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.
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.
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
2 Rack (9-12 lb) uncut prime or choice beef short ribs
As Needed Kosher salt
: 275 ˚F
As Needed Worcestershire sauce
As Needed Traeger Prime Rib Rub
As Needed Traeger Blackened Saskatchewan Rub
8 Ounce apple juice, for spritzing
: 275 ˚F
: 180 ˚F
8 Ounce beef broth
: 203 ˚F