TCC 3-2-1 Beef Ribs
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TCC 3-2-1 Beef Back Ribs
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Category
BBQ/Grilling
Cuisine
American
Unleash your inner pitmaster with our TCC 3-2-1 Beef Ribs recipe, tailored for the smoker grill! This technique brings out the ultimate smoky flavor and creates that irresistible fall-off-the-bone texture we all crave. With a perfect blend of time and temperature, our method ensures your beef ribs are juicy, tender, and infused with rich barbecue goodness. Ideal for backyard gatherings or a weekend feast, these ribs will impress your friends and family. Fire up the smoker and get ready to enjoy a sensational barbecue experience that’s packed with flavor!
SHOP BEEF BACK RIBS FOR RECIPE
Author:TCC Team
Ingredients
-
2 racks of TCC beef back ribs (about 4-6 lbs.)
- 2 T yellow mustard
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1/4 -1/2 C beef BBQ rub
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1 C Apple juice
-
1 cup BBQ sauce (your favorite brand or homemade)
Directions
Set your Traeger (or any smoker) grill to 225°F and allow it to preheat with the lid closed for about 10-15 minutes.
Remove the silver skin from the back of the ribs. Use a paper towel to grip it and pull it off for easier removal.
Rub the ribs with mustard to help the seasoning stick.
Sprinkle rub on both sides of meat pressing it down to help it stick
Prepare for 3 hours of smoking
Place the ribs on the preheated Traeger, bone-side down. Close the lid and smoke at 225°F for 3 hours, spritzing with apple juice every hour to keep them moist.
After 3 hours of smoking, remove the ribs and wrap them tightly in aluminum foil. Add a little apple juice inside the foil for moisture.
Prepare for 2 hours of wrapping the ribs
Place the wrapped ribs back on the grill and cook for 2 more hours at 225°F.
Prepare for 1 hour of sauced ribs
After the 2 hours wrapped, carefully unwrap the ribs and brush them generously with BBQ sauce. Return them to the grill (unwrapped) for 1 more hour at 225°F, allowing the sauce to set and become sticky and caramelized.
The ribs are done when the internal temperature reaches 200-205°F, and the meat pulls away from the bone easily.
Remove the ribs from the grill and let them rest for 10-15 minutes before slicing. Serve with extra BBQ sauce on the side.
- This 3-2-1 method guarantees tender, flavorful beef back ribs with the perfect balance of smoke and sauce!