First time PRs on my Traeger

Discussion in 'Pork' started by shea1810, Jan 26, 2015.

  1. I'm about to mix/create a rub, remove the membrane, rub the ribs, and refrigerate over night. Smoking tomorrow for dinner with a mixture of cherry and pecan. I was planning on smoking at 225 for 3-4 hrs.
    Any advice?
  2. What type of ribs ?

    I usually fire up my smoker, pull the ribs out of the fridge, take out of the cryovac trim up remove membrane, rub with a little yellow mustard or EVOO  then the rub on the smoker for 3 hours, foil for 1 - 2 (depending on rib type) unwrap back on till done  I smoke at 225

  3. timberjet

    timberjet Master of the Pit

    Gary has you covered providing these are not prime ribs. PR. If they are not and they are baby back ribs you are looking at 5 hours or if they are st. louis add an hour. Or country style cook like a pork Butt. Best ask questions now before you get going on them.
    Last edited: Jan 26, 2015
  4. They are St Louis ribs. I will cook unwrapped, wrapped, and finish unwrapped. I've bought some apple juice to spritz and the final cook will be sauced.
  5. timberjet

    timberjet Master of the Pit

    3-2-1 then. Your plan is sound. Do a poke test at the end to make sure they are tender and don't need a few more minutes. 3 hours naked, 2 hours foiled, 1 hour back on the grill to firm up. I like mine a little fall aparty. You can adjust the last step to your tastes.
  6. Oh I forgot  I do spritz every so often. And when I wrap a few good squeezes of butter, some honey a couple of spritzes of apple juice and seasoning

  7. timberjet

    timberjet Master of the Pit

    Oh yes Gary S I did honey and butter on my last ones and they were spectacular
  8. Brown sugar, honey, and butter were planned for the wrap as well. Maybe a dash of chipolte powder too
  9. timberjet

    timberjet Master of the Pit

    Can't go wrong with any of that.
  10. Rubbed...
  11. ...and ready to sit overnight
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Lookin good !
  13. Looks like you are off to a good start. Keep the lid closed or [​IMG].

    Happy smoken.

  14. Be watching this one  looking good

  15. The smoking has started a little later than I had hoped for. Smoking a bit hotter than I'd like, but I still expect it to be delicious.
  16. Wrapped in foil with butter, brown sugar, rub, and honey. On the pit for a few more hours.
  17. Looking good, I'll check back

  18. timberjet

    timberjet Master of the Pit

    Looks good so far. Them are some meaty suckers!
  19. 30 more minutes are were done!
  20. timberjet

    timberjet Master of the Pit

    Make sure you probe test those super meaty ribs before you finish and take them to the table. Not much pullback there yet. Did you do 3-2-1 or 2-2-1? 

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