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Wipe the ribs with damp paper towels and trim off excess fat. Season the ribs on both sides with the Pork & Poultry or Sweet Rub.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place the ribs either in a rib rack or directly on the grill grate, bone side down and cook for 3 hours, misting with apple juice every 30 to 45 minutes.
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add in the chopped onion and sauté until golden brown.
Stir in the peach preserves, corn syrup, vinegar, bourbon and Worcestershire sauce. Add in the ginger, mustard and garlic; mix well.
Simmer for 15 minutes or until the sauce starts to thicken. Set it aside.
After 3 hours, switch the setting to Smoke; close the lid and smoke the ribs for 1-1/2 to 2 hours, misting every 30 minutes.
Switch the grill to 275 degrees F for 10 minutes to finish.
Pull the ribs off the grill and liberally brush on the peach sauce. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces