I purchased these sliced beef back ribs a month or so ago, and froze them. Pulled them out and they are thawed but could use some help with how to smoke them on my Pro34. Have never done them so any suggestions would be appreciated. Thanks guys and gals!
by Upstairs_Fold_4851
12 Comments
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Bring em over…. I will cook em up for ya!!!
Thé Traeger app have nice advice and recipes.
ah damn i just was at costco and forgot to get them!!!
Season generously and throw them on 220 for 6ish hours or so. They dont need to be wrapped. Last time I did them i just tossed them on as a side dish next to my pork ribs without timing them at all and the came out phenomenally. Theyre my favorite to smoke by far.
Salt pepper low and slow.
I’d treat it like a brisket but it should cook quicker. Garlic, salt, then pepper on top for bark. Cook unwrapped anywhere from 200 to 225 degrees depending on how much time you have to cook them for as long as it takes till internal temp reaches about 175 degrees. Wrap the ribs and crank the heat up to 250 until internal temp reaches about 195-205 degrees.
Not trying to be a dick but simply googling and watching one of the many videos out there is easiest
I just made these last weekend
I like to put the dry rub seasonings on and then lather them with mustard. I put some fresh cracked pepper on top.
I smoked at 180 for 4 hours
Wrapped them in tin foil back on the rack at 220 for two more hours.
I then throw them on the barbecue at 500° to get the sticky icky barbecue sauce no longer than 5-10 minutes
Came out delicious and juicy as could be
I did mine brisket style and they came out fantastic. made a post about this the other day. SPG with generous amount of coarse pepper. 220 till bark sets and is probe tender for me this was around 170 or so. I rendered down trimmings which you might not have here to make tallow. Once the ribs had a nice bark and it was probe tender i wrapped with butcher paper and poured tallow all over it. I lowered down the temp of the smoker to about 180 moved the wrapped ribs to the top rack and left it for another hour or so before pulling to rest. I did a fairly long rest. Wrapped the paper in foil and then tried out one of those meat blankets and put into the yeti. Came out amazing. Close to brisket flavor wise just not that much meat on the beef backs. I actually like to carve it off the bones and chop it up like chop brisket but that’s just me.
They have a nice sight . I just did ribs . Smoked for 6 hours and came out great.
Haven’t done sliced beef back but I usually season heavyish with something that has a little sugar n spice, smoke till 165~ and wrap with something tasty to braise them with. Yank at high 190s sauced and stuck back on to finish in the 200-205 area. Always good, fat has rendered, and you get some decent bark built back up with the sauce.
225 til they hit 165°…sauce if you want…wrap and back on at 180 for an hour…can’t beat em!