Beef Ribs on the Pellet Grill

Beef Ribs on the Pellet Grill: Tasty and tender, these beef short ribs are full of flavor with a texture that simply melts in your mouth. You get a sensational crust from the dry rub that will have you licking your fingers for more and fighting over the last rib.

Smoked beef ribs.

Why you’ll love this recipe

They’re the kind of ribs you make for the big game, on Sundays, when it’s gorgeous outside and you want to chill by the pool. Ok, they’re the kind of ribs you’re going to want to make ALL the time! With your smoker, you’ll be the dynamic duo that creates the best beef ribs on the pellet grill!

This was inspired by my smoked trip-tip on this site, and pairs well with this Traeger smoked baked potatoes.


While I love pork ribs and you probably do too, these beef ribs are such a succulent treat that is easy to make for your favorite people. The steps below will walk you right through this like a pro even if you’re a beginner, and you’ll be the backyard barbecue hero of the day.

Plus, the smell it creates from this rack of ribs with dry rub is the kind that will have the neighbors peeking over the fence to see what you’re cooking and score an invite. The smoky flavor you’ll get from your Traeger and the Traeger Apple smoker pellets is pure bliss for your palate, a true match made in heaven!


Black pepper, Kosher salt, Blackened Saskatchewan rub, mayonnaise.
  • Beef ribs
  • Kosher salt
  • Black pepper
  • Traeger blackened Saskatchewan rub
  • Mayonnaise

See recipe card for quantities.


Some people say to remove the membrane but leave it intact! It holds the ribs together.

Rub the mayo on the outside of the ribs.

Place all the other ingredients into a small bowl and mix them together.

Spread and rub the mixture onto your ribs.

Now for the cooking process – you’ll smoke your beef ribs at 250 degrees F for 6 hours or until that internal temp hits 200 degrees F.

Pull your ribs out of there at 165 degrees F.

Wrap the ribs up in aluminum foil (butcher’s paper works too which you can also get from your local butcher) and put them back on the smoker to pull at 200 degrees F.

Pull and rest for 45 minutes before serving and winning the day.

Pro Tip:

Your local butcher is the best place to go for the best beef plate ribs. They cut them lean to get more for those prime rib and ribeye cuts but if you ask, they’re likely to help you get the best rack of ribs with the most meat on them. It’s better than the grocery store.

And that’s why you want to leave that membrane on there to hold it all together. Believe me, it will make a huge difference!

Smoked beef ribs.


Light mayo also works if you’re trying to cut down on calories. It’s still a great binder that will adhere the rub to the meat and keep things juicy and delicious.

The blackened Saskatchewan rub by Traeger has a great flavor profile that leans more garlicky. If you want it spicier, add in some chili pepper flakes or cayenne pepper to give it a kick.

Additionally, you could add hot sauce or soy sauce, depending on your preferences. This can give these smokey ribs even more complexity and dimension in flavor.


For this recipe, I use the Traeger pellet smoker. It evenly cooks and smokes and in less time too, but whatever smoker you have, this recipe will still amaze everyone. I also recommend a weber thermometer to ensure you’ve got this cooked to the proper internal temperature. No one wants food poisoning.

Applewood pellets are what I use in the smoker with this recipe so make sure you’ve got those handy too.


Depending on how many people you’re feeding with these beef ribs on the pellet grill, you may not have anything left over. But if you do, these ribs will keep in the fridge for about 4 days. You can also put them in the freezer if you want to save them for another time. As long as you wrap them up good, they should retain that spectacular taste for about 3 months.

Top tip

Again, leave that membrane on! I see other grill guys saying to cut it off but it’s what’s going to hold that beauty together.

Pay attention to that internal temperature so that your ribs come out with the best juicy texture.

These succulent and smokey flavors are a fantastic match with Cabernet Sauvignon, Pinot Noir, Zinfandel, and Malbec.

Yield: 3

Beef Ribs On The Pellet Grill

Beef Ribs On The Pellet Grill

Tasty and tender, these beef short ribs are full of flavor with a texture that simply melts in your mouth. You get a sensational crust from the dry rub that will have you licking your fingers for more and fighting over the last rib.

Prep Time 10 minutes
Cook Time 6 hours
Additional Time 30 minutes
Total Time 6 hours 40 minutes


  • 2 Tablespoons of kosher salt.
  • 2 Tablespoons of black pepper.
  • 2 Tablespoons of Traeger Blackened Saskatchewan rub. 
  • 3 Tablespoons of mayonnaise. 


  1. Pat the ribs dry.
  2. Rub mayonnaise all over the ribs as a binder.
  3. Rub spices into the ribs.
  4. Preheat smoker to 250F degrees.
  5. Place ribs to smoker.
  6. Pull ribs at 165F degrees.
  7. Wrap the ribs in foil or butcher paper.
  8. Place back on the smoker until internal temp reaches 200F Degrees. Pull and leave wrapped.
  9. Let rest for 30 minutes wrapped.
  10. Slice and serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 104Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 2605mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 1g

Food safety

  • Cook to a minimum temperature of 165°F (74°C)
  • Never use the same utensils that you used to touch the raw meat on your cooked food (or at least wash and sanitize them properly first!)
  • Always wash your hands after touching any raw meat
  • Don’t leave these ribs sitting out at room temperature for extended periods
  • Never leave food unattended while using a smoker
  • Always have good ventilation when using a pellet smoker

See more guidelines at

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.