The family and extended family requested Ribs. Did two racks of Dino ribs, 6 racks of pork baby backs, and a single rack of beef back ribs.
The Dino's were the star of the evening.
Seasoned with Killer Hogs TX Brisket. Smoked at 250° until 165° internal. Wrapped in butcher paper until 205° internal.
by josuna96
1 Comment
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!
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