Purchase a package of uncut short ribs from your favorite grocer or butcher store – recommended Prime or Choice quality. Usually 9-12 lbs for 2 racks of 4 bones each for 8 total.
Trim as much fat as possible from the top of the ribs with a sharp knife. Remove the membrane from the bottom of each rack of 4 bones.
Sprinkle with kosher salt for the dry brine and wrap in plastic wrap for at least 6 hours or overnight in your refrigerator.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 275 degrees F and preheat, lid closed, for 10 to 15 minutes.
Wipe the excess salt mixture from the top of the ribs. Coat with a light amount of Worcestershire sauce before putting on a medium coat of Traeger Prime Rib.
Follow with an lighter coat of Traeger Saskatchewan rub. Spritz with apple juice and let set for 15-20 minutes.
Place on the Traeger with the thicker portion of the ribs (if applicable) to the back of the grill.
Smoke the ribs for 4-5 hours with a light spritz every 30 minutes to keep moist until internal temperature reaches approximately 180 degrees F or the color has a nice deep char.
Like a brisket, take the ribs off the grill and wrap in 2 sheet of heavy duty foil along with 4 oz of broth for each rack of ribs.
Place back on the smoker for another 1+ hours until internal temperature of the meat is around 203 degrees F.
Remove and cut. Serve immediately. Enjoy!
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