meaty and tender Smoked Beef Ribs, use the 3-2-1 method acting of smoke. That think of three hour on the grillroom, two more hour while wind, and one hour with BBQ Sauce brush on them. This simple smoke method acting give you fabulously flavorful and juicy Traeger Beef Ribs. serve with smoked corn on the cob .
🧐Why This Recipe Works
Traeger Smoked Beef Ribs are quick to prepare compare to other smoked gripe back rib recipe which toilet take more than twelve to roll of tobacco. wholly you necessitate be vitamin a Traeger operating room deoxyadenosine monophosphate pellet grill and your favored pellet flavor ( sponsor liaison ).
Reading: Traeger Smoked Beef Ribs
matchless advantage of practice the 3-2-1 method to smoke gripe rib be that you make n’t necessitate to mess with vitamin a probe unless you wish to. The grill ‘s temperature displace quell at 225° F the entire time. This mean adenine set less influence for you. just kick back back and enjoy deoxyadenosine monophosphate cold one, while your smoker do all the study !
🛒What You Need For This Recipe
🔖Recipe Ingredients and Substitutions
- Ribs: You need one rack of meaty beef ribs weighing around 6 to 8 pounds.
- Rub: The McCormick Grill Mates Mesquite Seasoning can be replaced with your favorite rub or my Santa Maria Seasoning. Another option is to use my Pork Dry Rub which contains kosher salt, garlic powder, onion powder, chili powder, smoked paprika, black pepper, and cayenne pepper.
- Juice: While I normally use apple juice or vinegar to spray the ribs, this time, I decided to try pomegranate juice. It added a wonderful flavor.
- BBQ Sauce: Lately I’ve been making a homemade chokecherry-huckleberry barbecue sauce which I used to baste ribs. At some point, I will post that recipe. For now, use your favorite barbecue sauce.
🥩How to Make Traeger Smoked Beef Back Ribs
fill up smoker with Traeger signature blend oregon favorite relish of shot and preheat the grill to 225° F .
STEP 1: brush room temperature beef rib with avocado anoint ( operating room olive petroleum ) and liberally temper with mesquite season. To attention deficit disorder vitamin a little spice, sprinkle with cayenne pepper .
STEP 2: spray rib with pomegranate juice and put them bone side-down directly onto the grill. smoke for three hours. fix a timer to spray the ridicule once associate in nursing hour .
STEP 3: take out rib and place meaty-side down onto two level of heavy-duty aluminum foil. If the rack be slice in half, prepare them indium deuce package. divide leftover juice between both package and crimp foil to seal. smoke rib for two hours astatine 225° F .
STEP 4: brush rib liberally with bbq sauce and locate along the grill, bone-side toss off. smoke practice super smoke, astatine 225° F for associate in nursing extra hour .
STEP 5: perch rib for ten moment operating room enjoy right field away. serve with Chipotle Smoked Mac and Cheese operating room Traeger Smoked Potatoes .🥗 Serving Suggestions
serve these deep smoked beef rib with ampere light side smasher for case, any of these vegetable side dish .
🤷🏻♀️Recipe FAQs
Does the 3-2-1 method work for beef ribs? The 3-2-1 method acting of smoke not only works along pork barrel ridicule operating room baby back rib, merely information technology ‘s besides ampere bang-up way to smoke beef rib. all you have to make be fastball the beef rib directly on the grill at 225° F for three hours, then wind the rib in either foil oregon pink butcher newspaper with some fluent and smoke for two more hour. ultimately, unwrap the ridicule and fume for associate in nursing extra hour. How long does it take to smoke beef ribs? at 225° F, information technology take gripe ridicule approximately six hours until the rib embody tender and delightful.
smoke gripe rib astatine 250° F take approximately four hour. Do you wrap beef ribs when smoking them? swathe beef rib while fume, at least some of the meter, guarantee the rib come out tender, juicy, and prevent the rib from dry out. Best woods for smoking beef ribs there be therefore many great forest season that you can use for smoke beef ridicule. pecan, maple, apple, mesquite, oak, and hickory be merely approximately of the hypothesis.👩🏼🍳Pro Tips
- I prefer to leave the membrane attached to the ribs. It helps the ribs to keep their shape and adds additional flavor and texture. If you want to remove it, just run a butter knife or your finger under the membrane to detach it from the bone. Get a good grip on the membrane and tear it off.
- If you prefer to use a thermometer or a probe to check the internal temperature of the ribs, you’ll want them to be somewhere between 203° F and 205° F.
- If you will not be eating the ribs right away or if they are ready sooner than you expected, wrap the ribs in foil, then a towel, and store them in a cooler (without ice). The ribs will stay warm and juicy until you’re ready to serve them.
Traeger smoked beef ribs
🍗Related Recipes
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📖 Recipe
Traeger Smoked Beef Ribs
Tender, meaty, beef smoked ribs using the 3-2-1 method of smoking.
from
vote
PinPrep Time:
15
minutes
Cook Time:
6
hours
Total Time:
6
hours
15
minutes
Servings:
4
people
Calories:
600
kcal
writer :
Equipment
- Traeger operating room early shot smoker
Ingredients
▢
Read more : Chinese Sticky Rice (Meal Prep Friendly)
one rack beef ribs
▢
one tablespoon avocado anoint ( operating room olive vegetable oil )
▢
⅓ cup mesquite season
▢
one cup pomegranate juice
▢
one cup barbecue sauce
Instructions
Fill smoker with Traeger Signature Blend or favorite flavor of pellets and preheat the grill to 225° F.
Brush room temperature beef ribs with avocado oil (or olive oil) and generously season with mesquite seasoning. To add a little spice, sprinkle with cayenne pepper.
Spray ribs with pomegranate juice and place them bone side-down directly onto the grill. Smoke for 3 hours. Set a timer to spray the ribs once an hour.
Remove ribs and place meaty-side down onto two layers of heavy-duty aluminum foil. If the rack is sliced in half, prepare them in two packages. Divide leftover juice between both packages and crimp foil to seal. Smoke ribs for two hours at 225° F.
Brush ribs liberally with bbq sauce and place on the grill, bone-side down. Smoke using super smoke, at 225° F for an additional hour.
- rest rib for ten minute oregon enjoy justly off. serve with Chipotle Smoked Mac and Cheese operating room Traeger Smoked Potatoes
Notes
- I prefer to leave the membrane attached to the ribs. It helps the ribs to keep their shape and adds additional flavor and texture. If you want to remove it, just run a butter knife or your finger under the membrane to detach it from the bone. Get a good grip on the membrane and tear it off.
- If you prefer to use a thermometer or a probe to check the internal temperature of the ribs, you’ll want them to be somewhere between 203° F and 205° F.
- If you will not be eating the ribs right away or if they are ready sooner than you expected, wrap the ribs in foil, then a towel, and store them in a cooler (without ice). The ribs will stay warm and juicy until you’re ready to serve them.
Nutrition
Serving:
2
ribs
|
Calories:
600
kcal
|
Carbohydrates:
40
g
|
Protein:
20
g
|
Fat:
48
g
Read more : Preparing Fresh Oregon Dungeness Crab
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