Greetings from Idaho Falls, Idaho. I have been retired for 14 years. In October 2012 I bought a Ford F-250 Diesel pickup, hooked it to a 30 foot Nash, pull behind travel trailer, and went to Houston Texas for 6 months for the winter. Our draw to South Texas is a daughter in Houston, with 5 Grandkids. Being a 2nd marriage for my wife and I, she gets to be Grandma and I play taxi. We have lived in South Texas for 8 winters. Humidity is less in San Antonio, so for 4 winters we lived near Tomball, Texas, north central Houston. And this is our 4th winter near San Antonio.
I was introduced to the BEST, Pork, Baby Back Ribs, I had EVER eaten by a Traeger owner that adopted us when we were new to the Houston area. "How did you make those 'FABOULOUS' Ribs?" He took me outside and introduced me to his Traeger Grill. Immediately I got on the E-Mail mailing list and received information for almost a year before I bought a Traeger.
That purchase RUINED me for EVER going to a BBQ Restaurant, cus the ribs and all 'OVER COOKED' to Near 'Pulled Pork,' NOT being, Tender and Juicy'. I Want to Bite, Chew, or Cut the Meat off the Rib Bone. If the meat Falls Off, the bone it is Simply OVERCOOKED.
After struggling for 2 years with the 3-2-1 Ribs recipe, AngryMan.com introduced me to an idea that may have come from MeatHead to soak the ribs in kosher salt for 3 hours, the day before the ribs are to be smoked. Rinse them carefully.
Place Rib Rub generously, from a recipe that is offered on angryman.com, on the ribs and let them soak in a large recloseable 2.5 gallon bag over night.
Because the Rib Rub is Homemade you can LEAVE OUT the salt that is offered, cus the ribs got a 3 hour kosher salt soaking.
Following a 3-2 aprox-10 min, to caramelize the BBQ sauce.
I LOVED, THE BEST ADVISE EVER, on angryman.com, the discussion on the Temperature needed to finish the ribs, cooking in the aluminum foil. Simply the ribs of the 3-2-1 are OVER COOKED, in the aluminum foil.
I have developed a method of leaving an electronic thermometer in the ribs, in the aluminum foil. I take them to an Interior Temp of 190F, and I hold them near 190F to 195F for 20 MINUTES. I NEVER allow them to get above 195F Interior Temp.
I rest them in the aluminum foil for a lest a hour + in a cooler with hot bricks in it, that keeps the ribs at least a 150F interior temp.
I take them out of the warmer. Remove the aluminum foil. I spread my favorite BBQ sauce on the Meat side of the ribs and caramelize them on Broil in the Oven, or the Traeger at Maximum, Hottest temp. When they are served, the ribs, and rib tips, that have bee prepared together, are like eating butter, with a smoked, BBQ Taste.
I was introduced to the BEST, Pork, Baby Back Ribs, I had EVER eaten by a Traeger owner that adopted us when we were new to the Houston area. "How did you make those 'FABOULOUS' Ribs?" He took me outside and introduced me to his Traeger Grill. Immediately I got on the E-Mail mailing list and received information for almost a year before I bought a Traeger.
That purchase RUINED me for EVER going to a BBQ Restaurant, cus the ribs and all 'OVER COOKED' to Near 'Pulled Pork,' NOT being, Tender and Juicy'. I Want to Bite, Chew, or Cut the Meat off the Rib Bone. If the meat Falls Off, the bone it is Simply OVERCOOKED.
After struggling for 2 years with the 3-2-1 Ribs recipe, AngryMan.com introduced me to an idea that may have come from MeatHead to soak the ribs in kosher salt for 3 hours, the day before the ribs are to be smoked. Rinse them carefully.
Place Rib Rub generously, from a recipe that is offered on angryman.com, on the ribs and let them soak in a large recloseable 2.5 gallon bag over night.
Because the Rib Rub is Homemade you can LEAVE OUT the salt that is offered, cus the ribs got a 3 hour kosher salt soaking.
Following a 3-2 aprox-10 min, to caramelize the BBQ sauce.
I LOVED, THE BEST ADVISE EVER, on angryman.com, the discussion on the Temperature needed to finish the ribs, cooking in the aluminum foil. Simply the ribs of the 3-2-1 are OVER COOKED, in the aluminum foil.
I have developed a method of leaving an electronic thermometer in the ribs, in the aluminum foil. I take them to an Interior Temp of 190F, and I hold them near 190F to 195F for 20 MINUTES. I NEVER allow them to get above 195F Interior Temp.
I rest them in the aluminum foil for a lest a hour + in a cooler with hot bricks in it, that keeps the ribs at least a 150F interior temp.
I take them out of the warmer. Remove the aluminum foil. I spread my favorite BBQ sauce on the Meat side of the ribs and caramelize them on Broil in the Oven, or the Traeger at Maximum, Hottest temp. When they are served, the ribs, and rib tips, that have bee prepared together, are like eating butter, with a smoked, BBQ Taste.
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