Traeger Kitchen
Grilled Beef Back Ribs
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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 Kosher salt
1 Teaspoon coarse ground black pepper
3 garlic cloves, minced
1 Small yellow onion, diced
1 dried bay leaf, coarsely crumbled
Traeger Prime Rib Rub
1
Place the ribs in a large, nonreactive pan or a large, resealable bag.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.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
5
Remove the ribs from the marinade and brush off any solids. Season both sides of the ribs with Traeger Prime Rib Rub.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
212 ˚F
7
Remove the ribs from the grill, wrap in foil, and let rest 1 hour prior to serving. Enjoy!212 ˚F