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

Smoked Beef Back Ribs




Beef up your rib routine with these racks. Rubbed with Traeger Beef Rub and slow-smoked over apple wood, these ribs pack some serious flavor.


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



  • 2 Rack beef back ribs

  • 1/2 Cup Traeger Beef Rub

  • 1

    If your butcher has not already done so, remove the thin, papery membrane from the bone-side of the ribs by working the tip of a butter knife underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

    • 2 Rack beef back ribs

  • 2

    Season both sides of ribs with Traeger Beef Rub.

    • 1/2 Cup Traeger Beef Rub

  • 3

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

    225 ˚F

  • 4

    Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bones. Set the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 205℉, 8-10 hours.

    205 ˚F

  • 5

    Remove ribs from grill and let rest, lightly covered with foil, for 20 minutes before slicing and serving. Enjoy!

Recommended Products:

Cooking Notes

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

No notes found.