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Finished Nashville Hot Ribs

Nashville Hot Ribs on the Traeger

These ribs are cooked a lot like the predictably-delicious Traeger smoked ribs we all love. But for a spicy twist we fried them up on the induction burner and coated them in Nashville Hot Sauce for a delicious zing.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course main, pork
Cuisine American, fusion
Servings 4


  • Meater Thermometer system
  • Traeger Timberline XL
  • Dutch oven
  • Wire rack
  • Two bowls for dredging
  • Small bowl and spoon for sauce
  • pastry brush


  • 1 rack of spare ribs
  • ¼ cup hot sauce
  • ¼ cup seasoning of your choice we used Smoke Junkie and Nashville Hot Chicken
  • ½ cup flour
  • ½ cup milk
  • 1/4 cup sour cream
  • 1 stick of butter
  • 4 tbsp Cayenne pepper
  • 4 tbsp Nashville Hot Chicken seasoning
  • 2 tbsp brown sugar
  • White bread and coleslaw for serving


  • Unwrap the ribs, pat them dry with a paper towel
  • Trim the ribs to square and pull the silver skin off the back
  • Turn on the Traeger to supersmoke at 225*
  • Coat the ribs with hot sauce as a binder
  • Then coat the ribs generously with your seasonings of choice
  • Be sure to also season the bottom of the rack
  • Add a Meater thermometer probe to a thick part of the ribs and pair it to the app. Set the desired temperature to 180*
  • Place the ribs inside the grill and close the lid
  • Cook the ribs in the Traeger until they hits 180*. If necessary, spritz with water, cola or juice midway through the cook
  • When the Meater alerts you to having reached 180*, pull the ribs from the grill
  • Allow the ribs to rest on the cutting board for about 10 minutes, tented in foil
  • Preheat a heavy dutch oven with a few inches of oil on the induction burner
  • Prepare the dredging station for the ribs: in one bowl, combine the milk and sour cream. In the other, mix the flour and some seasoning or salt & pepper
  • Slice the ribs into individual bones
  • Dredge each rib in the mixture in this order: flour, milk, flour
  • Ensure an even coating on all sides
  • Place on a wire rack and continue with the remaining ribs
  • When the oil is hot (350*), carefully place a few dredged ribs in the pan and cook them until golden brown and the internal temperature has reached 203*
  • Drain the fried ribs a wire rack and keep warm in the grill
  • Continue with the remaining ribs- frying until 203* internal
  • In a small bowl, combine the melted butter, brown sugar, cayenne pepper and Nashville Hot Chicken seasoning
  • Stir to mix and taste. It should be very spicy
  • Using a pastry brush, coat the fried ribs with the Nashville Hot sauce
  • Serve immediately with white bread and coleslaw and extra napkins
Keyword Nashville Hot Ribs