Hey Smokers, and welcome to my post where we will run through my Traeger beef ribs – recipe and cooking guide. As you may or may not know, this site is all about cooking on my Traeger Pro Series 22 Pellet Smoker and seeing where we can take things.
This is a bit of a scary one for me if I am being honest. You see, the last BBQ beef rib I ate was at a place called Cooper’s Old Time Pit Bar-B-Que in Fort Worth, Texas and afterwards I remember commenting to my wife that they were so good that they had ruined all other beef ribs for me!
So I have a lot to live up to here but I am nothing if not game… So off we go…
Traeger Beef Ribs: What You’ll Need
Ok, so below is what I used to cook me some beef ribs on my Traeger pellet smoker:
Ingredients
- 2 racks of beef ribs (about 4-5 pounds each)
- 2 tablespoons coarse salt
- 2 tablespoons black pepper
- Olive oil (or Worcestershire sauce or even hot sauce) as a binder (optional)
If you want to add a rub (I didn’t but you of course can):
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons paprika
- 1 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper (optional for extra heat)
Check out my: Traeger Short Ribs – Recipe and Cooking Guide
Equipment
- Pellet Smoker
- Meat thermometer
- Aluminum foil or butcher paper
- Basting brush or spray bottle (optional for mop sauce)
The Cooking Process
To cook my beef ribs on the Traeger, this is what I did and when:
Preparation
- Trim and Prepare the Ribs: Remove the membrane from the back of the ribs and trim any excess fat.
- Make the Rub: Combine the salt and black pepper (or rub if you are using it) and cover generously onto all sides of the ribs. Let them sit at room temperature for about 30 minutes before smoking.
My cook: I used olive oil, salt and pepper and left them to dry brine for around 5 hours in the fridge before removing about 30 minutes before smoking. I also put the fat into a cake tin in the smoker as well to make some Tallow.
Smoking
- Preheat the Smoker: Preheat your smoker to 225°F (107°C).
- Smoke the Ribs: Place the ribs on the smoker, bone-side down and close the lid and smoke for about 3 hours.
- Wrap the Ribs: After 3 hours, check the ribs. They should have a nice crust and be deep red in color. you should also start to see the meat pull back from the bone. Wrap the ribs in aluminum foil or butcher’s paper with a bit of liquid (like tallow, beef broth, apple cider vinegar, or beer) to keep them moist.
- Finish Cooking: Return the wrapped ribs to the smoker and continue cooking for another 2-3 hours, or until the meat is tender and reaches an internal temperature of around 200-205°F (93-96°C).
- Rest the Ribs: Once done, remove the ribs from the smoker and let them rest, still wrapped, for about 30 minutes to allow the juices to redistribute.
My Cook: I kept my temp at the 225°F (107°C) mark and it actually took closer to 3.5 hours to reach my desired temperature. I could have raised the temp a bit at the end but had the time so I just kept it as it was. These were not overly large ribs either so meatier ribs may take a little longer.
Oh, and as above, as the ribs came with a bit of a fat strap across the top so I removed this and added it to the smoker to make some brisket style tallow. I used this on the ribs as I wrapped them as well.
Serving
- Unwrap the ribs and slice between the bones.
- Serve with your favorite barbecue sides like coleslaw, baked beans, and cornbread.
My Results
I mentioned above my nervousness in regards to meeting the lofty heights of Coopers. Although I do need to give myself a little break here as I have not been cooking for over 60 years on a purpose built BBQ pit. However I do want to get as close as I could get on my little budget model pellet smoker.
So… my results?
I am so happy I am surprised you didn’t hear me from there. As above, I persevered with the lower temp even though it took them longer to cook and the results were amazing. The ribs were juicy and tender and the bones actually started falling out as I unwrapped them.
Look, I am not saying that they are Coopers quality, but in my opinion, they are pretty darn close!
Check out my: Traeger Tri Tip – Recipe and Cooking Guide
Tips:
- Keep the smoker temperature consistent at 225°F (107°C) for the best results.
- Use a meat thermometer to accurately gauge doneness (this is an opinion divider as some will say as long as they probe smoothly, they are done – I worked to temp but they definitely probed well too).
- Spraying the ribs with apple cider vinegar or a similar mop sauce every hour can add flavor and moisture (I spritzed here and added some tallow to the meat as I wrapped).
- Letting the ribs rest after cooking is crucial for tender, juicy meat.
Conclusion
So there you have it, my Traeger beef ribs recipe and cooking guide. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.
Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.
Until next time
Have fun and get smoking!
Paul
How I Turned My Smoking Passion Into A Full Time Income
Hey there! I’m Paul, and like you, I started as a BBQ beginner with just a Traeger and a dream. Now I’m helping others turn their smoking passion into a sustainable online business.
