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Simple Smoked Ribs, BBQ Baked Beans & Potato Salad

SIMPLE SMOKED RIBS, BBQ

If you’re hosting a backyard BBQ this weekend, you can’t go wrong with these cookout classics. Simple, yet delicious smoked ribs are always a hit, and BBQ baked beans and potato salad make the perfect sidekicks.

Preparation Time:
  • 45 minutes
Cook Time:
  • 6 hour
Serves:
  • 4-6 Persons
Ingredients:
  • 6 bone-in, skin-on chicken thighs
  • As Needed Traeger Pork & Poultry Rub
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • Blue cheese crumbles, for serving
  • Ranch dressing, for serving
Steps:
  1. When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
  2. Generously season the chicken thighs with Traeger Pork & Poultry Rub and place directly on the grill grate.
  3. Cook for 8 to 10 minutes, flipping once.
  4. In a small saucepan, combine the wing sauce and the butter over medium heat, stirring occasionally.
  5. Dip the cooked chicken thighs into the wing sauce and butter mixture, turning to coat both sides evenly.
  6. Return the sauced chicken thighs to the grill and cook for an additional 4 to 5 minutes, or until the internal temperature reads 175°F on an instant-read meat thermometer.
  7. Sprinkle with the blue cheese and drizzle with ranch dressing, if desired. Enjoy!
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Grilled Chicken, Macaroni & Cheese and Asparagus

GRILLED CHICKEN, MACARONI

New to Traegering? This meal plan is simple to make, but will make you look like a seasoned pro. Perfectly cooked chicken that’s easy to achieve paired with smoky mac & cheese and grilled asparagus makes this meal a wood-fired winner every time.

Preparation Time:
  • 25 minutes
Cook Time:
  • 1 hour
Serves:
  • 4-6 Persons
Ingredients:
  • 6 bone-in, skin-on chicken thighs
  • As Needed Traeger Pork & Poultry Rub
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • Blue cheese crumbles, for serving
  • Ranch dressing, for serving
Steps:
  1. When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
  2. Generously season the chicken thighs with Traeger Pork & Poultry Rub and place directly on the grill grate.
  3. Cook for 8 to 10 minutes, flipping once.
  4. In a small saucepan, combine the wing sauce and the butter over medium heat, stirring occasionally.
  5. Dip the cooked chicken thighs into the wing sauce and butter mixture, turning to coat both sides evenly.
  6. Return the sauced chicken thighs to the grill and cook for an additional 4 to 5 minutes, or until the internal temperature reads 175°F on an instant-read meat thermometer.
  7. Sprinkle with the blue cheese and drizzle with ranch dressing, if desired. Enjoy!
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Grilled Rib Eye with Hasselback Sweet Potatoes and Lemon Gremolata

RIB EYE

We’re smoking tender filet mignon wrapped with bacon, then cranking the grill up for a wood-fired sear and finishing it all off by drizzling on a homemade, red wine reduction sauce.

Preparation Time:
  • 10 minutes
Cook Time:
  • 1 hour
Serves:
  • 2-4 Persons
Ingredients:
  • 6 bone-in, skin-on chicken thighs
  • As Needed Traeger Pork & Poultry Rub
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • Blue cheese crumbles, for serving
  • Ranch dressing, for serving
Steps:
  1. When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
  2. Generously season the chicken thighs with Traeger Pork & Poultry Rub and place directly on the grill grate.
  3. Cook for 8 to 10 minutes, flipping once.
  4. In a small saucepan, combine the wing sauce and the butter over medium heat, stirring occasionally.
  5. Dip the cooked chicken thighs into the wing sauce and butter mixture, turning to coat both sides evenly.
  6. Return the sauced chicken thighs to the grill and cook for an additional 4 to 5 minutes, or until the internal temperature reads 175°F on an instant-read meat thermometer.
  7. Sprinkle with the blue cheese and drizzle with ranch dressing, if desired. Enjoy!
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Reverse Seared Filet Mignon With Red Wine Reduction

REVERSE SEARED FILET MIGNON

We’re smoking tender filet mignon wrapped with bacon, then cranking the grill up for a wood-fired sear and finishing it all off by drizzling on a homemade, red wine reduction sauce.

Preparation Time:
  • 5 minutes
Cook Time:
  • 30 minutes
Serves:
  • 2-4 Persons
Ingredients:
  • 6 bone-in, skin-on chicken thighs
  • As Needed Traeger Pork & Poultry Rub
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • 1 Cup Buffalo wing sauce
  • 4 Tablespoon butter
  • Blue cheese crumbles, for serving
  • Ranch dressing, for serving
Steps:
  1. When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
  2. Generously season the chicken thighs with Traeger Pork & Poultry Rub and place directly on the grill grate.
  3. Cook for 8 to 10 minutes, flipping once.
  4. In a small saucepan, combine the wing sauce and the butter over medium heat, stirring occasionally.
  5. Dip the cooked chicken thighs into the wing sauce and butter mixture, turning to coat both sides evenly.
  6. Return the sauced chicken thighs to the grill and cook for an additional 4 to 5 minutes, or until the internal temperature reads 175°F on an instant-read meat thermometer.
  7. Sprinkle with the blue cheese and drizzle with ranch dressing, if desired. Enjoy!