“Unlock the tantalizing flavors of perfectly smoked short ribs with Traeger. Indulge in tender, juicy bites infused with rich smokiness, as our advanced grilling technology elevates your BBQ game to new heights. Whether you’re a seasoned pitmaster or a novice griller, Traeger’s smoked short ribs are sure to impress every palate. Prepare for a mouthwatering culinary experience like no other.”
Traeger Smoked Beef Short Ribs (Dino Ribs)
Traeger Smoked Beef Short Ribs, also known as Dino Ribs, are a delicious and flavorful cut of meat that is perfect for smoking on a Traeger grill. These ribs are super meaty and make a statement at any BBQ. The recipe calls for a mustard rub that gives the ribs a tangy punch, while a spritz of brandy and apple juice helps to mellow out the flavors.
To prepare the ribs, start by peeling away the membrane from the backside of the ribs. Then, mix together the ingredients for the mustard rub and coat all sides of the ribs with it. Let the ribs sit for at least ten minutes or overnight in the fridge to brine in the dry rub.
Preheat your Traeger smoker to 250°F and cook the ribs for 8 to 10 hours. During the last 4 to 5 hours of cooking, spritz the ribs with a mixture of apple juice and brandy every half hour or so. This will add flavor to the ribs and prevent them from becoming too hard or burnt.
Check if the ribs are fully cooked by inserting a fork or skewer into them. They should be tender and easily pierced with little resistance. You can also check that the internal temperature is between 203°F and 208°F using a meat thermometer.
Once they are done cooking, remove the smoked beef short ribs from the Traeger and wrap them in foil or butcher paper. Let them rest for 30 to 45 minutes before serving.
Beef back ribs, on the other hand, come from a different part of the cow – specifically, from the rib primal cut towards the top dorsal area in the forequarter. While they may not be as meaty as short plate ribs, they still have a delicious beefy flavor.
Overall, both beef short ribs and beef back ribs can be used in this recipe with great results. Just adjust the cooking time accordingly based on the thickness of the ribs.
Why This Recipe Is Great
This recipe for Traeger Smoked Beef Short Ribs (Dino Ribs) is a crowd-pleaser at any BBQ. The beef short plate ribs, also known as dino ribs, are incredibly meaty and flavorful. When smoked slowly on a Traeger grill, they become fall-off-the-bone tender and juicy.
The mustard rub used in this recipe adds a tangy punch to the ribs, while the brandy and apple juice spritz helps to mellow out the flavors. The result is a delicious brisket-on-a-stick taste that will impress your guests.
One of the best things about these beef short ribs is that they have so much flavor on their own that you don’t even need barbecue sauce. However, if you’re a sauce lover, you can serve them with Kansas City-style BBQ sauce for an extra kick. These ribs pair perfectly with grilled potato wedges as well.
Ingredients for Traeger Smoked Beef Plate Ribs
This recipe for Traeger smoked beef plate ribs requires the following ingredients:
- Rack of beef short plate ribs (other cuts of ribs work too)
- Mustard rub (recipe provided in the post)
- Apple juice
- Brandy
To prepare and cook these delicious beef plate ribs on your Traeger smoker, follow these steps:
- Preheat your Traeger smoker to 250°F.
- Peel the membrane away from the backside of the ribs using a butter knife or paper towel.
- Mix all the ingredients for the mustard rub in a small bowl until well combined.
- Coat all sides of the ribs with the mustard rub and let them sit for at least ten minutes. For even better results, let them brine in the dry rub overnight in the fridge.
- In a food-safe spray bottle, combine apple juice and brandy to create a spritz solution.
- Place the ribs in the preheated smoker and cook for 8 to 10 hours.
- Spritz the beef short ribs with the brandy juice solution every half hour during the last 4 to 5 hours of cooking.
- To check if they are fully cooked, insert a fork or skewer into the ribs. The meat should have little resistance when pierced, or you can check that it reaches an internal temperature between 203°F and 208°F using a meat thermometer.
- Remove the smoked beef short ribs from the smoker and wrap them in foil or butcher paper. Let them rest for 30 to 45 minutes before serving.
Enjoy these tender and flavorful Traeger smoked beef plate ribs on their own or serve them with your favorite barbecue sauce.
How To Make Traeger Beef Plate Ribs
Beef short plate ribs, also known as dino ribs, are meaty and flavorful. They come from the short plate primal cut of the cow, which does not include the brisket. These ribs have a thick layer of meat on top of the rib bones, giving them their dinosaur-like appearance. They are perfect for smoking and can be very tender and juicy when prepared properly.
On the other hand, beef back ribs come from the rib primal cut of the cow, towards the top dorsal area in the forequarter. These ribs have less meat compared to beef short plate ribs because butchers often carve away more meat to maximize profits on more expensive cuts like prime rib and ribeye. However, they still have a delicious beefy flavor and can be smoked low and slow for great results.
Both beef short plate ribs and beef back ribs can be used in this recipe for Traeger smoked beef short ribs. The cooking time may vary depending on the thickness of the ribs, so it’s important to adjust accordingly. It is recommended to use a meat thermometer to ensure that the ribs are fully cooked.
Overall, both types of beef ribs can be delicious when smoked properly. The choice between beef short plate ribs and beef back ribs may depend on personal preference or availability at your local butcher.
Step 1: prepare the Traeger
Step 1: Prepare the Traeger
Preheat the Traeger smoker to 250°F and choose your preferred wood pellets for smoking. Oak, hickory, maple, or cherry pellets are popular choices for ribs.
Step 2: Remove the membrane from the ribs
Peel away the silverskin connective tissue, also known as the membrane, from the backside of the ribs. You can use a butter knife to loosen it and then pull it off with your hands or a paper towel.
Step 3: Prepare the mustard rub
In a small bowl, mix all of the ingredients for the mustard rub until well combined. Coat all sides of the ribs in the mustard rub and let them sit for at least ten minutes. For enhanced flavor, you can refrigerate them overnight.
Step 4: Create a brandy and apple juice spritz
Combine apple juice and brandy in a food-safe spray bottle. Alternatively, you can use a basting brush or BBQ mop if you don’t have a spray bottle.
Step 5: Smoke the beef short ribs
Place the prepared ribs in the preheated smoker at 250°F and cook them for 8 to 10 hours. During the last 4 to 5 hours of cooking, spritz the beef short ribs with the brandy and apple juice solution every half hour or so.
Step 6: Check for doneness
To ensure that they are fully cooked, insert a fork or skewer into the ribs. The meat should offer little resistance when pierced. Alternatively, you can check that their internal temperature is between 203°F and 208°F using a reliable meat thermometer.
Step 7: Let them rest before serving
Once cooked, remove the smoked beef short ribs from the Traeger and wrap them in foil or butcher paper. Allow them to rest for about 30 to 45 minutes before serving.
Step 8: Optional – remove the silverskin
If desired, you can remove the chewy layer of membrane called silverskin from the backside of the ribs. Use a sharp knife to get underneath the membrane and lift it off using your hands.
Step 9: Enjoy!
Serve the Traeger smoked beef short ribs as they are or with your favorite BBQ sauce. The mustard rub forms a flavorful bark, and the meat will be tender and juicy.
Step 2: remove the membrane
Step 2: Remove the Membrane
To prepare the beef short ribs for smoking, you’ll need to remove the tough membrane that covers the backside of the ribs. This membrane, also known as silverskin, can be chewy and unpleasant when cooked, so it’s best to remove it before smoking.
Start by using a butter knife to loosen the membrane. Slide the blade underneath the membrane and gently wiggle it until you can grip it with your hands. If needed, use a piece of paper towel or a rag to get a better grip.
Once you have a good hold on the membrane, pull it away from the ribs. It may come off in small pieces, but continue working at it until you’ve removed as much of it as possible.
Removing the membrane allows the flavors of the rub and smoke to penetrate into the meat and results in more tender and flavorful beef short ribs.
Step 3: prepare the ribs
Step 3: prepare the ribs
First, remove the membrane from the backside of the ribs. This silverskin connective tissue can be tough and chewy, so it’s best to remove it. Use a butter knife to loosen the membrane and then grip it with your hands or a piece of paper towel to pull it off.
Next, mix all of the ingredients for the mustard rub in a small bowl until well combined. Coat all sides of the ribs with this flavorful rub and let them sit for at least ten minutes. For even more flavor, you can let the ribs brine in the dry rub overnight in the fridge.
To keep the ribs moist and add extra flavor during cooking, combine apple juice and brandy in a food-safe spray bottle. You can also use a basting brush or BBQ mop if you don’t have a spray bottle. Spritz the beef short ribs with this solution every half hour or so during the last 4-5 hours of cooking on the Traeger smoker.
Now that your ribs are prepared, they’re ready to be cooked low and slow on the Traeger smoker for 8-10 hours at 250°F. Make sure to monitor their doneness by checking if a fork or skewer can easily pierce through the meat with little resistance. The internal temperature should also be between 203°F and 208°F.
Once fully cooked, remove the smoked beef short ribs from the Traeger and wrap them in foil or butcher paper to rest for 30-45 minutes before serving. This resting period allows the juices to redistribute throughout the meat, resulting in tender and flavorful ribs.
Remember, these instructions are specifically for thick, meaty plate ribs. If you have thinner beef back ribs, refer to our smoked beef back ribs recipe for best results.
Enjoy these delicious Traeger smoked beef short ribs either on their own or with your favorite BBQ sauce!
Step 4: mix your spritz
Step 4: Mix Your Spritz
To keep the beef short ribs moist and add amazing flavor, you’ll want to mix up a spritz. In a food-safe spray bottle, combine apple juice and brandy. If you don’t have a spray bottle, you can use a basting brush or BBQ mop instead. The spritz will be used during the last half of cooking to keep the ribs evenly cooked and prevent the rub on the exterior from overcooking or turning black.
Using a food-grade spray bottle is a modern alternative to using a basting brush. The spritz we used for this recipe includes a splash of brandy, which gives the ribs a fantastic aroma as they cook in the smoky Traeger. However, if you prefer to skip the alcohol, you can use apple juice or vinegar as an alternative.
The spritzing process helps to keep the surface of the ribs lightly cooled from the liquid, preventing the rub/bark on the exterior from overcooking or turning black. It also adds moisture and flavor to the smoked short ribs, enhancing their overall taste. Spritzing every half hour or so during the last 4 to 5 hours of cooking will ensure that your beef short ribs are juicy, flavorful, and perfectly cooked.
In summary, mixing your spritz using apple juice and brandy (or an alternative such as apple juice or vinegar) is an important step in smoking beef short ribs. This spritz will help to keep the meat moist and add delicious flavor throughout the cooking process.
Step 5: smoke the ribs
Step 5: Smoke the Ribs
Once you have preheated your Traeger smoker to 250°F, it’s time to smoke the ribs. You can use any type of wood pellets for this step, but oak, hickory, maple, or cherry pellets are popular choices for ribs. The author of this recipe recommends using Pit Boss Competition Blend pellets for a well-rounded and smoky flavor.
Before placing the ribs on the smoker, it’s important to remove the membrane from the backside of the ribs. This silverskin connective tissue can be tough and chewy, so using a butter knife to gently loosen and peel it away is recommended. Coating all sides of the ribs with the mustard rub is the next step. This rub gives the ribs a tangy punch and helps to develop flavorful bark during smoking.
Once the ribs are coated in the mustard rub, they should sit for at least ten minutes before being placed on the preheated smoker. If time allows, letting them sit in the fridge overnight will further enhance their flavor. While smoking, spritzing the beef short ribs with a solution of apple juice and brandy every half hour or so will add moisture and flavor to them.
The smoking process should take around 8 to 10 hours at 250°F. To check if they’re fully cooked, you can insert a fork or skewer into the ribs. If there is very little resistance when piercing through the meat, they’re done cooking. Additionally, checking that the internal temperature is between 203°F and 208°F using a reliable thermometer is recommended.
After smoking, it’s crucial to let the smoked beef short ribs rest for about 30 to 45 minutes before serving. This allows the juices to redistribute throughout the meat and ensures maximum tenderness. Finally, removing any remaining silverskin from the backside of the ribs with a sharp knife before serving is optional but recommended for a better eating experience.
Step 6: spritz away
Step 6: Spritz Away
To keep the beef short ribs moist and add amazing flavor, it’s time to spritz them. In a food-safe spray bottle, combine apple juice and brandy. If you don’t have a spray bottle, you can use a basting brush or BBQ mop as well.
Place the ribs in the preheated Traeger smoker at 250°F and let them cook for 8 to 10 hours. During the last 4 to 5 hours of cooking, spritz the beef short ribs with the apple juice and brandy solution every half hour or so. This spritzing process helps to enhance the flavor of the smoked short ribs and prevents the bark from burning or becoming too hard.
To check if the ribs are fully cooked, you can insert a fork or skewer into the meat. It should go through with very little resistance. You can also check the internal temperature, which should be between 203°F and 208°F. Using a reliable meat thermometer like ThermoWorks Signals WiFi thermometer will ensure accurate readings.
Once fully cooked, remove the smoked beef short ribs from the Traeger and wrap them in foil or butcher paper. Let them rest for about 30 to 45 minutes before serving. This resting period allows the juices to redistribute within the meat, resulting in tender and succulent ribs.
Remember to remove any silverskin before cooking as it is a tough layer of connective tissue that doesn’t break down during cooking. Use a sharp knife to get under the membrane and lift it off using your hands.
By following these steps and tips, you’ll be able to achieve juicy, tender, fall-off-the-bone Traeger smoked beef short ribs that are bursting with flavor. Enjoy!
Step 7: smoke until done
Step 7: Smoke until done
To smoke the beef short ribs, preheat your Traeger smoker to 250°F and choose your preferred type of wood pellets. Oak, hickory, maple, or cherry pellets are popular choices for ribs. Peel the membrane away from the backside of the ribs using a butter knife or paper towel for better grip. In a small bowl, mix all the ingredients for the mustard rub and coat all sides of the ribs with it. Let the ribs sit for at least ten minutes or overnight in the fridge if you have time.
Combine apple juice and brandy in a food-safe spray bottle or use a basting brush to create a spritz solution. Place the seasoned ribs in the preheated smoker and cook for 8 to 10 hours. During the last 4 to 5 hours of cooking, spritz the beef short ribs with the brandy juice solution every half hour or so to add flavor and prevent burning of the bark.
Check if the ribs are fully cooked by inserting a fork or skewer into them. The meat should offer little resistance when pierced, and its internal temperature should be between 203°F and 208°F. Remove the smoked beef short ribs from the Traeger and wrap them in foil or butcher paper, allowing them to rest for 30 to 45 minutes before serving.
Remember that smoking your short ribs low and slow is crucial for tender meat. If cooked at too high a temperature or too quickly, they may become tough. Beef short ribs come from various parts of the cow like rib, plate, and chuck cuts. The ones used in this recipe are from the short plate primal cut without brisket, known as dino ribs due to their meaty appearance.
Beef back ribs come from the rib primal cut near the top dorsal area of a steer’s forequarter. These may have less meat compared to dino ribs, but they still offer incredible flavor. While the recipe focuses on beef short ribs, you can substitute any type of ribs and adjust the cooking time accordingly.
Step 8: rest the Traeger smoked short ribs
Step 8: Rest the Traeger Smoked Short Ribs
After cooking the beef short ribs on the Traeger for 8 to 10 hours, it’s time to let them rest before serving. This resting period allows the juices in the meat to redistribute and ensures a tender and flavorful result.
To rest the smoked short ribs, remove them from the Traeger and wrap them in foil or butcher paper. This wrapping helps to retain heat and moisture, further enhancing the tenderness of the meat. Let the ribs rest for about 30 to 45 minutes.
During this resting period, you can prepare any side dishes or sauces that you plan to serve with the ribs. The flavors will continue to develop as the meat rests, resulting in even more deliciousness when you finally take that first bite.
Once the resting time is up, it’s time to unwrap your perfectly smoked beef short ribs and enjoy their fall-off-the-bone goodness. Serve them as they are or with your favorite barbecue sauce for extra flavor. These dino ribs are sure to be a hit at your next BBQ gathering!
Tips and Tricks
Tips and Tricks:
1. Removing the membrane: Before seasoning the ribs, it’s important to remove the tough silverskin connective tissue on the backside of the ribs. Use a butter knife to loosen and grip the membrane, then pull it away from the ribs.
2. Mustard rub: Coat all sides of the ribs in a mustard rub for extra flavor and juiciness. Letting the ribs sit in this dry brine overnight in the fridge will enhance the flavors even more.
3. Spritzing with brandy juice solution: During the last 4 to 5 hours of cooking, spritz the beef short ribs with a mixture of apple juice and brandy every half hour or so. This helps add flavor and keeps the bark from burning or becoming too hard.
4. Monitoring internal temperature: Use a meat thermometer to check if the ribs are fully cooked. The internal temperature should be between 203°F and 208°F when done.
5. Resting before serving: After removing from the smoker, wrap the smoked beef short ribs in foil or butcher paper and let them rest for 30 to 45 minutes before serving. This allows the juices to redistribute and makes for more tender meat.
6. Optional removal of silverskin: While not necessary, some people prefer to remove the chewy layer of silverskin membrane on the backside of the ribs before cooking. This can be done by using a sharp knife to loosen and peel it off.
7. Low and slow cooking: To ensure tender meat, smoke your short ribs low and slow at a temperature of 250°F for 8 to 10 hours. Cooking too fast or at high temperatures can result in tough ribs.
8. Different types of beef ribs: Beef short plate ribs come from the short plate primal cut without including brisket, while beef back ribs come from the rib primal cut towards the top dorsal area of the cow. Both types of ribs can be delicious when properly smoked.
9. Use a meat thermometer: To ensure the best results and avoid overcooking, use a meat thermometer to monitor the internal temperature of the ribs.
10. Letting the rub form a bark: The mustard rub will form a flavorful and crunchy bark on the ribs, eliminating the need for barbecue sauce.
11. Long, slow smoking: The long, slow smoking process breaks down tough fibers in the meat and makes it tender and flavorful.
12. Use a food-safe spray bottle for spritzing: Instead of a basting brush, use a food-grade spray bottle to evenly distribute the apple juice and brandy mixture onto the ribs during cooking.
13. Experiment with different wood pellets: While oak, hickory, maple, or cherry pellets are commonly used for smoking beef, feel free to experiment with different flavors to find your favorite combination.
14. Adjust cooking time for different thickness: If using thinner beef back ribs instead of thick plate ribs, adjust the cooking time accordingly as they may cook faster.
15. Enjoy without barbecue sauce: The flavorful rub and tender meat make these Traeger smoked beef short ribs delicious on their own without needing additional barbecue sauce.
In conclusion, Traeger smokers provide a delicious and unique way to cook smoked short ribs. With their precise temperature control and wood-fired flavor, Traeger smokers allow for tender and flavorful results every time. Whether you’re a BBQ enthusiast or just looking to try something new, Traeger smoked short ribs are a must-try dish that will impress your taste buds.
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