Grilled Beef Back Ribs

Steps

• 1

  Place the ribs in a large, nonreactive pan or a large, resealable bag.

  Ingredients

  • 4 Rack (2 lb each) center-cut beef back ribs

• 2

  In a large, spouted measuring cup or medium bowl, whisk together the wine, olive oil, Worcestershire sauce, mustard, salt, and pepper. Stir in the garlic, onion, and bay leaf.

  Ingredients

  • 1 Cup red wine

  • 1 Cup Olive oil

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon Dijon mustard

  • 1 1/2 Teaspoon kosher salt

  • 1 Teaspoon coarse ground black pepper

  • 3  garlic cloves, minced

  • 1 Small yellow onion, diced

  • 1  dried bay leaf, coarsely crumbled

• 3

  Pour the marinade over the meat, turning the racks to coat. Cover the bowl and refrigerate for at least 4 hours, or up to overnight, turning the racks several times so the meat is evenly marinated.

• 4

  When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.

  250 ˚F / 121 ˚C

• 5

  Remove the ribs from the marinade and brush off any solids. Season both sides of the ribs with Traeger Prime Rib Rub.

  Ingredients

  • As Needed Traeger Prime Rib Rub

• 6

  Arrange the ribs directly on the grill grates, bone-side down. Insert the probe horizontally into the center of a rack, avoiding the bones. Close the lid and cook for until the internal temperature reaches 208-212°F, 6-8 hours.

  250 ˚F / 121 ˚C

  212 ˚F / 100 ˚C

• 7

  Remove the ribs from the grill, wrap in foil, and let rest 1 hour prior to serving. Enjoy!

  212 ˚F / 100 ˚C