We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Dry Brined Texas Beef Ribs by Doug Scheiding

30

6

Hickory

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.

8

Activating this element will cause content on the page to be updated.

:

main

  • 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

Read recipe notes submitted by our community or add your own notes.

No notes found.