In our Easy Traeger Recipes group on Facebook, one of our new members recently asked if there were any resources out there for cooking an entire meal on the pellet grill, as using multiple recipes gets complicated when they all have multiple timings and temps.
This post is going to break down how to make a WHOLE meal – “The Bill”, we’ll call it ;), on the pellet grill, from start to finish.
Make Ribs, Baked Potatoes, and Corn on the Cob on the Traeger
I have a LOT of recipes on this site after all of these years. I started this website back in 2010 on a whim, as a hobby, and when we got our first Traeger back in 2015 or 2016, that was all she wrote. We were ALL IN. Smoke has been rolling pretty much non-stop ever since, and we now have over 475 Traeger Recipes on the site.
That’s a lot of recipes!
BUT – we don’t have many posts here that detail how to make a WHOLE entire meal.
We’re going to try something new today and give you a whole meal deal in one easy post. You’ll find the full printable recipes for every part of this dish below at the end of your post for your convenience!
If you like this, let me know, and I’ll do more content like this in the future.
Get all of my Ribs Recipes here!
Ribs, Bakers, and Corn on the Cob 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.
- Rib rub
- Brown sugar
- Hard apple cider
- Barbecue Sauce
- Russet potatoes
- Avocado oil
- Kosher salt
- Cheddar cheese
- Sour cream
- Sweet corn
- Avocado oil
- Traeger Vegetable Rub (or your favorite herb-based rub) *optional
Try our Whisky Coke Barbecue Sauce!
How to make Ribs, Bakers, and Corn on the Cob
This is an all-day recipe, especially for the ribs. There are quicker methods for making ribs which you are welcome to use if you’d like. The ribs detailed in this post are my most popular fall-off-the-bone ribs recipe. They take 10 hours to make. Is that a lot? Yes, but it is worth it in the end. If you don’t like fall-off-the-bone ribs, look at some of the options below and adjust the timings accordingly.
- Faster Smoked Pork Ribs are still fall-off-the-bone tender, but employ an Instant Pot to shave some time off and take about 4 hours to cook.
- No-Wrap Pork Ribs clock in at around 5 hours and are NOT fall-off-the-bone. These wind up with more chew but are still delicious. These are my husband’s favorite recipe for ribs.
- 3-2-1 Ribs are one of the most popular rib recipes on the internet, at 6 hours total, they save a little time too. They don’t quite get as tender as the 5-4-1, but people LOVE them anyway and I can see why.
If you want to eat dinner by 7PM, you’re going to want to fire up the grill and get it preheating by 8:30 a.m. This is definitely a weekend meal. Preheat to 200°F.
Prep your ribs by peeling off the membrane, if there is one, and seasoning well on both sides with the rub. If you don’t have the specific rub that I call for, you can use whatever pork rub is your favorite. There are tons of great options out there!
You can prep the potatoes now too by giving them a good scrub on the outside and poking some holes in them with a fork.
Place the ribs on the grill and let them smoke for 3 hours. Now put the potatoes on the grill and let them smoke for the remaining 2 hours.
Turn it up!
Remove the potatoes from the grill. Set aside.
Turn the heat up on the grill to 325°F. Put the ribs into foil pans and pour in the hard apple cider. Rub the top of the ribs with the brown sugar. Tightly cover the foil pans with foil.
Cook for 1 hour. Rotate the pans on the grill.
Cook for another hour and check inside to make sure the liquid hasn’t evaporated. Coat the potatoes in avocado oil and sprinkle with salt. Place them back on the grill.
Cook until the potatoes are easily pierced with a skewer. It should take about an hour. Once they are done, wrap in foil and move to the top rack.
Remove the ribs from the pans and place them directly on the grill grate. Brush with barbecue sauce.
Brush the corn with the avocado oil and put it onto the grill.
Cook for about 20-30 minutes, until the corn is done and the sauce is set.
Try our Smoked Beef Ribs too!
Ribs, Bakers, and Corn on the Cob FAQ
Can this meal be made in advance? Does it travel well?
Yes! This recipe is actually perfect to cook up at home and then take to a barbecue. You can even make a day in advance. These ribs are tender and delicious and reheat really well. If you are planning on doing this, save the final on-the-grill cook time for right before serving and store the ribs overnight in the braising liquid.
Are there any recommended substitutions or additions?
You can experiment with different rubs and barbecue sauces. You can use beer instead of hard apple cider. You could also just use apple cider without alcohol if you’d like.
How about some Pasta Salad with this?
More recipes to love!
- Traeger Ham and Cheese Scalloped Potato Casserole
- A5 Wagyu vs American Wagyu
- Smoked Chuck Tender Roast
- Smoked Pulled Wild Hog Sandwiches
- Traeger Stuffed Pork Chops
- Grilled Peaches
- Crispy Blackstone Chicken Wings
- Smoked Greek Chicken Pasta Salad
- Smoked Beef Bacon Jalapeno Poppers
- Spaghetti and Meat Sauce
- Smoked Pickled Jalapeños
- Rockfish and Spot Prawn Ceviche
- Traeger Smoked Cream Cheese Pasta
- 4 racks baby back ribs
- 1 cup pork rub
- 4 bottles hard apple cider
- 2 cups dark brown sugar
- 4 cups barbecue sauce
- 8 large baking potatoes
- 1/3 cup avocado oil
- 3 tablespoons kosher salt
- Assorted baked potato fixings
Corn on the Cob
- 8 ears fresh sweet corn, husked
- 1/3 cup avocado oil
- We're waking up early today if we want to eat dinner by 7! Get that grill preheating by 8:30 a.m. to 200°F.
- Prep the ribs by removing the membrane with a paper towel, and then season both sides with the rub. I have some suggestions for my favorite pork rib rubs below.
- Prep the potatoes by washing them well and then poking holes in all sides of the potatoes.
- Put the ribs on the grill and let them smoke for 3 hours. At that point, put the potatoes on the smoker too alongside the ribs.
- Let the potatoes and the ribs smoke for 2 hours. At that point, take the ribs and put them into a large foil pan. If you don't have one big enough, you can use two separate pans.
- Split the hard cider between the pans (if using multiple). Sprinkle the brown sugar on the top of each of the racks of ribs.
- Tightly cover the pans with foil. You don't want any of that steam escaping.
- Turn the heat up on the grill to 325°F.
- Take the potatoes off the grill.
- Let the ribs cook for 1 hour. Rotate the pans to ensure they aren't over any hot spots.
- Cook for another hour, rotate the pans again and take a peek inside. Make sure the liquid hasn't evaporated (which it shouldn't have if you covered your pans tightly).
- Rub your potatoes with avocado oil and sprinkle all sides with the kosher salt. Place them onto the grill with the ribs.
- Let the ribs and potatoes cook until the potatoes are tender and you can easily insert a skewer into them. Once that happens, remove from the grill and wrap in foil. Move to the top rack of the grill, if you have one.
- Remove the ribs carefully from the foil pans and place them directly on the grill. Paint with barbecue sauce.
- Put the corn cobs on the grill along with the ribs.
- Cook for 20-30 minutes until the corn on the cob is cooked and the barbecue sauce is set.