First time trying no wrap ribs for Super Bowl. Very good flavor but as I’m extra critical I wanted them to be a bit more tender.
I did 225 for about 6 hours started brushing with apple juice and acv blend after 150 degrees every 45 min. Had a flare up at the end where the temp started climbing not sure why but pulled them off at 190 once that happened. Over all result got a lot of compliments. Any ideas for making them more tender?
by surfdad-89
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 made the most tender ribs I ever have on my Traeger for this Super Bowl. Did 225 for a little over 2 hours then 300 til about 203-205 internal. The key is to not let the outside dry out. Also put honey on them 2 days prior and let them sit in the fridge before cooking. That way you get some sweetness without using barbecue sauce, which I think just masks the flavor of the meat.