Smoked Dino Beef Short Ribs on the Traeger 🥩
Delicious Low and Slow beef short ribs cooked overnight on the Traeger
These short ribs are tough to find, but make for a great meal for a special occasion. I smoked 2 racks and it was more than enough for 4 people!
Video can be found here:
Ingredients:
2 Racks of beef short ribs
Meat Church Holy Cow BBQ Seasoning
Salt Lick BBQ Dry Rub
Unwaxed butcher paper
Apple cider vinegar
Instructions
With a sharp knife trim off the excess fat cap on ribs without removing a lot of meat.
Season liberally with your favorite BBQ seasonings (salt and pepper mainly). I used a blend of Meat Church’s Holy Cow Rub 85% and Salt Lick BBQ Dry Rub 15%. Allow the seasoning to fully adhere for at least 30 minutes.
Set your smoker to 225 F (you can smoke at 250 F to speed up the cook). I did 225 F so I could use Traeger’s super smoke feature.
Place ribs in the smoker until you hit an internal temp of approximately 175 F, this took 4.5 hours for my ribs. Weather conditions and rib size can make this number vary. Remove ribs from smoker.
Lightly spread apple cider vinegar on the butcher paper before tightly wrapping the ribs.
Place ribs back into the smoker until you reach a final internal temperature of 210 F this took an additional 7 hours for one rack (11.5 hours total) and 8.5 hours for the other rack (13 hours total). Remove ribs from smoker and place in a cooler to rest for at least 2 hours.
Serve and enjoy!
These Dino ribs look crazy good!