• Salt & Pepper Beer-Braised Beef Ribs
 
  • Salt & Pepper Beer-Braised Beef Ribs
 

Salt & Pepper Beer-Braised Beef Ribs

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  • Difficulty2/5
  • Prep time5 mins
  • Cook time3 hrs
  • Serves4 - 6
  • HardwoodMesquite

Beef back ribs don't have as much meat on them as pork ribs, but slathered in Traeger BBQ sauce, they're still down right delicious. Traeger them in a pan prevents burning and keeps the meat succulent.

Ingredients

Meaty Beef Back Ribs2 Slabs
Coarse Salt (kosher or sea salt)as needed
Black Pepper, freshly groundas needed
Granulated Garlicas needed
Can of Beer or Beef Stock12-oz. beer or 1 1/2 cup stock
Traeger Regular Barbecue Saucefor serving

Preparation

If your butcher has not already done so, remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife or a screwdriver underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.

About an hour before cooking, put the ribs in a foil pan, meatiest-side up, and season the ribs on both sides with the salt, pepper, and granulated garlic. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).

Arrange the pan of ribs on the grill grate and smoke for 1 hour. Pour the beer into the bottom of the pan (be careful not to wash the seasonings off the ribs). Cover the pan tightly with foil.

Increase the temperature to 250 (300 if you have a manual controller) and continue to cook the ribs until the meat is meltingly tender, about 2 to 3 hours more.

Carefully remove the foil. Discard the braising liquid and serve the ribs with the barbecue sauce. (You can brush the sauce on the ribs and sizzle them on the grill, or you can serve the sauce on the side.)

  • Difficulty2/5
  • Prep time5 mins
  • Cook time3 hrs
  • Serves4 - 6
  • HardwoodMesquite