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Smoked Beef Back Ribs

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Smoked low and slow until they fall apart at the bone—these beef back ribs are all bark, beef, and smoke. Garlic-forward rub, zero sauce, maximum payoff.
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Prep Time 25 minutes
Cook Time 5 hours 35 minutes
Total Time 6 hours
Servings: 2
Course: Main Course
Cuisine: American, BBQ
Calories: 807
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Beef Ribs & Dry Rub
  • 1 rack Beef back ribs 2.5–3 lbs
  • ¼-1/2 cup Traeger Anything Rub
  • 1 ½ teaspoon Kosher salt
To Smoke
  • Apple or hickory pellets enough to fill the hopper
  • Flaky salt to finish

Equipment

  • Traeger or other pellet smoker
  • Wire Rack + Sheet tray
  • Sharp Knife
  • Aluminium Foil

Method
 

Prep the Ribs
  1. Remove silver skin from the bone side, if still attached.
  2. Coat ribs evenly with Traeger Rub and salt.
  3. Let sit at room temp for 30 mins (or chill uncovered on a rack for up to 24 hours).
Set Up the Traeger
  1. Preheat smoker to 225°F with apple or hickory pellets.
  2. Place ribs bone-side down on the grates and close the lid.
Smoke Low & Slow
  1. Smoke at 225°F for 5–6 hours, or until ribs hit ~200–205°F internal temp and a thermometer slides in easily.
  2. Optional: spritz with water or apple cider vinegar if bark looks dry.
Rest & Finish
  1. Remove ribs and rest, loosely wrapped in foil, for 20–30 minutes.
  2. Slice between bones and serve.

Nutrition

Calories: 807kcalCarbohydrates: 19gProtein: 82gFat: 44gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 244mgSodium: 2021mgPotassium: 1680mgFiber: 3gSugar: 1gVitamin A: 778IUVitamin C: 4mgCalcium: 329mgIron: 19mg

Notes

Storage: refrigerate leftover ribs, wrapped tightly or in an airtight container, for up to 4 days. Reheat low and slow, wrapped in foil in a 275°F oven, until warmed through so they don't dry out. The cooked ribs also freeze well for up to 3 months.

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