Ribs on Traeger Bronson 20 Problem

[Jaina]

Hi, everyone:

I have a question about pork ribs and the Traeger Bronson 20 pellet smoker/grill. This has happened a couple of times. When I make ribs, they come out almost too cooked, falling off the bone in shreds. The flavor and smoke are great, but they seem to be overcooked, according to what I see on TV. You can't just pick up a rib and take a bite -- the meat just falls off. Anyway, I think I need to adjust my cooking times. Presently, I'm doing 3 hr smoke, 2 hr wrapped and 1 hour glaze. I add 1/4 cup apple juice and seasonings (brown sugar, squeeze margarine, honey, Tiger Sauce) to the wrap. I tried reducing the time to 2.5, 1.5 and 1. Same problem, just a tiny bit better. I don't really know which times to adjust. Your help would be greatly appreciated. BTW, I usually make a single rack, in the 3 to 4 pound weight range. Use Williams Rib Tickler rub and Traeger Sugar Lips glaze. Membrane removed.

Best regards,

Jaina

 

[6GRILLZNTN]

Check your smoker temps.

 

[Jaina]

Smoker runs at about 190. For foiled ribs, I set it to 225. Same temp for glazing.

 

[HHYak]

This is all you need.... I have done it several times and never had bad ribs.

https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

 

[mike243]

the longer the wrap the more tender they become imo.

 

[Jabiru]

This is all you need.... I have done it several times and never had bad ribs.

https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

That’s the answer, AL’s method is the way.

 

[SlowmotionQue]

the longer the wrap the more tender they become imo.

I agree.

It’s the juice and the wrap.

Especially if you’ve used foil vs butcher paper.

Moisture and steam coming in part from the juice tenderize the meat.

It can make it too tender if done for too long.

I’ve wrapped ribs in foil for just 30 mins in other words a 3-0.5-0.5 total 4hrs and came close to over cooked., running at 250.

 

[Jaina]

This is all you need.... I have done it several times and never had bad ribs.

https://www.smokingmeatforums.com/threads/perfect-ribs-every-time-this-really-works.240916/

 

[Jaina]

Thanks for the reply. I'll definitely try this.

 

[Jaina]

I agree.

It’s the juice and the wrap.

Especially if you’ve used foil vs butcher paper.

Moisture and steam coming in part from the juice tenderize the meat.

It can make it too tender if done for too long.

I’ve wrapped ribs in foil for just 30 mins in other words a 3-0.5-0.5 total 4hrs and came close to over cooked., running at 250.

 

[Jaina]

I just want to thank everyone who responded. I will definitely try Al's method. I was suspicious of the wrap, so plan to try cooking without it.