Traeger Smoked Beef Ribs

Name: Traeger Smoked Beef Ribs
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 1 rack beef ribs; 1 tbsp avocado oil ((or olive oil)); ⅓ cup Mesquite seasoning; 1 cup pomegranate juice; 1 cup barbecue sauce

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Meaty and tender Smoked Beef Ribs, using the 3-2-1 method of smoking. That means 3 hours on the grill, 2 more hours while wrapped, and 1 hour with BBQ Sauce brushed on them. This simple smoking method gives you incredibly flavorful and juicy Traeger Beef Ribs!

Why This Recipe Works

Traeger Smoked Beef Ribs are quick to prepare compared to other smoked beef back ribs recipes which can take more than 12 to smoke. All you need is a Traeger or a pellet grill and your favorite pellet flavor (sponsored links).

One advantage of using the 3-2-1 method to smoke beef ribs is that you don't need to mess with a probe unless you want to. The grill's temperature can stay at 225° F the entire time. This means a lot less work for you. Just kick back and enjoy a cold one, while your smoker does all the work!

What You Need For This Recipe

traeger smoked beef ribs ingredients, labeled

Recipe Ingredients and Substitutions

Ribs: You need one rack of meaty beef ribs weighing around 6 to 8 pounds.
Rub: The McCormick Grill Mates Mesquite Seasoning can be replaced with your favorite rub or my Santa Maria Seasoning. Another option is to use my Pork Dry Rub which contains kosher salt, garlic powder, onion powder, chili powder, smoked paprika, black pepper, and cayenne pepper.
Juice: While I normally use apple juice or vinegar to spray the ribs, this time, I decided to try pomegranate juice. It added a wonderful flavor.
BBQ Sauce: Lately I've been making a homemade chokecherry-huckleberry barbecue sauce which I used to baste ribs. At some point, I will post that recipe. For now, use your favorite barbecue sauce.

How to Make Traeger Smoked Beef Back Ribs

Fill smoker with Traeger Signature Blend or favorite flavor of pellets and preheat the grill to 225° F.

STEP 1: Brush room temperature beef ribs with avocado oil (or olive oil) and generously season with mesquite seasoning. To add a little spice, sprinkle with cayenne pepper.

STEP 2: Spray ribs with pomegranate juice and place them bone side-down directly onto the grill. Smoke for 3 hours. Set a timer to spray the ribs once an hour.

STEP 3: Remove ribs and place meaty-side down onto two layers of heavy-duty aluminum foil. If the rack is sliced in half, prepare them in two packages. Divide leftover juice between both packages and crimp foil to seal. Smoke ribs for two hours at 225° F.

STEP 4: Brush ribs liberally with bbq sauce and place on the grill, bone-side down. Smoke using super smoke, at 225° F for an additional hour.

STEP 5: Rest ribs for 10 minutes or enjoy right away. Serve with Chipotle Smoked Mac and Cheese or Traeger Smoked Potatoes.

Recipe FAQs

Does the 3-2-1 method work for beef ribs?

The 3-2-1 method of smoking not only works on pork ribs or baby back ribs, but it's also a great way to smoke beef ribs. All you have to do is smoke the beef ribs directly on the grill at 225° F for 3 hours, then wrap the ribs in either foil or pink butcher paper with some liquid and smoke for 2 more hours. Finally, unwrap the ribs and smoke for an additional hour.

How long does it take to smoke beef ribs?

At 225° F, it takes beef ribs roughly 6 hours until the ribs are tender and delicious.
Smoking beef ribs at 250° F takes approximately 4 hours.

Do you wrap beef ribs when smoking them?

Wrapping beef ribs while smoking, at least some of the time, ensures the ribs come out tender, juicy, and prevent the ribs from drying out.

Best woods for smoking beef ribs

There are so many great wood flavors that you can use for smoking beef ribs. Pecan, maple, apple, mesquite, oak, and hickory are just some of the possibilities.

Expert Tips

I prefer to leave the membrane attached to the ribs. It helps the ribs to keep their shape and adds additional flavor and texture. If you want to remove it, just run a butter knife or your finger under the membrane to detach it from the bone. Get a good grip on the membrane and tear it off.
If you prefer to use a thermometer or a probe to check the internal temperature of the ribs, you'll want them to be somewhere between 203° F and 205° F.
If you will not be eating the ribs right away or if they are ready sooner than you expected, wrap the ribs in foil, then a towel, and store them in a cooler (without ice). The ribs will stay warm and juicy until you're ready to serve them.

For more smoker recipes, check out these great recipes!

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