Second cook on the Traeger. 3 racks of St Louis style ribs using a combo of 3 rubs and 3 sauces. Did the 3-2-1 method but started with the ribs in foil at 180 for 3 hours. Pulled them at 170 to lose the foil and left on for 3 hours with basting every 30 minutes. Sauced at 190 and cranked the temp to 225 for an hour with two coats of sauce. Couldn’t have asked for a better outcome. Six beers drank total for the cook and paired with a beautiful Mac&Cheese. Very happy.
by Pretend-Manager8429
7 Comments
which rub did you like the best?
I haven’t had ribs in a minute. 😋😋😋
San Diego vibes 🍻
Were you making cherry Pepsi with Luxardos?
Im curious about the cowboy butter on ribs.. that sounds good!
Looks like great eating
Haven’t had swami in a hot minute