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Tuscola, IL | I've done ribs on mine 3 times and have learned a few things.
1) It's a heck of a lot easier to do when the weather is cool. I have a hard time keeping my temperature cool enough in the summer. Early spring is when I had the most success. The one time I tried on father's day weekend, the ribs were done about an hour early and still over cooked. Mine doesn't have a digital temperature reading. I've got 'smoke' 'medium' and 'high'. I bought a thermometer off amazon with a wireless readout and it's helped a ton.
2) The '3-2-1' method I found from Traeger and watched online is the easiest way to cook the ribs. 3 hours on smoke, wrap in foil with honey, brown sugar and Parkay and cook on medium heat for 2 hours, then unwrap and smoke for another hour. Put BBQ sauce of your choice on in 3 applications in last hour.
3) Don't let friends know when you're smoking ribs. You become the most popular member of the group!
Love the grill. Would like to get a bigger one when this one dies, but the way it's going, this grill is going to last forever. Had a gas grill at the time when I got this one and it's since fallen apart. Didn't feel the need to get another one. Everything we grill is on the Traeger now. | |
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Traeger grill machinery....
