Austen’s Beef Rib Recipe:

These smoked beef ribs on the Traeger may seem like a monster task, but Austen Granger walks you through it one step at a time. Austen has made thousands of ribs in his time as a chef, and he’s going all-in this week on Traeger Kitchen with a huge cut of smoked black pepper beef ribs. Be sure to plan ahead—Austen preps his beef ribs for multiple days to build an insanely deep, dark, and flavorful bark loaded with black pepper. Don’t skim through this video—step three features Austen’s secret ingredient for savory flavor (hint: you probably have it in your pantry right now). When these monster ribs come off the grates, you’ll be quoting Austen because “Holy s#!t—they are so good.”

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Chapters
_____________________
0:00 Introduction
0:24 Massive Beef Ribs
0:52 Trimming Ribs
4:50 Cool Shaving Trick
6:29 The Seasoning Paste
7:38 Seasoning the Ribs
9:40 Black Pepper Coating
11:20 How to Use Your MEATER®
12:10 Smoking the Ribs
12:22 The Spritz
14:38 Spritzing the Ribs
15:22 Final Temp
15:33 Glove Talk
16:44 Wrapping
18:43 Plastic Wrap Battle
20:17 Resting the Ribs
21:38 A Little Jiggle
21:52 Slicing the Ribs
22:29 First Bite

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