Essential Ingredients for Traeger Beef Ribs

Crafting these phenomenal Traeger beef ribs doesn’t require an arsenal of exotic ingredients or hours spent making homemade BBQ sauce from scratch. We’re keeping things straightforward and delicious! This recipe leverages the fantastic flavor of Traeger Sweet & Heat BBQ Sauce, simplifying your prep and ensuring a consistent, crowd-pleasing taste.

• Beef Back Ribs: The star of our show! Look for racks with a good amount of meat on them. These are typically less meaty than short ribs but offer exceptional flavor when smoked properly.
• Yellow Mustard: Don’t worry, you won’t taste it in the final product! Yellow mustard acts as an excellent binder, helping your dry rub adhere evenly to the ribs and creating a fantastic bark.
• Salt, Pepper, Garlic (SPG) Rub: This classic combination is the foundation of many great BBQ recipes. Use a coarse grind for pepper and salt for better texture and flavor during a long smoke. You can use a pre-made SPG rub or mix your own.
• Apple Cider Vinegar (for Spritzing): A crucial element for maintaining moisture throughout the long smoking process. Spritzing with apple cider vinegar also helps tenderize the meat and contributes to that desirable crispy bark.
• Traeger BBQ Sauce (Sweet & Heat): This sauce adds a wonderful balance of sweetness and a hint of spice, complementing the rich beef flavor perfectly. Feel free to use your favorite BBQ sauce if you have one you love, but the Traeger Sweet & Heat is highly recommended for its excellent profile.

Refer to the complete recipe card at the bottom of this page for precise quantities and additional details.

Step-by-Step Instructions for Smoking Traeger Beef Ribs

Achieving perfectly tender and flavorful smoked beef ribs on your Traeger is a rewarding process. Follow these detailed steps to ensure a fantastic outcome:

1. Step 1: Prepare the Ribs by Removing the Membrane. Before applying any rub, it’s essential to remove the tough membrane from the bone-side of the ribs. Use a butter knife or the handle of a spoon to gently lift an edge of the membrane. Once you have a grip, use a paper towel for better traction and firmly pull the membrane completely off the rack. This step is crucial for tender ribs and allows the smoke and rub to penetrate the meat more effectively. (More detailed guidance below)

2. Step 2: Apply the Mustard Binder. Once the membrane is removed, lightly slather both sides of the beef ribs with a thin, even layer of yellow mustard. This isn’t for flavor; it acts as a perfect binder, helping the dry rub adhere beautifully to the meat and form a fantastic bark during the smoking process.

3. Step 3: Season Generously with SPG. After applying the mustard, generously sprinkle your Salt, Pepper, Garlic (SPG) rub over all surfaces of the ribs. Ensure an even coating, pressing the rub gently into the meat. The mustard will help the rub stick and create a rich, flavorful crust.

4. Step 4: Begin the Smoking Process with Spritzing. Preheat your Traeger smoker to a consistent 220°F (105°C). Once it reaches temperature, place the seasoned beef ribs directly on the grill grates, bone-side down. This position helps protect the meat from drying out. Throughout the smoking process, spritz the ribs every 45 minutes with apple cider vinegar. This step is vital for keeping the ribs moist and contributing to the formation of that beautiful, flavorful bark.

5. Step 5: Smoke Until Optimal Internal Temperature. Continue smoking the ribs at 220°F (105°C) for approximately 7 hours. The exact cooking time can vary, so the most reliable indicator of doneness is the internal temperature. Use a reliable meat thermometer to check the thickest part of the meat, avoiding the bone. The ribs are ready when they reach an internal temperature of 200°F (93°C). At this point, they should also be “probe tender,” meaning a skewer or thermometer slides into the meat with very little resistance.

6. Step 6: Apply BBQ Sauce and Set. Once your ribs have reached the desired internal temperature and tenderness, it’s time for the final touch. Generously brush your favorite Traeger BBQ sauce (or your preferred brand) over both sides of the ribs. Increase the smoker temperature slightly if desired, or simply continue to smoke for an additional 20 minutes to allow the sauce to caramelize and set, forming a beautiful, sticky glaze.

7. Step 7: Rest, Slice, and Serve. After the sauce has set, carefully remove the ribs from the smoker. Tent them loosely with foil and allow them to rest for at least 15-20 minutes. This resting period is crucial as it allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor. Finally, using a sharp knife, slice the ribs into individual portions by cutting between each bone. Serve immediately with your chosen side dishes and prepare for a truly delicious experience!

The Secret to Tender Ribs: Removing the Membrane

While some might consider it an optional step, taking the time to remove the membrane from your ribs is a game-changer that will significantly enhance the final product. It’s not strictly a “must” in terms of food safety, but it will undeniably produce superior ribs – so, let’s get it done!

This critical preparation applies to almost all ribs you’ll ever cook, regardless of whether they are beef or pork baby back ribs. Ignoring this step can lead to a less enjoyable eating experience for two main reasons:

• Enhanced Flavor Penetration: Removing the membrane allows your chosen spices and rubs to directly penetrate the meat, infusing it with maximum flavor and helping to form that coveted crispy bark.
• Improved Texture: The membrane, also known as the silverskin, is a tough, chewy layer of connective tissue. If left on, it can make the ribs feel stringy and unpleasant to eat, potentially getting stuck in your teeth. Removing it ensures a consistently tender, fall-off-the-bone (or at least pull-off-the-bone) texture.

How to Easily Remove the Rib Membrane:

1. Gather Your Tools: You’ll need a dull utensil like a butter knife, the handle of a spoon, or even a sturdy dinner fork, along with a couple of paper towels.
2. Locate and Lift: Place the ribs on your cutting board with the meatier side facing down, so the bones curve upwards towards you. Starting at one end of the rack, carefully slide your dull knife or utensil underneath the thin membrane that covers the entire bone side. Wiggle it gently until you can lift up a small section of the membrane, creating a flap.
3. Grip and Pull: This membrane can be quite slippery. For a secure grip, use a paper towel to firmly grab the lifted flap of the membrane. The paper towel provides the necessary traction.
4. Peel Away: With a strong, steady pull, tear the membrane in the direction opposite from where you started. It should peel off in one (or a few large) piece(s). If it tears prematurely, simply re-grip and continue pulling. Discard the membrane in the garbage; it serves no culinary purpose.

Once the membrane is gone, your ribs are ready to be seasoned and smoked to perfection!

Choosing Your Smoker: The Traeger Advantage

For making these tender beef ribs, I rely on my trusty Traeger 780 Grill. The beauty of a pellet smoker like the Traeger is its incredible ease of use and consistent temperature control. You simply set the desired temperature, and the grill does the rest, feeding pellets automatically to maintain a steady smoke and heat. This means you don’t have to constantly babysit a fire all day long, allowing you to relax and enjoy your day while your ribs slowly transform into perfection.

While pellet grills offer unparalleled convenience, you can absolutely achieve fantastic results using a traditional offset smoker or even a charcoal grill with a smoke box. If you’re using a different type of smoker, just be sure to monitor your temperatures carefully to maintain a consistent low heat. For beef ribs, my absolute favorite wood choice for smoking is hickory. Hickory wood imparts a strong, savory smoke flavor that complements the rich taste of beef exceptionally well. Other great options include oak or pecan for a slightly milder but still robust smoke profile. Avoid lighter woods like fruitwoods if you want that classic, bold beef BBQ flavor.

Traeger Beef Ribs: Step-by-Step Video Guide

Sometimes seeing is believing, and watching the process unfold can make all the difference! To help you visualize each step and ensure your Traeger beef ribs turn out perfectly, we’ve created a comprehensive video guide. This step-by-step video walks you through everything from membrane removal and seasoning to the smoking process and final saucing.

Watch closely as we demonstrate the techniques for achieving those tender, rich-flavored smoked Traeger beef ribs with that irresistible BBQ sauce glaze. It’s the perfect companion to this written recipe, guaranteeing a truly delicious dinner!

Top Tip for Unforgettable Ribs

For truly next-level Traeger beef ribs that are tender, flavorful, and boast a beautiful bark, there are two non-negotiable steps: meticulously removing the membrane before cooking and regularly spritzing with apple cider vinegar while they smoke. Do NOT skip these crucial steps when preparing your beef ribs! The membrane removal ensures a pleasant texture and maximum flavor absorption, while the spritzing keeps the meat moist and aids in developing that desirable crispy crust. These two techniques make all the difference between good ribs and truly unforgettable ones.

For this particular recipe, my favorite type of ribs are beef back ribs. They offer a great balance of meat and bone, and their fat content renders beautifully over a long smoke. You can often find them in your local grocery store’s meat department, or source them from a specialty butcher or an online meat market. Beef short ribs are also a fantastic choice, though they are meatier and typically require a slightly longer cook time to reach optimal tenderness.

The key to achieving truly tender ribs is the “low and slow” cooking method. Smoking at a low temperature (around 220°F / 105°C) for an extended period, typically 5-7 hours, allows the tough connective tissues in the meat to slowly break down into gelatin. This process results in incredibly tender, juicy meat that practically falls off the bone. Consistent temperature monitoring and regular spritzing also contribute significantly to tenderness and moisture.

The primary reason beef ribs are less popular than pork ribs often comes down to cost. Beef ribs tend to be significantly more expensive, typically costing 2-3 times the price of their pork counterparts. Additionally, pork ribs have historically been more widely available and featured in traditional BBQ regions. However, in terms of flavor, many argue that beef ribs offer a richer, more profound beefy taste that sets them apart from pork, making the investment well worth it for a special occasion or a true BBQ enthusiast.

While a meat thermometer is always the most accurate method, you can also check for “probe tender” doneness. Insert a skewer, toothpick, or even a butter knife into the thickest part of the meat between the bones. If it slides in with very little resistance, much like pushing it through soft butter, your ribs are likely ready. Another visual cue is when the meat starts to pull back from the ends of the bones, exposing about a quarter to half-inch of bone.

Absolutely! If you’re using a traditional charcoal or gas smoker, wood chips or chunks are essential for imparting that delicious smoke flavor. For beef ribs, I highly recommend using hickory, oak, or pecan wood for a robust, complementary smoke. Soak wood chips for about 30 minutes before adding them to your charcoal or smoker box to prolong their smoke output. Chunks can be added directly to the coals without soaking.

Expand Your BBQ Repertoire: Try These Next!

Loved these Traeger smoked beef ribs? If you’re looking to explore more delicious smoked and grilled recipes to broaden your culinary horizons, here are some fantastic suggestions:

Perfect Pairings: What to Serve with Smoked Traeger Beef Ribs

A rack of perfectly smoked Traeger beef ribs deserves equally delicious accompaniments. Here are some of my all-time favorite side dishes that complement the rich, smoky flavor of the ribs and round out any BBQ feast: