Go Back

Smoked Beef Back Ribs

Course Main Course
Cuisine American
Keyword Beef, ribs, traeger


  • 1-2 Racks of Beef Back Ribs
  • ½ C Kosher Salt
  • ⅟3 C Fresh Black Pepper
  • 2 Tbsp Garlic Powder
  • 2 Tbsp Onion Powder


  1. Remove the membrane off the back of the ribs like so using a butter knife and paper towel for grip
  2. Season generously with spices mainly on the meat side but also on the bone side
  3. Place in smoker meat side up and insert probe thermometer into meatiest part of the rack being careful not to get the probe too close to any bone which may cause a false reading. I use the Thermoworks Smoke thermometer.
  4. Smoke for approximately 7-9 hours until internal temperature reaches 200 degrees F or your instant read probe thermometer goes in like a hot knife through butter.
  5. Remove from grill and let rest for 15 minutes then slice between each bone and serve.
  6. Enjoy!