Easy First Time Traeger Recipes

Welcome to your new culinary adventure with the Traeger grill! If you’re new to the world of wood pellet grilling, you might be wondering where to start. We know that firing up a new grill for the first time can feel a bit daunting, but with the right guidance and a few simple recipes, you’ll quickly discover how fun and rewarding it can be.

In this blog, we’re serving up a collection of easy, approachable recipes that are perfect for first-timers. Each recipe is designed with beginners in mind, focusing on straightforward instructions, and tips to help you get the most out of your Traeger.

Blackened Cheez-Its with Traeger Kitchen

Ingredients

• 1 – 12.4-oz box Cheez-It crackers or similar
• 2 Tablespoons of unsalted butter, melted
• 2 Tablespoons Worcestershire Sauces
• 1 Tablespoon Traeger Blackened Saskatchewan Rub
  
  Traeger, Blackened Saskatchewan Rub

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Steps

1. Preheat the Traeger with the lid closed to 225°F; this will take about 15 minutes.
2. Put the crackers on a large, rimmed baking sheet. Add the butter, Worcestershire, and Traeger Blackened Saskatchewan Rub, toss until well coated, then spread the crackers out on the sheet.
3. Place the baking sheet directly on the grill grate. Smoke the crackers, using Super Smoke if available, until they look lightly toasted and have become slightly matte in appearance, about 1 hour. Let cool before serving. Enjoy!

Sauceless Smoked Ribs

Ingredients

• 2 Rack  (4-5 pounds) baby back ribs
• 1/2 Cup Traeger Perfect Pork Rub (or similar)
  
  Traeger, Pork & Poultry Rub

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Steps

1. When ready to cook, set Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.
2. To remove the membrane from the ribs, flip the ribs meat-side down and slide a butter knife under the membrane at the corner of a rack of ribs. Lift and loosen the membrane until it tears away from the ribs. Repeat with the remaining rack.
3. Season the ribs on both sides with the Traeger Perfect Pork Rub, ¼ cup per rack.
4. Insert the probe horizontally into the center of the meaty section of one rack of ribs, avoiding the bone. Place the ribs directly on the grill grates, meat-side up, then close the lid and smoke until the internal temperature reaches between 160-165°F, 2½-3½ hours. Remove the ribs from the grill and increase the temperature to 350°F.
5. Wrap each rack of ribs tightly in aluminum foil, meat-side down.
6. Return the wrapped ribs to the grill, meat-side down, and re-insert the probe. Close the lid and cook until the internal temperature reaches 204°F, 35-50 minutes.
7. Remove the ribs from the grill and let rest for 30 minutes before unwrapping and slicing between the bones into individual ribs.

‘Leave No Trace’ Smoked Chocolate-Chunk Oatmeal Cookies

Ingredients

• 1 Cup old fashioned oats
• 1 Cup all-purpose flour
• 1/2 Teaspoon baking powder
• 1/2 Teaspoon baking soda
• 1/4 Teaspoon Salt
• 1/2 Cup butter, softened
• 1/2 Cup Peanut Butter Smooth or Chunky
• ½ Sugar
• 1/2 Cup brown sugar, firmly packed
• 1 Whole large egg
• 1 1/2 Teaspoon vanilla
• 1 Cup semisweet chocolate chunks or chips

Steps

1. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
2. Line a sturdy rimmed baking sheet with parchment paper.
3. Spread the oats in an even layer on the baking sheet.
4. Place the baking sheet on the grill grate and smoke the oats for 15 minutes, stirring once.
5. Remove from the grill. Increase the temperature of the Traeger to 375℉ and let it preheat.
6. In the meantime, make the cookie dough: Let the smoked oats cool completely. Lift the sides of the parchment paper up and tip the oats into a mixing bowl. (Return the parchment paper to the baking sheet; you’ll reuse it for the cookies.) Add the flour, baking powder, baking soda, and salt and stir to combine. Set aside.
7. In another bowl – such as the bowl of a stand mixer – combine the butter, peanut butter, and sugar.
8. Mix on medium-high speed (you can use a hand-held mixer or a wooden spoon and elbow grease) until the mixture is light and fluffy.
9. Beat in the egg and vanilla.
10. Gradually add the oatmeal-flour mixture using low speed. Stir in the chocolate chunks by hand.
11. Drop the dough by heaping tablespoons onto the prepared baking sheet and flatten slightly with the back of a tablespoon.
12. Bake for about 12 minutes, or until the cookies have spread and are lightly browned.
13. Remove the baking sheet from the grill. Let the cookies firm up for a minute or two, then transfer to a wire cooling rack to cool.
14. Repeat with the remainder of the dough. Store in an airtight container. Serve and enjoy!

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