Hey there, folks! Welcome to my smokin’ blog post, where we’re diving headfirst into the mouthwatering world of Traeger short ribs! Get ready to have your taste buds tickled and your carnivorous cravings satisfied. So grab a seat, buckle up, and let’s get this Traeger grill fired up!
How to make Traeger short ribs
Rinse and dry 4 pounds of beef short ribs. Create a dry rub with 2 tablespoons each of kosher salt and brown sugar, 2 teaspoons each of black pepper and smoked paprika, and 1 teaspoon each of garlic powder, onion powder, dried rosemary, and dried thyme. Coat the ribs with the rub and let them sit for 30 minutes. Preheat a Traeger smoker grill to 250°F (120°C) with wood pellets. Smoke the ribs for 3 to 4 hours until they reach an internal temperature of 195°F (90°C). Rest the ribs, then serve with your favorite sauce or sides.
How to remove the membrane from the short ribs
Now, let’s tackle a crucial step in preparing these bad boys: removing that pesky membrane. Picture this: you sink your teeth into a beautifully smoked short rib, only to be met with an unpleasant chewiness. No thank you! To avoid this pitfall, it’s essential to remove the membrane from the bone side of the ribs. Here’s how you do it:
- Grab a butter knife, slide it under the membrane, and lift it up.
- Once you have a good grip, use a paper towel to firmly grasp the membrane.
- Pull it off in one smooth motion, like a boss!
Believe me, folks, taking a few extra minutes to remove that membrane is the key to achieving tender, fall-off-the-bone goodness. Your taste buds will thank you!
Why are my beef short ribs tough
Ah, the dreaded tough short ribs dilemma. We’ve all been there, my friends. You spend hours patiently waiting for your smoked short ribs to cook, only to find them tougher than a two-dollar steak. What gives?
Well, there could be a couple of reasons behind this unfortunate outcome. One possibility is that the ribs weren’t cooked low and slow enough. Remember, low and slow is the name of the game when it comes to smoking meat. You need to give those ribs plenty of time to break down and become tender. Patience is a virtue, my friends!
Another factor that can contribute to toughness is failing to properly trim the fat. Don’t get me wrong, fat equals flavor, but too much of it can result in chewy ribs. So take a moment to trim off any excessive fat, leaving just enough to keep things moist and delicious.
Beef short ribs vs beef back ribs
Now, let’s clear up a common beefy confusion: the difference between beef short ribs and beef back ribs. Short ribs come from the plate section of the cow, located below the rib section. They have a higher meat-to-bone ratio and are known for their rich, beefy flavor. On the other hand, back ribs come from the cow’s rib section, closer to the spine. They have less meat but are typically more tender and leaner.
Both types of ribs can be smoked to perfection, but they bring their own unique qualities to the table. So feel free to experiment and see which ones tickle your fancy!
How can you tell when beef ribs are done
Ah, the million-dollar question! When are those tantalizing beef ribs ready to be devoured? Well, my friends, the secret lies in the tenderness. To check if your ribs are done, grab a trusty meat thermometer and insert it into the thickest part of the meat, avoiding the bone. When it reads around 203°F (95°C), you’re in business!
Another foolproof method is the “poke and prod” technique. Take a toothpick or fork and gently poke the meat. If it slides in with little resistance, your ribs are good to go. If it’s still a bit stubborn, give them some more time on the grill. Remember, patience pays off!
What to serve with short ribs
Now that we’ve conquered the art of smoking short ribs, let’s talk about what to serve alongside these mouthwatering morsels. Personally, I’m all about balance and harmony on my plate. A side of tangy coleslaw or a crisp garden salad adds a refreshing touch that perfectly complements the richness of the ribs. And don’t forget about classic BBQ sides like cornbread, baked beans, or creamy mac and cheese! It’s a symphony of flavors, my friends.
Overall, my journey with smoked short ribs has been a delightful and lip-smacking experience. From mastering the art of membrane removal to achieving that perfect tenderness, it’s been a wild and flavorful ride. So go ahead, fire up that Traeger grill, and let your inner pitmaster shine!
In closing, thank you, dear readers, for joining me on this smoky adventure. I hope you’ve enjoyed our flavorful escapade into the world of smoked short ribs. Now go forth, grill with gusto, and remember: “Smoke ’em if you got ’em!”
Traeger Short Ribs
This Traeger short ribs recipe is the perfect combination of sweet and savory. Learn how to prepare and cook this delicious dish that your family will love.
- 4 lbs Beef Short Ribs
- 2 tbsp Kosher Salt
- 2 tbsp Brown Sugar
- 2 tsp Black Pepper
- 2 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Dried Thyme
- 1 tsp Dried Rosemary
- Wood Pellets (such as hickory or oak) for smoking
Preparing the ribs
Rinse the short ribs under cold water, remove the membrane, and pat them dry with paper towels.
In a small bowl, mix together the kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary to create a dry rub.
Generously coat the short ribs with the dry rub, making sure to cover all sides. Let them sit at room temperature for 30 minutes to allow the flavors to penetrate.
Preparing the smoker grill
Fill the hopper of your Traeger smoker grill with wood pellets of your choice (hickory or oak work well with short ribs). Preheat the grill to 250°F (120°C) and make sure the smoke setting is turned on.
Place a drip tray or aluminum foil underneath the grates to catch any drippings.
Smoking the short ribs
Place the seasoned short ribs directly on the grill grates, bone side down, making sure to leave some space between them for proper smoke circulation.
Close the lid of the smoker and let the ribs smoke for approximately 3 to 4 hours, or until they reach an internal temperature of 195°F (90°C). This slow cooking process will render the fat and make the meat tender and juicy.
During the cooking process, maintain a consistent temperature of 250°F (120°C) and periodically check the pellet levels in the hopper.
Resting and serving
Once the short ribs reach the desired internal temperature, remove them from the smoker and loosely tent them with aluminum foil. Let them rest for 15 to 20 minutes to allow the juices to redistribute.
After resting, carefully remove the aluminum foil and transfer the ribs to a cutting board.
Serve the smoked short ribs as a main dish, accompanied by your favorite barbecue sauce or a side of mashed potatoes and grilled vegetables.