BBQ Elk Short Ribs with Green Beans and Summer Chanterelles

Steps

• 1

  When ready to cook, set the Traeger temperature to 275˚F and preheat with the lid closed for 15 minutes.

  275 ˚F / 135 ˚C

• 2

  Season the short ribs liberally with Traeger Prime Rib Rub, and a little bit of salt.

  Ingredients

  • 3 Pound Elk Short Ribs

  • As Needed Traeger Prime Rib Rub

  • To Taste Salt

• 3

  Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bone, if applicable. Place the short ribs directly on the grill grates bone-side-down. Close the lid and cook the ribs for 30 minutes.

  275 ˚F / 135 ˚C

• 4

  Remove the ribs from the grill and wrap them in a double layer of foil. Place the ribs back on the grill grates. Close the lid and cook until the internal temperature reaches 125˚F then remove from grill. Do not let ribs rise above an internal temperature of 130˚F or the meat will become extremely tough.

  275 ˚F / 135 ˚C

  125 ˚F / 52 ˚C

• 5

  Remove the ribs from the grill and set them aside to rest. Increase the grill temperature to 450˚F and preheat with the lid closed for 10-15 minutes. For optimal results, set to 500˚F if available. Place a cast iron pan directly on the grill grates while it preheats.

  450 ˚F / 232 ˚C

• 6

  Add butter to the cast iron pan. When the butter has melted, add the green beans and mushrooms, being careful not to crowd the pan, using two pans if necessary. Close the lid and cook until mushrooms are golden brown and green beans are tender, 10-15 minutes.

  Ingredients

  • 4 Tablespoon butter

  • 1/2 Pound green beans

  • 1/2 Pound Chanterelle Mushrooms

• 7

  Remove the mushrooms and green beans from the grill. Serve with elk short ribs. Enjoy!