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WiFIRE® Pellet Grills Now In Stock

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Matt Pittman, founder and CEO of Meat Church BBQ, takes jalapeño poppers to a whole new level by smoking the cream cheese for the filling and, even better, adding brisket. “People will love these,” promises Matt. Plus, this perfect party snack is, as he says, “fun to make, easy to cook, and you can’t screw it up.” Bonus: The smoked cream cheese, delicious in the Texas Twinkies, is also great on its own served with pepper jelly (or some Cowboy Candy) and crackers.

Texas Twinkies

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Diva Q’s recipe for 321 Ribs, where you smoke ribs uncovered for 3 hours, cook wrapped for 2, and then sauce and finish uncovered for 1 hour, is hands down the most popular Traeger recipe. And they are great! In her new Sweet & Heat St. Louis Ribs recipe, Diva revisits the method with a focus more on temps than time. She also tweaks the flavor and offers great tips for beginner grillers and veteran pitmasters alike.

Sweet & Heat BBQ St. Louis Ribs

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Traeger chef Austen Granger has a secret ingredient that gives his black pepper beef ribs a deep savory flavor, and chances are it’s in your pantry: beef bouillon. Austen mixes it into a paste with oil and slathers it over the ribs. The high salt content acts like a brine transferring flavor deep into the meat and helping to guarantee tender, juicy results. A coating of black pepper adds texture as well as flavor and creates a deep, dark bark. Plan ahead: You want to season the ribs a day ahead of cooking, and the ribs can take as long as 8 hours to cook depending on their size.

Black Pepper Smoked Beef Ribs

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Matt Pittman, founder and CEO of the BBQ brand Meat Church, likes to pair reverse seared tri-tip with his take on chimichurri sauce. His version of the bright herb sauce includes a bit of heat from jalapeño, doubles down on the wood-fired flavor with smoked garlic, and features herbs that are coarsely chopped for more texture. Store any leftover smoked garlic in its oil in the fridge for up to a week; use it to jazz up a vinaigrette, tomato sauce, or gravy or to boost the flavor of mashed potatoes.

Tri-Tip with Smoked Garlic Jalapeno Chimichurri

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Find out why Chef Tom Hollingworth calls his take on a famous fast-food item “the perfect sandwich.” The key is to cook ribs until the bones easily pull out; this is not the way everyone likes to eat straight-ahead ribs, but it’s crucial here. If bourbon is not your thing, change up the spritz to half apple cider vinegar and half apple juice.

Boneless Rib Sandwich

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Many amazing recipes come out of the Traeger kitchen. But when Nichole Dailey developed these sticky, spicy, smoky-sweet, cowboy candy ribs, she wowed the Traegerhood. People were literally begging for the recipe. The Cowboy Candy makes more than you need for the ribs, which should make you happy. Try the candied jalapeños on burgers, dogs, with cheeses, in cocktails, or any other way you can imagine.

Cowboy Candy  Ribs

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By now you may well know the story behind Marry Me Chicken. Years ago, when Lindsay Funston, a self-proclaimed food-obsessed content director, filmed this creamy chicken dish, her producer tasted it and proclaimed: “I’d marry you for that chicken!” The Tuscan-inspired dish, rechristened Marry Me Chicken, went viral. Our version adds additional layers of flavor thanks to a quick brine that keeps the chicken extra juicy and, of course, wood-fired flavor courtesy of a half hour smoke on the Traeger. Serve the chicken with something to mop up the sauce—rice, pasta, or even just some good crusty bread.

Traeger Smoked Marry Me Chicken

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Rotisserie chicken is perfect for family Sunday dinner, or cook up this delicious bird and make your weekly meal prep simple by portioning it out into containers.

Smoke Roasted Chicken

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This full packer packs a punch. Slow smoked to tender perfection, this 2-in-1 recipe give you the main dish and a savory burnt end snack for later.

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