How to Cook Perfect Traeger Beef Ribs: Texas-Style Monster Ribs Recipe

Matt Pittman, a renowned barbecue expert, refers to these giant beef ribs as “the best bite in barbecue, end of story.” This recipe details how to prepare these dinosaur-sized beef plate racks, which may need to be specially ordered if not available locally. The seasoning focuses on a simple yet flavorful Texas barbecue style, enhanced with garlic or a mix of coffee and beef rubs.

Ingredients

• 2 three-bone beef rib racks (preferably prime)
• Meat Church Holy Cow BBQ Rub

Instructions

1. Trim the Ribs: Remove any hard fat to create an even surface, leaving a thin layer of fat on the meaty side. Do not remove the silverskin or the membrane on the bone side.

2. Season the Ribs: Generously apply Meat Church Holy Cow BBQ Rub to the meaty side and edges. Let the ribs sit at room temperature for at least 15 to 30 minutes before cooking, or refrigerate overnight for better results.

3. Preheat the Grill: Preheat the Traeger grill to 250°F with the lid closed for about 15 minutes.

4. Cook the Ribs: Insert a meat thermometer into the meaty part of the ribs, avoiding the bone. Place the ribs meat side up on the grill grates. Smoke until the ribs reach an internal temperature of around 210°F and are tender. This process will take at least 8 hours.

5. Rest the Ribs: Transfer the ribs to a cutting board and let them rest for at least an hour. For best results, rest until the internal temperature lowers to about 140°F, which can take up to 3 hours.

6. Serve: Slice between the bones to serve whole ribs, or remove the meat from the bones and cube it for serving.

Texas-Style Monster Beef Ribs

In the world of barbecue, few dishes command as much attention as Texas-style beef ribs. Known for their immense size and unparalleled flavor, these monster ribs offer a truly Texan experience. Whether you are a seasoned pitmaster or a backyard grilling enthusiast, mastering this recipe will elevate your barbecue game to new heights.

The Secret to Perfect Beef Ribs

The key to succulent, tender beef ribs lies in the preparation and cooking process. Starting with high-quality beef is essential. Look for three-bone beef rib racks that are at least 8 inches long. If you can't find them at your local supermarket, ask your butcher to special order them or opt for mail order.

Seasoning: Keeping It Simple

Traditional Texas barbecue seasoning is straightforward, focusing primarily on salt and pepper. For an added kick, Matt Pittman recommends his Holy Cow BBQ Rub, which incorporates garlic into the mix. Another excellent option is a combination of Traeger Coffee Rub and Beef Rub, creating a robust and complex flavor profile.

Cooking Process: Low and Slow

Patience is crucial when smoking beef ribs. Preheat your Traeger grill to 250°F and place the seasoned ribs meat side up on the grill grates. Insert a leave-in meat thermometer to monitor the internal temperature, aiming for around 210°F. This slow cooking process, which takes at least 8 hours, allows the meat to become incredibly tender and flavorful.

Resting and Serving

After smoking, let the ribs rest for at least an hour. For optimal results, allow the internal temperature to drop to about 140°F before slicing. This resting period ensures the juices redistribute throughout the meat, resulting in a more flavorful and juicy bite.

Serve the ribs whole by slicing between the bones, or remove the meat from the bones and cube it for a different presentation. Either way, these monster beef ribs are sure to impress your guests and solidify your reputation as a barbecue aficionado.

Conclusion

Mastering Texas-style monster beef ribs is a rewarding endeavor that brings together quality ingredients, simple seasoning, and a slow cooking process to create a truly memorable dish. Whether you are cooking for a family gathering or a summer barbecue, these ribs are sure to be the star of the show. So fire up your Traeger, get those ribs prepped, and enjoy the best bite in barbecue.