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Home » Main Courses » Traeger Beef Ribs

Traeger Beef Ribs

Published: Oct 3, 2022 ~ by Tracey Hatch-Rizzi
Updated: Oct 3, 2022 ~ Leave a Comment

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These Traeger Beef ribs are so tender, mouthwatering, flavorful and juicy, they’re addictive!  The dry rub creates a delicious, crusty bark, you don’t even need to add BBQ sauce.  The Traeger smoker is perfect for smoking low and slow, creating a truly memorable smoked meat experience.  I’ll share my secrets to the best smoked ribs, in a few easy steps!

Rack of smoked beef ribs sliced and stacked on a board with ramekin of barbeque sauce.
Jump ahead to:
Why you’ll love this recipe
Beef rib cuts
What is the 3-2-1 method?
Ingredients
To sauce or not to sauce
Where to buy beef ribs
How long to smoke
What is the best wood for smoking ribs?
How to know when ribs are done
Instructions
What to serve with Traeger beef ribs
FAQ
Let’s talk barbeque!
Other recipes you might like

If a rack of tender beef ribs is what you’re looking for, you’re in the right place!  There’s nothing like barbeque beef, smoked low and slow, with a luscious, crusty bark and a perfect smoke ring, am I right? 

Smoked beef ribs are something I never thought I’d crave.  I’m more of a smoked baby back ribs kind of gal, but once I tried these, smoked to perfection, that sealed the deal.  They’re are now a staple in our house. 

We’re into backyard grilling year around, so every season is smoking season for us.  Smoking on your Traeger isn’t just for your summer backyard party!  Creating the best smoked meat is very simple – your smoker does most of the work. 

Why you’ll love this recipe

  • Seriously, these are the best ribs ever.  Not kidding.
  • This recipe creates the perfect texture and chew.  Tender, succulent beef, not quite falling off the bone, but done just right.
  • That bark!  It doesn’t get better than a rich, smoky outer bark.
  • You can use this recipe as a guide for other ribs and smoked meats.
  • The instructions are easy to follow – I take the mystery out of how to create divine beef ribs on a pellet grill with a simple smoking method.

Beef rib cuts

Selecting the correct cut is the first step.  There are a few popular cuts that are great for barbequing:

Beef back ribs – Most of the meat for this style is between the bones.  It comes from the top of the steer, where the ribeye and prime rib cuts have been removed for steaks and roasts.  Even though there’s more bone than some other cuts, the flavor is amazing.  This is the cut I used for this recipe.

Beef short ribs – These come from the short plate or chuck portion of the cow.  From the chuck portion, they’re the ribs that are often too small to be used for bone-in steaks.  The meat sits on top of the bone and is often less tender, which makes them perfect for a low and slow cooking method. 

When cut from the short plate section, they are often referred to as ‘dino ribs’ because, well, they’re pretty big.

Plate ribs – The plate section produces ‘dino’ and beef spare ribs and can be cut to make flanken ribs, popular in Korean cuisine.  The plate cut comes from the belly portion of the steer, producing thick, well-marbled portions of meat, attached to the bone.

Chuck ribs – These are leaner, while still containing a good amount of marbling.  They are cut from the shoulder and rib portion and are sold bone-in or boneless.

Sliced rack of beef ribs turned sideways on a board to show the red smoke ring.

What is the 3-2-1 method?

Smoking ribs 321 is a way to make the most tender rack ever. However, I find that this method tends to produce ‘fall off the bone’ meat, which, technically, means they’re overdone.  The method I use is a slight variation that produces tender, juicy ribs that still have a little bit of chew and the succulent meat stays on the bones.

3-2-1 refers to time given to each step of the smoking process:

3 – The prepared rack is smoked and spritzed hourly with an apple cider vinegar solution for the first 3 hours directly on the grill.  The temperatures for this often vary from 160-190F.

2– They are then wrapped in foil with some apple cider vinegar and smoked for 2 hours.  Some folks prefer smoking at 225F for this step, while others turn up the heat to 250-300F.

1 – Lastly, they are taken out of the foil and smoked for a final hour.  If using barbeque sauce, you would apply it during this step.

Using this method takes a lot of guess-work out of your smoking and produces tender meat with amazing bark.  My directions are slightly different from the 3-2-1 method for making a perfect rack every time.

Ingredients for smoked ribs with labels.

Ingredients

Beef ribs – you can smoke as many racks as you like – I typically fill our smoker.  I use the back or chuck cuts.

Yellow mustard – use your favorite brand.

Homemade bbq rub:

This is a sugar-free rib rub.  You can certainly add some brown sugar, if you’d like.  Check out variations in my Keto Seasoning for Barbeque recipe.

  • Sweet paprika
  • Smoked paprika
  • Salt
  • Pepper
  • Mustard powder
  • Chili powder (I use chipotle)
  • Ground cumin
  • Ground allspice
  • Herbs de Provence
  • Onion powder
  • Garlic powder

Note: For a low-FODMAP rub, eliminate the onion and garlic powder and consider adding asafoetida (read about this amazing spice in my Asafoetida Ingredient Spotlight).  See the complete recipe with variations in my Low-FODMAP Seasoning for BBQ post.

For the spritzing:

  • Apple cider vinegar
  • Water

Your favorite BBQ sauce (Optional)

I like to use the sauce from my Crock Pot Pulled Pork (a low-FODMAP BBQ sauce), and Kinder’s Sugar-Free Roasted Garlic which is keto friendly. Or use a keto and FODMAP- friendly BBQ sauce from Fody Foods such as their Unsweetened Chipotle BBQ Sauce.

To sauce or not to sauce

These ribs are so flavorful and delicious, no sauce is needed. Whether you are a sauce person or prefer no sauce, this recipe will be delicious!

Where to buy beef ribs

You can find a rack of beef ribs at most grocery stores or at your local butcher.  They are often available at Costco and they almost always sell them without the membrane attached.

If you can’t find a rack at your local grocery store, you can buy them online.

I find that grass-fed, natural beef has much better flavor than other beef.  I’m incredibly fond of Country Natural Beef and Certified Piedmontese.  My family eats these two varieties almost exclusively.  Their beef is always hormone and antibiotic-free and they use the highest humane standards in raising their livestock.  I like that.

How long to smoke

Smoked ribs temperature typically varies from 225F to 250F.  Using my method of smoking, which is close to using the 3-2-1 method, smoke time is about 5 hours.

Smoked Traeger beef ribs stacked on a board with ramekin of barbeque sauce.

What is the best wood for smoking ribs?

The species of wood used boils down to personal preference.  Fruit woods, such as apple and cherry are milder woods and pair beautifully with smoked beef.  However, pecan, oak and hickory are also great choices. They are a little stronger than fruit woods and impart a stronger smoky flavor.

Mesquite tends to be a bit too strong and can overpower the flavor of the meat rub.

I mostly use the Traeger Hickory, Maple, Cherry pellet blend.  It’s a great ‘all-purpose’ pellet blend that meets most of my smoking needs.

How to know when ribs are done

There are several ways to determine when they’re done.

Temperature Probe. Insert an instant read thermometer (or your grill’s temperature probe) into the meat between the bones – making sure its not touching bone. When fully cooked, the internal temperature will vary between 190-205F. The internal temperature will continue to rise slightly during the resting phase.

The ‘bend test’.  Pick up the rack with BBQ gloves or a set of tongs holding each end. It should be flexible when you bend it, not stiff, which would mean they’re not done yet.

Pierce. Pierce the meat between the bones with a skewer.  If the meat feels soft and buttery, then they’re done.  If there’s some resistance when pulling out the skewer, they’re still undercooked.

Bones. Observe how the meat has pulled away from the bones.  When they’re done, the meat will shrink and be pulled back from the bones on the ends.

Instructions

Dry the ribs

Removing the excess moisture from the surface is key to making perfect bark and allowing the spices to adhere to your rack. Use a paper towel to pat dry the surface.

Remove the membrane

If the bone side of your rack has a silvery layer of tissue (that kind of looks like a plastic bag is stretched over them), it’s best to remove it. Slide a butter knife under the membrane at one end of the rack, pull up to loosen it, then grab with a paper towel and pull it off in one sheet.

Some folks choose to remove the membrane from the rack and some don’t.  Most beef ribs you purchase from the store or butcher will have this membrane removed.  If the membrane is left on, the flavor will still penetrate through to the meat, just not as well.  It also has a tough, stringy texture some people find unappealing.

Full raw rack of beef ribs with yellow mustard coating with caption.
First apply the mustard
Raw rack of beef ribs after coating with mustard and dry rub with caption.
Then coat both sides in dry rub

Apply the rub

Smear the entire top and bottom surfaces with your favorite yellow mustard.  I love using a mustard rub with BBQ spices.  It adds incredible flavor and helps the rub adhere to the rack.  However, you can skip this step if you want to.  Mustard isn’t necessary to make the best smoked beef ribs, but I do this step and love the results.

Sprinkle the entire top and bottom surfaces with a good coating of dry rub.

TIP:  Try applying the rub and mustard the night before you smoke.  Allowing the spices to marinate overnight produces intense flavor that really permeates the meat.

Pre-heat the smoker

Set your smoker to the ‘smoke’ setting and pre-heat for 15-20 minutes. On a Traeger this is between 160-180F.

Rack of ribs freshly placed on smoker grill with caption.
Put ribs on the grill, bone side down
Rib rack on smoker at hour 1 and 2 being sprayed with vinegar and water mixture with caption.
Spritz at the 1 hour and 2 hour mark

Smoking the rack

Place the ribs directly on the grill, bone side down.

TIP:  I like to bring them up to room temperature before loading into the smoker, but this step is optional.  Let them sit on the counter, uncovered, for about 30 minutes before putting them on the grill.

Spritzing

Prepare the 50/50 apple cider vinegar and water solution in a food-safe spray bottle.

Spritz the top of the rack with the vinegar solution after 1 hour and again after 2 hours. Spritzing allows them to absorb a bit of moisture and the vinegar works as a tenderizer.

Only spritz enough to dampen the ribs – you don’t want to saturate them.

Why use an apple cider vinegar water spritz? A simple spritz for ribs made from vinegar and water provides added moisture, helps with color and improves texture. The vinegar breaks down collagen fibers, making the meat very tender.

Ribs after time on smoke being spritzed with vinegar water mix just before wrapping in foil with caption.
Spritz again before wrapping in foil
Rib rack wrapped in foil on the Traeger with caption.
Place foil-wrapped ribs on the grill and smoke

Wrap in foil

After 3 hours, remove the ribs from the grill and place on a baking sheet lined with two layers of heavy duty foil.

Turn the smoker up to 250F.

Spray once more with the vinegar and water solution.  Wrap tightly to prevent leaks and place back on the grill bones down. Wrapping in two layers of foil prevents the bones from the piercing through, which would allow the juices to drip out.

TIP:  Consider brushing the ribs with melted butter on both sides before the final spray of the vinegar solution and wrapping.  This can add an additional layer of flavor and moisture while they cook in the foil.

Smoke for an additional 1.5 hours in the foil AT 250F.

Beef rib rack being removed from foil with caption.
Remove from foil
Rack of beef ribs on the smoker.
Back on the grill for 30 minutes

Remove from the foil

Take the foil-wrapped ribs off the grill, place on a baking sheet and remove from the foil. From here, the steps change slightly based on whether you are adding sauce or not.

No Sauce

If not adding sauce, place the rack back on the grill, bone side down, for 1 hour.  This allows the surface to tighten and develop a crusty bark. Check on them during this last hour for doneness to your preference.

Applying sauce to a rack of beef ribs on the smoker.

Apply the sauce (if using)

Place the unsauced rack onto the grill bone side down for 30 minutes to tighten the surface and form that great bark. Then, brush one or both sides with barbeque sauce and grill for another 30 minutes to allow the sauce to cook onto the bark. If you like them really saucy, you can apply sauce multiple times during this step. I apply only one layer for a light, slight saucy flavor.

TIP:  It may be easier to remove the rack from the smoker for brushing.  Applying the barbeque sauce can also be done while they are still on the grill. Depending on the size of the rack, they may be easier to handle when placed on a large baking sheet, brushed, then put back on the grill.

TIP:  I like to warm the barbeque sauce in a small pot before applying it.  This keeps the temperature consistent.

Fully smoked rib rack ready to come off the smoker with caption.
Remove the rack from the grill
Full rack of smoked beef ribs on a board resting before slicing with caption.
Let rest before slicing

Remove from the grill

Remove from the grill, cover loosely with foil and a couple layers of cloth towels (to let them cool slowly), and let rest for 30 minutes, even though you will want to dig right in. I’m guilty of picking at the bark just a little bit… patience is hard!

TIP:  Letting meat rest before cutting or carving allows the proteins to contract and gives the juices time to redistribute.  This results in tender, juicy ribs.

Slice and devour.

Smoked beef rib rack partially sliced on a board with ramekin of barbeque sauce.

What to serve with Traeger beef ribs

  • Serve with a delicious side salad, like a Keto BLT Salad with Shredded Kale or a classic barbeque favorite like coleslaw. Try my Keto Coleslaw with Cilantro and Lime!
  • Bring out some healthy comfort food sides!  Colcannon is the best replacement for mashed potatoes and is a perfect pairing with ribs.  And, Maple Rosemary Brussels Sprouts are fast, easy and SO good.
  • What’s BBQ without biscuits?  Cheddar Almond Flour Drop Biscuits are buttery, cheesy ‘Cheddar Bay’ style biscuits and are a must for any cookout.
  • Don’t forget dessert!  I love these Easy Keto Brownies to top off good BBQ.

FAQ

Do you cook beef ribs bones up or down?

When placing the rack on the grill with the bones facing down, the rack will cook more evenly and absorb more smoke flavor.

What temp are ribs done?

If testing with a probe thermometer, the internal temperature of the meat should ideally be between 190-205F.  However, performing the ‘bend’ test and simply piercing with a skewer are easier ways to determine when they’re done.  If using a thermometer, be sure to insert the probe in the meatiest part of the rack.  If testing too close to the bone, the temperature will read higher, as the bones retain more heat.

Should ribs fall off the bone?

The ‘doneness’ is really personal preference.  Barbeque enthusiasts and pitmasters don’t recommend smoking until meat falls off the bone.  In fact, many consider that to be overcooked.  Rib meat should have a little chew, with a tender and juicy texture, rather than fall-apart tenderness.

Do I have to use bbq sauce on ribs?

Whether to use your favorite bbq or mop sauce is entirely up to your tastes.  Smoked beef ribs that have a crusty bark are perfection even without applying a final brush of sauce.

What is bark?

A crusty BBQ bark on ribs and other smoked meats is a combination of the rub, sauce and smoke from the smoker, combined with meat proteins.  It’s a crisp, seasoned layer of flavor that is, essentially, caramelized due to meat being smoked at a low temperature.

Does this recipe work for pork ribs?

Yes!  This is a fool-proof method for smoking pork ribs as well as beef.  I even use it for my Traeger smoked pork shoulder or smoked country style ribs.

Does this recipe have to be made on a Traeger smoker?

No. This recipe can be made on any smoker. The perfect smoke is all about time and temperature, so any smoker will work great.

Let’s talk barbeque!

Love this recipe? Please leave a rating in the recipe card section below! And, write a quick review in the comments section, just under the recipe card – I’d like to know what you think!

Barbeque is a thing of beauty! When you make this recipe, snap a picture and share it on your favorite social platform – be sure to tag me @rad_foodie!

Other recipes you might like

  • Keto Coleslaw with Cilantro and Lime
  • Easy Keto Carnitas
  • Sautéed Brussels Sprouts with Maple and Rosemary
  • Keto BLT Salad with Shredded Kale
  • Crock Pot Pulled Pork
  • Keto Colcannon with Rutabaga
  • Cheddar Almond Flour Drop Biscuits

This post contains affiliate links. As an Instacart and Amazon Associate, I earn from qualifying purchases.

Sliced beef ribs on a cutting board with a side of barbeque sauce in a small bowl.

Traeger Beef Ribs

Author: Tracey Hatch-Rizzi
These Traeger beef ribs are so tender, mouthwatering, flavorful and juicy, they’re addictive! The dry rub creates a delicious, crusty bark on these meaty beef ribs, you don’t even need to add BBQ sauce. The Traeger smoker is perfect for smoking low and slow, creating the best smoked meat experience.  I’ll share my secrets to the best smoked ribs, in a few easy steps!
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 5 hours 30 minutes
Resting time: 30 minutes
Total Time: 6 hours 15 minutes
Category: Main Courses
Cuisine: American
Method: Smoker
Yield: 7 servings
Diet:Gluten Free
Special Diet:Keto, Low-Carb, Low-FODMAP, Paleo

Ingredients
 
 

  • 1 rack beef ribs
  • 3 tablespoons yellow mustard
  • ½ cup barbeque sauce (optional – use more to your taste and see Notes for options I like)

Homemade BBQ Rub

  • 2 tablespoons sweet paprika
  • 1 tablespoon smoked paprika
  • 2 tablespoons sea salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder (omit for low-FODMAP)
  • 1 tablespoon onion powder (omit for low-FODMAP)
  • 1 tablespoon mustard powder
  • 1 tablespoon chili powder (use chipotle powder for low-FODMAP)
  • 1 tablespoon cumin
  • 1 tablespoon allspice
  • 1 tablespoon herbs de Provence

For the spritzing

  • ½ cup apple cider vinegar
  • ½ cup water

Instructions
 

Prepare the rub

  • In a small bowl, mix together ingredients for the dry rub.

Prepare the ribs and smoker

  • Set smoker to smoke setting, which is approximately 160-180 °F
  • Remove the membrane from the rack if present (optional) by inserting a butter knife under one edge and lifting, then grabbing the lifted membrane with a paper towel and pulling it off in a sheet.
  • Using a paper towel, pat the rack dry to remove excess surface moisture.
  • Smear both sides with yellow mustard. (optional)
  • Apply the rub. Sprinkle the top and bottom surfaces with a good coating of the dry rub.

Smoke time

  • Place rack on the pre-heated grill, bone side down for 3 hours.
  • Prepare the apple cider vinegar solution by mixing equal parts vinegar and water in a food-safe spray bottle.
  • Spritz the top of the rack of ribs with the vinegar solution at the 1 hour and 2 hour mark.
  • After 3 hours on the smoker, remove the rack and turn the smoker to 250 °F
  • Place the ribs on 2 layers of foil and spray once more with the vinegar solution. Wrap tightly and put back on the grill.
  • Smoke for 1.5 hours.

If not saucing

  • Unwrap and put back on the grill, bone side down, for 1 hour – checking for doneness to your preference during the last half hour.

If using sauce

  • Unwrap and put the unsauced rack back on the grill, bone side down, for 30 minutes.
  • Brush one or both sides with barbeque sauce, and smoke for an additional 30 minutes.

Rest and serve

  • Remove from the grill, cover loosly with foil and 2 cloth towels (to cool slowly) and let rest for 30 minutes.
  • Slice and devour!

Notes

Tips for the best smoked barbeque ribs

  • Remove the membrane.  Some folks choose to remove the membrane from their ribs and some don’t.  Most beef racks you purchase from the store or butcher will have this membrane removed.  If the membrane is left on, the flavor will still penetrate through to the meat.  However, it has a tough, stringy texture some people find unappealing.
  • Try applying the mustard and rub the day before you smoke.  Allowing them to marinate in the spices produces intense flavor that permeates the meat.
  • I like to bring the rack up to room temperature before putting it on the smoker, but this step is optional.  Let them sit on the counter, uncovered, for about 30 minutes before putting them on the grill.
  • Consider brushing the ribs with melted butter before the final spray of the vinegar solution, when wrapping in foil.  This can add an additional layer of flavor and moisture while they cook in the foil.
  • Use two layers of heavy duty foil for wrapping to prevent tears and leaking.
  • It may be easier to remove the rack from the smoker for brushing on barbeque sauce.  Depending on the size of the rack, this step should be done on a large baking sheet.  
  • I like to warm the barbeque sauce in a small pot before applying it.  This keeps the temperature consistent.
  • Letting meat rest before cutting or carving allows the proteins to contract and gives the juices time to redistribute.  This results in tender, juicy ribs.
  • The transitions of wrapping the rack in foil, removing the foil and brushing with sauce will add to the total time.

For a low-FODMAP dry rub

Eliminate the onion and garlic powder and consider adding asafoetida (read about this amazing spice in my Asafoetida Ingredient Spotlight).  See my complete Low-FODMAP Rib Rub recipe with variations in my Low-FODMAP Seasoning for BBQ post.

RECOMMENDED BARBEQUE SAUCES

  • Use my barbeque sauce in the recipe for my Crock Pot Pulled Pork
  • Kinder’s Original Sugar-Free barbeque sauce or Kinder’s Sugar-Free Roasted Garlic for a keto-friendly sauce
  • Fody Foods Low fodmap Unsweetened Chipotle BBQ Sauce for a low-FODMAP option.

Nutritional information has been calculated without the addition of barbeque sauce.

Nutrition

Serving: 1 ribCalories: 187 kcalCarbohydrates: 0 gProtein: 13 gFat: 10 gCholesterol: 65 mgSodium: 1200 mgPotassium: 303 mgFiber: 0 gNet Carbs*: 0 g

*Net carbs = carbohydrates – fiber

Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.

Keywords: beef back ribs, smoked beef ribs, traeger beef ribs
Did you make this recipe?Leave a review below, then snap a picture and tag @Rad_Foodie on Instagram so I can see it!

Filed Under: Keto, Low FODMAP, Main Courses, Paleo, Recipes

About Tracey Hatch-Rizzi

Tracey Hatch-Rizzi, LAc, MAcOM is a licensed acupuncturist and herbalist with a strong background in science and nutrition. She has followed a ketogenic diet since 2018 and has over 10 years' experience with special diets, including the low-FODMAP diet. Tracey is dedicated to providing delicious, healthy recipes, and educational resources to help others find optimal health through informed diet and lifestyle choices.

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Nice to meet you!

Blog author.

Hey there! I’m Tracey – an acupuncturist, nutrition nerd, cat herder, outdoors enthusiast and lover of comfort food! I enjoy cooking mostly healthy keto, low-carb and low-FODMAP recipes and sharing them (okay, eating them too…)!  When I’m not making a huge mess in the kitchen, I’m exploring and enjoying the beautiful Pacific Northwest.  Learn more…

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