3-2-1 method for smoked ribs

[Coach McGuirk]

Nope.

Well I will let you know how it goes in the new rub thread!

[Jeff Lebowski]

Any experience with the rub?

Nope.

[Coach McGuirk]

Indeed.

Any experience with the rub?

[kccougar]

Indeed.

[TripletDaddy]

Stop talking about a rub thread and start doing something about it.

[Jeff Lebowski]

I think that when I tries these again in a couple of weeks I am going to do 250 for an hour and 45 minutes. Maybe it is the time of year. Either way, they were still really good.

That's exactly what I would recommend. I think I will try that next time too. Then kick it back up in the winter.

As for the rub, I go through so much of the stuff that I like to make my own. I posted my favorite rub recipe here:

http://www.cougaruteforum.com/showpo...9&postcount=23

I buy the spices in bulk and then whip up a batch whenever I get low. I like it because it is a good general purpose rub (beef, pork, chicken) and you can really coat it on thick without a problem. I have tried a bunch of commercial rubs too with good success. Just play around and see what you like.

That reminds me. We need to start a rub thread.

[Jeff Lebowski]

My favorite sauce so far has been cowtown.

[Coach McGuirk]

I like the SYD rub, I also like my homemade rub. I just ordered some cowtown rub that I am going to try Saturday. Butt rub is a good base for making your own rubs. Spade L pork is pretty tasty.

My favorite sauce so far has been cowtown.

[TripletDaddy]

HL,

Ribs are fun because it is a meat that lends itself to experimenting with rub and sauce combos. I have listed several of mine in this thread, but a few faves

Spade L pork with raspberry chipotle
Byron's Butt (slight kick) with a hotter BBQ
Maple rub with KC masters (yowza)

You can even make your own rub eventually. Start out with prepped rub first to get the process dialed in and the flavors down pat.

I have found the Jeff Lewbowski method to be the most simple and most effective approach for Traegers. Can't speak to other smokers, but for the Big T, that is the method for me. Stick to it like white on rice and you won't go wrong.

Good luck on your next cook. Tip is the king and another one that is heaven if done right. Did you buy a digital probe? If not, get one.

[TexTechCoug]

I am definitely keeping a cooking journal. I documented everything from Sunday. Can't wait to do the tri-tip on Sunday.

You go Martha Stewart!!!

[Hot Lunch]

Bravo!

I am curious about your temp comment (bolded). If you go back to the first post in this thread where I have summarized the technique, the target temp during the foiled stage is 275. 250 would work OK, but I would be nervous about 225. Maybe you meant to type 275.

When you foil the ribs, make sure you seal the foil as tightly as you can to maintain the moisture. Also, be sure to use two layers of foil as it is easy to puncture the foil which overcooks and dries out the rack.

The last time I did ribs I felt they were a little overcooked, even though I used precisely the same technique. That has happened to me a couple of times lately. I think it might have something to do with the time of year. If you see the dates on the early parts of this thread you will see that we were doing a lot of the experimentation during the winter. I think that has a small yet significant effect on the cooking temps inside the Traeger. Last time I had it set at 275, it seemed to hover closer to 300. In the winter, it hovers on the lower side, closer to 250. Thus, a little adjustment on temp and/or cooking times depending on the season might not hurt.

I also belief that each unit is a little different in terms of temp distribution. Good to experiment a while and find out what works for you.

This is yet another illustration of why I strongly recommend keeping a detailed cooking journal.

For some reason I was thinking 225 where is says 275. I guess I need to pay more attention to details. I did the foil process at 250 for 2 hours. I did the smoke setting for an hour and 30 minutes. I do need to do a better job when foiling them at make sure it is tight. I guess I felt as though they were a little over cooked because they were fall of the bone with no tug at all. When I did DT's bend test, there was a little too much bend almost to the point that a couple of the ribs were going to fall apart. I like a little tug on my ribs. I think that when I tries these again in a couple of weeks I am going to do 250 for an hour and 45 minutes. Maybe it is the time of year. Either way, they were still really good.

I am definitely keeping a cooking journal. I documented everything from Sunday. Can't wait to do the tri-tip on Sunday.

[Jeff Lebowski]

Made my first attempt at these ribs on the new smoker this past Sunday. Even though I personally was a little disappointed because I thought that I over cooked them a little bit, they were a hit. Smoked 7 racks of baby backs from Costco for a family dinner with my wife's family (my little brother was there as well). Every single rib was eaten. I guess I will call that a success. I even talked to my little brother about an hour ago and he told me that he can't stop thinking about the ribs we had Sunday. Maybe he is just kissing up because I feed him Sunday dinner every week.

Where I made the mistake was during the foiling process. I set the temp of the traeger at 250 degrees fearing that it would hold that temperature. It held perfectly with no problem. Next time I will set it at 225 and forget about it. Still trying to familiarize myself with the equipment.

Thanks to all of you who contributed to this thread especially JL on the detailed instructions. Now that I am a little more familiar with the smoker, I am expecting an even better product next time. I forgot to take pictures but will make sure to do so with the next smoke.

I did want to ask about different rubs that you would recommend for ribs. What are some favorites?

Bravo!

I am curious about your temp comment (bolded). If you go back to the first post in this thread where I have summarized the technique, the target temp during the foiled stage is 275. 250 would work OK, but I would be nervous about 225. Maybe you meant to type 275.

When you foil the ribs, make sure you seal the foil as tightly as you can to maintain the moisture. Also, be sure to use two layers of foil as it is easy to puncture the foil which overcooks and dries out the rack.

The last time I did ribs I felt they were a little overcooked, even though I used precisely the same technique. That has happened to me a couple of times lately. I think it might have something to do with the time of year. If you see the dates on the early parts of this thread you will see that we were doing a lot of the experimentation during the winter. I think that has a small yet significant effect on the cooking temps inside the Traeger. Last time I had it set at 275, it seemed to hover closer to 300. In the winter, it hovers on the lower side, closer to 250. Thus, a little adjustment on temp and/or cooking times depending on the season might not hurt.

I also belief that each unit is a little different in terms of temp distribution. Good to experiment a while and find out what works for you.

This is yet another illustration of why I strongly recommend keeping a detailed cooking journal.

[Hot Lunch]

Made my first attempt at these ribs on the new smoker this past Sunday. Even though I personally was a little disappointed because I thought that I over cooked them a little bit, they were a hit. Smoked 7 racks of baby backs from Costco for a family dinner with my wife's family (my little brother was there as well). Every single rib was eaten. I guess I will call that a success. I even talked to my little brother about an hour ago and he told me that he can't stop thinking about the ribs we had Sunday. Maybe he is just kissing up because I feed him Sunday dinner every week.

Where I made the mistake was during the foiling process. I set the temp of the traeger at 250 degrees fearing that it would hold that temperature. It held perfectly with no problem. Next time I will set it at 225 and forget about it. Still trying to familiarize myself with the equipment.

Thanks to all of you who contributed to this thread especially JL on the detailed instructions. Now that I am a little more familiar with the smoker, I am expecting an even better product next time. I forgot to take pictures but will make sure to do so with the next smoke.

I did want to ask about different rubs that you would recommend for ribs. What are some favorites?

[HuskyFreeNorthwest]

I would like to share my testimony on how important the foiling of ribs for the second part of the smoke is. Today I was out of foil, so I figured it wouldn't matter much, I sprayed with apple juice twice during the 225 section and then sauced heavily. The meat was well done and moist, however the outside was very hard and overly crusted.

[TripletDaddy]

Stacking: moot point.

My Traeger just got much bigger! :rockon2: