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To begin, combine the garlic, vinegar, salt, and pepper (making a paste).
Spread the paste over the rib pieces and refrigerate for 1 hour. While the ribs are marinating, make the Chimichurri sauce.
In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice. Then slowly add the olive oil; this should make a thick sauce.
Refrigerate the mixture while the ribs are cooking.
When ready to cook start the Traeger on Smoke, with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225F and preheat, lid closed (10 to 15 minutes).
Remove the ribs from the fridge and smoke them for 1 hour.
After 1 hour turn the temperature to 300 and continue to cook an additional 3- 3 1/2 more hours, or until they are fork tender. Serve with the Chimichurri sauce. Enjoy!