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Grilled Beef Back Ribs

Grilled Beef Back Ribs

By Traeger Kitchen

You'll be coming back to these beef ribs time and time again. These beef back ribs are marinated in a rich red wine, garlic and herb mixture, seasoned with Traeger Prime Rib Rub and grilled to perfection.

Prep Time

15 Minutes

Cook Time

2 Hours
30 Minutes

Pellets

Maple

Ingredients

Number of people serving

8

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Units of measurement:
main
4 Rack (2 lb each) center-cut beef back ribs
1 Cup red wine
1 Cup olive oil
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 1/2 Teaspoon salt
1 Teaspoon coarse ground black pepper
3 Clove garlic, minced
1 Small onion, diced
1 bay leaf, coarsely crumbled
As Needed Traeger Prime Rib Rub

Step

  • 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

    Put the ribs in a nonreactive pan large enough to hold them (alternatively, use a large resealable plastic bag).

  • 3

    For the Marinade: Combine the wine, olive oil, Worcestershire sauce, Dijon mustard, salt and pepper in a bowl, and whisk to combine. Stir in the garlic, onion and bay leaf.

  • 4

    Pour the marinade over the meat, turning the racks to coat. Cover and refrigerate for several hours and up to overnight.

  • 5

    Turn the racks several times so the meat is evenly marinated. Remove the ribs from the marinade and remove any solids.

  • 6

    Season both sides of ribs with Traeger Prime Rib Rub.

  • 7

    When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

    250 ˚F / 121 ˚C

  • 8

    Arrange the ribs on the grill grate, bone side down. Cook for 2 to 2-1/2 hours or until tender. Serve immediately. Enjoy!

    250 ˚F / 121 ˚C

    02:00

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