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
Cook Time
Pellets
2 Rack | beef back ribs |
1/2 Cup |
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 Rack beef back ribs
Step 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
Step 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.
10:00
225 ˚F / 107 ˚C
205 ˚F / 96 ˚C
Super Smoke
Step 5
Remove ribs from grill and let rest, lightly covered with foil, for 20 minutes before slicing and serving. Enjoy!
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