Smoked Beef Ribs
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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
- 3 6” Slabs of beef short ribs
- Honey mustard
- Cuso’s Dirt® Seasoning
- Cuso’s Gravel Seasoning
- Aluminum foil
- Disposable aluminum pans
- Apple, Mesquite, or Hickory smoking pellets
- Snapple®Mango Madness
Instructions
- Set your smoker to 225F
- Remove the silver backing on the beef ribs
- Apply the mustard all over as a binder
- Rub the surface with both seasonings evenly
- Wrap the ribs in plastic wrap overnight
- Remove the next day and wait for the meat to reach room temperature
- Smoke your beef ribs on a Traeger® pellet grill.
- Place them into the smoker.
- How long to smoke beef ribs? About 5 hours. Smoked beef rib times vary by weight and size, so check on them.
- Remove from the smoker when the ribs reach 180F
- Place them in an aluminum foil (one each pan)
- Pour the Mango Maddness over top of the ribs
- Cover the ribs with aluminum and return them to the smoker
- 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
