Smoking baby back ribs on the Traeger...

[tmartin89]

I've been using the 3-2-1 method and just the Traeger recipe and they've been coming out pretty good but I'd really like them more tender. I usually apply mustard, apple juice, and worcestershire sauce and then season with Traeger pork and poultry rub. I put directly on the smoker at 180 for 3 hours, remove, add brown sugar, honey and more apple juice then wrap in foil, bump up to 225, cook for additional 2 hours, remove from smoker, remove foil and apply with barbecue sauce then back on the smoker for another hour.

Any advice/tips/comments would be greatly appreciated!!!

 

[forktender]

If you want them more tender add more moisture to the foil wrap and keep them wrapped a little longer.

 

[Nole4L]

I hardly ever do baby backs but 180 to me is really low. I would increase the temp a bit or increase your time. I usually cook ribs around 225.

 

[motolife313]

I think the reason they do 180 degrees is becuase treeger calls that the smoke setting. 225 will also be Smokey. Kinda funny it’s a huge sin on here to see white smoke on a stick burner but it’s the holy grail on a pellet smoker lol

 

[Nole4L]

That's interesting about the temperature settings on a pellet smoker. I'll go back to chopping wood now :-)

 

[motolife313]

Same here. I got this walnut to up and add to the cooking pile. It’s hard to split so this will make it much easier. This is English walnut I think. I’ve got black also. Looks similar

 

[tmartin89]

Thanks for the input! After watching several video it seems most Pitmasters keep it at around 275 so I'll try again and increase the temp. I already add apple juice in the foil. Probably just need to raise the temp.

 

[Nole4L]

Same here. I got this walnut to up and add to the cooking pile. It’s hard to split so this will make it much easier. This is English walnut I think. I’ve got black also. Looks similar View attachment 394968

now THAT is a chainsaw......