“Indulge in the mouthwatering delight of Smoked Beef Back Ribs – a succulent and flavorful dish that will tantalize your taste buds. Slow-cooked to perfection, these ribs offer a perfect balance of tenderness and smoky goodness, making them a must-try for all meat lovers. Get ready to savor each juicy bite and experience the ultimate BBQ sensation!”
How to make Traeger beef ribs.
These Traeger smoked beef back ribs are a flavor bomb that will leave you wanting more. The tender meat practically falls off the bone, thanks to the low and slow cooking process in the Traeger smoker. The dry rub used on these ribs creates a crusty bark with so much flavor that you won’t even need BBQ sauce. It’s recommended to choose chuck ribs or plate ribs for the best results, as they have more meat on them.
Beef back ribs come from the beef rib primal cut in the forequarter of the steer, which is known for its well-marbled fat and delicious taste. However, most of the meat is often trimmed off by butchers to maximize profits when selling prime rib roast or ribeye cuts. To find beef back ribs with more meat between the bones, it’s best to visit your local butcher.
There are two types of ribs that come from the steer: beef back ribs and short ribs. Both types can be smoked low and slow for amazing barbecue results. Beef short ribs come from different areas of the steer, such as plate short ribs from the lower section behind the brisket, and chuck short ribs from the upper section in front of the beef back ribs.
To make these beef back ribs even more flavorful, a barbecue dry rub is used before smoking. This helps develop a nice bark on the outside of the ribs. During smoking, a vinegar-based spray is used to keep the meat moist and add extra flavor.
Once smoked to perfection at 250°F, with regular spritzing during cooking, these beef back ribs are ready to be enjoyed. Let them rest for 20 minutes after cooking before slicing between each bone and serving.
If you don’t have a Traeger smoker but still want to enjoy delicious beef back ribs, you can try making them in an air fryer. Just trim down the ribs to fit in smaller portions and follow a similar cooking method.
Overall, these Traeger smoked beef back ribs are a mouthwatering treat that will satisfy any barbecue lover.
What are beef back ribs anyway?
Beef back ribs are a cut of meat that comes from the beef rib primal cut in the forequarter of the steer. This primal cut is known for its marbling and tasty fat, which is why it is also used to make prime rib roast or ribeye cuts. However, when the prime rib roast or ribeye steaks are trimmed by butchers, there is often little meat left on the beef back ribs.
There are two main types of ribs that come from the steer: beef back ribs and short ribs. Beef back ribs come from the top dorsal area of the steer, where most of the meat is found between the bones. The flavor of beef back ribs is excellent, and when cooked properly, they make for delicious smoked ribs.
Short ribs, on the other hand, come from different areas on the steer. Plate short ribs come from the lower section right behind the brisket and have a lot of meat on top of the bones. Chuck short ribs come from the upper section in front of the beef back ribs and also have extra meat on top of the bones.
To cook beef back ribs, it’s important to use a great rub to add flavor and develop a nice bark on the outside. A vinegar-based spray can be used during smoking to keep the ribs moist and add flavor. The smoking process should be done low and slow at around 250°F until the internal temperature reaches 200°F to 205°F.
Removing the membrane from the bony side of the beef back ribs before cooking allows for better flavor absorption into the meat. Wrapping them tightly in aluminum foil or butcher paper during smoking helps retain moisture.
After cooking, let the smoked beef back ribs rest for about 20 minutes before slicing between each bone and serving.
How to get the best smoked beef back ribs
To get the best smoked beef back ribs, it’s important to start with quality ribs. Choose chuck ribs or plate ribs as they have more meat on them and will result in more flavorful and tender ribs. It’s recommended to go to your local butcher and ask for their best beef back ribs, as they are more likely to have the most meat between the bones.
Before smoking the ribs, prepare a dry rub to add flavor and develop a crusty bark on the outside of the ribs. Coat both sides and all edges of the ribs with the rub, letting it sit for 10 to 20 minutes to settle into the meat. For even more flavor, you can let the ribs sit in the fridge overnight with the rub as a dry brine.
During smoking, use a vinegar-based spray every 30 minutes or so to keep the ribs moist and add flavor. This spray can be made by mixing apple cider vinegar, soy sauce, and Tabasco hot sauce in a spray bottle.
Smoke the beef back ribs in a Traeger smoker at 250°F for 5 to 8 hours, or until the internal temperature reaches 200°F to 205°F. Fruit woods like apple pellets are recommended for smoking beef, as hickory or oak can be overpowering. If desired, wrap the ribs tightly in aluminum foil or butcher paper during smoking to help retain moisture.
Once cooked, let the smoked beef back ribs rest for 20 minutes before slicing between each bone and serving. The long, slow smoking process will break down tough fibers in the meat and create tender and delicious beef back ribs that practically fall off the bone.
Overall, following these steps will ensure you achieve flavorful and tender smoked beef back ribs that are sure to impress your guests.
Beef back ribs vs short ribs
Beef back ribs and short ribs are both delicious when smoked low and slow, but they have some differences. Beef back ribs come from the top dorsal area of the steer in the forequarter, while short ribs can come from different areas of the steer. Plate short ribs come from the lower section right behind the brisket, while chuck short ribs come from the upper section in front of the beef back ribs.
The main difference between beef back ribs and short ribs is the amount of meat on them. Beef back ribs typically have less meat between the bones since butchers remove as much meat as possible when trimming off prime rib and ribeye cuts. On the other hand, plate short ribs are often called “loaded beef ribs” or “dinosaur beef ribs” because they have a lot of meat on top of the bones, sometimes up to 2-3 inches marbled with fat.
When it comes to flavor, both types of ribs can be incredibly tasty if cooked properly. The well-marbled beef back ribs offer amazing flavor, while plate short ribs have that extra layer of fat that adds richness to the meat. It all comes down to personal preference and what kind of rib experience you’re looking for.
In terms of cooking technique, both beef back ribs and short ribs benefit from a good rub to add flavor and develop a nice bark on the outside. To keep them moist during smoking, a vinegar-based spray is used. The long, slow smoking process breaks down tough fibers in the meat and creates tender and flavorful beef or short rib.
Overall, whether you choose beef back ribs or short ribs for your barbecue, you’re in for a mouthwatering treat if cooked with care.
Ingredients for Traeger smoked beef back ribs
For the dry rub:
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
For the vinegar spray:
- 1/2 cup apple cider vinegar
- 1 tablespoon soy sauce
- A few shakes of Tabasco hot sauce (adjust to taste)
4-5 pounds beef back ribs, with membrane removed
Fruit wood pellets, such as apple or a blend with fruit woods like Pit Boss Apple pellets or Pit Boss Competition Blend.
Note: These are just basic ingredients for the dry rub and vinegar spray. Adjustments can be made to suit personal preferences.
Step 1:
Preheat your Traeger smoker to 250°F.
Step 2:
Flip the beef back ribs over so that the bony side is up. Use a knife to begin cutting the membrane away from the bones. Once it is started, use a paper towel to grip the membrane and peel it away from the bones. Repeat until all of the membrane is removed.
Step 3:
In a small bowl, combine all the ingredients for the dry rub. Thoroughly coat both sides and edges of the beef back ribs with the dry rub. Let them sit for 10 to 20 minutes to allow the rub to settle into the meat.
Step 4:
In a medium bowl, mix together the apple cider vinegar, soy sauce, and Tabasco hot sauce. Pour this mixture into a spray bottle and set aside for later use.
Step 5:
Place the beef back ribs in the preheated Traeger smoker, meat side up. Smoke them at 250°F for 5 to 8 hours or until their internal temperature reaches 200°F to 205°F.
Step 6:
During the last two hours of smoking, spritz the ribs with the reserved vinegar spray every 30 minutes or so. This will help keep them moist and add flavor.
Step 7:
If desired, you can wrap the beef back ribs in aluminum foil or butcher paper during the final two hours of smoking. This will help retain moisture while smoking.
Step 8:
Once the beef back ribs reach an internal temperature of 200°F to 205°F, remove them from the Traeger smoker. Wrap them tightly in aluminum foil or butcher paper and let them rest for about 20 minutes.
Step 9:
After resting, slice the beef back ribs between each bone and serve hot. Enjoy!</p
How to cook smoked beef back ribs on the Traeger
How to cook smoked beef back ribs on the Traeger:
1. Start by preparing the ribs. Flip the beef back ribs over, bone side up, and use a knife to begin cutting the membrane away from the bones. Once it is started, use a paper towel to grip the membrane and peel it away from the bones. Repeat this process until the membrane is completely removed.
2. Combine all the ingredients for the barbecue dry rub and thoroughly coat both sides and edges of the ribs with the rub. Let the ribs sit for 10 to 20 minutes to allow the rub to settle into the meat. You can also let them sit in the fridge overnight for a dry brine effect.
3. In a medium bowl, mix apple cider vinegar, soy sauce, and Tabasco hot sauce. Pour this mixture into a spray bottle and reserve for later.
4. Preheat your Traeger smoker to 250°F and place the beef back ribs on it, meat side up. Smoke them for 5 to 8 hours or until their internal temperature reaches 200°F to 205°F.
5. During the last 2 hours of smoking, spray the ribs frequently with the reserved vinegar spray every 30 minutes or so.
6. If desired, you can wrap the ribs in aluminum foil or butcher paper once they reach an internal temperature of 160°F. This will help retain moisture while smoking.
7. Once smoked beef back ribs reach an internal temperature of 200°F to 205°F, remove them from the Traeger and wrap them tightly in foil or butcher paper. Allow them to rest for 20 minutes.
8. After resting, slice between each bone and serve your delicious smoked beef back ribs!
Remember that cooking times may vary depending on your specific smoker and rib size, so always check for doneness using a fork or skewer before serving.
Step 1: remove the membrane
Step 1: Remove the membrane
To prepare the beef back ribs, start by turning them over so that the bony side is facing up. The membrane, a thick tissue that covers the back of the ribs, needs to be removed. Use a butter knife to get under the membrane and loosen it. Once it is lifted, use a paper towel to grip onto it and pull it off. Sometimes the membrane will come off in one piece, but if not, repeat the process until it is completely removed.
Step 2: Coat with dry rub
Generously coat both sides and all edges of the ribs with the dry rub mixture. This will add flavor to the ribs and create a crusty bark on the outside. Let the ribs sit for 10 to 20 minutes to allow the rub to settle into the meat. Alternatively, you can let them sit in the fridge overnight with the rub on, acting as a dry brine to further tenderize the meat.
Step 3: Prepare vinegar spray
In a medium bowl, mix together apple cider vinegar, soy sauce, and Tabasco hot sauce. Pour this mixture into a spray bottle and reserve for later use during smoking.
Step 4: Smoke at low temperature
Place the beef back ribs in a pre-heated smoker set at 250°F (121°C). Smoke for 5 to 8 hours or until the internal temperature of the ribs reaches between 200°F to 205°F (93°C to 96°C). For added flavor, use fruit woods like apple pellets while smoking beef.
Step 5: Spray with vinegar solution
Starting when the ribs reach an internal temperature of around 160°F (71°C) or during their final two hours on the smoker, spritz them frequently with the reserved vinegar spray. This will help keep them moist and add flavor.
Step 6: Optional wrapping
At this point, you can choose to wrap the ribs to help retain moisture during smoking. Use either aluminum foil or butcher paper to tightly wrap the ribs, then place them back on the smoker.
Step 7: Rest and slice
Once the beef back ribs reach an internal temperature of 200°F to 205°F (93°C to 96°C), remove them from the smoker. Wrap them in aluminum foil or butcher paper and let them rest for 20 minutes. This resting period allows the juices to redistribute throughout the meat. After resting, slice between each bone and serve.
These steps will guide you through the process of creating tender and flavorful Traeger smoked beef back ribs that are sure to be a hit at your next barbecue gathering.
Step 2: rub the ribs
Step 2: Rub the Ribs
To enhance the flavor of the beef back ribs, it is important to apply a generous coating of dry rub. The rub will not only add flavor but also help develop a delicious crusty bark on the outside of the ribs. Start by flipping the ribs over so that the bony side is facing up. You will notice a membrane that runs along the outside of the bones. This membrane does not soften when cooked, so it is best to remove it before applying the rub.
Using a knife, gently cut into the membrane and start peeling it away from the bones. It should come off easily, but you may need to repeat this process until it is completely removed. Once the membrane is removed, combine all the ingredients for the barbecue dry rub and thoroughly coat both sides and all edges of the ribs with it. Allow the ribs to sit for about 10 to 20 minutes, allowing the flavors of the rub to settle into the meat. Alternatively, you can refrigerate them overnight with the rub, acting as a dry brine to further tenderize the meat.
Step 3: Smoke Low and Slow
Beef back ribs are best smoked low and slow for that ultimate rib experience. Preheat your Traeger smoker to 250°F and place the rubbed beef back ribs on it, meat side up. For added flavor, use fruit woods such as apple pellets or a blend like Pit Boss Competition Blend during smoking. These woods complement beef well without overpowering its natural flavors.
Smoke your beef back ribs for approximately 5 to 8 hours until their internal temperature reaches between 200°F to 205°F. To ensure moistness and prevent drying out, spritz them frequently with a vinegar-based spray made from apple cider vinegar, soy sauce, and Tabasco hot sauce during smoking. This spray not only helps retain moisture but also adds additional flavor.
Step 4: Wrap and Rest
Once the ribs reach an internal temperature of around 160°F, or after about 2 hours on the smoker, you have the option to wrap them. Wrapping the ribs in aluminum foil or butcher paper tightly helps them retain moisture while smoking. After wrapping, place them back on the smoker until they reach an internal temperature of 200°F to 205°F.
Once your smoked beef back ribs are done, remove them from the Traeger and wrap them again in aluminum foil or butcher paper. Allow them to rest for about 20 minutes. This resting period allows the juices to redistribute, resulting in more tender and flavorful ribs.
Step 5: Slice and Serve
After resting, it’s time to slice your mouthwatering smoked beef back ribs. Using a sharp knife, carefully slice between each bone. The meat should be so tender that it practically falls off the bone. Serve these flavor bombs as they are or with your favorite BBQ sauce if desired.
These Traeger smoked beef back ribs will surely impress with their tenderness and incredible flavor. Enjoy them as a delicious main dish for any occasion or celebration. Don’t forget to share your cooking success by leaving a comment below and tagging @alicensetogrill on social media!
Step 3: make the spray
Step 3: make the spray
To make the vinegar-based spray, mix together apple cider vinegar, soy sauce, and Tabasco hot sauce in a medium bowl. Pour this mixture into a spray bottle and set it aside for later use.
Using this spray during the smoking process will help keep the beef back ribs moist and prevent them from drying out. It will also add flavor to the ribs as they cook.
Spritz the ribs with the vinegar spray every 30 minutes during the last 2 hours of cooking. This will help enhance the flavor and ensure that the ribs stay juicy and tender.
Using aluminum foil or butcher paper, tightly wrap the ribs once they reach an internal temperature of 200°F to 205°F. This step can be done if you prefer your ribs to retain more moisture while smoking.
Allow the smoked beef back ribs to rest for 20 minutes after removing them from the Traeger smoker. This resting period allows the juices to redistribute within the meat, resulting in a more flavorful and tender final product.
After resting, slice between each bone of the beef back ribs and serve them up for a delicious meal. The combination of smoky flavor, tender meat, and flavorful rub will surely impress your taste buds. Enjoy!
Step 4: smoke the ribs
Step 4: Smoke the Ribs
Once you have prepared the beef back ribs by removing the membrane and coating them with the dry rub, it’s time to smoke them to perfection. Preheat your Traeger smoker to 250°F and place the ribs on the grill, meat side up.
Let the ribs smoke for 5 to 8 hours or until they reach an internal temperature of 200°F to 205°F. The low and slow cooking method will break down tough fibers in the meat and create tender, flavorful ribs.
During the last 2 hours of smoking, spritz the ribs every 30 minutes with a vinegar-based spray made from apple cider vinegar, soy sauce, and Tabasco hot sauce. This spray helps keep the ribs moist and adds extra flavor.
You can also choose to wrap the ribs in aluminum foil or butcher paper during this final stage of smoking. Wrapping them tightly will help retain moisture and enhance tenderness.
Once the smoked beef back ribs reach their desired internal temperature, remove them from the Traeger smoker. Let them rest for 20 minutes by wrapping them in aluminum foil or butcher paper. This resting period allows the flavors to settle and ensures juicy, succulent ribs.
After resting, slice between each bone to separate the individual rib portions. Serve these mouthwatering smoked beef back ribs as is or with your favorite barbecue sauce for dipping.
Enjoy these flavor-packed ribs that are moist, tender, and full of smoky goodness!
Step 5: spray frequently
Step 5: Spray Frequently
During the last 2 hours of smoking, it’s important to spritz the beef back ribs with the vinegar spray every 30 minutes or so. This will help to keep the ribs moist and prevent them from drying out. The vinegar-based spray also adds flavor to the ribs, enhancing their overall taste. Make sure to cover both sides of the ribs with the spray to ensure even distribution.
The vinegar spray can be made by mixing apple cider vinegar, soy sauce, and Tabasco hot sauce in a medium bowl. Pour this mixture into a spray bottle for easy application. The acidity of the vinegar helps to tenderize the meat and adds a tangy flavor that complements the smoky taste of the ribs.
Spraying the ribs frequently during the final stage of smoking ensures that they stay juicy and flavorful. It also helps to develop a nice bark on the outside of the ribs, which adds texture and enhances their overall appearance. Be sure to monitor your smoker’s temperature and adjust as needed throughout this process to achieve optimal results.
Once you’ve completed this step, you’re one step closer to enjoying delicious Traeger smoked beef back ribs that are tender, flavorful, and fall-off-the-bone good!
Step 6: slice and serve
Step 6: Slice and Serve
Once the smoked beef back ribs reach an internal temperature of 200°F to 205°F, remove them from the Traeger. Wrap the ribs in aluminum foil or butcher paper and allow them to rest for 20 minutes. This resting period helps the juices redistribute throughout the meat, resulting in a more tender and flavorful final product.
After the ribs have rested, it’s time to slice and serve! Use a sharp knife to cut between each bone, creating individual rib portions. The meat should be incredibly tender and practically falling off the bone. Serve the ribs as they are or with your favorite barbecue sauce on the side.
These Traeger smoked beef back ribs are truly a flavor bomb. The dry rub creates a delicious crusty bark on the outside, while the slow smoking process ensures that the meat is incredibly tender and full of flavor. Whether you enjoy them with or without BBQ sauce, these ribs are sure to impress any barbecue lover.
So next time you’re craving some mouthwatering ribs, give this recipe a try. And don’t forget to share your experience in the comments below or on social media. Enjoy!
In conclusion, smoked beef back ribs offer a tantalizing combination of rich flavors and tender meat that is sure to please any barbecue enthusiast. Whether enjoyed on their own or paired with your favorite sauce, these succulent ribs are a must-try for anyone seeking a truly satisfying culinary experience.
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