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Smoked Beef Back Ribs

15

8

Apple

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.

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  • 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!

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