A new to me older timberline 1300 was my upgrade from my Mesa 22. First cook was 10 racks of ribs roughly done 3-2-1. Seems I have a couple hot spots as two or three ended up bit dry and done. But fed an army of folks and they enjoyed them so hopefully better next time.
Meat church voo doo rub. Apple juice and blue hog chipotle something bbq sauce. Also I ended up being more like 4-1.5-.5 with time as I cranked it up a bit from the 205 super smoke to around 300 when wrapped.
by theonlyqualk
1 Comment
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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