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Grilled Beef Back Ribs

15

8

Pecan

You'll be coming back to these beef ribs time and time again. Our beef back ribs are marinated in a rich red wine, garlic and herb mixture, seasoned with Traeger Prime Rib Rub and grilled to perfection.

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

  • 1 Cup red wine

  • 1 Cup Olive oil

  • 1 Tablespoon Worcestershire sauce

  • 1 Tablespoon Dijon mustard

  • 1 1/2 Teaspoon Salt

  • 1 Teaspoon coarse ground black pepper

  • 3 Clove garlic, minced

  • 1 Small onion, diced

  • 1 bay leaf, coarsely crumbled

  • Traeger Prime Rib Rub

  • 1

    Put the ribs in a nonreactive pan large enough to hold them (alternatively, use a large resealable plastic bag).

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

  • 2

    For the Marinade: Combine the wine, olive oil, Worcestershire sauce, Dijon mustard, salt and pepper in a bowl, and whisk to combine. Stir in the garlic, onion and bay leaf.

    • 1 Cup red wine

    • 1 Cup Olive oil

    • 1 Tablespoon Worcestershire sauce

    • 1 Tablespoon Dijon mustard

    • 1 1/2 Teaspoon Salt

    • 1 Teaspoon coarse ground black pepper

    • 3 Clove garlic, minced

    • 1 Small onion, diced

    • 1 bay leaf, coarsely crumbled

  • 3

    Pour the marinade over the meat, turning the racks to coat. Cover and refrigerate for several hours and up to overnight.
  • 4

    Turn the racks several times so the meat is evenly marinated. Remove the ribs from the marinade and remove any solids.
  • 5

    Season both sides of ribs with Traeger Prime Rib Rub.

    • As Needed Traeger Prime Rib Rub

  • 6

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

    250 ˚F

  • 7

    Arrange the ribs on the grill grate, bone side down. Cook for 6-8 hours or internal temperature reaches 208°F-212°F. Remove from grill, wrap in foil and let rest 1 hour prior to serving. Enjoy!

    212 ˚F

Cooking Notes

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