Salt & Pepper Beer-Braised Beef Back Ribs
By Traeger Kitchen
Beef back ribs may not have as much meat on them as pork ribs, but when slathered in Traeger 'Que sauce, they're downright delicious. Traeger them in a pan to prevent burning and keep the meat succulent.
Prep Time
5 Min
Cook Time
3 Hr
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 2 | meaty racks of beef back ribs, membranes removed |
| To Taste | kosher salt |
| To Taste | freshly ground black pepper |
| To Taste | granulated garlic |
| As Needed | coarse kosher or sea salt |
| 1 1/2 Cup | beer or beef stock |
| To Taste | Traeger 'Que BBQ Sauce |
Steps
1
About 1 hour before cooking, place the ribs in a foil pan, meat-side up, and season on both sides with salt, pepper, and granulated garlic.
2
When ready to cook, set the Traeger temperature to 165°F and preheat with the lid closed for 15 minutes.
165 ˚F / 74 ˚C
3
Place the pan with the ribs on the grill grates. Close the lid and smoke for 1 hour.
165 ˚F / 74 ˚C
01:00
Super Smoke
4
Pour the beer into the bottom of the pan (be careful not to wash the seasonings off the ribs). Cover the pan tightly with foil. Increase the Traeger temperature to 250°F and continue to cook the ribs until the meat is meltingly tender, 2-3 hours more.
250 ˚F / 121 ˚C
03:00
Super Smoke
5
Carefully remove the foil. Discard the braising liquid and serve the ribs with Traeger 'Que BBQ Sauce. (You can brush the sauce on the ribs and sizzle them on the grill, or you can serve the sauce on the side.) Enjoy!
250 ˚F / 121 ˚C
02:00
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