Being mid 80's on Jany 2nd in Central TX has its advantages.
These are BOTH baby back ribs. Look at the size difference between the two.
I used yellow mustard as a binder and then coated with our own rib rub and let them sit for several hours at room temp. Then on the Traeger for 4-1/2 hours at 225 (super smoke). Basted them with our fav HEB BBQ sauce and kept them on the grill for one more hour for a total of 5-1/2 hours at 225.
The smaller ones probably could have come off in 5 hours, but were not dry.
by JerseyBoyinTX
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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