Traeger Kitchen
Salt & Pepper Beer-Braised Beef Ribs
Prep Time
5 Minutes
Cook Time
3 Hours
Effort
Pellets
Mesquite
Beef back ribs may not have as much meat on them as pork ribs, but slathered in Traeger 'Que sauce, they're still downright delicious. Traeger them in a pan to prevent burning and keep the meat succulent.
Ingredients
Units of Measurement:
main
2 Rack meaty beef back ribs
coarse kosher or sea salt
freshly ground black pepper
granulated garlic
1 1/2 Cup beer or beef stock
Traeger 'Que BBQ Sauce
Steps
1
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.Ingredients
2 Rack meaty beef back ribs
2
About an hour before cooking, put the ribs in a foil pan, meat-side up, and season the ribs on both sides with the salt, pepper and granulated garlic.Ingredients
As Needed coarse kosher or sea salt
As Needed freshly ground black pepper
As Needed granulated garlic
3
When ready to cook, set Traeger temperature to 165°F and preheat, lid closed for 15 minutes.
Grill: 165 ˚F4
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.Grill: 165 ˚FIngredients
1 1/2 Cup beer or beef stock
5
Increase Traeger temperature to 250°F and continue to cook the ribs until the meat is meltingly tender, about 2 to 3 hours more.Grill: 250 ˚F6
Carefully remove the foil. Discard the braising liquid and serve the ribs with Traeger 'Que BBQ Sauce. (You can brush the sauce on the ribs and sizzle them on the grill, or you can serve the sauce on the side.) Enjoy!Ingredients
As Needed Traeger 'Que BBQ Sauce