Become A Traeger Ambassador
Share your Traeger stories on social media and gain exclusive access to gear, content, and experiences.Apply Now
To begin, combine the garlic, vinegar, salt, and pepper to make a paste.
Spread the paste over the ribs and refrigerate for 1 hour. While the ribs are marinating, make the Chimichurri sauce.
Chimichurri Sauce: In a food processor or blender, pulse the parsley, cumin, red pepper, salt, balsamic vinegar, olive oil, and lemon juice. Slowly add the olive oil; this should make a thick sauce. Refrigerate while ribs cook.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Remove the ribs from the fridge and smoke them until the reach an internal temperature of 160 degrees F (about 2-1/2 hours).
Remove ribs from grill and wrap in foil with 1/4 cup of beef broth.
Take back to grill to finish cooking until it reaches an internal temperature of 203 degrees (about 2 hours longer), or until falling of the bone.
Serve with the Chimichurri sauce. Enjoy!