Carnivore Smoked Beef Ribs
Published August 15, 2020 • Updated December 22, 2025
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After years of experimenting with my Traeger, I've landed on this dead-simple method for smoked beef ribs that my family now requests every time we fire up the grill. No complicated rubs, no fancy techniques - just salt, smoke, and a little patience. These come out fall-off-the-bone tender with a beautiful bark every single time.
4
Servings
660
Calories
45g
Fat
63g
Protein
0g
Net Carb
0g
Total Carbs
Disclaimer: The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Ingredients
3 pounds beef ribs (I get mine from the meat counter, not pre-packaged—ask for beef back ribs with good marbling. The fat is what makes them tender.) -
generous amount of salt for seasoning (option to use garlic salt and pepper)
-
1 cup beef broth
-
1 tablespoon apple cider vinegar
Step by Step Instructions
-
Season the ribs
Season the ribs generously with salt on all sides. I do this right before they go on the smoker, but if you have time, salting them an hour ahead and letting them sit uncovered in the fridge gives you an even better bark.
-
Smoke ribs
Turn pellet grill to smoke and let run with the door open until the initial heavy smoke clears- this usually takes about 5 minutes.
Quick Tip
That first burst of smoke can leave a bitter, acrid taste on your meat (it's called creosote), so I always wait for clean, thin blue smoke before adding my ribs. Once the smoke is running clean, add your beef ribs bone-side down. -
Slow cook
After 30 minutes, turn the heat to 250 degrees and let cook for 2 hours.
Quick Tip
This temperature is the sweet spot for beef ribs—hot enough to render the fat and break down the tough collagen into gelatin (that's what gives you that melt-in-your-mouth texture), but low enough that the meat won't dry out or toughen up. -
Spray with apple cider vinegar and beef broth mixture
Combine the beef broth and apple cider vinegar in a spray bottle or a small bowl. After 2 hours, spray or baste the ribs with the beef vinegar mixture until coated.
Quick Tip
This will help keep the ribs from drying out, but it does more than that - the vinegar helps tenderize and contributes to building that gorgeous dark bark on the outside.The beef broth adds another layer of savory flavor that complements the smoke. I spray every hour on the hour; set a timer so you don't forget. -
Cook until tender
Continue cooking until the internal temperature reaches 195-203°F and the meat pulls away from the bones easily.
Quick Tip
This usually takes about 6 hours total, but I always go by temperature rather than time. Insert your probe into the thickest part of the meat between the bones. When the probe slides in like butter with almost no resistance, they're done. If you feel any tug, give them another 30 minutes.
The Traeger grill was made for beef ribs. It creates a smoky flavor that is unbeatable when it comes to grilled ribs. This recipe for carnivore smoked beef ribs starts with a simple dry rub of salt, garlic salt and pepper. The beef ribs are smoked on the pellet grill for thirty minutes before slow cooked over several hours. After which the collagen has broken down and the meat is falling off the bone. These ribs will disappear fast so make sure you snag a couple before the recipe of your family gets them!
I followed the recipe exactly and ended up with incredibly juicy ribs that just melted in my mouth. What stood out the most to me was the deep smoky flavor that developed after hours on the pellet grill. Definitely worth the wait.
The ribs turned out super tender and flavorful. I used garlic salt and black pepper like someone in the comments suggested and it added a nice touch.
I absolutely loved making these carnivore smoked beef ribs—the smoky flavor from the pellet grill and the way the meat pulled away from the bone after hours of slow cooking was unforgettable. Do you have a cookbook available that includes more recipes like this one, especially ones that highlight simple ingredients and long smoking techniques?
Hi Emma! I’m so glad you enjoyed the smoked beef ribs — there’s nothing like that fall-off-the-bone tenderness, right? Thank you so much for your kind words and interest! I’m excited to share that I do have a cookbook available for pre-order: https://www.amazon.com/Protein-Packed-Low-Carb-High-Protein-Longevity/dp/1628605642. It’s packed with simple, protein-rich, low-carb recipes (including smoked favorites!) all designed with longevity and flavor in mind. I can’t wait for you to check it out!