remove from the grill and let it rest for at least 30 minutes before slicing against the grain. Serve with your favorite Traeger BBQ sauce. Enjoy!


Traeger BBQ Burnt Ends

  • 1 (4-6 lb) point cut brisket
  • 2 Cup beef broth
  • 12 Ounce Traeger Texas Spicy BBQ Sauce
  • As Needed Traeger Beef Rub

Directions

  1. When ready to cook, set Traeger temperature to 250F and preheat, lid closed for 15 minutes.
  2. Combine broth and sauce in small bowl and set aside. Trim excess fat off brisket point and rub brisket with Traeger Beef Rub.
  3. Place brisket on the grill grate and cook until the internal temperature reaches 190F (approximately 6 to 7 hours). Remove brisket from grill and cut into 1 inch cubes.
  4. Toss brisket cubes with sauce mixture in a pan and cover the pan with aluminum foil. Place pan in grill and cook for 1 hour.
  5. Stir the burnt ends and cook for an additional hour. Enjoy!

Reverse Seared Filet Mignon with Red Wine Reduction

  • 2 filet mignon steaks
  • 2 Slices bacon
  • As Needed Traeger Prime Rib Rub
  • 1 Tablespoon butter
  • 1 shallot, thinly sliced
  • 1/2 Cup red wine
  • 1/2 Cup beef stock
  • 1 Teaspoon chopped rosemary
  • 1 Tablespoon cold butter
  • To Taste salt

Directions

  1. When ready to cook, set Traeger temperature to 225F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
  2. Wrap each filet with a slice of bacon and secure with a toothpick. Season liberally with Traeger Prime Rib Rub.
  3. Place steaks directly on the grill grate and cook until the internal temperature reaches 115F, start checking after about 20 minutes.
  4. Remove steaks from grill and set aside. Increase grill temperature to 500F and preheat 10 minutes.
  5. For the Red Wine Reduction Sauce: In a sauté pan over medium heat, melt 1 tablespoon butter and shallots and sauté until translucent. Add red wine and beef stock and bring to a simmer. Reduce the heat and let simmer until reduced by half. Add rosemary, remove from heat and whisk in 1 tablespoon cold butter. Season with salt to taste.
  6. When grill is preheated, place steaks back on the grill and sear for 5 to 7 minutes on each side or until the internal temperature reaches 125F for medium-rare.
  7. Remove from grill and let rest 5 to 7 minutes before serving.
  8. Serve steaks with your favorite sides and a spoonful of red wine reduction sauce over the top. Enjoy!