Before You Get Started

• Beef back ribs come from the upper ribcage after the ribeye steaks are removed, so most of the meat sits between the bones rather than on top. 

• Expect a rich beef flavor with less surface meat than short ribs—these are classic “rib gnawing” cuts with deep, smoky payoff when cooked low and slow. 

• These ribs are naturally leaner, which means they benefit from long cook times to break down connective tissue and soften the meat. 

• Remove the membrane on the bone side to help smoke and seasoning penetrate more effectively. 

• Cook to tenderness, not just temperature: beef back ribs typically finish around 200-205°F, but the true sign they’re ready is when a probe slides in with minimal resistance. 

• Plan for a long cook (8–10 hours) at 225°F; thickness and bone structure can affect total time. 

Step

• Step 1

   If your butcher has not already removed the membrane, peel away the thin, papery layer on the bone side of the ribs. Slide the tip of a butter knife under the membrane over a middle bone, grip it with a paper towel and pull it off. 

  Ingredients

  • 2 Rack beef back ribs

• Step 2

   Season both sides of the ribs generously with Traeger Beef Rub. 

  Ingredients

  • 1/2 Cup Traeger Beef Rub

• Step 3

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

  00:15

  225 ˚F / 107 ˚C

  Super Smoke

• Step 4

  Insert the probe horizontally into the center of the meaty section, avoiding bones. Place the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 200°F, about 4-5 hours. 

  04:00

  225 ˚F / 107 ˚C

  200 ˚F / 93 ˚C

  Super Smoke

• Step 5

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