Newbie from SE wisconsin.

[jporter72]

Hello, new guy here from Wisconsin. I just bought a Traeger pro series 34. Just did my first smoke today. Ribs. Came out pretty good, not quite as tender as i like but very good taste. Looking to hone my skills from all of you.

 

[SmokinAl]

Welcome to the forum!

Looking forward to seeing that new smoker in action!

Al

 

[ab canuck]

Hello and welcome to SMF from the Great white North 

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences. 

 

[johnmeyer]

I still have a one-season summer cottage on a lake near Oconomowoc. Southeast WI is a wonderful place. Enjoy your smoker!

 

[801driver]

Welcome from Oklahoma. 

Just a quick note on "not as tender as you would like."  Before finding this site I would have inconsistent problems with tenderness with virtually all my smokes.  I always blamed it on me over cooking.  Wrong.  I was under cooking most everything and not wrapping in foil to rest after pulling it off.  Thanks to the great people here, this site changed my smoking life. 

Enjoy, and keep the smoke rolling.

 

[tropics]

Welcome to SMF next time you try,try using a tooth pick to check tenderness

Richie

 

[bigsteve12]

Welcome here from Illinois. Nice weather the last week .I am smoking chicken legs today what a great winter so far.[emoji]128523[/emoji]

 

[gary s]

  Good morning and welcome to the forum from a beautiful day here in East Texas, and the best site on the web.                                    Lots of great people with tons of information on just about everything.

        Gary

 

[tallbm]

Hi there and welcome!

You've come to the right place to learn and get those ribs perfected. 

The information SmokinAl provides here may help fast track you to better/perfect ribs

http://www.smokingmeatforums.com/forum/newestpost/240916

If you would like to take a different approach than his, then there is a ton of info on 3-2-1 and/or 2-2-1 methods of cooking ribs.

Enjoy!