or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Baby Back Ribs
New Posts  All Forums:Forum Nav:

Baby Back Ribs

post #1 of 6
Thread Starter 

First time on the site.  Have read numerous posts on numerous sites, and finally decided to materialize from anonymity.  I have a Coockshack smoker and a Trager Lil Tex.  Both are great smokers when used within their purpose.  Living in Cheyenne, WY, I have made brisket on the Cookshack that has knocked the socks off of Kansas City visitors (proclaiming it the best they have ever had (recipe free to anyone)), and have made baby back ribs on the Traeger that have been both mine and my humble family's opinion (and I am a very shrewd judge) the best ribs I have ever had.  The ribs were actually a versions of Myron Mixon's (pause for applause) recipe published in his new Smokin book.  I have made many racks of ribs over the years, but have never found a recipe with this broad of flavor profile (my wife and kids kept asking if they were done already!).  The only downside I see of preparing the ribs on the Traeger, is it is not truly smoking at 250 degrees, when compared to the output of my cookshack at 250 degrees...the smoke flavor could be a little stronger in my opinion.  The Traeger is more convenient, however, to open and spritz on at 15 minute intervals, without losing a significant amount of heat.  I would welcome advice from anyone that has smoked on a traeger, and a cookshack, as well as a straight wood smoker.  Keep in mind the climate of Wyoming changes on a daily (hourly) basis, and electric smokers rule because of their stability in our climate.

post #2 of 6
wyocowboys1
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
post #3 of 6
Welcome wyocowboys1 I am from western nebraska(Scottsbluff Gering area)! I agree with the not much smoke flavor on the ribs with cooking on the traeger! I how ever have upped the 3-2-1 method to 5,7-2-1 and really enjoy the ribs now! Also I set my p-setting to 4 while cooking ribs!
post #4 of 6

texas.gif  Good morning and welcome to the forum, from a cloudy and warm East Texas. Lots of great people with tons of information                   on just about  everything

 

 

               Gary

 

post #5 of 6

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #6 of 6
Hey

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Baby Back Ribs