First time PRs on my Traeger

[shea1810]

I'm about to mix/create a rub, remove the membrane, rub the ribs, and refrigerate over night. Smoking tomorrow for dinner with a mixture of cherry and pecan. I was planning on smoking at 225 for 3-4 hrs.
Any advice?

 

[gary s]

What type of ribs ?

I usually fire up my smoker, pull the ribs out of the fridge, take out of the cryovac trim up remove membrane, rub with a little yellow mustard or EVOO  then the rub on the smoker for 3 hours, foil for 1 - 2 (depending on rib type) unwrap back on till done  I smoke at 225

Gary

 

[timberjet]

Gary has you covered providing these are not prime ribs. PR. If they are not and they are baby back ribs you are looking at 5 hours or if they are st. louis add an hour. Or country style cook like a pork Butt. Best ask questions now before you get going on them.

 

[shea1810]

They are St Louis ribs. I will cook unwrapped, wrapped, and finish unwrapped. I've bought some apple juice to spritz and the final cook will be sauced.

 

[timberjet]

3-2-1 then. Your plan is sound. Do a poke test at the end to make sure they are tender and don't need a few more minutes. 3 hours naked, 2 hours foiled, 1 hour back on the grill to firm up. I like mine a little fall aparty. You can adjust the last step to your tastes.

 

[gary s]

Oh I forgot  I do spritz every so often. And when I wrap a few good squeezes of butter, some honey a couple of spritzes of apple juice and seasoning

Gary

 

[timberjet]

Oh yes Gary S I did honey and butter on my last ones and they were spectacular

 

[shea1810]

Brown sugar, honey, and butter were planned for the wrap as well. Maybe a dash of chipolte powder too

 

[timberjet]

Can't go wrong with any of that.

 

[shea1810]

Rubbed...

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• shea1810
• Jan 26, 2015

 

[shea1810]

...and ready to sit overnight

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• shea1810
• Jan 26, 2015

 

[Rafter H BBQ]

Lookin good !

 

[themule69]

Looks like you are off to a good start. Keep the lid closed or 

.

Happy smoken.

David

 

[gary s]

Be watching this one  looking good

Gary

 

[shea1810]

The smoking has started a little later than I had hoped for. Smoking a bit hotter than I'd like, but I still expect it to be delicious.

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• shea1810
• Jan 27, 2015

 

[shea1810]

Wrapped in foil with butter, brown sugar, rub, and honey. On the pit for a few more hours.

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• shea1810
• Jan 27, 2015

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• shea1810
• Jan 27, 2015

 

[gary s]

Looking good, I'll check back

gary

 

[timberjet]

Looks good so far. Them are some meaty suckers!

 

[shea1810]

30 more minutes are were done!

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• shea1810
• Jan 27, 2015
• 1

 

[timberjet]

Make sure you probe test those super meaty ribs before you finish and take them to the table. Not much pullback there yet. Did you do 3-2-1 or 2-2-1?