I wouldn't call it a fad as it's been around for some time. It's just a technique that pros use that most folks don't understand that requires skill to properly pull off.
These look amazing man. Good job! I'm doing ribs pork next week on my Traeger, can you please tell me your method? I saw your temps/times comment above, just wondering if you use sugar, honey as well after a few hours?
I've split the difference, on my pellet grill I smoke at 250 for 2:30, then I do wrap with heavy duty foil tightly, nothing in the foil, for 1:30 at 275 in my oven then move to my smaller Breville oven which has a warming mode at 140 until we are ready to eat or for at least an hour. I may toss them under the broiler for a few minutes if we are using any sauce Still bite off the bone but never dry and perfect compromise for everyone in my family.
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it's almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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This is the way I do mine. Way better than 3-2-1.
Not a fan of 3-2-1 either. Too easy to overshoot and end up with mushy ribs.
Agree, 3-2-1 is a fad
I wouldn't call it a fad as it's been around for some time. It's just a technique that pros use that most folks don't understand that requires skill to properly pull off.
Yup, and I get better smoke flavor as well.
What was your method?
No wrap is the way to go. Only time I'll wrap is when I am running against the clock and need to bring up to temp for the final stretch.
These look amazing man. Good job! I'm doing ribs pork next week on my Traeger, can you please tell me your method? I saw your temps/times comment above, just wondering if you use sugar, honey as well after a few hours?
What temp?
I did 225• super smoke for 2 hours then 275• the rest of the way
How long total did they take?
To what final internal temp?
204• then rested for 25 mins
Can you clarify "rest of the way"? What was the total cook time. They look amazing!
Commenting so I can reach out later for cook instructions because damn man, these are some of the best looking ribs I’ve seen. Congrats
Fab
delish
[удалено]
I've split the difference, on my pellet grill I smoke at 250 for 2:30, then I do wrap with heavy duty foil tightly, nothing in the foil, for 1:30 at 275 in my oven then move to my smaller Breville oven which has a warming mode at 140 until we are ready to eat or for at least an hour. I may toss them under the broiler for a few minutes if we are using any sauce Still bite off the bone but never dry and perfect compromise for everyone in my family.
Best method period. Well done.
Do you spritz often? If I do no wrap, i know they will dry out. I'm planning on 2 racks no wrap on my traeger pro 575.
I just did this for the first time and they were hands down the best ribs I’ve ever made. These look amazing
No wrap is awesome. I rarely do a modified 321 as they come out so good with no wrap.
Hey OP, can I get your step-by-step including temp? Thanks
Hey! It looks like you posted an image! If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it's almost guaranteed one of the first questions you will be asked! *What seasoning did you use? *How long did you cook it, and at what temperature? *Did you use any special tricks or techniques? Traeger on! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Undercooked. No bones exposed. Sad.
Were they overly dry? They look dry inside.
lol what? Inside looks legit,