3-2-1 Ribs on a Pellet Grill: Method, Temps & Timing Explained (2026)
Cooking Guides & Techniques

3-2-1 Ribs on a Pellet Grill: Method, Temps & Timing Explained (2026)

Master 3-2-1 ribs on a pellet grill: phase-by-phase temps, foil vs paper, doneness tests, baby back adjustments, and the honest truth about mushy ribs.

Pelletly Team
Pelletly TeamPellet Smoker & BBQ Specialists
23 min read

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The first time most backyard pitmasters attempt ribs on a pellet grill, they Google "3-2-1 ribs Traeger," follow the numbers to the letter, and pull out something that either falls completely off the bone in a puddle of softened bark — or, if they miscounted time, comes off the grill tooth-snappingly tough. Both outcomes have the same root cause: treating 3-2-1 as a formula rather than a framework.

This guide is built on that distinction. If you want a clear, foolproof timeline you can follow on any pellet grill — Traeger, Pit Boss, recteq, Z Grills — you'll find it here, phase by phase. But you'll also learn why the full 3-2-1 timing overcooks baby back ribs and what to run instead, when and why the wrap works against you, and how to use doneness cues that are more reliable than watching a clock. Those are the things the branded recipe pages tend to gloss over.

The article also covers the pellet-grill-specific questions generic smoker guides skip: when to use Super Smoke and when to kill it, how to compensate for the temp accuracy gap on budget grills, and why the Korean short ribs search landing here has nothing to do with the low-and-slow method you're reading about.

This is for anyone from the beginner bracing for their first rack to the weekend regular whose ribs are consistently just shy of where they want them.

Before You Start — What You Need to Know

The Cut Makes or Breaks the Method

The single most important decision happens at the butcher counter, not at the grill. The 3-2-1 method was designed around spare ribs — specifically St. Louis cut spare ribs, which are spare ribs with the sternum cartilage and skirt trimmed off into a tidy rectangle. They're meatier, fattier, and loaded with connective tissue that needs the full six-hour treatment to break down into the fall-off-the-bone texture the method is famous for.

Baby back ribs are a different animal. They come from the upper ribcage near the loin, they're leaner and smaller, and they cook faster. Running baby backs on a full 3-2-1 — which is what Traeger's own flagship recipe page does — routinely produces mushy, over-tender ribs with bark that's completely softened from two hours of foil braising. The correct timing for baby backs is 2-2-1, and you'll often get better results shortening the wrap to 1–1.5 hours.

A quick reference before we go further:

Cut What It Is 3-2-1 Timing Better Approach
Spare ribs (full) Entire lower rib section, long and uneven 3-2-1 ✅ Standard method
St. Louis cut Spare ribs trimmed to uniform rectangle 3-2-1 ✅ Best choice for 3-2-1
Baby back ribs Upper loin-end ribs, leaner, smaller 3-2-1 ❌ overcooks Use 2-2-1
Beef back ribs Beef, larger, different schedule 3-2-1 ❌ wrong method ~235–250°F, separate guide

There is also no 3-2-1 application for Korean short ribs. That's a flanken-cut beef rib cooked hot and fast at 450–500°F in under 15 minutes. More on that at the end of this guide.

Remove the Membrane

Flip the rack over to the bone side and you'll see a thin, papery silver-white membrane (the peritoneum) running across the bones. It turns rubbery in the smoker and blocks smoke penetration. Slide a butter knife under it near one end, grab it with a paper towel for grip, and pull it off in one piece. If it tears, work from the tear outward.

The Rub

Season your ribs at least one hour before they go on, or the night before for deeper penetration. The goal is a generous, even coat on all surfaces — ribs can handle more rub than you think. Two reliable options:

A thin binder of yellow mustard helps the rub adhere without adding flavor. Hot sauce works too.

What You'll Need

  • Full rack of St. Louis cut spare ribs (or baby backs — adjust timing accordingly)
  • Dry rub of choice
  • Heavy-duty aluminum foil or pink butcher paper (for Phase 2)
  • Wrap additions: butter, brown sugar, honey, apple juice
  • Apple juice or apple cider vinegar in a spray bottle (optional, for no-wrap cooks)
  • Instant-read thermometer
  • Tongs
  • Your pellet grill at a stable temperature

How a Pellet Grill Changes the Method

This matters, so it's worth saying clearly: a pellet grill is a convection oven with smoke. A fan circulates heated air around the cooking chamber — indirect heat the entire time, no flame contact, no flare-ups, no fire management. This is fundamentally different from cooking over a kettle or an offset smoker.

For 3-2-1 ribs, this is mostly a good thing. The consistent indirect airflow makes timing MORE predictable and repeatable across cooks. You're not managing a fire; you're monitoring a process. Where you need to stay sharp:

Smoke output is front-loaded. Pellet grills produce their best, most visible smoke at low temperatures (165–225°F). Once the ribs go into the wrap and the grill climbs above 225°F, you're no longer adding smoke flavor in any meaningful way. Get your smoke work done in Phase 1.

Super Smoke is only for Phase 1. Traeger's Super Smoke mode (present on Ironwood, Woodridge Pro/Pro+/Elite, and Timberline — not the Pro Series or Tailgater/Ranger) operates only at 165–225°F. Per Traeger Support, it "prioritizes smoke over temperature regulation," which means it can produce 10–30°F swings. Use it during Phase 1 while the ribs are unwrapped. Kill it before you wrap. After four to five hours of smoking, the meat surface is dry and can't absorb significantly more smoke anyway.

Budget grills and temp accuracy. If you're cooking on a non-PID grill or a lower-end model, ambient temperature readings from the built-in probe can differ from actual grate temp by 10–30°F. The fix is straightforward: use an independent calibrated probe positioned at grate level near your ribs. Cook to doneness cues (more on these below), not the clock or the controller display alone.

No sear available. Pellet grills cook indirect at all times. The caramelized, slightly sticky glaze you get in Phase 3 comes from sustained heat and sauce chemistry — not grill marks or direct flame contact. This is fine for ribs.

The 3-2-1 Method — Phase by Phase at 225°F

Phase 1 — 3 Hours Unwrapped (Smoke, Bark, Color)

Set your pellet grill to 225°F and give it 15 minutes to reach and stabilize at temperature before the ribs go on. If you have Super Smoke, turn it on now.

Place the rack bone-side down. Most pellet grills run slightly hotter near the firepot side — if you know which side that is, put the thicker end of the rack there for even cooking.

For three hours, the ribs sit undisturbed. This is where everything you care about flavor-wise actually happens:

  • Smoke penetration occurs while the surface is moist and open. Once it dries into a crust, smoke absorption drops sharply.
  • Bark forms as the rub binds with surface moisture and proteins, dries, and develops a Maillard crust.
  • Color develops — you're aiming for a mahogany-to-reddish-brown exterior by the end of this phase.

The ribs won't look dramatic at the hour-one mark. That's normal. By hour two the color deepens. By hour three you should have a set crust that doesn't smear when you press it lightly with a gloved finger.

Pellet selection for Phase 1: This is where flavor is built. For ribs, a hickory-forward blend with fruitwood for sweetness is the classic choice. Cherry adds the mahogany bark color; apple keeps things mild enough that the rub shines through; hickory brings the classic BBQ backbone.

Avoid heavy mesquite on pork ribs as a solo fuel — it overwhelms at a six-hour cook time.

Phase 2 — 2 Hours Wrapped (The Braise)

At the three-hour mark, pull the rack off and wrap it. This is the most consequential decision in the entire cook.

What wrapping does: Foil or paper creates a sealed (or semi-sealed) environment where the ribs braise in their own rendered fat and whatever liquid you add. The steam and trapped heat push the internal temperature up through the stall that would otherwise plateau the cook, and it's where collagen fully converts to gelatin — the biological mechanism behind fall-off-the-bone tenderness.

What wrapping risks: That same steam softens the bark you spent three hours building. Two hours in a tight foil wrap — especially with excess liquid — is the most reliable path to mushy, bark-free ribs. Meathead Goldwyn of AmazingRibs has called out the full two-hour wrap directly, and competition pitmaster Sterling Ball is quoted calling 3-2-1 the technique that "ruins more meat" for exactly this reason. Foil wrapping is not wrong — it's a tool that requires calibration.

Foil vs. butcher paper:

Heavy-Duty Foil Pink Butcher Paper
Seal Near-airtight braise Slightly breathable
Bark Softens significantly Better preserved
Texture Fall-off-the-bone Competition-style bite
Mistake margin Lower (easier to over-braise) Slightly more forgiving
Best for Crowd-pleasing tender ribs Bark lovers, competition style

What to add to the wrap (per rack):

  • ~2 tablespoons unsalted butter
  • ~2 tablespoons brown sugar
  • ~1 tablespoon honey
  • A small splash of apple juice (a couple tablespoons — don't flood it)

These additions build a candied glaze and add richness without washing off the bark with excess liquid. The classic competition formula. Place the rack meat-side down in the wrap so the flat surface sits in whatever liquid pools.

Calibrating the wrap time: Two full hours is the upper bound, not the target. If you're running full St. Louis spares at 225°F, you have more room than with baby backs. For baby backs using the 2-2-1 adjustment (see below), the wrap phase is the same — but you're working with a rack that has less buffer before it overcooks. Start checking at 90 minutes. The ribs should be pliable and beginning to pull back from the bone ends, but the meat should still hold together. If a probe slides through with almost no resistance at the 90-minute mark, skip ahead to Phase 3.

Phase 3 — 1 Hour Unwrapped (Bark Reset, Sauce, Finish)

Unwrap the ribs carefully — the foil or paper will be full of hot rendered fat and liquid. Discard the wrapping liquid or reserve it for drizzling at service.

Return the rack to the grill bone-side down at 225°F. The bark will reestablish over this final hour. If the grill is running well and the bark had a solid foundation from Phase 1, it will firm back up.

Saucing: Apply BBQ sauce only in the last 15–30 minutes. Sugar-based sauces will burn and rehydrate the bark if applied too early. Brush a thin layer, let it tack up for 15 minutes, brush again if you want a thicker glaze. One or two applications is plenty.

If you don't sauce, this phase is about texture and finish. Smoke from the pellets is still adding a light surface note, though the heavy smoke work was done in Phase 1.

Doneness Tests — These Beat the Clock

Rib meat is too thin and variable for a single internal temperature to be reliable as a primary doneness cue. Use temperature as a crosscheck, not as the main signal.

Bend test (most reliable visual cue): Grab the rack with tongs near the center, let the ends hang free. A done rack bows to roughly a 45-degree angle and cracks across the surface — but does not tear or fall apart. If the rack hangs nearly straight, it needs more time. If it folds in half and the meat falls away, it's past peak.

Toothpick test: Slide a toothpick or instant-read probe between two bones. It should pass through with no resistance — "like room-temperature butter." If you feel drag or tension, the collagen hasn't fully converted yet. More time.

Pullback: Check the bone ends. A quarter to half an inch of clean bone exposed means the meat has retracted during cooking — a good sign. More than half an inch tips toward overcooked.

Internal temperature as a crosscheck: The tenderness window is 195–205°F. Below 160°F, collagen hasn't begun dissolving. Between 160–195°F, the process is underway but not complete. At 195°F+ it's fully converted. At 205°F+ you start risking dry, crumbly meat. Most well-done racks hit the sweet spot around 200–203°F, but probe-feel is the reliable test — not the number alone.

Two thermometers worth having:

Baby Back Ribs — Use 2-2-1, Not 3-2-1

Worth stating directly because it's the most common mistake in this category: Traeger's own "321 ribs" recipe applies the full 3-2-1 timing to baby backs. It's been followed by a lot of people who ended up with mushy, over-cooked ribs and thought they'd done something wrong.

Baby backs are leaner and smaller than spare ribs. They reach tenderness faster, and they have less connective tissue to work through. The correct framework for baby backs is 2-2-1:

Phase Baby Back 2-2-1 St. Louis Spare 3-2-1
Phase 1 (unwrapped) 2 hours 3 hours
Phase 2 (wrapped) 2 hours (check at 90 min) 2 hours (check at 90 min)
Phase 3 (finish) 1 hour 1 hour
Total ~5 hours ~6 hours

Even with 2-2-1, check baby backs at the 90-minute mark in Phase 2. Some racks finish fast, especially smaller ones. The bend test applies the same way.

Some pitmasters prefer 2-1-1 for baby backs — which gives the bark a better chance of staying intact. The trade-off is slightly firmer texture. Both produce better results than the full 3-2-1 on this cut.

No-Wrap Ribs — For Bark and Bite

Skipping the foil entirely is the choice of bark purists, competition-style pitmasters, and anyone who prefers a firmer "bite-through" texture over fall-off-the-bone tenderness. Here's what changes:

  • Longer cook: Expect 5–6 hours for St. Louis spares, 4–5 hours for baby backs, at 225°F. The stall-busting acceleration from the wrap is gone, so you're cooking the whole way through on convection heat and smoke.
  • Bark stays fully intact. No steam, no softening.
  • More smoke exposure across the full cook.
  • Requires spritzing. Every 45–60 minutes, hit the surface with apple juice or a 50/50 apple juice and cider vinegar mix. This keeps the surface from drying out too aggressively and becoming leathery rather than crusty.

For spritzing, a food-grade glass spray bottle works well. The TrendPlain Glass Sprayer (~$8.99, ASIN B0CJF94M8J) is marketed as an oil mister but is food-safe and handles juice spritzing fine. Any fine-mist spray bottle works.

Sauce in the last 15–30 minutes, same as wrapped ribs.

The Smoked BBQ Source survey found that 52.9% of pitmasters prefer fall-off-the-bone ribs versus 47.1% who prefer bite-through. That's as close to even as it gets — both approaches are legitimate and neither is wrong.

Quick Ribs — 275°F Compressed Timeline

When you don't have six hours, a 275°F cook compresses the process without sacrificing much. The tradeoff is less smoke (less time in the smoke window), slightly less margin for error, and a thinner bark.

At 275°F, rough timing:

Cut Phase 1 Phase 2 Phase 3 Total
St. Louis spares ~2.5 hrs ~1.5 hrs ~45 min ~4.75 hrs
Baby backs ~1.75 hrs ~1.5 hrs ~45 min ~4 hrs

These are starting points, not exact targets. Physical doneness cues matter more at higher temps because the speed of the cook reduces your error window. Check the wrap early (at 60–75 minutes), and use the bend and toothpick tests aggressively.

Some pitmasters bump only the wrap phase to 250–275°F — running Phase 1 at 225°F for smoke absorption, then raising temp to push through the braise faster. That's a reasonable middle approach if you want both smoke depth and a compressed timeline.

Wrap Mechanics in Detail

Foil Technique

Lay out two sheets of 18" heavy-duty foil overlapped lengthwise. Add your wrap ingredients to the center (butter, brown sugar, honey, apple juice — go easy on the juice). Place the rack meat-side down onto the additions. Fold the foil sides up and over, crimping tightly to seal all edges. No steam should escape. Double-wrapping reduces puncture risk from bone ends.

Butcher Paper Technique

Pink butcher paper breathes slightly, which is what preserves bark — it lets some moisture escape while still creating a semi-enclosed environment. Lay out a length of paper roughly twice the rack's length. Place the rack in the center, fold end-to-end then side-to-side, tucking tightly. No need for additional liquid — the natural drip from the meat provides enough moisture in a paper wrap.

The Mushy Ribs Problem

Mushy ribs are almost always a wrapping problem. The causes, in order of frequency:

  1. Too long in the wrap (more than two hours at 225°F with foil)
  2. Too much liquid in the wrap (floods the bark, accelerates braising)
  3. Foil wrap on baby backs running the full 3-2-1

Fixes:

  • Shorten the wrap to 1–1.5 hours and check early
  • Reduce or eliminate liquid additions (butter is fine; a tablespoon of honey is fine; a cup of apple juice is not)
  • Switch baby backs to 2-2-1 or 2-1-1
  • Switch from foil to butcher paper
  • Vent the foil near the end of Phase 2 (poke a small hole or fold one corner back) to let some steam escape

If you've been getting mushy ribs on 3-2-1, shortening the wrap alone will likely fix it.

Getting More Smoke from a Pellet Grill

Pellet grills produce milder smoke than offset smokers or charcoal. That's built into the design — they burn pellets efficiently, which means less smoldering and less smoke output. For ribs, where you want smoke to be noticeable, a few approaches help:

Run Phase 1 at 225°F with Super Smoke on (if your grill has it). This maximizes smoke output during the window when the ribs are open and absorbing. Turn it off before or at the wrap.

Add a smoke tube. A stainless mesh tube loaded with hardwood pellets and lit at one end smolders for 2–4 hours, adding offset-style smoke to any pellet grill regardless of brand or controller type. Position it near the back of the grill. This closes most of the flavor gap between a pellet grill and a stick burner. Cost is around $15–25 for a quality tube.

Start on the "Smoke" setting (180°F) for 30–45 minutes before Phase 1. Some pitmasters load the ribs cold onto a grill set to its lowest smoke setting, let them absorb smoke at maximum output for 30–45 minutes, then raise to 225°F for the rest of Phase 1. This adds time to the overall cook but builds extra smoke depth before the surface dries.

After four to five hours of cumulative exposure, the meat surface can't absorb significantly more smoke regardless of how much the grill is producing. Smoke in the early part of the cook is what counts.

Fitting More Ribs on the Grill

If you're cooking multiple racks, a rib rack accessory lets you stand them vertically and fit more on the cooking surface. Two options:

Note: When using a rib rack, the bone ends facing up may cook slightly faster than the meat sections. Monitor the top-of-rack areas during Phase 1.

For sauce application in Phase 3:

What About Korean Short Ribs on a Pellet Grill?

If you landed here looking for a Traeger galbi recipe, this section is for you — and it needs to be direct: Korean short ribs (galbi/kalbi, LA-style) have nothing to do with the 3-2-1 method.

They are flanken-cut beef short ribs — thin strips (~¼ to ½ inch thick) cut crosswise across the rib bones, leaving small bone discs in each strip. The cook is:

  • Hot and fast — grill set to 450–500°F
  • Marinade-forward (soy sauce, brown sugar, sesame oil, garlic, ginger, pear or apple juice)
  • Total grill time: 2–4 minutes per side, 8–15 minutes total

No wrapping. No stall. No six-hour timeline. It's a searing cook, not a smoking cook.

The reason these end up in the same search as "Traeger ribs" is simple keyword overlap — people search for ribs on a pellet grill and land on both. If you're looking for a full galbi recipe with marinade ratios and grill technique, that's a separate guide.

Products Referenced in This Guide

Product Category Price ASIN Link
Killer Hogs The BBQ Rub Rub ~$14–17 B0097TYQQ4 Check on Amazon
Traeger Pork & Poultry Rub Rub ~$9.99 B0725M6LW8 Check on Amazon
Traeger Signature Blend Pellets 20 lb Pellets ~$19.99 B079DHNK3H Check on Amazon
Traeger Apple Pellets 20 lb Pellets ~$19.99 B01F6ME4F8 Check on Amazon
CookinPellets Perfect Mix 40 lb Pellets ~$39.99 B00819OICI Check on Amazon
Bear Mountain Gourmet Blend 40 lb Pellets ~$30–34 B086Z6PDFH Check on Amazon
Reynolds Wrap Heavy Duty Foil 18" Foil ~$10–13 B00LOQD5LA Check on Amazon
Bryco Goods Pink Butcher Paper 18" Butcher paper ~$22–25 B0FTY5QZWR Check on Amazon
Weber Original Rib Rack 6605 Rib rack ~$21.99 B00FLRB4OI Check on Amazon
Weber 7648 Stainless Rib Rack Rib rack ~$30–45 B01JGF9CEO Check on Amazon
Thermapen ONE Thermometer ~$109–115 B0DG71Q1LZ Check on Amazon
ThermoPop 2 Thermometer ~$35 B0DG6M1TMY Check on Amazon
Lavatools Javelin PRO Duo Thermometer ~$55 B017NGZIXW Check on Amazon
TrendPlain Glass Sprayer Spray bottle ~$8.99 B0CJF94M8J Check on Amazon
OXO Silicone Basting Brush Brush ~$10–13 B016KMQ46U Check on Amazon

Frequently Asked Questions

Q: Do I need to remove the membrane from ribs before smoking?

Yes. The membrane on the bone side (peritoneum) turns rubbery in the smoker and blocks smoke from penetrating the meat. Slide a butter knife under one end near a bone to loosen it, grab it with a paper towel for grip, and peel it off in one pull. If it tears, work from the tear. This takes under a minute and makes a noticeable difference in the final texture.

Q: Why are my ribs tough after the full 6-hour 3-2-1 cook?

The most likely cause is pulling by the clock before the meat was actually probe-tender. Ribs can stall during the final unwrapped phase, especially if the grill is running cooler than the setpoint or if the rack was larger than average. Use the bend test and the toothpick test — if there's any resistance when probing between the bones, the ribs need more time regardless of what the clock says. The 195–205°F internal range is a useful crosscheck, but feel is the definitive signal.

Q: Why did my ribs come out mushy?

Almost always a Phase 2 issue: too long in the wrap, too much liquid, or running a full 3-2-1 on baby backs. The fix is to shorten the wrap to 1–1.5 hours and check early, reduce liquid additions to a couple tablespoons rather than a generous pour, or switch to butcher paper instead of foil. For baby backs specifically, use 2-2-1 instead of 3-2-1.

Q: When should I apply BBQ sauce?

Last 15–30 minutes of Phase 3 only. Applying sauce earlier gives the sugars time to burn and the moisture to rehydrate the bark you spent Phase 1 building. Brush a thin layer on, let it tack up for 10–15 minutes, then apply a second coat if you want more coverage. Serve immediately after the glaze sets.

Q: Can I use Super Smoke mode for the entire 6-hour cook?

No. Super Smoke operates only at temperatures between 165°F and 225°F, so it disables automatically when you wrap and the grill raises above 225°F. More importantly, after the first three to four hours of smoking, the surface of the meat has dried and can no longer absorb significantly more smoke. Use it in Phase 1 where it makes a real difference and let it go after that.

Q: How do I know if my pellet grill is accurate enough to trust for this cook?

If you don't have independent verification, assume there's a 10–25°F variance between your controller's display and actual grate-level temperature, especially on non-PID models. The reliable solution is a calibrated instant-read thermometer used to check grate temp at the start of the cook. Position it at the same level as the ribs. If your grill reads 225°F but the grate probe reads 205°F, set the controller 20°F higher and re-verify. This takes two minutes and removes the guesswork from every subsequent cook.

Q: My ribs hit a plateau around 165–170°F during Phase 3 and never moved. What happened?

This is the stall — the same evaporative cooling plateau that affects pork shoulders and briskets. It's less common in wrapped ribs (the foil braises through it), but it does happen in no-wrap cooks or when ribs are pulled from the foil early. The stall is not a sign something went wrong. Options: wait it out (it will break), tent the ribs loosely in foil for 20–30 minutes without adding liquid, or raise the grill temp to 250°F to push through faster. Do not pull the ribs while the stall is still active.

Q: What's the difference between spare ribs and St. Louis cut?

St. Louis cut ribs are spare ribs with the brisket cartilage, sternum, and skirt meat trimmed off. The result is a uniform rectangular rack that cooks more evenly than a full untrimmed spare rib, which tapers toward one end. For 3-2-1, either works — St. Louis cut is easier to manage on the grill and tends to cook more consistently. The 3-2-1 timing applies to both.

Conclusion

The 3-2-1 method is a reliable framework for pellet-grill ribs, not a formula that runs itself. The things that actually determine whether a rack is excellent or mediocre are the decisions that happen around the numbers: what cut you're working with, how long you wrap and with how much liquid, and whether you're reading the meat or the clock at the end.

For St. Louis spare ribs at 225°F, the 3-2-1 structure is well-matched to the cut. For baby backs, 2-2-1 is the correct starting point and you should check the wrap at 90 minutes regardless. For anyone who wants firmer bark and competition-style bite-through texture, skipping the wrap entirely and running a no-wrap cook at 225°F for five to six hours produces a different but equally valid result — just account for the extra time and keep a spray bottle handy.

The doneness cues — bend test, toothpick test, pullback — are more reliable than any clock or temperature target on their own. Use an independent probe to verify grate temp if you're not sure your grill's readings are accurate. Get the smoke work done in Phase 1 when the surface is open. Sauce only at the end.

For more on the variables that affect how your cook actually goes, the Pellet Grill 101 Beginners Guide covers grill fundamentals including temp accuracy and PID vs non-PID behavior. The Best Wood Pellets for Smoking guide goes deep on flavor profiles, filler wood labeling, and which brands are honest about what's in the bag. If you're deciding between grill brands before your next cook, the Traeger vs Pit Boss and Traeger vs recteq comparisons cover the feature differences that actually matter for long cooks like this one.

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#traeger ribs 321#traeger ribs#traeger 321 ribs recipe#pellet grill ribs#3-2-1 ribs method#traeger no wrap ribs#traeger quick ribs#traeger korean short ribs

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