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Salt & Pepper Beer-Braised Beef Ribs

Prep Time

5 Minutes

Cook Time

3 Hours




Beef back ribs may not have as much meat on them as pork ribs, but slathered in Traeger 'Que sauce, they're still downright delicious. Traeger them in a pan to prevent burning and keep the meat succulent.


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Units of Measurement:


  • 2 Rack meaty beef back ribs

  • coarse kosher or sea salt

  • freshly ground black pepper

  • granulated garlic

  • 1 1/2 Cup beer or beef stock

  • Traeger 'Que BBQ Sauce


  • 1

    If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.


    • 2 Rack meaty beef back ribs

  • 2

    About an hour before cooking, put the ribs in a foil pan, meat-side up, and season the ribs on both sides with the salt, pepper and granulated garlic.


    • As Needed coarse kosher or sea salt

    • As Needed freshly ground black pepper

    • As Needed granulated garlic

  • 3

    When ready to cook, set Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.

    Grill165 ˚F

  • 4

    Arrange the pan of ribs on the grill grate and smoke for 1 hour. Pour the beer into the bottom of the pan (be careful not to wash the seasonings off the ribs). Cover the pan tightly with foil.

    Grill165 ˚F


    • 1 1/2 Cup beer or beef stock

  • 5

    Increase Traeger temperature to 250°F and continue to cook the ribs until the meat is meltingly tender, about 2 to 3 hours more.

    Grill250 ˚F

  • 6

    Carefully remove the foil. Discard the braising liquid and serve the ribs with Traeger 'Que BBQ Sauce. (You can brush the sauce on the ribs and sizzle them on the grill, or you can serve the sauce on the side.) Enjoy!


    • As Needed Traeger 'Que BBQ Sauce

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