I’ve never had much luck with beef ribs. The last couple of times I’ve tried smoking them, they have come off the smoker dry, almost like jerky on a bone. Very little meat and just horrible. This time however, I was able to pick up a rack of beef ribs that were meaty and well marbled from the local Winco. Hard to believe, because I normally have pretty lousy luck buying meat there.
So what’s better than a dinner with beef back ribs? Beef back ribs along with pork spares. I rubbed the beef ribs with Plowboy’s Bovine Bold and the spares got a good dose of bone Suckin’ Rub. Both have fantastic flavor, but Bovine Bold just has an amazing flavor profile that compliments any meat.
Both racks got six hours of smoke and heat on the Traeger and came out fantastic. The meal was made even better because I got to sit outside in the early evening sunshine and enjoy the ribs with my wife in the patio on our new patio furniture. It was a great time.
As you can see the ribs looked pretty good after glazing with my favorite BBQ sauce. It’s a 50/50 combination of sauce from Simply Marvelous BBQ and Blues Hog. They both go together very nice.
They look fantastic! Ok, a beginner’s question…. 6 hours sounds so long, what temperature did you cook at on your Traeger and how do you know when they are done? Are you judging doneness by the feel of the bone when you twist it?
THANKS
Donnie, the ribs are done at about 225 degrees. This “low & slow” approach will give you tender ribs without that “fall off the bone” over cooking most places give you.
How long did you cook them? What wood? Do they get foiled?
Steve the ribs were smoked with hickory and apple for close to six hours. No foil. It takes longer, but I just don’t like the texture if the ribs are foiled.
I had similar challenges, and then I switched to a center cut beef rib and have never had a problem since. They’re very meaty, flavorful, and moist. I highly recommend giving them a try I’m sure you’ll be very satisfied.
Keep on Smokin’
The Smokin’ Man