Our simple Traeger Smoked No-Wrap Pork Ribs might be the easiest ribs you ever make. Seasoned, smoked, and spritzed, you’re going to get a nice bite on these with big smokey flavor. No wrapping required! There are also instructions for making these more tender if you’re into that sort of thing.
Traeger Smoked No-Wrap Ribs
We love pork ribs. Whether we’re making Traeger Baby Back Ribs that are so tender they fall off the bone, or some Country Ribs, baby back ribs with an spicy Asian kick, or St. Louis Ribs, we love them all. You can check out all of our Rib recipes here (including my favorite short rib recipe, ever.)
BUT – all of those recipes include some additional steps beyond just tossing some ribs on the grill, and sometimes I just don’t have the bandwidth for it.
This recipe was created out of necessity and laziness. And a healthy dose of curiosity. I hope you enjoy!
Smoked No-Wrap Ribs shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Baby Back Ribs
- BBQ Rub
- Spicy Brown Mustard
- BBQ Sauce
How to make Smoked No-Wrap Ribs
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
1
Prep & Preheat
Remove the membrane. Pat dry. Rub with mustard, and sprinkle with your rub. Preheat your smoker to 250-275°.
2
Smoke
Toss those ribs on the grill and let them smoke.
3
Spritz
This part is optional but strongly suggested. We used Cherry Coke, but Cherry Dr. Pepper would also be awesome!
4
Test
Do the “bend test” to know when they are done. The bend test is picking up the ribs with some tons and if they bend over but don’t break, they are done! This tests tenderness. How long your ribs will take will depend on the ribs, the weather, and how long you keep that grill open during the spritz.
5
Enjoy
Once the ribs pass the bend test, remove, cut, and enjoy! You can also decide to sauce them for the last 20 minutes if you’d like.
Make my Homemade BBQ Sauce for these ribs!
Smoked No-Wrap Pork Ribs FAQ
How do you store leftovers?
Store them in a big baggie or another airtight container. You do you. I’ve even stored them wrapped up in foil or in a baking pan that’s covered.
What’s the best way to reheat leftovers?
The best way would be a gentle heat. I like to reheat mine in a covered baking dish with some liquid in it like beer or hard cider. It steams the ribs gently. It will make them more tender, so if you don’t like that kind of thing, be aware!
Are there any substitutions for Midnight Toker?
Absolutely! Your favorite rub will do just fine. I am mildly obsessed with the Midnight Toker though, so definitely pick some up if you are looking for a new rub in your life! It is great on pork, chicken, beef, AND seafood, so you won’t have any trouble figuring out ways to use it.
Our Homemade BBQ Rub is perfect for these ribs!
More great recipes to love
- Parmesan-Crusted Steak from Chili and Smoke
- Smoked Hashbrown Casserole
- Easy Homemade Coleslaw Recipe
- Smoked Mac and Cheese
- Smash Burgers
- Traeger Smoked Pork Loin
- Smoked Ham
- Traeger Pork Chops
- Spatchcock Chicken
- Smoked Salmon
- Smoked Tri-tip
- Fried Walleye
Traeger Smoked No-Wrap Pork Ribs
These no-fuss Traeger No-Wrap Ribs are amazing! Cooked straight through at 275°, no-wrap needed, until they are bendy and tender.
Ingredients
- 2 racks baby back pork ribs
- 3 tablespoons spicy brown mustard
- 4 tablespoons Midnight Toker rub
- 1 cup Cherry Coke
- 1 cup BBQ sauce
Instructions
- Preheat your grill to 275°.
- Remove the membrane from the back of the ribs (if it still has one.)
- Pat the ribs dry with paper towels and then rub the top with the spicy brown mustard. Sprinkle both sides with the Midnight Toker rub. (You can use whatever your favorite rub is if you don't have Midnight Toker yet!)
- Place bone-side down on the grill. Close the lid and cook for 4-6 hours, spritzing every 30-60 minutes with Cherry Coke, until the ribs bend easily when you pick them up with tongs. They won't fall apart, and will still have some bite to them at this point.
- If you like your ribs more tender than this, you can toss them in a big baking pan, pour the bbq sauce over the top and some beer in the bottom, and cook in the oven for another hour or two at 300°.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 864mgCarbohydrates: 37gFiber: 1gSugar: 30gProtein: 3g
Nutrition data provided here is only an estimate.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Jeff
Saturday 6th of January 2024
I just made these, outside on my Traeger in 30 deg. temp. They were done in three hours so be careful of the 4-6 hour estimate.
Nicole Johnson
Saturday 6th of January 2024
Thanks for the update! It is crazy how widely the time varies on ribs, isn’t it? That’s part of the reason I hate giving time estimates. It can definitely go outside of that in either direction. Appreciate the feedback, and for you stopping by!