Today, we’re talking Traeger smoked beef ribs. You smell that? The smoke in the air? Grilling and smoking season has arrived, my friends. It’s time to break out a cold one and fire up your favorite smoker.
There’s something magical about biting into a beef rib, breaking past the bark and seeing that smoke ring. Then the flavor hits your tongue, and your eyes roll back in your head. Congratulations, boys, summer has arrived!
These smoked beef ribs are so easy to make that you’ll be making them over and over again throughout the summer. Everyone will be asking you to do another backyard party just so they can have more of your killer ribs.
What are the ingredients to make smoked beef ribs?
The ingredients to make amazing smoked beef ribs are so simple. You’ll need the following:
- Rack of short plate ribs or chuck ribs
- Spicy beer brown mustard or mustard of your choice
- Kosher or sea salt
- Cracked black pepper
How do you cook smoked beef ribs?
The first thing you want to do is get your smoker going at 250 degrees. I recommend using apple, pecan, or cherry wood.
Next, make sure you remove the membrane from the back of the ribs. No one wants to bite into this when eating and it’s easy to remove if you grab one edge with a paper towel and pull. Don’t skip this step.
Cover the ribs in mustard before coating generously in salt and pepper.
Place the ribs in the center of the smoker and smoke for 3 hours.
How long do you smoke beef ribs on Traeger?
Smoked beef ribs can take up to 6 to 8 hours to fully cook. You never want to rush this process.
Good smoked meat takes time. Halfway through the cooking process you’ll want to start spritzing your ribs to keep them moist and to add flavor.
After three hours, begin spritzing the ribs with vinegar every hour until smoked beef ribs reach an internal temperature of 203-205 degrees.
Remove the ribs and double wrap in aluminum foil before placing in a cooler for one hour.
Serve with your favorite Texas BBQ Sauce (check out my FAVORITE recipe).
What sides go best with these Traeger smoked beef ribs?
There are so many great sides to have with smoked beef ribs. You can do potato salad, deviled eggs, cornbread, coleslaw, baked beans… The list goes on and on. Here are some of my favorites from the website:
Traeger Smoked Ribs
- 4-bone rack of short plate ribs or chuck ribs
- 3 tablespoons spicy beer brown mustard or mustard of your choice
- 2 tablespoons kosher or sea salt
- 2 tablespoons cracked black pepper
- Vinegar for spritzing
- Preheat the smoker to 250° F.
- Using a paper towel dry off the surface of the ribs and remove the membrane from the backside of the ribs if it has not been removed. You can do this by using a butter knife to slide under the membrane to get started and pull off using a paper towel to grip the membrane.
- Cover the outside of the ribs with the mustard, this acts as a binding agent for the spices. As well as adding a little kick.
- Mix together the salt and pepper and cover the ribs generously.
- Place ribs on the smoker centered on the grates away from any hot spots and close lid and smoke for 3 hours.
- After the initial 3 hour smoke spritz ribs with the vinegar every hour until an internal read thermometer reads 203-205° F.
- Remove ribs from the smoker and double wrap in aluminum foil and rest inside a cooler for at least 1 hour.
- Serve with your favorite Texas BBQ sauce.
- Wood Pellet Choices: Apple, Pecan, Cherry
- You can use any style of mustard for the binder.
- You can experiment with adding different flavors to the vinegar spritz, some suggestions are hot sauce or substituting for apple cider vinegar.