Skip to Main Content
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 Hrs




Number of People Serving


Activating this element will cause content on the page to be updated.
Units of Measurement:
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

    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.

    205 ˚F / 96 ˚C


    Super Smoke

  • 5

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

My Notes

In order to add notes for this recipe, you must log in or create an account.