:th_violent5:
I may be a newbie at smoking, but my husband, my church, my family and friends all call me an Iron Chef and keep suggesting I should either open a restaurant (grew up in one, too much hard work!) or write a cookbook. Now, I don't write this to brag but to establish my creds to be able to make this statement. The cookbook that comes with a Traeger smoker/grill? Throw it out. It's trash.
I tried two recipes this weekend, Memphis style Baby Back Ribs and Pulled Pork. Using the Traeger rubs, the 5lbs of ribs smoked for 2hours - they did not tear apart easily even with another hour of smoking. Similar problem with the pork shoulder-- I will be crock pot cooking the slabs of pork cut from the bone after a total of 8 hours of smoking. Neither recipe suggested overnight marinade or brining and the taste test of the rubs and the sauces left me wanting to add lots of other ingredients.
Stick with Steve Raichlen!
IMHO , Joan