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Ingredients
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How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
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| 2 Rack | beef back ribs |
| 1/2 Cup | Traeger Beef Rub |
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 Rack | beef back ribs |
| 1/2 Cup | Traeger Beef Rub |
Steps
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.
Ingredients
2 Rack beef back ribs
2
Season both sides of ribs with Traeger Beef Rub.
Ingredients
1/2 Cup Traeger Beef Rub
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
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.
225 ˚F / 107 ˚C
205 ˚F / 96 ˚C
Super Smoke
5
Remove ribs from grill and let rest, lightly covered with foil, for 20 minutes before slicing and serving. Enjoy!