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Falling off the bone and melt-in-your-mouth tender, these Traeger Smoked Beef Ribs are easily one of the most delicious bites in all of BBQ. With a classic Texas-style rub, low-and-slow smoking process, and tips to ensure tenderness, this recipe keeps things simple and guides you through making perfect smoked beef ribs on your Traeger.

Traeger Smoked Beef Ribs

Ingredients You Need for Traeger Smoked Beef Ribs

  • Beef Ribs: You can use a rack of beef plate ribs or beef back ribs. The cook time and appearance of the ribs are similar. However, they are located on different parts of the cow, are slightly different in size and have a slightly different meat-to-bone ratio. The availability of either will depend on where you live and the butcher shops in your area. I recommend calling around and asking if they need to be special ordered because that’s often the case.
  • Kosher Salt: I use Diamond Crystal Kosher salt for 99% of my cooking and these smoked beef ribs are no exception. They have an ideal crystal size and shape, are not overly salty in taste and adhere to food much better than other brands.
  • Coarsely Ground Black Pepper: You will often see BBQ recipes call for “16 mesh black pepper.” This refers to a specific grind of pepper that is uniform and coarsely ground where the “mesh” number indicates the number of holes per linear inch in a sieve used to filter the ground pepper. 16 mesh pepper is coarser than a standard table grind black pepper, has a gritty texture, is uniform in size and is ideal for seasoning BBQ proteins because it provides a good crust without overpowering the surface.
  • Binder: A binder refers to any liquid applied to the protein before the seasoning. The purpose is mostly to give the seasoning something to stick onto. I often use yellow mustard as a binder because it gives me a good visual indication of how evenly it has been applied. Some people like to use their favourite hot sauce or just some neutral flavoured oil. You can also skip the binder altogether and still get a great result. You just have to make sure you do a good job of seasoning the ribs and making sure it doesn’t fall off before you start your cook.
  • Beef Broth: Every hour on the hour I lightly spray the beef ribs with Kettle & Fire Beef Broth. This helps bump up some of the beefy flavour, prevents the meat from drying out and also develops the smoke flavour. Smoke is water soluble so applying a light spray will give the smoke something to cling onto.
Texas style beef ribs rubbed with mustard, salt and pepper

What is Texas-Style BBQ?

Texas-style BBQ is all about simplicity and letting the smoke do the work. It primarily relies on a salt-and-pepper rub, slow smoking over post oak wood, and minimal use of sauces. The focus is on achieving a deep, smoky flavour and tender texture through low-and-slow cooking. Texas barbecue is often associated with brisket, beef ribs, and sausage, served with classic sides like pickles, onions, and white bread. The state has several BBQ regions, with Central Texas being the most famous for its emphasis on bark formation and pure beef flavour.

Traeger Smoked Beef Ribs

Why You’ll Love These Traeger Smoked Beef Ribs

  • Super Easy: All you need to do is season the beef ribs, place on them on the Traeger, turn the dial and go enjoy your day. The grill automatically self-regulates the heat and smoke output and maintains a consistent temperature throughout the entire cook. You don’t have to nurse a fire or stay up all night. It is literally a set-it-and-forget-it process.

    Beef ribs are also more forgiving to cook than brisket because the bone acts as a kind of heat block that prevents the meat from drying out. Unlike brisket, it’s also not entirely necessary to wrap the beef ribs halfway through the cook. You can smoke them all the way from cold to 207˚F without wrapping.
  • Delicious: I wouldn’t go so far as to say that I personally like smoked beef ribs more than brisket. However, these are a very close second and truly one of the best bites in BBQ. They take on an incredible amount of smoke flavour and the low-and-slow cooking process makes them so tender they literally fall off the bone. They’re also amazing for anyone that doesn’t eat pork ribs.
  • Consistent: The best part of using the Traeger for these beef ribs is consistent results. Not only are the ribs consistently smoked from end to end, but the grill delivers a consistent smoke and heat output every time. There is very little guess work and the grill does almost all of the calculating for you. It’s even easier when you also use a MEATER smart thermometer to track internal and ambient temperatures.
Texas style beef ribs sprayed with beef broth on the Traeger Timberline XL

Beef Plate Ribs vs Beef Short Ribs

  • Location: Beef plate ribs are cut from the short plate, near the belly, just below the ribeye. Beef short ribs are cut from the chuck (shoulder) or rib primal, higher up on the cow.
  • Size: Beef plate ribs are long, meaty, and typically come in a three-bone rack (sometimes called “dino ribs” because of their size). Beef short ribs are typically smaller than plate ribs, often cut into 2-4 inch pieces, either English-cut (parallel to the bone) or flanken-style (cross-cut through the bone in thin strips). If you intend to use short ribs for smoking, I recommend you buy at least a 4-pound whole rack so that there is enough meat on the bone to justify a 6-8 hour smoke time.
  • Meat-to-Bone Ratio: Beef plate ribs have a high meat-to-bone-ration and the meat sits on top of the bone, making them ideal for smoking or slow roasting. Beef short ribs are also meaty, but usually have a higher proportion of bone and connective tissue than plate ribs.
  • Texture & Flavour: Beef plate ribs are rich, beefy, and heavily marbled, making them incredibly tender when slow-cooked. Beef short ribs also have a beefy flavour with good marbling but typically have more connective tissue that needs to be broken down through low-and-slow cooking techniques.
Traeger Smoked Beef Ribs

How to Smoke Beef Ribs

1. Prepare the Ribs

  • Trim excess fat from the ribs, leaving a thin layer for flavour and to prevent the meat from drying out.
  • Remove the thick membrane from the bottom of the ribs using a paper towel for grip.
  • Massage the ribs with thin layer of yellow mustard to help the seasoning adhere.
  • Generously apply the dry rub (equal parts kosher salt and coarse black pepper) on all sides.

2. Set Up the Traeger Grill

  • Preheat your Traeger Grill to 250°F.
  • Use hickory or mesquite wood pellets for a robust smoky flavour.
  • Place the ribs bone-side down on the top grate, furthest away from the heat.

3. Smoke the Ribs

  • Smoke the ribs at a consistent temperature of 250°F until the thickest part registers around 207˚F. *Note: Smoke times can take as little as 6 hours or as long as 12 hours depending on the thickness of the meat and ambient temperatures outside of the grill. On a very cold day, the cooking times will be longer due to temperature fluctuations.
  • Spritz the ribs every hour with beef broth to keep them moist.
  • Once the thickest part of the beef ribs reaches around 207°F, remove them from the grill.

4. Wrap and Rest

  • Wrap the ribs in unlined pink butcher paper and let them rest for at least 60 minutes before slicing.
  • Slice between the bones and serve with your favourite BBQ sauce and side dishes.
Texas style beef ribs sprayed with beef broth on the Traeger Timberline XL

Tips and Tricks for Perfect Smoked Beef Ribs

  • Use a meat thermometer: This ensures your ribs reach the ideal doneness without guessing.
  • Don’t rush the process: Low and slow cooking is key to tender ribs. Be patient and trust the process.
  • Let them rest: Resting allows juices to redistribute, making the meat even more juicy and tender.
  • Experiment with wood pellets: Different pellets provide different flavours.

Smoking in Cold Weather Temperatures

Smoking meat in cold weather presents some unique challenges, but with the right approach, you can still achieve amazing results. Just as a note, I smoked these beef in -15˚C weather with a light snow fall.

  1. Account for Temperature: Although all Traeger grills work similarly, their design and materials differ based on the price points. More expensive models, like the top-of-the-line Timberline series, have double-insulated construction, making them much better suited to cold-weather grilling. Lesser expensive models, like the new Woodridge series or older Pro series, are built with a thinner material and not as insulated.
  2. Use a High-Quality Thermometer: I HIGHLY recommend investing in a high-quality digital meat thermometer. I love the MEATER pro because it monitors internal and ambient temperatures and cross-references those two numbers against the specific type of protein you’re cooking to estimate the total cook time. It also accounts for how you’re cooking (smoker, charcoal, gas grill, etc.) and sends live updates and warning signals to your smart phone so you can monitor the cook without having to lift the grill door every time you need to take a temperature. This is a lifesaver in cold weather because you can keep track of everything from inside your house.
  3. Keep the Pellets Full: Traeger grills burn more pellets in cold weather to maintain heat. Make sure you have plenty of pellets on hand to avoid running out mid-smoke. Store pellets in a dry, warm place to prevent moisture buildup.
  4. Avoid Opening the Lid Too Often: Every time you lift the lid, you lose heat, which extends cook time. Trust the process and limit the spritzing, only checking on the ribs when necessary.
  5. Wrap Earlier if Needed: If the ribs stall (typically around 160°F) it takes longer for them to break through the temperature climb due to cold weather. You can speed up the process by wrapping the ribs in butcher paper or foil to help push through.
  6. Adjust for Longer Cook Times: In colder conditions, smoking may take an extra hour or two. Be patient and plan accordingly.

Ingredient Substitution Ideas

  • No Mustard? Use olive oil or your favourite hot sauce instead.
  • Seasonings: Add some paprika, garlic powder, or cayenne pepper for a spicy kick. You can also use your favourite BBQ rub.
  • Beef Broth: Spray the ribs with apple cider vinegar instead of beef broth for a slightly tangy flavour.
Easy Homemade Paleo BBQ Sauce Refined Sugar Free

Serving Suggestions

  • Classic BBQ sides: Coleslaw, potato salad, or even just some sliced dill pickles and white onion.
  • Tacos: Shred the meat for a delicious taco filling.
  • Lettuce Wraps: For an Asian twist, serve the smoked beef ribs with Boston lettuce, steamed rice, sliced cucumbers, scallions and kimchi.
  • BBQ Sauce: Serve with my Paleo homemade BBQ sauce for extra flavour.
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Traeger Smoked Beef Ribs
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Traeger Smoked Beef Ribs

Falling off the bone and melt-in-your-mouth tender, these Traeger Smoked Beef Ribs are easily one of the most delicious bites in all of BBQ.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 4 servings

Ingredients 

  • 6 pounds uncut rack of bone-in beef short ribs, substitute beef plate ribs
  • 1.5 tablespoons yellow mustard
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse ground black pepper
  • 2 cups beef broth

Instructions 

  • Preheat your Traeger Grill to 250°F.
  • Using a sharp knife, trim off excess fat from the meat side of the beef ribs, leaving a 1/8 inch-thin layer of fat to prevent the meat from drying out. Flip the rack over, meat side-down, and peel off the thick membrane covering the bones using a paper towel for grip.
  • Evenly massage the ribs with yellow mustard and generously season all over with salt and pepper. Season the ribs 24 hours in advance for best results, or immediately before smoking if you’re short on time.
  • Transfer the ribs, bone-side down, to the top grate of the Traeger and cook, lightly spraying the ribs every hour with beef broth, until the thickest part of the meat registers around 207˚F, 6 to 8 hours. *Note: Smoke times can take as little as 6 hours or as long as 12 hours depending on the thickness of the meat and ambient temperatures outside of the grill. On a very cold day, the cooking times will be longer due to temperature fluctuations.
  • Remove the ribs from the grill, wrap them tightly in unlined pink butcher paper and transfer them to a cooler to rest for at least 60 minutes before slicing between the bones. Serve with your favourite BBQ sauce and side dishes.

Video

Nutrition

Serving: 453g, Calories: 879kcal, Carbohydrates: 2g, Protein: 97g, Fat: 51g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 22g, Cholesterol: 293mg, Sodium: 4320mg, Potassium: 1887mg, Fiber: 1g, Sugar: 0.1g, Vitamin A: 20IU, Vitamin C: 0.02mg, Calcium: 66mg, Iron: 11mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.

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