Hey all, wanted your opinions on a problem I have had with my ribs. Did some babybacks today on my Traeger-noting fancy just memphis dust on both side and put them on at 250. Sauced during the last hour, flavor and color was fabulous. Did not wrap.
My issue and maybe its nothing is that I don’t know what to do with the bone side-sauce or no sauce, flip or no flip, spritz etc. it always seems to get dried out and kind of charred. Doesn’t affect flavor just presentation. Maybe i should just let it ride but figured I learn from the rib masters. Thanks!
My issue and maybe its nothing is that I don’t know what to do with the bone side-sauce or no sauce, flip or no flip, spritz etc. it always seems to get dried out and kind of charred. Doesn’t affect flavor just presentation. Maybe i should just let it ride but figured I learn from the rib masters. Thanks!
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