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Smoked Beef Back Ribs

Smoked Beef Back Ribs

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

8 Hr

Pellets

Apple

Ingredients

This recipe serves:

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
2 Rack beef back ribs
1/2 Cup Traeger Beef Rub
This recipe serves:

6

Activating this element will cause content on the page to be updated.
Units of Measurement:
main
2 Rack beef back ribs
1/2 Cup Traeger Beef Rub

Steps

  • 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

    Season both sides of ribs with 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

    Super Smoke

  • 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

    10:00

    Super Smoke

  • 5

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

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