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3-2-1 method for smoked ribs
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After my bout with salmonella stemming from my smoked turkey on TG day, I had lost all enthusiasm for cooking in my new Traeger. In fact I contemplated offering to sell it to Triplet for a song.
You have just renewed my enthusiasm. I'm going to try this next weekend. Any advice on where to get the ribs or do the standard offerings at Smiths work?
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Originally posted by Shaka View PostAfter my bout with salmonella stemming from my smoked turkey on TG day, I had lost all enthusiasm for cooking in my new Traeger. In fact I contemplated offering to sell it to Triplet for a song.
You have just renewed my enthusiasm. I'm going to try this next weekend. Any advice on where to get the ribs or do the standard offerings at Smiths work?
Are you serious, did you really get sick? That is terrible news. I thought you used a meat therm, no? Very strange. Did anyone else get sick? Maybe it wasn't the meat.Fitter. Happier. More Productive.
sigpic
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Originally posted by Shaka View PostAfter my bout with salmonella stemming from my smoked turkey on TG day, I had lost all enthusiasm for cooking in my new Traeger. In fact I contemplated offering to sell it to Triplet for a song.
You have just renewed my enthusiasm. I'm going to try this next weekend. Any advice on where to get the ribs or do the standard offerings at Smiths work?
I always buy my ribs at Costco. Baby back. You can buy in packages of two or three racks per package. Try to find a package where the racks are meaty and uniform. if you have a thick one and a thin one, the thin one will get overcooked.
Let me know if you are in the UC anytime soon and I can give you some sauce to try."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by kccougar View PostI spot some Cowtown sauce in your first set of pics. :clap:"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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This is an interesting thread. I've always done the slow-cook and grill method for ribs, but the foil would seem to have the same effect as slow-cooking. I've wondered though, is the foil/slow-cook even necessary? IOW, could you effect the same taste/tenderness by smoking and then slathering in sauce periodically while keeping them at 150-180 for a few hours? I've had some limited success doing this (ie, snack meat), but never dared do it on a large scale.sigpic
"Outlined against a blue, gray
October sky the Four Horsemen rode again"
Grantland Rice, 1924
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Originally posted by TripletDaddy View PostShaka, don't be too hasty. You could very well get sick again. Think this over!
Are you serious, did you really get sick? That is terrible news. I thought you used a meat therm, no? Very strange. Did anyone else get sick? Maybe it wasn't the meat.
I used the thermometer and the white meat came out fine. I'm pretty sure it was the dark meat that did me in. The turkey had a very nice flavor although I think the AB brine combined with the smoking may have been a little overwhelming on the flavor side.
If I get sick again I may just give you the darn thing. Keep cheering for my demise!
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Originally posted by Jeff Lebowski View PostHang in there, Shaka! There is a bit of a learning curve, but you will get it. Turkey is challenging. Ribs, chicken, pulled pork, and salmon are easy. I also like to do chuck roast (super easy).
I always buy my ribs at Costco. Baby back. You can buy in packages of two or three racks per package. Try to find a package where the racks are meaty and uniform. if you have a thick one and a thin one, the thin one will get overcooked.
Let me know if you are in the UC anytime soon and I can give you some sauce to try.
I bought the rib rack thingy for the Traeger. Smoking some pork ribs will give me a reason to try it out.
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Originally posted by Shaka View PostI'm actually looking forward to doing some beef as under-cooking it probably will not kill me.
I bought the rib rack thingy for the Traeger. Smoking some pork ribs will give me a reason to try it out."There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Shaka View PostI used the thermometer and the white meat came out fine. I'm pretty sure it was the dark meat that did me in.Ain't it like most people, I'm no different. We love to talk on things we don't know about.
"The only one of us who is so significant that Jeff owes us something simply because he decided to grace us with his presence is falafel." -- All-American
GIVE 'EM HELL, BRIGHAM!
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