• Dry Brined Texas Beef Ribs by Doug Scheiding
 
  • Dry Brined Texas Beef Ribs by Doug Scheiding
 

Dry Brined
Texas Beef Ribs
by Doug Scheiding

  • Difficulty2/5
  • Prep time30 mins
  • Cook time4-6 hrs
  • Serves8 - 12
  • HardwoodOak

Don’t let these big ol’ beef ribs intimidate you. This easy to make dry brine takes 20 minutes to prep and does most of the heavy lifting for you. Simply smoke for 4-5 hours and wrap the ribs in foil after that, similar to a brisket. Smoke til 203 degrees F, and enjoy!

Ingredients

  • 1 PACKAGE Uncut PRIME OR CHOICE BEEF Short RIBS
  • WORCESTERSHIRE SAUCE
  • KOSHER SALT
  • 8 OZ APPLE JUICE, FOR SPRITZING
  • 8 OZ BEEF BROTH, FOR WRAPPING

Preparation

Purchase a package of uncut short ribs from your favorite grocer or butcher store – recommended Prime or Choice quality. Usually 9-12 lbs for 2 racks of 4 bones each for 8 total.

Trim as much fat as possible from the top of the ribs with a sharp knife. Remove the membrane from the bottom of each rack of 4 bones.

Sprinkle with kosher salt for the dry brine and wrap in plastic wrap for at least 6 hours or overnight in your refrigerator.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.

Wipe the excess salt mixture from the top of the ribs. Coat with a light amount of Worcestershire sauce before putting on a medium coat of Traeger Prime Rib.

Follow with an lighter coat of Traeger Saskatchewan rub. Spritz with apple juice and let set for 15-20 minutes.

Place on the Traeger with the thicker portion of the ribs (if applicable) to the back of the grill.

Smoke the ribs for 4-5 hours with a light spritz every 30 minutes to keep moist until internal temperature reaches approximately 180 degrees F or the color has a nice deep char.

Like a brisket, take the ribs off the grill and wrap in 2 sheet of heavy duty foil along with 4 oz of broth for each rack of ribs.

Place back on the smoker for another 1+ hours until internal temperature of the meat is around 203 degrees F.

Remove and cut. Serve immediately. Enjoy!

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  • Difficulty2/5
  • Prep time30 mins
  • Cook time4-6 hrs
  • Serves8 - 12
  • HardwoodOak