I went 6 hours with no wrap on a new Traeger and now I really regret not wrapping them. The smoke flavor is amazing, but I just dont have the texture I love on the ribs I usually get. Lesson learned….do the 3-2-1 with wrap in the middle.
by Fearless-Molasses-11
10 Comments
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Look up people discussing alternatives to 3-2-1. You don’t have to take anyones advice as gospel, you have try and see what works for you, but some of the objections seem credible.
You do 3-2-1 with the wrap in the middle. Well that’s good, because that’s what 3-2-1 means.
No wrap club here
My favorite for baby backs
Rub with a dry rub. Encase each rack in foil. Oven for 75 minutes @ 450
Then unwrap, and put them on the traeger @ 180 degrees with super smoke if you have it as long as you have time for. Always done perfectly, Nice and tender. Nice and moist. Easy peasy and perfect for any night dinner. Half an hour if you’re in a pinch, hour is good…2 hours is even better.
And with this rub, I prefer them without cooked on sauce…I’ll have a little bowl at each place setting to dip into if wanted. But with this cook method, they’re plenty moist without sauce. Most folks don’t use the sauce.
Here’s the rub I use…found it online, can’t remember where I saw it, but it’s awesome. Add additional cayenne if you want a bit spicier.
* 1 tbsp kosher salt
* 1 tbsp chili powder
* 1 tbsp paprika
* 1 tsp garlic powder
* 1 tsp onion powder
* 1 tsp dried oregano
* 1 tsp black pepper
* 1/4 tsp cayenne pepper
I don’t wrap on the Weber, but I do on Traeger…it just cooks differently.
What temp were you smoking at? Might have been too low
Personally I have wrapped my ribs and still have bark at the end, but I always preach different variables from your cook to mine. Weather, climate, types of grill all play roles. We are all just experimenting till we find what works and what doesn’t, but I can’t promise my cook will be the same as yours
I’ve Cooked plenty ribs and never done the 3-2-1 method. Just got a new Traeger and I’m giving it a try
They look great btw!