Nothing too fancy, spareribs 3-2-1 method at 225. Second cook on the Traeger, first rib cook.
by Dangerous_Focus453
3 Comments
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HedgehogSpecialist41
Going with spare ribs Friday. Heard they’re much better than the baby backs.
NawBruhThatAintMe
Looks great. I trimmed the cartilage pieces off before I cooked spare ribs last time and cooked them separately.
Wound up using a burnt ends recipe with the trimmings after they cooked for a bit and then put them in some bbq beans. Turned out really good.
3 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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Going with spare ribs Friday. Heard they’re much better than the baby backs.
Looks great. I trimmed the cartilage pieces off before I cooked spare ribs last time and cooked them separately.
Wound up using a burnt ends recipe with the trimmings after they cooked for a bit and then put them in some bbq beans. Turned out really good.