Steps

• 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

  Season both sides of ribs with Traeger Beef Rub.

• 3

  When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  Insert the probe horizontally into the center of the meaty section of the ribs, avoiding the bones. Set the ribs directly on the grill grates, bone-side down. Close the lid and cook until the internal temperature reaches 205℉, 8-10 hours.

  225 ˚F / 107 ˚C

  205 ˚F / 96 ˚C

  10:00

  Super Smoke

• 5

  Remove ribs from grill and let rest, lightly covered with foil, for 20 minutes before slicing and serving. Enjoy!