By Traeger Kitchen
Take BBQ beef short ribs to the extreme with the tangy flavor of this pickled ribs recipe
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.2 Quart | water |
1/3 Cup | kosher salt |
2 Teaspoon | pink salt |
1/4 Cup | brown sugar |
4 | garlic |
4 Tablespoon | pickling spice |
3 Tablespoon | coriander seeds |
3 Tablespoon | peppercorns |
2 Teaspoon | mustard seeds |
2 Tablespoon | extra-virgin olive oil |
1 L | ginger ale |
1
The Brine: In a large mixing bowl, combine water, kosher salt, pink salt, and brown sugar. Stir until salt and sugar crystals have dissolved.
2
Stir in the garlic and pickling spices, then add the short ribs.
3
Cover and refrigerate for 48 hours, stirring twice a day to redistribute spices.
4
5
The Rub: Put coriander seeds, peppercorns, and mustard seed in a small resealable plastic bag and coarsely crush.
6
Lightly drizzle and coat all sides of the ribs with olive oil. Cover the meaty sides of the ribs with the rub and gently press in the spices.
7
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Arrange the short ribs, bone side down, directly on the grill grate and smoke for 2 hours.
185 ˚F / 85 ˚C
02:00
Super Smoke
8
Transfer the ribs to a roasting pan. Pour enough ginger ale in the bottom of the pan to come just past the top edges of the bones. Cover tightly with foil.
9
Increase the temperature to 300 degrees F and continue to cook the ribs until they are tender - 1 to 1 1/2 hours more.
300 ˚F / 149 ˚C
01:30
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