This is a classic pellet grill method using Traeger’s approach: simple seasoning, apple wood smoke, and periodic spritzing for moisture. Beef short ribs (often called “Dino ribs” when in racks) turn out incredibly juicy and fall-off-the-bone tender after 8–10 hours.

Ingredients (Serves ~8)

• 4 racks (4-bone) beef short ribs (about 10–12+ lbs total, English-cut or plate ribs work great)

• ½ cup Traeger Beef Rub (or your favorite beef rub — kosher salt, black pepper, garlic powder, paprika, etc.)

• 1 cup apple juice (for spritzing/mopping)

Optional extras for variations:

• Yellow mustard or hot sauce as a binder

• Beef broth for spritzing instead of (or with) apple juice

• Foil or butcher paper for wrapping near the end (Texas crutch) if you want to speed things up or add braising flavors

Equipment

• Traeger pellet grill (or any pellet smoker)

• Apple pellets (or hickory, oak, mesquite for stronger smoke)

• Meat thermometer/probe

• Spray bottle for spritzing

Instructions

1. Prep the ribs: If not already done, remove the thin membrane from the bone side. Slide a butter knife under it, grab with a paper towel, and pull it off. Trim excess fat if needed, leaving a thin layer. traeger.com

2. Season: Generously coat both sides with the beef rub. Let them sit at room temp for 30–60 minutes, or refrigerate uncovered overnight for better flavor and bark.

3. Preheat: Set your Traeger to 225°F (Super Smoke mode if available) and preheat with the lid closed for 15 minutes. Use Apple pellets for a mild, sweet smoke. traeger.com

4. Smoke: Place ribs bone-side down directly on the grill grates. Insert a probe into the thickest meaty part (avoid bone). Close the lid and smoke, spritzing/mopping with apple juice every hour. Cook until internal temperature reaches 205°F (8–10 hours total). traeger.com

   • Timing tips: Expect 1.5–2+ hours per pound depending on thickness. Look for a nice dark bark. If they stall around 165–175°F, you can wrap in foil/butcher paper with a little apple juice or broth to push through faster.

5. Rest and serve: Remove when probe-tender (should feel like butter). Rest wrapped in a cooler or towels for 30–60 minutes. Slice between bones into individual ribs. Serve with BBQ sauce, mashed potatoes, coleslaw, or pickles.

Pro Tips for Traeger Success

• Temperature: Stick to 225–250°F for best results. Some people go 250°F for a slightly shorter cook (6–8 hours). cookprimalgourmet.com

• Doneness: Probe test > temp — when it slides in with little resistance, they’re done (around 203–207°F).

• Wood: Apple is classic and mild. Mix with cherry or pecan for fruitier notes.

• Variations:

• Braised style: After a few hours of smoke, move to a pan with red wine, broth, onions, carrots, etc., cover, and finish higher at 300°F. jewcanque.com

• Bites: Cut into chunks after initial smoke, sauce, and wrap to finish. orwhateveryoudo.com

• Make ahead: Ribs reheat well or can be smoked a day early and finished in the oven.

Enjoy your Traeger short ribs — they’re a showstopper! Adjust rub and spritz to your taste. Let me know if you want a spicier version, sauce recipe, or sides.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​