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Dry Brined Texas Beef Ribs by Doug Scheiding

Dry Brined Texas Beef Ribs by Doug Scheiding

By Doug Scheiding

Don’t let these big ol’ beef ribs intimidate you. This easy to make dry brine takes 20 minutes to prep and does most of the heavy lifting for you. Simply smoke for 4-5 hours and wrap the ribs in foil after that, similar to a brisket. Smoke til 203℉, and enjoy!

Prep Time

30 Minutes

Cook Time

6 Hours




Number of people serving


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Units of measurement:
12 beef short ribs
As Needed salt
As Needed Worcestershire sauce
As Needed Traeger Prime Rib Rub
As Needed Traeger Blackened Saskatchewan Rub
8 Ounce apple juice
8 Ounce beef stock


  • 1

    Purchase a package of uncut short ribs from your favorite grocer or butcher store – recommended Prime or Choice quality. Usually 9-12 lbs for 2 racks of 4 bones each for 8 total.

  • 2

    Trim as much fat as possible from the top of the ribs with a sharp knife. Remove the membrane from the bottom of each rack of 4 bones.

  • 3

    Sprinkle with kosher salt for the dry brine and wrap in plastic wrap for at least 6 hours or overnight in your refrigerator.

  • 4

    When ready to cook, set the Traeger to 275℉ and preheat, lid closed for 15 minutes.

    275 ˚F / 135 ˚C


  • 5

    Wipe the excess salt mixture from the top of the ribs. Coat with a light amount of Worcestershire sauce before putting on a medium coat of Traeger Prime Rib. Follow with a lighter coat of Traeger Saskatchewan rub. Spritz with apple juice and let set for 15-20 minutes.

  • 6

    Place on the Traeger with the thicker portion of the ribs (if applicable) to the back of the grill. Smoke the ribs for 4-5 hours with a light spritz every 30 minutes to keep moist until internal temperature reaches approximately 180℉ or the color has a nice deep char.

    275 ˚F / 135 ˚C

    180 ˚F / 82 ˚C


  • 7

    Like a brisket, take the ribs off the grill and wrap in 2 sheet of heavy duty foil along with 4 oz of broth for each rack of ribs.

  • 8

    Place back on the smoker for another 1 to 1-1/2 hours until internal temperature of the meat is around 203℉. Remove and cut. Serve immediately. Enjoy!

    275 ˚F / 135 ˚C

    203 ˚F / 95 ˚C


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