I used applesauce in place of apple juice initially but then decided to drive to the gas station to get apple juice anyways. I can’t say I’m on my A game here as it’s my first time cooking ribs on this traeger & I used the 321 ribs directions and somehow smoked them for 6 hours @ 180 only getting to 145 inside the ribs so I re read it all and realized I might have ruined them but here I am playing catch up hoping for the best. Anyone else use this recipe and I admit I started way too late. Fell asleep for a little bit. Oh well I’ve got another rack. I haven’t cooked yet.
by str8trumpd
31 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!
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Why do you have them on the sheet pan? I have never seen a 3-2-1 that includes a sheet pan.
Sheet underneath the grill rack it’s on if you want but not needed. The apple juice is just a spritzer if it’s cracking and getting a bit dry. Apple sauce screwed up the cook.
If you’re using a recipe that calls for a pan under, usually it’s a water pan on a grill grate below the meat to help keep moisture during your cook. You would put the meat on the grill grate above.
My brother in Christ… applesauce??
Applesauce? Dude… I just… You know what? Nevermind…
Watch some video’s my guy…
For the love of God, watch some recipe videos.
Season the meat, warm the grill up, throw ribs straight on the grill for a few hours, spritz every so often with the apple juice, pull your ribs and put them into a “foil boat” and then add a bit of apple juice to help retain moisture. You can use foil or butcher paper to wrap the ribs but for real, just google “how to smoke ribs” and it’s all laid out for you. Can’t tell if this is a troll post or not, lol.
I find it crazy that anyone would raw dog their first bbq cook i.e. not watch a couple of YouTube videos to understand a (really simple) process to smoke a rack of ribs.
Also, are you smoking inside a garage, or is it open air?
Check out Meat Church. Also, please don’t ever post a picture of anything you are “smoking” on a sheet pan again. I’m still sobbing!
Ill do most cooking in a tray but i use a rack in the tray so that the drippings can fall off
This has to be a troll
Can we get some more photos of it mid cook? 6 wasn’t enough.
Professional Troll
Buddy. No
This looks like wound care content.
I am dead inside
With this being your first one, it’s only up from here. I recommend not using a baking sheet. I like to google the type of meat with the word traeger. Most times there is a traeger recipe. I use those for cooking times and temperature. Follow your heart for seasonings tbh. I also recommend a temp probe that connects to your phone. Easier to track progress that way
Ribs turned out perfect … I’ll definitely prep better next round.
It’s your first time, you’ll learn. Enjoy the Traeger!
Need a pan on top.
You need to use more probes
I’m beside myself with rage lol
I’m beside myself with rage lol
FYI, my very new traeger actually runs about 30-50 degrees cooler than its built-in thermometer reads. My first several cooks were wonky and coming out underdone, so I put an oven thermometer in there and monitored throughout my last cook, and it’s just consistently not as warm as it says. It’s otherwise totally consistent and functions perfectly, so I’m just adjusting my temps accordingly for now. I’ve seen other people talk about this issue as well. Might be worth testing the temp in there!
Edit to add: a lot of other people pointed out other issues here, I’m just throwing this out there because I literally cooked ribs the other day using the 321 recipe and figured this issue out on mine lol
Remove back layer(forgot name)
Rub down (I combo dirty bird hot, honey killer bee, and a mushroom umami seasoning)
Place on rack not sheet
Smoker 225
Probe thickest part of rib
Spritz every 45 mins with 50/50 ACV water or Apple juice
Pull at 203 internal
Enjoy
Wow. This is over complicating it by about 10000X. I literally did two racks on my traeger today in 6 hours. Put em both on straight on the rack with good rub, turned it to 225 super smoke and didn’t lift the lid for 6 hours.
Thats it. Ribs.
The easiest damned thing.
Please pull that smoker away from your brick wall, or you will permanently stain it.
Ask me how I know….