Ingredients
- 2 racks, 6–8 lb each, 3-bone prime-grade or Wagyu plate ribs
- Montreal Steak Spice (as needed)
- 2 cups Apple Juice
Instructions
1.
Preheat Traeger grill to 250°F
2.
Trim hard fat from the protein side of the Beef ribs. Make sure the majority of the protein is exposed. Do not remove the membrane
3.
Spritz the racks with apple juice and season generously with Montreal Steak Spice or your favorite beef or steak Rub.
4.
Insert a Meater probe into the side of the thickest part of the meat, (not touching bone) and going in halfway through the rack.
5.
Place ribs on the Traeger grill bone side down and smoke until 170 to 180°F. Spritzing every hour with apple juice.
6.
Wrap with Traeger Butcher paper and return to the grill.
7.
Increase grill temperature to 275°F until the internal temperature of the beef is between 205°F-210°F
8.
Rest the ribs for one hour.
9.
Remove ribs and lightly glaze with your favorite bbq sauce and serve additional warmed sauce on the side.
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