Beef Ribs for Smoking Beef Short Rib

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Fall-off-the bone, tender, juicy, and ever-and so-flavorful beef short plate ribs are smoked slowly on a Traeger for delicious brisket on a stick gustatory modality.

The mustard rub gives these Traeger smoked beef curt ribs a tangy punch while the brandy and apple juice spritz mellow out the flavors.

Beef short plate ribs, sometimes chosen dino ribs, are super meaty and always make a argument at the BBQ. Perfect for smoking, the otherwise tough meat is jam-packed with a tender bulky gustatory modality when you gear up it properly. Follow this recipe for the all-time results every fourth dimension!

These ribs have and then much flavor that you don't even need barbecue sauce. Withal, for all you sauce lovers, you tin can serve them with our Kansas City-style BBQ sauce. Plus, the sauce is terrific with our grilled irish potato wedges.

Please keep in mind that this recipe is for thick, meaty plate ribs. If you take thinner beefiness back ribs, you lot should check out our smoked beefiness back ribs recipe.

Why This Recipe Is Cracking

• Fast preparation (nether x minutes)
• Fun to fume beef brusk ribs on the Traeger
• Only a few ingredients
• Perfect for cookouts and outdoor parties
• A brandy spritz keeps them moist and adds amazing flavor

Ingredients for Traeger Smoked Beef Plate Ribs

• Rack of beef short plate ribs (other cuts of ribs work besides)
• Dark-brown sugar
• Mustard powder
• Smoked paprika
• Salt
• Black pepper
• Garlic powder
• Apple tree juice
• Brandy

How To Make Traeger Beef Plate Ribs

Pace ane: gear up the Traeger

Preheat the Traeger smoker to 250°F. You can use any wood pellets since beef is very versatile. Yet, well-nigh people like to use oak, hickory, maple, or cherry pellets for ribs. I utilise these Pit Boss Competition Alloy pellets because they are very well-rounded and requite a great smoky season.

Step 2: remove the membrane

Peel the membrane away from the ribs. The membrane is the silverskin connective tissue on the backside of the ribs on height of the bones. I use a butter knife and slowly wiggle the blade underneath the membrane until I can loosen enough of information technology to grip with my hands. You can use a piece of paper towel or a rag to go a better grip on the membrane. Then, pull the membrane away from the ribs. The membrane may come off in modest pieces.

Step iii: prepare the ribs

In a small basin, mix all of the ingredients for the mustard rub until well combined. Coat all sides of the ribs in the mustard rub and let sit for at least x minutes. If you have fourth dimension, allow the ribs to sit in the fridge overnight so that they can brine in the dry out rub. Letting them brine longer volition aid to develop the flavors and make for some incredible Traeger smoked beefiness short ribs.

Stride 4: mix your spritz

Combine the apple juice and brandy in a food-safe spray bottle. You lot can as well apply a basting brush or BBQ mop if you practise non have a spray bottle.

Stride five: smoke the ribs

Place ribs in a preheated smoker at 250°F and cook for 8 to x hours.

Footstep 6: spritz abroad

During the last 4 to five hours on the Traeger, spritz the beefiness curt ribs with brandy juice solution every one-half hour or and so. The spritz will aid to add together season to the smoked brusk ribs and keep the bawl from burning or becoming too hard.

Step 7: smoke until done

Inset a fork or skewer into the ribs to check if it's fully cooked. You should be able to pierce the meat of the ribs with very little resistance. Y'all tin also check that the internal temperature is between 203°F and 208°F.

I ever trust this ThermoWorks Signals WiFi thermometer to tell me when I am done cooking. The Signals thermometer has four probes, so you can monitor multiple items, all from the comfort of the couch using the ThermoWorks App on your phone.

For super fast temperature checks, this ThermoWorks ONE Thermapen gives y'all an accurate reading in only one second! Now you will not accept whatever more excuses for non hitting perfection!

Step 8: rest the Traeger smoked short ribs

Remove the smoked beef short ribs from the Traeger and wrap them in foil or butcher paper. Let them rest for 30 to 45 minutes before serving.

Tips and Tricks

Remove the membrane from the curt ribs

Silverskin is a chewy layer of membrane that runs along the backside of the ribs against the bones. Removing this sparse layer of connective tissue is optional, but I always practice since information technology does notintermission down while cooking.

Remove the membrane from the backside of the ribs by using a sharp knife to go under the membrane to loosen it. Then, elevator the membrane and pull it off using your hands. It may come off in pieces, but keep working the membrane and peeling abroad from the bones to remove it.

Coat the short ribs in mustard rub

Cooking the ribs in the Traeger is office of the hole-and-corner to success, but we have some extra tips for the best smoked short ribs ever. We coated these ribs in a delicious mustard-seasoned dry alkali for extra flavor and juiciness.

Letting the ribs sit down in a dry out brine will assist tenderize them and requite you much better results. The table salt helps the meat retain more than wet and relaxes the poly peptide fibers, making the short ribs fifty-fifty more tender. Using a dry brine is, without a dubiety, the best thing yous can do for juicy, tender, FALL OFF THE BONE Traeger smoked brusk ribs.

Spritz the meat

Spritzing during the last half of cooking will continue the ribs moist and evenly cooked. The surface of the ribs is lightly cooled from the liquid, preventing the rub/bark on the exterior from overcooking or turning black. Using a food-grade spray canteen is the modern alternative to a basting brush.

The spritz nosotros used for this recipe has a splash of brandy which gives the ribs a fantastic aroma as they cook in the smoky Traeger. If yous want to skip the alcohol, you can use apple juice or vinegar.

BBQ sauce: take information technology or exit it

You lot don't even need to add BBQ sauce on these dino ribs. The rub forms a flavorful, crunchy bawl, and the meat volition be and so tender and delicious that you won't miss it. These Traeger smoked beef short ribs are delicious either manner!

Ofttimes Asked Questions

Why are my beef curt ribs so tough?

It would be best if y'all smoked your short ribs low and deadening to ensure tender meat. If the temperature is too high or cooked too fast, you'll become tough ribs. Recall, beef short ribs are naturally tough. And so, care for them with intendance and have your time, and you'll have delicious fall-off-the-bone meat.

What is the divergence between beef curt ribs and beef back ribs?

Ribs can come from a few different areas of the moo-cow. The cardinal cuts of the cow that you can get ribs from are the rib, plate, and chuck. All beefiness ribs are succulent and make cracking charcoal-broil, as long as you care for them properly.

The beef curt ribs that I honey to smoke come from the brusk plate primal cutting of the cow. The butcher calls it a short plate because information technology doesn't incorporate the brisket. However, just like brisket, plate brusk ribs have a thick layer of meat on top of the rib bones, resembling something that y'all might imagine came from a dinosaur. The compact appearance is the reason they get their nickname, dino ribs. These are the iconic ribs you see on social media with an excessive amount of meat, oozing juices and teasing your tastebuds.

You tin can also go brusque ribs out of the rib and chuck key cuts of the cow. They are by and large not quite every bit meaty, but they take a succulent, beefy flavor.

Beef back ribs come from the rib central cut of the cow towards the height dorsal area in the forequarter of the steer. The butcher gets the prime number rib, and ribeye cuts come up from the same area. Since butchers desire to maximize profits on more expensive cuts, beef back ribs generally have more meat carved away from them. If you become to your butcher, you lot may be able to request extra meaty beefiness back ribs. Regardless, most of the meat volition be betwixt the bones, and the season is however out of this world!

Can I substitute other types of ribs?

All beef ribs are succulent when smoked low and slow. Y'all can substitute whatever ribs in this recipe and withal get incredible results. The cooking time will vary depending on how thick your ribs are, so adjust the time appropriately. The best way to tell when your ribs take finished cooking is to use a meat thermometer like this ThermoWorks ONE Thermapen.

What else is cooking?

Did you know the air fryer does a fantastic job at frying ribs? These air fryer beef back ribs are tender, juicy, and finger-licking-good! Perfect for a rainy day when yous even so Need to accept that barbecue set up.

If you desire to make a statement at your next BBQ, melt this whole grilled salmon and testify off your fillet skills! This is by far the easiest way to grill salmon on the Traeger. Once the salmon is grilled to perfection, the fillets tin can hands be peel away from the bone, leaving a super tender and moist piece of salmon. The slight smokiness from the Traeger is so perfect!

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Ingredients

• i rack of beef plate ribs (almost 4 to five pounds)

For the mustard rub

• one/four cup chocolate-brown sugar
• 2 tablespoons basis mustard powder
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 1 tablespoon garlic powder

For the rib spritz

• 1/two cup apple juice
• ane/4 cup brandy

Instructions

1. Preheat the Traeger to 250°F. Use your favorite type of wood. I similar to use either Pit Boss Competition Alloy pellets or Traeger Signature Alloy pellets.
2. Turn the ribs over so the bony side is up and peel off the membrane. Use a rounded knife to get under the membrane and loosen information technology. Once you get information technology lifted, use a paper towel to agree onto it and pull information technology off. Sometimes information technology pulls right off in one slice.
3. Generously coat both sides of the ribs in the rub. Let the ribs sit for 10 to xx minutes to permit the rub settle into the meat. You lot could also let the ribs sit in the fridge overnight with the rub, information technology volition human action equally a dry brine and tenderize the meat further.
4. Combine the apple juice and brandy. Cascade into a nutrient-safe spray bottle and set aside.
5. Place the ribs in the pre-heated smoker and cook for viii to 10 hours. During the last 4 to 5 hours, spritz the ribs with the apple juice and brandy solution every 30 minutes or so.
6. Bank check for doneness with a fork or skewer. They will be easy to pierce with a fork and the meat should easily pull abroad from the os. If you lot have a meat thermometer the ribs should be between 203°F and 208°F.
7. Remove the ribs from the smoker and wrap them with butcher paper or aluminum foil. Permit the ribs rest for 30 to 45 minutes.

Notes

• Use a trusty meat thermometer so you can monitor the melt and ensure the best results. I like to use the ThermoWorks Signals as a leave in thermometer or an instant read similar the ThermoWorks ONE.
• The rub will form a crusty bark on the ribs and give it and then much flavour you won't even demand sauce.
• The membrane on the back of the ribs is tough and inedible. Peel the membrane off then the flavors can penetrate into the meat.
• The long, boring smoking will suspension down tough fibers in the meat and make it tender.
• Utilise a nutrient-rubber spray bottle to put the spritz in.

Nutrition Information:

Yield: iv Serving Size: 1
Amount Per Serving: Calories: 208 Full Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 28mg Sodium: 1615mg Carbohydrates: 19g Cobweb: 2g Sugar: 15g Protein: 9g

Nutrition data is a guideline only, is calculated automatically by 3rd party software, and absolute accuracy is not guaranteed.

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