Grilled Beef Back Ribs
By Traeger Kitchen
You'll be coming back to these beef ribs time and time again. Our 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 Min
Cook Time
8 Hr
Pellets
Pecan
Ingredients
This recipe serves:
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 | kosher salt |
| 1 Teaspoon | coarse ground black pepper |
| 3 | garlic cloves, minced |
| 1 Small | yellow onion, diced |
| 1 | dried bay leaf, coarsely crumbled |
| As Needed | Traeger Prime Rib Rub |
Steps
1
Place the ribs in a large, nonreactive pan or a large, resealable bag.
2
In a large, spouted measuring cup or medium bowl, whisk together the wine, olive oil, Worcestershire sauce, mustard, salt, and pepper. Stir in the garlic, onion, and bay leaf.
3
Pour the marinade over the meat, turning the racks to coat. Cover the bowl and refrigerate for at least 4 hours, or up to overnight, turning the racks several times so the meat is evenly marinated.
4
When ready to cook, set the Traeger temperature to 250℉ and preheat with the lid closed for 15 minutes.
250 ˚F / 121 ˚C
5
Remove the ribs from the marinade and brush off any solids. Season both sides of the ribs with Traeger Prime Rib Rub.
6
Arrange the ribs directly on the grill grates, bone-side down. Insert the probe horizontally into the center of a rack, avoiding the bones. Close the lid and cook for until the internal temperature reaches 208-212°F, 6-8 hours.
250 ˚F / 121 ˚C
212 ˚F / 100 ˚C
06:00
7
Remove the ribs from the grill, wrap in foil, and let rest 1 hour prior to serving. Enjoy!
212 ˚F / 100 ˚C
08:00
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