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Salt & Pepper Beer-Braised Beef Back Ribs

5

3

Mesquite

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

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  • 2 meaty racks of beef back ribs, membranes removed

  • kosher salt

  • freshly ground black pepper

  • granulated garlic

  • coarse kosher or sea salt

  • Freshly ground black pepper

  • granulated garlic

  • 1 1/2 Cup beer or beef stock

  • Traeger 'Que BBQ Sauce

  • 1

    About 1 hour before cooking, place the ribs in a foil pan, meat-side up, and season on both sides with salt, pepper, and granulated garlic.

    • 2 meaty racks of beef back ribs, membranes removed

    • To Taste kosher salt

    • To Taste freshly ground black pepper

    • To Taste granulated garlic

  • 2

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

    165 ˚F

    • As Needed coarse kosher or sea salt

    • As Needed Freshly ground black pepper

    • As Needed granulated garlic

  • 3

    Place the pan with the ribs on the grill grates. Close the lid and smoke for 1 hour.

    165 ˚F

  • 4

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

    250 ˚F

    • 1 1/2 Cup beer or beef stock

  • 5

    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!

    250 ˚F

    • To Taste Traeger 'Que BBQ Sauce

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