The idea was to par-smoke ribs on the Traeger. Use a modified 3-2-1 method combined with temperature and visuals.
Season one half of the St Louis rack with coarse black pepper, then the whole rack with sweet rib rub.
3hrs at 180*F, 2hrs at 225*F, then finish the next day in the oven.
Of course, it didn't go as planned.
1-The 3hrs should have been 225*F
2-The 2hrs wrapped should have been 250*F
3-The 30 minute reheat at 250"F should have been 300/350*F
But the cheap on-sale ribs looked meaty but had Large Twisted bones
The flavor was good, Mama liked the sweet ribs, she ate two ribs, one more than normal. I preferred the pepper end.
The texture was all over the place. parts were tender "fall off the bone", others tough and chewy.
The sweet Ribs for SWMBO
Ribs for bbqLuv
Season one half of the St Louis rack with coarse black pepper, then the whole rack with sweet rib rub.
3hrs at 180*F, 2hrs at 225*F, then finish the next day in the oven.
Of course, it didn't go as planned.
1-The 3hrs should have been 225*F
2-The 2hrs wrapped should have been 250*F
3-The 30 minute reheat at 250"F should have been 300/350*F
But the cheap on-sale ribs looked meaty but had Large Twisted bones
The flavor was good, Mama liked the sweet ribs, she ate two ribs, one more than normal. I preferred the pepper end.
The texture was all over the place. parts were tender "fall off the bone", others tough and chewy.
The sweet Ribs for SWMBO
Ribs for bbqLuv
Comment