Food Smokers and Smoking Tips/Tricks/Techniques

Just gonna wing it.

No, I'm pretty much just going to follow this:

https://www.traeger.com/en/recipes/3-2-1-baby-back-ribs

 

Good to know they aren't nearly as "picky" as something like chicken.

The other reason I've been a bit hesitant to smoking ribs is one of my kids has decided to not eat meat and my wife won't eat meat that has bones in it so looking at a $40+ pack from Costco for 2 of us felt like a bit much. Ribs were on sale so I grabbed the smallest pack they had so it was down to $30.

 

I haven't read the traeger recipe.. just my experience though .. 3-2-1 is too long for ribs.. the ones I did yesterday were more 3-1-1. You gotta start somewhere though right?

Which cut of ribs are you using?

 

I'll start with this and go from there.

 

Nice. Yeah, pork is up. I do ribs time to time, but usually do turkey and sausages as my mainstay.

I don't do a 3-2-1. I put the ribs on, I put the smoke on, I take them off when they're done. if I do a BBQ sauce I put it on about an hour before they're done. I don't worry about foil wrap, I keep things simple though.

 

Doing a little 13lb prime brisket overnight. Some rain forecasted, hope the smoker holds up.

 

Naked, adhesive and rubbed:



It's like a meat eaters Neapolitan ice cream.





Three hour timer is set. Going alright so far.

 

This thing is stalling hard. Been at 160 since 7am, wrapped in butcher paper and it’s still at 160. Might have to wrap in foil as well.

 

Be patient

 

Still the same. We are eating at 2pm ish. Might be oven time soon.
Going to pull the ribs and wrap them, and check the temp on the brisket with a probe thermometer.

 

What is the smoker running at? Might consider bumping up the temp as long as the ribs and anything else can handle the increase.

 

Brisket is in the oven now, and rising. Smoker was at 250.

 

3 hours in and looking decent so far.



They're now wrapped in foil with brown sugar, honey and apple juice.

 

Dang. Like 24 hours ago?

 

One rack is gone, 2 to go.

 

I'd say your first racks of ribs are a super success!

 

Thank you! I am quite pleased!

I'm going to have to steal that Asian rib recipe of yours next.

 

I would cut down the Chinese 5 spice to 1/8 of a cup and change the white sugar to brown sugar.. the anise in the Chinese 5 spice is a bit overpowering.

 

Question for the traeger owners: I just had to lay to rest my classic 15 year old wood smoker and I'm in the market looking at traegers. Looking at the pro22 or the 575. With a $200 difference for the WiFi, is it really worth it?