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Dry Brined Texas Beef Ribs by Doug Scheiding




Don’t let these big ole’ beef ribs intimidate you. This easy-to-make dry brine takes 20 minutes to prep and does most of the heavy lifting for you. Simply smoke for 4-5 hours then wrap the ribs in foil till they're cooked to tender perfection.


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  • 2 Rack (9-12 lb) uncut prime or choice beef short ribs

  • Kosher salt

  • Worcestershire sauce

  • Traeger Prime Rib Rub

  • Traeger Blackened Saskatchewan Rub

  • 8 Ounce apple juice, for spritzing

  • 8 Ounce beef broth

  • 1

    Purchase a package of uncut short ribs from your favorite grocer or butcher store. Should be about 9 to 12 pounds for 2 racks of 4 bones each for a total of 8.

    • 2 Rack (9-12 lb) uncut prime or choice beef short ribs

  • 2

    Trim as much fat as possible from the top of the ribs with a sharp knife. Remove the membrane from the bottom of each rack of 4 bones.
  • 3

    Sprinkle with kosher salt for the dry brine and wrap in plastic wrap for at least 6 hours or overnight in your refrigerator.

    • As Needed Kosher salt

  • 4

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

    275 ˚F

  • 5

    Wipe the excess salt mixture from the top of the ribs. Coat with a light amount of Worcestershire sauce before putting on a medium coat of Traeger Prime Rib Rub.

    • As Needed Worcestershire sauce

    • As Needed Traeger Prime Rib Rub

  • 6

    Follow with a lighter coat of Traeger Saskatchewan Rub. Spritz with apple juice and let set for 15 to 20 minutes.

    • As Needed Traeger Blackened Saskatchewan Rub

    • 8 Ounce apple juice, for spritzing

  • 7

    Place on the Traeger with the thicker portion of the ribs (if applicable) towards the back of the grill.
  • 8

    Smoke the ribs for 4 to 5 hours, lightly spritzing every 30 minutes with the apple juice to keep them moist until the internal temperature reaches approximately 180°F, or the color has a nice deep char.

    275 ˚F

    180 ˚F

  • 9

    Like a brisket, take the ribs off of the grill and wrap them in 2 sheets of heavy-duty foil along with 4 ounces of broth for each rack of ribs.

    • 8 Ounce beef broth

  • 10

    Place back on the Traeger for another hour, or until the internal temperature of the meat reaches around 203°F. Remove and cut. Serve immediately. Enjoy!

    203 ˚F

Cooking Notes

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