Traeger Boneless Short Ribs Recipes
SMOKED BEEF RIBS
My hearty smoked beef ribs are cooked low-and-slow before cranking up the heat a bit and cooking for several more hours until they are super tender.
Provided by Nicole Johnson
Categories Traeger Recipes
Time 5h15m
Number Of Ingredients 3
Steps:
- Coat the beef ribs with the rub, and preheat your grill to 180° (or the smoke setting) according to factory directions.
- Place on the grill and smoke for 2 hours.
- Turn the heat up to 275°, and cook for another 2 hours.
- Turn the heat up to 325°, baste with barbecue sauce every 10 - 15 minutes for the last hour, or until the ribs are fork tender. The time can vary here depending on your meat.
- Remove, let rest for 10 minutes and serve.
Nutrition Facts : Calories 954 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 194 milligrams cholesterol, Fat 65 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 26 grams saturated fat, ServingSize 1, Sodium 1018 milligrams sodium, Sugar 28 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 30 grams unsaturated fat
BOURBON-BRAISED BEEF SHORT RIBS | TRAEGER GRILLS
It's impossible to keep our flavor under wraps, the marinade penetrates beef and breaks down natural fibers to create very tender ribs. This flavor combination is hot yet refreshing.
Provided by Traeger Kitchen
Categories Beef
Number Of Ingredients 8
Steps:
- When ready to cook, set Traeger temperature to 250°F and preheat with the lid closed for 15 minutes.
- In a small bowl, whisk together the mustard, Worcestershire sauce, and molasses.
- Coat each rib on all sides with the mustard slather sauce. Season with Traeger Prime Rib Rub.
- Make the mop sauce: In a food-safe spray bottle, combine the beef broth, soy sauce, and bourbon.
- Insert the probe into the thickest part of a short rib, avoiding the bone and any large pockets of fat. Place the short ribs, bone-side down, directly on the grill grates. Close the lid and cook, spraying with the mop sauce every 30 minutes, until the internal temperature reaches 165°F, 2-2 1/2 hours.
- Transfer the ribs to a large sheet of heavy-duty aluminum foil. Bring up the edges of the foil and spray the ribs with the remaining mop sauce. Bring the opposite sides of the foil together and fold several times, tightly encasing the ribs.
- Return the ribs to the grill grates. Continue to cook the ribs until the internal temperature reaches 195°F, about 1 hour more.
- Let the ribs rest in the foil for 15 minutes, then open the packet carefully, letting the hot steam release. Transfer the ribs to a platter, drizzle with the accumulated juices from the packet, and serve.
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