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Smoke Blower
Original poster
SMF Premier Member
Jul 17, 2007
Ogden, Utah
I just pulled my first rack of bb's off of my traeger, so traeger owners please respond with tips. I used a rub with cumin, paprika, allspice, traeger beef shake. I may have used a little much. I smoked them on smoke for 3 hr. (225 degrees), but they hadn't pulled back from the bone a full 1/4 of an inch. put them in a foil wrap, hit them with apple juice, and set them to medium (300-350 degrees) for 2hr. Removed them from the foil and hit them with sauce (store bought), cooked them uncovered on the same medium setting for 45 min. They were tasty, but possibly a little much on the rub. I'm not sure I liked the cumin on ribs. The rub recipe called for brown sugar and salt, but another person recommended holding off on those ingredients. I plan to do another rack of ribs tomorrow. Any suggestions, anyone? I immediately ordered Jeff's rub and sauce recipes.
Well Phinfan, I'd suggest you start with the 3-2-1 method and knock your heat down to about 225 to 250 degrees until the ribs just start to pull back about 3 hours. Then wrap for about 2 hours sprayed with apple juice, then unwrapped for about 1 hour. Operative word here is about. This is a guide may take more or less time but eventually you'll get the idea.

As far as rubs - Jeff's got one of the best. Try it and adjust if necessary to suit your own tastes. Good Luck!
Thanks for the reply. Are you saying do not turn up the heat at all. Stay on the smoke setting which will maintain 225 throughout the 3-2-1 process

I did some beefs at about 190 for like 6 hours. it was pulling back too.

I am doing pork ribs in the morning around 8 am and they should be done around 4 or 5pm ish.

slow cooking is the best way for best results...
do ya'll recommend using sauce during the last hour? At any time am I going to be flipping them over?
thats a personal option. i usually do a rubbed & a sauced if i'm having guests but for just us i rub or marinade & let the smoke do it's magic. to me saucecovers up the taste- but thats my personal preference.
I like it both ways but if I am cooking them "dry" I like some sauce on the plate I can "dip" into. Another plug for Jeff's rub and sauce and as has been said they are both very customizable if you prefer a little more or less or something.
The use of salt & brown sugar is very prevalent in dry/wet rubs. When using cumin, try adding an equal amount of coriander, but try these two spices at 1/2 as much as the the other spices. Coriander is usually used along with cumin as it complements the flavor. My biggest suggestion with dry rubs is that you make very small batches for testing and then adjust.
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