Traeger recipe for ribs?

[Whitemike]

Hopefully I don’t catch crap for this. I know you guys who are serious about smoking do not consider a Traeger a smoker, but it’s all I have...

I’m looking for a recipe for some fall off the bone ribs on a Traeger if anyone has one they can share. I have tried the 3-2-1 or 2-2-1 methods a dozen different ways with different temps and variations and have never gotten the perfect ribs that I’m looking for. I found one called “fall off the bone ribs” on the Traeger page and they weren’t very good at all.

Thanks!

 

[illini40]

Hello. I have a Traeger, and personally, I really like it and think it’s a great smoker.

Are you trying spares or baby backs?

What temps are you cooking at? I assume you are wrapping in foil, so if so, how long are you wrapping for? Have you checked the internal temp of the meat?

I have had good luck getting baby backs to what I would consider fall off the bone on my Traeger. I have typically set the temp to 225*, and going at least 5-6 hours total cook time. The length of time wrapped in foil can vary.

I would suggest the easiest way to get more tender is to keep them in foil longer, with some liquid.

Here is a somewhat recent rib cook of mine, for reference:
https://www.smokingmeatforums.com/threads/baby-back-ribs-q-view.282453/

 

[Whitemike]

Those look awesome! I will copy that method next time. I have been following the Traeger 3-2-1 recipe:
3 hours on smoke
2 hours wrapped in foil at 225
1 hour unwrapped at 225

I have also tried 2 hours at 225
2 hours wrapped in foil at 225
1 hour unwrapped at 225

I’ve tried similar methods using 250 instead of 225.

I am using baby back haven’t tried anything else yet

 

[bregent]

I’m looking for a recipe for some fall off the bone ribs on a Traeger if anyone has one they can share. I have tried the 3-2-1 or 2-2-1 methods a dozen different ways with different temps and variations and have never gotten the perfect ribs that I’m looking for. I found one called “fall off the bone ribs” on the Traeger page and they weren’t very good at all.

If all the recipes you've tried so far have not produced decent results, then you need to tell us what exactly what was wrong with them. Just saying they weren't very good doesn't help us help you. Cooking good BBQ is less about recipes and more about feel. It takes time learning your cooker and knowing exactly how to adjust things to give you results that you like. But at this point, we can't tell if you're undercooking, overcooking, or if something else is going on. Give us some details.

 

[SmokinAl]

You might want to switch to St. Louis style ribs, or spare ribs.
The problem with BB's is that lately they come with a thick piece of the loin on top of the rib.
That piece of loin tends to dry out before the rest of the ribs are done.
If you were cooking the loin alone you would want to take it to about 140 IT, but to get tender juicy ribs they need to go to 200-205 IT. That is why I switched to STL's, and they are much cheaper than BB's.
Al