Step

• Step 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.

  Ingredients

  • 12  beef short ribs

• Step 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.

• Step 3

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

  Ingredients

  • As Needed salt

• Step 4

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

  00:15

  275 ˚F / 135 ˚C

• Step 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.

  Ingredients

  • As Needed Worcestershire sauce

  • As Needed Traeger Prime Rib Rub

  • As Needed Traeger Blackened Saskatchewan Rub

  • 8 Ounce apple juice

• Step 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.

  05:00

  275 ˚F / 135 ˚C

  180 ˚F / 82 ˚C

• Step 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.

  Ingredients

  • 8 Ounce beef stock

• Step 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!

  01:30

  275 ˚F / 135 ˚C

  203 ˚F / 95 ˚C