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post #1 of 17
Thread Starter 
Finally got around to smoking some ribs, it's been over a month since my last cook. Been busy with harvest/planting/vacation and my real job. Only did one rack today and I used the Traeger. Used the apple rub since that is what "honey" wanted and they turned out pretty good. I did not foil these which is a change from what I normally do. Just threw them on and spritz'd a couple of times and into the cooler for an hour or so.

Thanks for looking.

post #2 of 17
Looks great Trent and I'll bet they tasted even better!!
post #3 of 17
That's some good looking ribs there. Thanks for the pics.
post #4 of 17
Nice! Bet they tasted great, Trent.
post #5 of 17
looks ok to me need at ask why in cooler for hr or so ?just asking
post #6 of 17
I did some ribs today too.. Yours looks better than mine !! Great job.
post #7 of 17
Thread Starter 
bbq lover: I was waitin on momma to get the sides done! Besides I like'em after they have rested a bit, in my opinion the juices work their way back out.
post #8 of 17
Those look really good. I got a couple racks on the smoker now, but I am only going to use the 1-2-1/2 method and see how they come out.
post #9 of 17
kool they look good to me i have never tryed to rest them we smoke and cut and box and or eat lol PDT_Armataz_01_37.gif
post #10 of 17
Nice job Trent.PDT_Armataz_01_37.gif
post #11 of 17
Great looking ribs. Nice work!
post #12 of 17
Those are great looking ribs! Thanks for the view.
post #13 of 17
Good looking ribs. Thanks for the Qview.
post #14 of 17
Nice ribs !!!!!

I just did three full racks, from Sam's. Trimmed them up and cut the cartilage part off. Seasoned them all up, and did them with 3-2-1 method. That was almost too long. The meat was falling off the bones. Tased really good though. I cooled them down and reheated them with just a light coating BBQ sauce, the next day, on a charcoal grill. 5 minutes a side, just to heat them up. The cartilage side, I actually pulled the meat off, and got rid of as much fat as possible. I added a small amount of BBQ sauce to the pulled pork, for sammie. AWESOME !!! That is all I can say.
I might shorten the time down to more like a 2-1-1/2, just to see how tender they turn out.

Keep it up !! PDT_Armataz_01_12.gif
post #15 of 17
very nice job trent and I bet they taste marverlous.
post #16 of 17
They look great. So what did you think about the differance between foil/no foil?
post #17 of 17
Thread Starter 
Not a lot of difference, a little firmer (read: more pull) than had they been in the foil. I was busy with other projects so these were as close as I come to "set it and forget it" LOL!
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