Grilled Beef Back Ribs
By Traeger Kitchen
You'll be coming back to these beef ribs time and time again. These beef back ribs are marinated in a rich red wine, garlic and herb mixture, seasoned with Traeger Prime Rib Rub and grilled to perfection.
Prep Time
15 Minutes
Cook Time
2 Hours
30 Minutes
Pellets
Maple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 4 Rack | (2 lb each) center-cut beef back ribs |
| 1 Cup | red wine |
| 1 Cup | olive oil |
| 1 Tablespoon | Worcestershire sauce |
| 1 Tablespoon | Dijon mustard |
| 1 1/2 Teaspoon | salt |
| 1 Teaspoon | coarse ground black pepper |
| 3 Clove | garlic, minced |
| 1 Small | onion, diced |
| 1 | bay leaf, coarsely crumbled |
| As Needed | Traeger Prime Rib Rub |
Step
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 underneath the membrane over a middle bone. Use paper towels to get a firm grip, then tear the membrane off.
2
Put the ribs in a nonreactive pan large enough to hold them (alternatively, use a large resealable plastic bag).
3
For the Marinade: Combine the wine, olive oil, Worcestershire sauce, Dijon mustard, salt and pepper in a bowl, and whisk to combine. Stir in the garlic, onion and bay leaf.
4
Pour the marinade over the meat, turning the racks to coat. Cover and refrigerate for several hours and up to overnight.
5
Turn the racks several times so the meat is evenly marinated. Remove the ribs from the marinade and remove any solids.
6
Season both sides of ribs with Traeger Prime Rib Rub.
7
When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
8
Arrange the ribs on the grill grate, bone side down. Cook for 2 to 2-1/2 hours or until tender. Serve immediately. Enjoy!
250 ˚F / 121 ˚C
02:00
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