Description
This Dino rib recipe is a surefire way to get your hands on some of the most tender, juicy short ribs you’ve ever had. The rib rub contains a delicious blend of flavors that will make your mouth water!
Ingredients
Units
Scale
- 1 rack of beef plate ribs (about 4 to 5 pounds)
- 1/4 cup brown sugar
- 2 tablespoons ground mustard powder
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
Rib spritz
- 1/2 cup apple juice
- 1/4 cup brandy
Instructions
- Start by preheating the Traeger grill to 250°F.
- Pick your desired wood pellets – for this recipe, hickory works well.
- Trim your ribs by cutting the membrane on the back of the ribs with a knife. Hold them with a paper towel when removing the membrane.
- Cover your ribs with dry rub on both sides and let them sit for about 10 to 20 minutes.
- Mix the apple juice with your brandy and place it in a spray bottle.
- Place the ribs in the smoker (bone side down) and let them smoke for 8 to 10 hours. Halfway through the cooking process, spritz the ribs with the liquid mixture every 30 minutes.
- Cook them this way until they reach an internal temperature of 203°F to 205°F – or until you can pierce them with a toothpick or fork. Be sure to check by using a meat thermometer.
- Once they reach this temperature range, get the ribs out of the smoker and wrap them up like brisket. You can use aluminum foil or butcher paper to wrap them.
- Let them rest between 30 and 45 minutes.
- Cut the rack into individual ribs and enjoy them with your favorite sides!
- Prep Time: 10 minutes
- Cook Time: 8 hours
Nutrition
- Calories: 208kcal
- Sugar: 15g
- Sodium: 1615mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 28mg