Smoked Beef Ribs

  • By: Jack Mancuso

Smoked Beef Ribs - Cuso Cuts

When most people visualize ribs, they’re thinking about pork ribs. Pork has a different texture than beef ribs and tends to be moister. So why make smoked beef ribs on a Traeger® grill? 

Well, for one, short ribs are larger than pork ribs, so they offer more meat. The fat runs throughout the meat, making a natural tenderizer. If you are health conscious, beef ribs have vitamins and minerals that support your immune system and ramp up energy.

Of course there are 101 ways to make beef ribs on a pellet grill. When you find one you like, tinker with it a bit to make it your own. In buying the meat, think 1 pound per person. They’ll really only end up with ½ pound after removing the meat. 

Tip: trager beef ribs aren’t spent when you are done cooking. Save those bones, roast them, and make bone broth. 

Ingredients & Tools

Instructions

  1. Set your smoker to 225F
  2. Remove the silver backing on the beef ribs
  3. Apply the mustard all over as a binder
  4. Rub the surface with both seasonings evenly
  5. Wrap the ribs in plastic wrap overnight
  6. Remove the next day and wait for the meat to reach room temperature
  7. Smoke your beef ribs on a Traeger® pellet grill.
  8. Place them into the smoker.
  9. How long to smoke beef ribs? About 5 hours. Smoked beef rib times vary by weight and size, so check on them. 
  10. Remove from the smoker when the ribs reach 180F
  11. Place them in an aluminum foil (one each pan)
  12. Pour the Mango Maddness over top of the ribs
  13. Cover the ribs with aluminum and return them to the smoker
  14. The beef ribs are done when they reach 200F

PitMasterl’s Memo: Benefits of Pellet Grilling

Many people are unfamiliar with grills, like Traeger®, which use pellets. Why this cooking method? For one, the smoke has better containment. Instead think brown clouds wafting, your guests are comfortable outdoors. 

Pellet grills offer a precise barbecue experience. You don’t hve to worry about temperatures (they automatically adjust). The result is an even cook. 

Sides

Avacado pesto salad  

Goat cheese risotto 

Green bean almondine

Rainbow pasta bake

Turnips

Desserts

Baklava 

Carrot cake

Flan

Peach cobbler

Tiramisu

From the Bar

Cola

Dry Cider

Merlot

Porter

Whisky

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