Traeger Ribs

Discussion in 'Pork' started by mulepackin, Jul 16, 2008.

  1. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    At the risk of spouting blasphemy and practicing heresy, I have to report on some ribs a buddy did this weekend. I haven't seen Don in around 7 years. Had a great visit over the weekend. A few years ago he bought a Traeger. He wanted to be able to smoke some birds, and occasional jerky. He bought a Traeger because he liked the simplicity of the unit, while being able to do all he wanted. He smoked up some ribs in about 3 hours on it for us, then smoke, grilled some leg of lamb also after that. I have to say the ribs were very, very good. I don't think he used a rub, just some off the shelf sauce to glaze in the final minutes. The meat was done to perfection, maybe a bit hammy, but damn good. The lamb was exceptional too. I have a hard time finding good lamb, and his wife's family are sheep ranchers, so they know what they are doing with it. All in all, I've got to give a nod to the Traeger. Say what you will, but the end results were fantastic.
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    You know what they say.....Its not the cooker, but the cook!

    Oh ya, and this too...

    [​IMG]
    By imn88fan
     
  3. bigbear

    bigbear Smoke Blower

    I don't care what any of the purists say, I love my Traeger!! I have total control of the cooking process. Why should you be embarrassed to cook on a Traeger? They're fantastic!!

    Happy smokin'
     
  4. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Happy with mine so far and all I can say is that my guest don't care what I cook on as long as the food is good.
     
  5. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Just had some ribs off a Traeger as well and they were darn good. I think some folks like the simplicity of it. Some of us others enjoy the long smokes, cold beers and all the stories that go with it.
     
  6. smoke freak

    smoke freak StickBurners

    Who can argue with results?

    Set it and forget it! Ronco presents!

    Ill stick with my stick burner ,thank you!
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks for the report Mule!
    Sounds like those traegers are good smokers...[​IMG]
     
  8. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Now, now pellets are sticks too! [​IMG]
     
  9. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Just like Presto Logs are logs[​IMG].
     
  10. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    ...and chicken nuggets are chicken.
     
  11. skayk

    skayk Newbie

    Hi Big Bear. got our Traeger 3 weeks ago and we love it. It was hubbys idea, now that we have it and such awesome meals  I am thrilled. Now how do you do your steaks on this guy?

    Ours is the lil Tex with adjustable temps up to 450.

    I see you are in Hillsboro.. we are in Tigard.
     
  12. talan64

    talan64 Meat Mopper

    Steaks are easy!  Turn the Traeger up all the way, and let it heat up, then put them on depending on the thickness (and how done you want it) 6 - 8 min per side will give you close to med.  You don't get the sear you would on the gas grill or directly over coals, but every steak I've made has been plenty juicy, and great tasting.

    If you want the sear, you have to either sear it on a hot pan before cooking or on the gas grill then transfer.  I think it's a waste of time though, as I said, mine have been plenty juicy enough, and have never dried out.
     
    Last edited: Jul 29, 2011
  13. skayk

    skayk Newbie

    for such a few minutes do they still have a smoke flavor?
     
  14. talan64

    talan64 Meat Mopper

    No you don't get a huge amount of smoke flavor, about the same as you would if you were cooking them on charcoal or wood fire.  If you want a big smoke flavor, you'd have to slow cook them, and if you're going to do that, you may as well do a roast, or a cheaper cut than steak. 

    When I do steaks it usually do rib eyes, t-bones or NY strips, so they barely need to be introduced to a fire anyways. 
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi skayk,

    I don't know anything about a Traeger.

    I heard they are great smokers.

    If you want your steaks smoky, and if there isn't a place in the Traeger that you can low and slow it for awhile first, you can cold smoke it in anything, like a cardboard box with an AMNS in it.

    Then throw it on your Traeger to finish it to your favorite perfection.

    Bear
     
    Last edited: Aug 1, 2011
  16. skayk

    skayk Newbie

    Not sure you saw the post, I fixed them both ways. I preferred smoking them for 1 1/2 hrs and then cranked up the traeger and put a sear on them preferred that to just searing it. Thank you for your input. Any ideas on maintaing the temp on the traeger? Seems to fluxuate when set at 225 goes from about 180 to 250 set at p3.

    Sharon
     
  17. talan64

    talan64 Meat Mopper

    If you are seeing large temp fluctuations @ 225, there is a "P" value on the temp controller that you can adjust.  Normally it is set as a default to 2, but can be adjusted.  What it does is adjust the cycle time of the auger for pellet delivery into the fire.

    Here is the link with more information and how to adjust:

    http://www.traegergrills.com/teamtraeger/post/2011/02/21/Large-temp-fluctuations.aspx

    I get some temp fluctuation also, but have not had enough of a problem with it to effect anything I've cooked, so I haven't changed the P value on mine.
     

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