i have started smoking some ribs on my traeger texas. i have been reading here for a while and did jeff's course. we are testing some spare ribs and some baby backs and i have two questions:
- i am using jeff's 3-2-1 directions and also looking at the 3-2-1 recipe on the traeger website. the traeger recipe says to do babyback 3-2-1 and jeff says 2-2-1. i am guessing because the traeger runs 180 or so on smoke and they say to do the babybacks for 3 hours on smoke then raise the temp to 225 for the 2-1. i will watch for them to pull back from the bone 1/4" but is it safe to assume that i will run a little longer on the traeger because of the lower temp? i am thinking i will be doing something like 4-2-1 for the spares and 3-2-1 for the babybacks. does that make sense?
- the traeger recipe says to add applejuice, honey and brown sugar when it is in foil. my wife is already worried that we are combining the traeger mustard/applejuice/worcestershire mix under jeff's rib rub (what of these don't go together:)). now we are deciding if we should also do their suggestion of honey/brown sugar/applejuice in the foil for the second 2 hours.
any input would be appreciated.