Smoked up some beef Dino ribs today on my Traeger Prairie 572. Used Bear & Burton’s W Sauce as the binder and seasoned with Jocko’s Santa Maria (Fine SPG), coarse kosher salt, and coarse ground pepper. Ran Meat Church Oak/Hickory pellets for about 8 hours and tracked it with my Meater+ probe. Rested them for 2 hours — came out absolutely perfect! 🦖🔥 Even the dog 🐕 got her a bone!🦴
by Foreign-Bee-8936
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!
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Wow
Looks great. What temp did you cook at?