Steps

• 1

  When ready to cook, set Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.

  250 ˚F / 121 ˚C

• 2

  In a small bowl, whisk together the mustard, Worcestershire sauce, and molasses.

• 3

  Coat each rib on all sides with the mustard slather sauce. Season with Traeger Prime Rib Rub.

• 4

  Make the mop sauce: In a food-safe spray bottle, combine the beef broth, soy sauce, and bourbon.

• 5

  Insert the probe into the thickest part of a short rib, avoiding the bone and any large pockets of fat. Place the short ribs, bone-side down, directly on the grill grates. Close the lid and cook, spraying with the mop sauce every 30 minutes, until the internal temperature reaches 165°F, 2-2 1/2 hours.

  250 ˚F / 121 ˚C

  165 ˚F / 74 ˚C

  02:30

  Super Smoke

• 6

  Transfer the ribs to a large sheet of heavy-duty aluminum foil. Bring up the edges of the foil and spray the ribs with the remaining mop sauce. Bring the opposite sides of the foil together and fold several times, tightly encasing the ribs.

• 7

  Return the ribs to the grill grates. Continue to cook the ribs until the internal temperature reaches 195°F, about 1 hour more.

  250 ˚F / 121 ˚C

  195 ˚F / 91 ˚C

  01:00

  Super Smoke

• 8

  Let the ribs rest in the foil for 15 minutes, then open the packet carefully, letting the hot steam release. Transfer the ribs to a platter, drizzle with the accumulated juices from the packet, and serve.