Beef Short Ribs

[Storminn58]

I just got a Traegor and want to make the secret ingredient Short Ribs from the Traegor cookbook. It says to cover pan tightly with aluminum foil. My question is how does the smoke get in to smoke the ribs?

 

[Timmy]

Im not familiar with the recipe. Is it online or in print?

 

[RemE]

In reading the recipe, I would say that little smoke flavor will be present. They are really using the Traeger as a wood fired oven for this one and using the spices for the flavor.

There are many other recipes that go for smoke, Grill at 225F or less, meat uncovered, until an internal temp of 160F and then wrapped up and cooked further until internal 203F

 

[Timmy]

In reading the recipe, I would say that little smoke flavor will be present. They are really using the Traeger as a wood fired oven for this one and using the spices for the flavor.

There are many other recipes that go for smoke, Grill at 225F or less, meat uncovered, until an internal temp of 160F and then wrapped up and cooked further until internal 203F

^^^^^^^^^^
What he said!

 

[Slimpicker]

 

[Storminn58]

Im not familiar with the recipe. Is it online or in print?

It is page 34 in Traegors everyday cookbook

 

[Timmy]

It is page 34 in Traegors everyday cookbook

Ok. I couldn't find it. That explains why, i don't have it.

 

[RemE]

I just looked it up in the app

 

[Timmy]

I just looked it up in the app

For some reason i couldn't find it.....

 

[mikeytee]

There's no point in even using the Traeger if you're not looking for smoke. The oven in the kitchen would do it just as well. I can't even fathom not getting smoke on ribs if you can.

 

[Slimpicker]

There's no point in even using the Traeger if you're not looking for smoke. The oven in the kitchen would do it just as well. I can't even fathom not getting smoke on ribs if you can.

Well, I can agree actually, and even to the point where Traeger itself would create a recipe that didn't allow some of it's smoke to be utilized?... It's already "nothing but a wood oven" in the eyes of a lot of new owners who were hoping for a smoker. So 375° is 375° whether oven or Traeger, but mine now takes 25 minutes to warm up, maybe more, then you have the LOSS every time you open the door to put meat in, etc. Takes Traegers much more time to recoup from that than an indoor oven, I'd at least want SMOKE or a smoke ring on my meat... and how the F do you probe for temp control if the whole thing is covered from start to finish??

Storminn, cook them the way you want them, Traeger recipes are not GOSPEL and shouldn't be worshiped just because we own their product. You think Meat Church would cook Short ribs covered?? (please don't find a meat church recipe that proves me wrong cuz I didn't check)

 

[Timmy]

(please don't find a meat church recipe that proves me wrong cuz I didn't check)

 

[JamesB]

Many of those Traeger recipes just don’t make sense to me, for use on a smoker anyway.
It looks to me like some of those recipes are from chefs that are used to cooking in a big ol Viking or Wolf oven, and just converted the recipe and over to the app.

I agree with @Slimpicker, if I’m gonna go to the trouble and expense of firing up the smoker, I darned sure want the protein smoked.

 

[RoadRunner18]

SMOKED BEEF SHORT RIBS

​

HARDWOOD: Hickory, Cherry, Texas Beef Blend, Mesquite or Pecan

COOK TIME: Approximately 9 hours

EQUIPMENT:
* An aluminum pan for each rack of ribs
* A meat rack (some call it a cooling rack) for each rack of ribs
* HD Aluminum foil
* Smoker Pro for additional smoke

INGREDIENTS:
* 2 – 4-Bone Racks of Beef Short Ribs
* Traeger Prime Rib Rub
* Minor's Au Jus Concentrate
* Beef Broth

COOKING MARINADE:
* 2 – Cups of Beef Broth
* 3 – Tablespoons of Minor’s Au Jus Concentrate

PREPARATION:

* Trim off all silver skin and excess fat from the meat side of the rib.
* Place the ribs on a meat rack and place inside an aluminum pan.
* Rub in Traeger Prime Rib Rub; or smoked sea salt and coarse ground black pepper.
* Let sit overnight

YOUR COOK:

1. Set and pre-heat your cooker to 225 degrees.

2. (Optional) Light Smoker-Pro (Smoke Tube)

3. Place the meat rack with Ribs directly on the grill grate and cook until internal meat temp reaches 160 degrees. (This is where you get your smoke)

4. Remove the ribs from the grill and place each rack in an aluminum pan.

5. Pour in 1 – cup of the cooking marinade into each pan.

6. Cover each pan tightly with aluminum foil.

7. Set your Grill temperature to 250.

8. Set the meat probe for 205.

9. Return the pans to the grill and insert the meat probe.

10. Cook the ribs until internal meat temp reaches 205 degrees.

11. Remove from the grill and allow to rest for 30 minutes.

12. (Optional) Run the liquid contents of the pans through a fat separator and use the drippings as a dipping sauce.

13. Serve

 

[Atos]

Just had pork ribs 3 days ago. Cooked them until done in the oven(with seasons rubbed). Then 30 min on the Traeger at low temp, and also used a smoker tube. Mmm mmm...