I made some BOB (bite off the bone) ribs. I got a nice meaty rack of back ribs and removed the silverskin from the back by the ribs by lifting one corner with a sharp knife and then grasping the membrane with a paper towel and pulling it off the meat.
I rubbed the ribs with my Basic Rub.
I preheated my Traeger Timberline to 230 F (110 C) and put the ribs on. I cooked the ribs to an internal temperature of 190 F (88 C) which took about 4 hours.
I brushed the ribs with a generous layer Hickey Bottom Honey BBQ sauce and cooked for 40 minutes longer.
I took the ribs off the grill and cut into single ribs.
Note how they are bite off the bone. The meat doesn’t fall off the bone but does bite off easily and is very tender and moist.
The Verdict
I love making ribs this way. It is She Who Must Be Obeyed's favourite. I kind of lean towards 3-2-1 and fall off the bone but I have been assured these are better by the higher power.
Disco
I rubbed the ribs with my Basic Rub.
I preheated my Traeger Timberline to 230 F (110 C) and put the ribs on. I cooked the ribs to an internal temperature of 190 F (88 C) which took about 4 hours.
I brushed the ribs with a generous layer Hickey Bottom Honey BBQ sauce and cooked for 40 minutes longer.
I took the ribs off the grill and cut into single ribs.
Note how they are bite off the bone. The meat doesn’t fall off the bone but does bite off easily and is very tender and moist.
The Verdict
I love making ribs this way. It is She Who Must Be Obeyed's favourite. I kind of lean towards 3-2-1 and fall off the bone but I have been assured these are better by the higher power.
Disco