Traeger Smoked Beef Short Ribs (Dino Ribs)

Smoked beef plate short ribs showing the smoke ring after being sliced.

4.65 from 97 votes

Traeger Smoked Beef Short Ribs (Dino Ribs)

Traeger Smoked Beef Short Ribs are big, meaty dino ribs with rich beef flavor, a sweet mustard rub, and an apple brandy spritz that helps build a beautiful bark. These beef plate ribs do especially well with a long, slow smoke. By the time they finish cooking, the meat is juicy, fork-tender, and absolutely worth the wait.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Dish

Cuisine: American

Keyword: beef, beef plate ribs, dinner, grilling, smoked beef, smoked beef plate ribs, smoked beef ribs, smoked ribs, traeger beef plate ribs, traeger beef ribs

Servings: servings

Author: Joshua Boquist

Equipment

Ingredients

1 rack beef plate ribs about 4 to 5 pounds

For the mustard rub

¼ cup brown sugar
2 tbsp ground mustard powder
1 tbsp smoked paprika
1 tbsp kosher salt
1 tbsp ground black pepper
1 tbsp garlic powder

For the rib spritz

½ cup apple juice
¼ cup brandy

Instructions

Preheat the Traeger to 225°F to 250°F. Use your favorite type of wood. I like to use either Pit Boss Competition Blend pellets or Traeger Signature Blend pellets.
Turn the ribs over so the bony side is up and peel off the membrane. Use a rounded 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 of the ribs in 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.
Combine the apple juice and brandy. Pour into a food-safe spray bottle and set aside.
Place the ribs in the pre-heated smoker and cook for 8 to 10 hours. During the last 4 to 5 hours, spritz the ribs with the apple juice and brandy solution every 30 minutes or so.
Check for doneness with a fork or skewer. They will be easy to pierce with a fork and the meat should easily pull away from the bone. If you have a meat thermometer the ribs should be between 203°F and 208°F.
Remove the ribs from the smoker and wrap them with butcher paper or aluminum foil. Let the ribs rest for 30 to 45 minutes.

Video

Notes

Use A Meat Thermometer

Use a reliable meat thermometer so you can monitor the cook and get the best results. A leave-in thermometer works well for the long smoke, and an instant-read thermometer is helpful for checking tenderness near the end.

Remove The Membrane

The membrane on the back of the ribs is tough and inedible. Peel it off so the rub and smoke can reach the meat more evenly.

Building The Bark

The mustard rub forms a crusty bark on the ribs and adds so much flavor that you may not even need sauce.

Use A Food-Safe Spray Bottle

Pour the apple juice and brandy spritz into a food-safe spray bottle so it is easy to mist the ribs during the last part of the smoke.

Nutrition