Second time doing ribs. Prepped these with mustard binder and meat church gospel, 3 hours at 225, spritzed with apple juice couple times throughout, pulled out and wrapped in foil w/ dark brown sugar, honey, butter, and more rub, 2 more hours at 250, pulled out of foil, put on bbq sauce, 30 more min then was ready
My first rack I tried I used Traeger a suggested cooking temps on website (180 then 225) and they took way too long to cook, this second time only took about 5 1/2 hours and tasted just as good if not better
by Imaginary-Space-661
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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