7 Steps to Smoke Beef Ribs on a Traeger Perfectly

To smoke beef ribs perfectly on your Traeger, you need to start with the right cut. Look for meaty, well-marbled beef back ribs to ensure maximum flavor and tenderness.

Trim any excess fat and remove the silver membrane for better seasoning penetration.

Next, apply a binder like mustard to help your dry rub stick, followed by a generous sprinkle of your favorite flavorful dry rub.

Once you’re all set, preheat your Traeger to 225°F. Insert a temperature probe to monitor the temperature as you smoke the ribs bone-side down.

Don’t forget to spray the ribs with juice every hour to keep them moist and flavorful.

After about 3 hours of smoking, wrap the ribs with broth for added moisture and continue cooking until they reach the desired tenderness.

Finally, let the ribs rest before slicing into them.

Follow these steps, and you’ll master the art of smoking tender, juicy beef ribs on your Traeger!

Selecting the Right Beef Ribs

When selecting beef ribs for smoking on your Traeger, you’ll want to choose cuts that balance meat, fat, and connective tissue to maximize flavor and tenderness.

Beef back ribs are a popular choice because they offer a favorable meat-to-bone ratio and plenty of meat on the bone. This makes them ideal for smoked beef on your Traeger grill.

Look for quality ribs with good marbling, which ensures the connective tissue breaks down during slow smoking. This enhances tenderness and smoke flavor.

Bone-in ribs provide structure and help retain juices, so focus your meat selection on racks that feel firm and meaty.

Preparing the Ribs for Smoking

Before smoking your beef ribs, you need to prepare them properly to guarantee tenderness and flavor.

Start by peeling off the silver membrane from the bone side using a butter knife and paper towels for grip. Sliding the knife underneath loosens the membrane, preventing a rubbery texture.

Begin by removing the silver membrane from the bone side to avoid a rubbery bite.

Next, trim excess fat to about 1/8 inch thickness. This helps seasoning penetrate and reduces flare-ups.

Apply a binder like yellow mustard or hot sauce to the ribs, ensuring the dry rub sticks evenly and flavors the meat deeply.

After seasoning, let your ribs rest at room temperature for 30 minutes.

This prep step promotes even cooking and better smoke absorption, setting you up for perfectly smoked beef ribs on your Traeger.

Setting Up Your Traeger Smoker

Although prepping your beef ribs is essential, setting up your Traeger smoker correctly guarantees consistent temperature and smoke flow throughout the cooking process.

Start by filling the hopper with your favorite wood pellets—hickory, mesquite, or apple—to produce steady, flavorful smoke.

Preheat the Traeger smoker to 225°F and wait until the temperature stabilizes before placing the ribs on the grates.

Insert a temperature probe into the center of the meat to monitor doneness accurately without lifting the lid.

Keep the lid closed during smoking to maintain even temperature and smoke circulation.

Adjust the pellet feed if needed to sustain heat and smoke.

This precise setup ensures your ribs cook evenly and absorb the perfect amount of smoke flavor.

Applying Rubs and Seasonings

Once your Traeger smoker is up to temperature and ready, it’s time to focus on seasoning your beef ribs.

Start by applying a thin layer of yellow mustard or hot sauce to help the dry rub adhere and penetrate the meat. Then, generously coat the ribs with your dry rub for rich flavor.

To get the best results, remember to:

• Use a dry rub combining salt, pepper, garlic powder, and spices like smoked paprika or cumin for complex seasoning.
• Apply the rub evenly on all sides to ensure uniform crust development.
• Let the ribs marinate with the seasoning for at least 30 minutes, or overnight if possible, to deepen flavor.

This approach enhances your smoked beef ribs with balanced, bold flavors and even coverage.

Smoking the Ribs at 225°F

When you maintain your Traeger smoker at a steady 225°F, you’ll guarantee the beef ribs cook evenly while soaking up maximum smoky flavor.

Start by placing the seasoned bone-in ribs bone-side down on the Traeger grill grates, directly over the smoke source.

Keep the lid closed to help with maintaining heat and smoke, only opening briefly to spray with juice every hour—apple or pomegranate juice works great to keep the meat moist and enhance flavor.

Smoke beef ribs for about 3 hours, monitoring the internal temperature with a reliable thermometer.

Aim for 200°F to 205°F to achieve tender ribs that fall off the bone.

This consistent 225°F temperature and careful smoke time will ensure your beef ribs turn out perfectly smoky and tender.

Wrapping and Continuing the Cook

After smoking your beef ribs for about three hours, wrap them tightly in foil or butcher paper to lock in moisture and enhance tenderness.

Before sealing, add a splash of beef broth inside the wrap to boost moisture and keep the ribs juicy.

Make sure you create a tight foil seal to trap steam during the final stage of cooking.

Continue to smoke the wrapped ribs at 225-250°F for 1.5 to 2 hours, adjusting cook time based on thickness.

• Use beef broth to maintain moisture and improve tenderness.
• Seal the foil tightly to prevent steam from escaping.
• Smoke wrapped ribs longer for even cooking and flavor development.

This wrapping step guarantees the ribs stay moist and tender before you uncover them to develop bark.

Resting and Serving Your Smoked Ribs

How long you rest your smoked beef ribs makes a big difference in their juiciness and tenderness.

After cooking, let your ribs rest loosely tented with foil for at least 20 minutes. This resting period allows the juices to redistribute evenly, keeping the meat moist and flavorful.

Keep the ribs covered with a light layer of foil and a towel to maintain warmth. Proper resting prevents juice loss, enhancing tenderness and ensuring every bite is juicy.

Once rested, slice the ribs against the grain for the best texture and presentation.

When you serve your smoked ribs immediately after resting, you’ll enjoy a perfect balance of tenderness and moisture that makes your Traeger-cooked beef ribs truly stand out.

Frequently Asked Questions

How Long to Smoke Beef Ribs on Traeger?

You’ll want to smoke beef ribs on your Traeger for about 4 to 6 hours at 225°F.

Aim for an internal temperature around 203°F to 205°F for tender, juicy results.

Use a probe thermometer for accuracy.

How Long Should I Smoke Beef Ribs at 225?

Imagine pulling tender ribs after 5 hours at 225°F.

You’ll smoke your beef ribs about 4 to 6 hours, aiming for an internal temperature near 203°F.

Trust your probe thermometer, not just the clock, for perfect results.

What Is the 3:2:1 Rule for Smoking Ribs at 225?

The 3:2:1 rule means you’ll smoke ribs for 3 hours unwrapped.

Then, you wrap them and cook for 2 hours.

Finally, unwrap for 1 hour at 225°F.

This process helps develop flavor, tenderness, and a crispy crust.

What Is the Best Way to Smoke Ribs on a Traeger?

You’ll want to treat your Traeger like a gentle artist, coaxing beef ribs to smoky perfection by low and slow cooking.

Season well, maintain moisture, and wrap midway for tender, flavorful ribs that practically melt away.

Conclusion

Now you’re ready to impress with perfectly smoked beef ribs.

Imagine pulling tender, flavorful ribs off your Traeger after hours of low-and-slow cooking, just like Jake, who wowed his family at their weekend BBQ.

By choosing quality ribs and seasoning well, you’ll create smoky, juicy ribs everyone will crave.

So fire up your Traeger, stick to the process, and get ready to enjoy mouthwatering results every time.

Remember, the key to success lies in patience and attention to detail.

With the right techniques and a little practice, you’ll master the art of smoking beef ribs.

Get ready to become the BBQ hero of your next gathering!