BBQ Beef Ribs

Matt Pittman


BBQ Beef Ribs

Prep Time

10 Minutes

Cook Time

8 Hours

Effort

Pellets

Oak

Big, bold and beefy. Meat Church Holy Cow BBQ Rub and a Traeger wood fire are all you need to make a memorable rack.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 2 Rack (5-7 lb) 3-bone beef ribs

  • 3/4 Cup Meat Church Holy Cow BBQ Rub

  • 2 Cup beef broth, for spritzing

Steps

  • 1

    When ready to cook, set Traeger temperature to 275ºF and preheat for 15 minutes.
    Grill Icon
    Grill275 ˚F
  • 2

    Flip the ribs so they are meat side down and remove the membrane off the back of the rack. One trick to do this is to grab the membrane with a paper towel and and pull it off.
    Ingredients
    • 2 Rack (5-7 lb) 3-bone beef ribs

  • 3

    Apply a heavy coat of Meat Church Holy Cow BBQ Rub on the bone side, thoroughly covering the meat, repeat with second rack. Allow the rub to adhere for 10 minutes. Flip over the rack of ribs and repeat the process.
    Ingredients
    • 3/4 Cup Meat Church Holy Cow BBQ Rub

  • 4

    Place the ribs meat side up on the Traeger. You can spritz the ribs every hour or so with a liquid such as beef broth or water to keep them moist.
    Ingredients
    • 2 Cup beef broth, for spritzing

  • 5

    Continue smoking the ribs until probe tender. This is often beyond 210ºF internal temperature. To speed up the process, wrap the ribs after the meat has reached in internal temperature of at least 160ºF.
    Grill Icon
    Grill275 ˚F
    Probe Icon
    Probe210 ˚F
  • 6

    Remove the ribs from the grill and allow to rest and cool while lightly tented in aluminum foil for 15 to 20 minutes. To serve the ribs whole, make two long cuts or slice the meat off the bone and cube it up for more folks to enjoy.

Cooking Notes

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