Salt and Pepper Beer-Braised Beef Ribs

Salt and Pepper Beer-Braised Beef Ribs

If you’ve ever wondered why beef back ribs don’t have much meat on them, it’s because butchers have an incentive to trim the meat close to the bone to maximize the weight of pricy prime rib or rib steaks. When you find meaty ones, buy them. Or if purchasing a prime rib, ask the butcher to leave extra meat on the bones.

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  • 2 slabs meaty beef back ribs
  • Coarse salt (kosher or sea salt)
  • Freshly ground black pepper
  • Granulated garlic
  • 1 12-ounce can of beer or 1-1/2 cups beef stock or bouillon
  • Traeger Regular Barbecue Sauce for serving


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 degrees (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.)