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Traeger short ribs

Traeger Short Ribs

Print Recipe
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.
Course Main Course
Prep Time 30 minutes
Cook Time 4 hours

Equipment

  • Traeger smoker grill
  • Meat thermometer
  • Aluminum foil

Ingredients

  • 4 lbs Beef Short Ribs
  • 2 tablespoon Kosher Salt
  • 2 tablespoon Brown Sugar
  • 2 teaspoon Black Pepper
  • 2 teaspoon Smoked Paprika
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • Wood Pellets (such as hickory or oak) for smoking

Instructions

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.