Traeger Smoked Beef Ribs
Tender, meaty, beef smoked ribs using the 3-2-1 method of smoking.
Prep Time15 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 15 minutes mins
Course: dinner, entree
Servings: 4 people
- 1 rack beef ribs
- 1 tablespoon avocado oil (or olive oil)
- ⅓ cup Mesquite seasoning
- 1 cup pomegranate juice
- 1 cup barbecue sauce
Fill smoker with Traeger Signature Blend or favorite flavor of pellets and preheat the grill to 225° F.
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.
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.
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.
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.
Rest ribs for 10 minutes or enjoy right away. Serve with Chipotle Smoked Mac and Cheese or Traeger Smoked Potatoes.
- 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.
Serving: 2ribs | Calories: 600kcal | Carbohydrates: 40g | Protein: 20g | Fat: 48g