Traeger Smoked Beef Ribs

4.60 from 100 votes

Traeger Smoked Beef Ribs let the smoker do the hard work, turning a rack of beef ribs tender, smoky, and packed with BBQ flavor. The dry rub builds a crusty bark, the spritz keeps the surface flavorful, and you may not even need sauce. Choose chuck ribs or plate ribs for the meatiest results.

Prep Time15

Cook Time6

Rest Time20

Total Time6 35

Course: Main Dish

Cuisine: American

Keyword: barbecue, beef, dinner, grilling, smoked beef ribs, smoking recipes, traeger beef ribs, traeger recipes, Traeger Smoked Beef Ribs

Servings: servings

Author: Joshua Boquist

Equipment

Ingredients

1 rack beef ribs about 3 pounds
½ cup barbecue seasoning dry rub
½ cup apple cider vinegar
1 tbsp soy sauce
6 shakes Tabasco sauce

Instructions

Preheat the Traeger pellet grill to 225°F to 250°F
Turn the ribs over so the bony side is up and peel off the membrane. This is the thick tissue that covers the back of the ribs. Use a butter knife to get under the membrane and loosen it. Once you get it lifted, use a paper towel to hold onto it and pull it off. Sometimes it pulls right off in one piece.
Generously coat both sides and all edges of the ribs with the rub. Let the ribs sit for 10 to 20 minutes to let the rub settle into the meat. You could also let the ribs sit in the fridge overnight with the rub – it will act as a dry brine and tenderize the meat further.
While the pellet grill preheats, mix the vinegar, soy sauce, and Tabasco sauce and pour it into the spray bottle.
Place the ribs in the pre-heated smoker and cook for 5 to 8 hours. During the last 2 hours, spritz the ribs with the vinegar solution every 30 minutes or so.
Check for doneness with a fork or skewer. They will be easy to pierce with a fork and easy to pull the meat off the bone. If you have a meat thermometer, the ribs should be between 202°F and 205°F.
Remove the ribs from the smoker and cover with butcher paper or aluminum foil for 10 to 20 minutes before serving.

Video

Notes

Use Plenty Of Rub

Put a generous coating of dry rub over all sides and edges of the beef ribs. The rub builds a crusty bark and gives the ribs enough flavor that sauce is optional.

Remove The Membrane

Removing the membrane lets the flavor of the rub soak into the meat. If you leave it on, it can act as a barrier and leave a tough, chewy layer on the ribs.

Cook Low And Slow

The long, slow smoke breaks down tough fibers in the meat and creates tender beef ribs with a rich smoky flavor.

Check For Tenderness

Use the internal temperature as a guide, but tenderness matters most. The ribs are ready when a fork or skewer slides into the meat easily.

Nutrition