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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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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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Everything is better with bacon. Take your dogs to to the next level with crispy bacon, melty cheddar cheese, and all your favorite toppings.

Grilled Bacon-Wrapped Hot Dogs

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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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In traditional Korean bossam, boiled pork gets spiced, sliced, and served wrapped in lettuce with an array of condiments. In Chef David Chang's take called Bo Ssäm on which this recipe is based, the pork is roasted. In our version, marinated pork butt gets slow smoked and then braised until it’s fall-apart tender for Korean style pulled pork. You may need to head to an Asian market or look online for some of the ingredients in the Korean style BBQ sauce, but any extra effort will pay off in amazing flavor.

Traeger Style Bossam

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Experience the wood-fired difference with this grilled lemon pepper pork tenderloin. Tenderloin on a Traeger means you can count on juicy, perfectly cooked pork every time. Add a zesty lemon pepper marinade, plus pure hardwood flavor, and you’ll be in hog heaven.

Grilled Lemon Pepper Pork Tenderloin

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Garlic, herb, and citrus flavors are the perfect complement to this pork cut. Roast the tenderloin over mesquite hardwood for a tender, flavorful finish.

Roasted Pork Tenderloin with Garlic and Herbs

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Ask your butcher to "french" the bones (clean them of meat and gristle) and remove the chine bone for easier carving. A bone-in pork loin roast can be fall-off-the-bone tender when brined and roasted with sweet brown sugar and apple cider.

Apple & Mustard-Glazed Pork Loin Roast

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PORK RECIPES

Find many easy dinner recipes for pork chops, baby back ribs, and even pork belly or butt. Get all the pork recipes you need for your pellet grill.

Pork Recipes for Wood Pellet Grills | Traeger Grills

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