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Sliced beef ribs on a cutting board with a side of barbeque sauce in a small bowl.
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5 from 3 votes

Traeger Beef Ribs

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!
Prep Time15 minutes
Cook Time5 hours 30 minutes
Resting time30 minutes
Total Time6 hours 15 minutes
Course: Main Courses
Cuisine: American
Diet: Gluten Free
Keyword: beef back ribs, smoked beef ribs, traeger beef ribs
Method: Smoker
Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo
Servings: 7 servings
Calories: 187kcal

Ingredients

Homemade BBQ Rub

For the spritzing

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


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

Nutrition

Serving: 1rib | Calories: 187kcal | Carbohydrates: 0g | Protein: 13g | Fat: 10g | Cholesterol: 65mg | Sodium: 1200mg | Potassium: 303mg | Fiber: 0g | Net Carbs*: 0g