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2 Rack | beef back ribs |
1/2 Cup | Traeger Beef Rub |
6
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 / 107 ˚C
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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.
225 ˚F / 107 ˚C
205 ˚F / 96 ˚C
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5
Remove ribs from grill and let rest, lightly covered with foil, for 20 minutes before slicing and serving. Enjoy!
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