Meat RECIPE

Ribs and Mustard

Our farmer friends at Wanderer raise very happy barley-fed beef, you won’t even believe how big these Short Ribs were and the marbling on them.. chef’s kiss! I got to chuck some in the Traeger at Meatstock this year with a bloody delicious mustard rub. And now it’s your turn, invite some friends over and don’t be afraid to get a bit messy with this one #muchoroadtrip

Ingredients

3 tablespoons of sea salt 

3 tablespoons of black pepper

3 tablespoons of smoked paprika 

3 cloves of garlic minced

1 cup french dijon mustard

6 beef short ribs (I use wanderer beef)

2 cups of beef broth

Equipment: Traeger Grills

- Feeds 6 -

HOW TO MAKE IT

1. Set the Traeger to 275°F and preheat with the lid closed for 15 minutes.

2. Combine all ingredients for the rub in a mixing bowl and set aside. Slather the ribs in mustard and season all sides of the beef ribs with the rub.

3. Cook ribs on the grill until they reach an internal temperature of 160°F. Once it reaches this temperature, take off the grill and wrap in a double layer of foil. Add 2 cups of beef broth to the foil packet.

4. Put rib packet back on the Traeger until they reach an internal temperature of 204°F (about 2 hours).

5. Pull the ribs off and let them rest for at least 15 minutes before eating.