Had 2 racks, removed the membranes, cut each rack in half, rubbed all 4 with Italian dressing then seasoned with Meat Church Holy Gospel. Let them sweat while I got the Traeger started and settled to 275.
Ribs went on at 9:30am and temped at 12:30. They were hitting close to 190. My goto sauce is Famous Dave's blue label Rich & Sassy. However, I picked up a bottle of Franklin's Original last week so wanted to try it. Unfortunately the flavor was meh. Nothing too special. So I added 2 Tbls of Lilly Q's Smokey sauce & 2 Tbls of Famous Dave's and now the sauce had some flavor.
Brushed & rotated the ribs and another 30 minutes for the sauce to set. After 30 minutes, temped again and they were right at 203. Pulled them off and rested for 30 minutes then went to slicing. Juicy, beautiful color, awesome taste, but the test was whether my son would like them. He is brutally honest and will tell me if he doesn't like something. I just gave him a full half rack. He said they were delicious and he liked the smokyness & peppery finish. With that, I'm happy.
by collector-x
2 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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I am like you, 275 degrees and let it ride, no wrap.