Dry Brined Texas Beef Ribs by Doug Scheiding

Steps

• 1

  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. Sprinkle the ribs with salt, then wrap tightly in plastic wrap and dry brine in the refrigerator for at least 6 hours, or up to overnight.

  Ingredients

  • 2  4-bone racks (4-6 lb each) uncut prime or choice beef short ribs

  • To Taste kosher salt

• 2

  Wipe the excess salt from the top of the ribs. Coat lightly with Worcestershire sauce, then season generously with Traeger Prime Rib Rub and lightly with Traeger Saskatchewan Rub. Spritz with apple juice, then let sit for 15-20 minutes.

  Ingredients

  • To Taste Worcestershire sauce

  • To Taste Traeger Prime Rib Rub

  • To Taste Traeger Saskatchewan Rub

  • 8 Ounce apple juice, for spritzing

• 3

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

  275 ˚F / 135 ˚C

• 4

  Place the ribs directly on the grill grates with the thicker portion of the ribs, if applicable, towards the back of the grill. Insert the probe horizontally into the center of a rack of ribs, avoiding the bones and any large pockets of fat. Close the lid and smoke the ribs for 4-5 hours, lightly spritzing with apple juice every 30 minutes, until the internal temperature reaches 180°F and the ribs have a nice char.

  275 ˚F / 135 ˚C

  180 ˚F / 82 ˚C

• 5

  Remove the ribs from the grill and wrap each rack in 2 sheets of heavy-duty foil, leaving one end of the foil open. Pour 4 ounces of beef broth into each foil packet, then wrap tightly to seal.

  Ingredients

  • 8 Ounce beef broth

• 6

  Place the wrapped ribs back on the Traeger. Close the lid and cook until the internal temperature reaches 203°F, about 1 hour more.

  275 ˚F / 135 ˚C

  203 ˚F / 95 ˚C

• 7

  Remove the racks from the grill, unwrap, and cut into individual ribs. Serve immediately. Enjoy!