First timer. Internal temp was 168-180 I’ve read to pull them at 204. But they started to break apart and the meat was lifting when I tried the bend test. What did I do wrong ?
by Triggaholic
16 Comments
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whatiseefromhere
What recipe did you use?
DHumphreys
I do not bend test ribs, I rely on temperature.
Kjpr13
Yes, Temp and time duration.
Anonymouse1080
You also have to be careful when probing ribs because if the thermometer is up against a bone, it will always give you a lower temperature reading because bones don’t really heat up to 204°
NeighborhoodNaive160
Assuming you were cookin them too high of a temp and no wrap
scoresman101
You used the 3-2-1 method, which is know to provide a soggy, mushy, fall off the bone texture. You got exactly what the recipe provides.
Visual_Reception5924
3-2-1 method is what I use. 3 hours smoke at around 180. 2 hours in foil at 225 (meat side down). 1 hour back on the smoker at 225 (meat side up). I also rely on temp and get them up to around 205. I dont do sauce, just a dry rub that’s a blend of several seasonings. My wife and kids prefer them with no sauce, but I’ll have some out if we have people over.
Upton4
Temp is all that matters for ribs.
clt716704
A few things could be going on here idk
Were they frozen at all? If smaller maybe don’t do 3-2-1 and do 2.5 -1.5 – 1 or something. Ribs can get overcooked. When you season them, need to let them sit for 20 min and get the wet look.
Spritzing them is important – 50/50 vinegar and something else like beer or water. Keep them moist – I usually spray only 2-3x maybe around 1 hour and again at 2 hours or so. Around 230-3 when you wrap, I usually go based on color. You’ll know what ur looking for after awhile. If you bend, soft bend. You don’t want them falling apart.
Meat side down when you wrap – add some sauce like butter/bbq/brown sugar on bottom on meat to keep us from drying out.
Ill-Requirement-8192
You don’t need all the ingredients listed, but if you follow this recipe exactly you will have delicious fall off the bone ribs. Don’t probe, just trust the temps.
A lot of people will tell you these are overcooked, that’s a preference thing.
I have been competing in my region for 10 or 15 years. I have never once temped my ribs. If they bend and have pull back, then you should be good. The 3, 2, 1 method is great for beginners to learn and feel it out. Give that a shot then start playing around with temps and times
SnappyDogDays
I do 2-2.5hrs at 225. (usually gets to about 165)
wrap in 2 layer foil wrapped tight with 4 pats of butter, 2 on bottom 2 top, about 1/3 cup of brown sugar and 3/4 cup of apple juice. meat side down.
crank to 250-275 for about 1.5 hours.
pour off juice into a pot, add some BBQ sauce and simmer down for a sauce
put back on and slather with BBQ sauce for about 30 minutes till sticky.
works every time
Sgtpliskin
Forget the 321 method. 5-6 hours at 225, throw on some sauce last hour or so if you want. I like a little bite in my ribs and wrapping them feels like it’s been roasted. Also experiment with different pellets for flavor profile.
White-runner
Just follow this video, works for me every time. The Apple juice in the foil wrap is important as well as the spritzing with apple juice on the first 3 hour stretch.
16 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.*
What recipe did you use?
I do not bend test ribs, I rely on temperature.
Yes, Temp and time duration.
You also have to be careful when probing ribs because if the thermometer is up against a bone, it will always give you a lower temperature reading because bones don’t really heat up to 204°
Assuming you were cookin them too high of a temp and no wrap
You used the 3-2-1 method, which is know to provide a soggy, mushy, fall off the bone texture. You got exactly what the recipe provides.
3-2-1 method is what I use. 3 hours smoke at around 180. 2 hours in foil at 225 (meat side down). 1 hour back on the smoker at 225 (meat side up). I also rely on temp and get them up to around 205. I dont do sauce, just a dry rub that’s a blend of several seasonings. My wife and kids prefer them with no sauce, but I’ll have some out if we have people over.
Temp is all that matters for ribs.
A few things could be going on here idk
Were they frozen at all? If smaller maybe don’t do 3-2-1 and do 2.5 -1.5 – 1 or something. Ribs can get overcooked. When you season them, need to let them sit for 20 min and get the wet look.
Spritzing them is important – 50/50 vinegar and something else like beer or water. Keep them moist – I usually spray only 2-3x maybe around 1 hour and again at 2 hours or so. Around 230-3 when you wrap, I usually go based on color. You’ll know what ur looking for after awhile. If you bend, soft bend. You don’t want them falling apart.
Meat side down when you wrap – add some sauce like butter/bbq/brown sugar on bottom on meat to keep us from drying out.
You don’t need all the ingredients listed, but if you follow this recipe exactly you will have delicious fall off the bone ribs. Don’t probe, just trust the temps.
A lot of people will tell you these are overcooked, that’s a preference thing.
https://www.traeger.com/recipes/3-2-1-baby-back-ribs
I have been competing in my region for 10 or 15 years. I have never once temped my ribs. If they bend and have pull back, then you should be good. The 3, 2, 1 method is great for beginners to learn and feel it out. Give that a shot then start playing around with temps and times
I do 2-2.5hrs at 225. (usually gets to about 165)
wrap in 2 layer foil wrapped tight with 4 pats of butter, 2 on bottom 2 top, about 1/3 cup of brown sugar and 3/4 cup of apple juice. meat side down.
crank to 250-275 for about 1.5 hours.
pour off juice into a pot, add some BBQ sauce and simmer down for a sauce
put back on and slather with BBQ sauce for about 30 minutes till sticky.
works every time
Forget the 321 method. 5-6 hours at 225, throw on some sauce last hour or so if you want. I like a little bite in my ribs and wrapping them feels like it’s been roasted. Also experiment with different pellets for flavor profile.
Just follow this video, works for me every time. The Apple juice in the foil wrap is important as well as the spritzing with apple juice on the first 3 hour stretch.
https://youtu.be/atRunlYPsTA?si=Qvv2WWXrXFhS7Ed8
Put mustard on it, season for 24 hours, 225° for five hours, curved side up, do not open the lid.