First ribs
- Thread starter LeeMajors
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OP
Yep. Foil over the diffuser plate. I did a shoulder the other day. And the fat that rendered burnt bad. So I figured I'd foil it this time
What’s the best way to do ribs on the Traeger?
We like them fall off the bone, and NOT dry.
We like them fall off the bone, and NOT dry.
If you like them over cooked just run it until they fall apart... May as well use a Crock-Pot though.
Ribs are not supposed to fall off the bone...
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2 hrs at 250 bone down. 2 hrs 250 bone up. 1 hr bone down with sauce on it at 250.
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OP
And done
I did 3 2 1.
3 hours at 250 bone down
Then wrap add butter top and bottom and honey and some apple juice for 2 hours .
Then light sauce unwrapped for 1 hour.
Tender juicy just the right bite and chew
I did 3 2 1.
3 hours at 250 bone down
Then wrap add butter top and bottom and honey and some apple juice for 2 hours .
Then light sauce unwrapped for 1 hour.
Tender juicy just the right bite and chew
OP
6 hours
If I'm lazy, and I am often, I'll toss them in the instant pot. After about 25 minutes, I lay them under the broiler until the sauce gets to bubbling.
To date, I have won no awards, but the children born since then have known nothing but blue skies and full bellies.
OP
OP
Mine are as warm as they get while putting the rub and waiting for the smoker to hit 225
Mine warm up on the smoker... Steaks, fish, and baked chicken are allowed to come up to room temp for a fast, high-temp cook. Anything going low and slow is better brought up on the grill. Gets above bacterial growth range safer in the smoke and heat.
I like to braise them in a some white wine, honey garlic and black pepper for about an hour in a low temp oven. They then get covered in rub and go on to the smoker for 2 hours a side and then 1 hour with a wet sauce of choice. This yields a tender flavorful rib that I have been exposed to direct smoke for almost the entire cooking time.
Ive used the Butt Rub, it works pretty well. Do you slather on mustard prior to cooking? I usually do, gets the rub to stick well, and I dont think you really taste the mustard post-smoking.
OP
Mine is within 2 * of a digital and a dial type.
I was figuring they would be off wildly.
Seems I read where only the pointed end of about 1 inch is where it reads from.
Sorry, spellcheck got me. That was supposed to say "Doneness"
Be sure to post finished pics!
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OP
I bought mine at the Hickory gun show. I'm sure its available online
OP
I have the number of a guy I know that sells it as well When I get back from Tennessee. I'll send you his info. He will ship And is cheaper than anywhere else you can find it.
For what you guys are describing, I think this went just a tick past where it needed to be. The meat wasn't "falling" off the bone, but it didn't take much effort to remove the bones while eating. So, I would guess, with my particular pellet grill and this style of rib (the baby backs were all frozen and the butcher told me this was the next best thing), I need to back off a little on the time. Coincidentally, I did 2-2-1/2. I'm not sure what I'll try next time.
The other lesson is I need to create my own glaze/sauce for this. Bottled sauce becomes a bit of a congealed mess. My wife didn't seem to mind and just swabbed bits of rib meat through it. It's her favorite sauce, so...
The other lesson is I need to create my own glaze/sauce for this. Bottled sauce becomes a bit of a congealed mess. My wife didn't seem to mind and just swabbed bits of rib meat through it. It's her favorite sauce, so...