By Matt Pittman
Big, bold, and beefy. Meat Church Holy Cow BBQ Rub and a Traeger wood fire are all you need to make a memorable rack. Serve it on the bone, or slice it up to feed a crowd.
|2 Rack||(5-7 lb) 3-bone beef ribs|
|3/4 Cup||Meat Church Holy Cow BBQ Rub|
|2 Cup||beef broth, for spritzing|
When ready to cook, set Traeger temperature to 275ºF and preheat for 15 minutes.
275 ˚F / 135 ˚C
Flip the ribs so they are meat side down and remove the membrane off the back of the rack. One trick to do this is to grab the membrane with a paper towel and and pull it off.
2 Rack (5-7 lb) 3-bone beef ribs
Apply a heavy coat of Meat Church Holy Cow BBQ Rub on the bone side, thoroughly covering the meat, then repeat with second rack. Allow the rub to adhere for 10 minutes. Flip over the rack of ribs and repeat the process.
3/4 Cup Meat Church Holy Cow BBQ Rub
Place the ribs meat side up on the Traeger. You can spritz the ribs every hour or so with a liquid such as beef broth or water to keep them moist.
2 Cup beef broth, for spritzing
Continue smoking the ribs until probe tender. This is often beyond 210ºF internal temperature. To speed up the process, wrap the ribs after the meat has reached in internal temperature of at least 160ºF.
275 ˚F / 135 ˚C
210 ˚F / 99 ˚C
Remove the ribs from the grill and allow to rest and cool while lightly tented in aluminum foil for 15 to 20 minutes. To serve the ribs whole, make two long cuts or slice the meat off the bone and cube it up for more folks to enjoy.
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