Front Range Fork And Cork: Traeger BBQ Beef Ribs and Celebrating Our Independence

Saturday, July 4, 2015

Traeger BBQ Beef Ribs and Celebrating Our Independence

Happy 4th of July to everyone out there today! We have been very busy decorating the yard and house and preparing for the day. We started with a wonderful hike with the dogs to one of the rivers and they took in a well deserved swim.

The girls have planned our menu and jumped right into the kitchen preparing our evening's picnic and festivities while we watch the City's fireworks display.

All decorated and ready to go!

So very handsome!

Our patriotic pups!

The main event for tonight of course will be grilled ribs. This recipe comes from our Traeger book, which has proven to be our go-to for smoking and grilling time and time again.

Beef Ribs
Courtesy of Traeger's Everyday Cookbook

(2) 7-bone racks beef long ribs (back ribs), 5 to 6 pounds total
Traeger Prime Rib Rub (or your favorite barbecue rub)
Traeger Texas Spicy Barbecue Sauce (or your favorite barbecue sauce)

** If you don't have a Traeger, you could certainly do this same rib on your grill and/or smoker, and cook according to your temperature's/manufacturer's directions.

Remove the thin papery membrane from the bone-side of the ribs by working the tip of a butter knife. Use paper towels to get a firm grip, then tear the membrane off.

Season the ribs with your Prime Rib rub.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Smoke the ribs, meat-side up, for 2 hours. Set the temperature to 225 degrees.

Continue to cook the ribs for 3 to 4 hours more, or until the meat is tender. If desired, wrap the ribs tightly in foil partway through the cooking time. The last 30 minutes, carefully remove the ribs from the foil and brush them liberally with your barbecue sauce, and return to grill. Transfer the ribs to a cutting board and let them rest for a few minutes before carving them into individual ribs.