If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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DesertFenix
Yeah, the 3-2-1 method is supposed to get you a competition style rib. If you like fall off the bones ribs, then they need to cook a bit longer and higher. I’m not sure off the top of my head start temp is good for fall off the bone ribs.
yppers
Just a tribute.
Deep_Manager_1053
I do 225° for about 5 hours, wrap in butcher paper for another 2-3 hours, then unwrapped for another 30 minutes or so. Fall off the bone but still have a chew. I abandoned the 3-2-1 a long time ago
5 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Yeah, the 3-2-1 method is supposed to get you a competition style rib. If you like fall off the bones ribs, then they need to cook a bit longer and higher. I’m not sure off the top of my head start temp is good for fall off the bone ribs.
Just a tribute.
I do 225° for about 5 hours, wrap in butcher paper for another 2-3 hours, then unwrapped for another 30 minutes or so. Fall off the bone but still have a chew. I abandoned the 3-2-1 a long time ago
These are just a tribute..