- May 10, 2015
- 5
- 10
I have smoked plenty of pork ribs. I used the 3-2-1 method for along time and made many racks of good ribs but something was missing. Finally went for it and smoked some ribs without wrapping, learned the bend for when to pull and finish then on the gasser. Now I make great ribs. Finally found a meat market with short plate beef ribs. Gonna make the plunge this weekend. Salt and pepper is all I ever use for seasoning beef. That’s the easy one. Gonna smoke at 275 to 300 on the Traeger. My question is do I pull around 160 IT foil and take to about 200+(like brisket) or just leave them alone?