First off I want to thank tlhiv (Troy Henderson) for his post regarding “fall off the bone” ribs. I too am a lover of ribs that fall off the bone instead of having to “pull” the meat off. Thanks also to the many who have posted their comments about cooking the ribs via the 3-2-1 method. It works great.
Finding St. Louis style ribs at our local stores or club warehouse has taken some searching. We did find that Stater Bros. here is So. Calif does carry them all the time along with regular spare and baby backs. So yesterday we picked up two nice racks to be smoked. Last night I used a commercial rub and some extra brown sugar on them before wrapping in plastic wrap and putting in the frige over night.
Just before 11:30am I fired up the Traeger with a mix of Maple & Pecan pellets. I decided to use the rib rack I bought for the bbq grill to see if that would help put more smoke flavor into them. It seemed to work great.
After 3 hours of smoking I put the racks in foil with about 4 oz of apple juice. The only problem was one of the bones punctured the foil as I was placing it on the grate. When I opened up the foil 2 hours later the rack that had retained the most juice was at the falling off the bone stage. I took them out of the foil and placed them back on the grate, bone side down for some bbq sauce mopping. I wanted to try some Jack Daniels BBQ sauce that we picked up yesterday. I only applied to the one side of each rack. After an hour they were ready to eat and it was now 5:30p. We only needed to wait a few minutes for the baked potatoes to be done.
I would have to call these RIB-Tastic. I couldn’t stop eating them until I was uncomfortable. They were truly the best ribs I have ever cooked and I am so thankful to so many of you for all your info. This forum is fantastic like my ribs were today.