Clearing out the freezer and smoking up some Baby back ribs. I used Killer hogs AP rub and Killer hogs the Rib rub. Smoked the ribs at 225 degrees for 2 hours using Super Smoke, blend of Traeger Meat Church and Cherry pellets. Bumped up the temperature to 275 degrees and rolled them until the ribs hit 200 degrees internal. No wrap, no sauce.
by Foreign-Bee-8936
12 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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Burned the fuck out of those.
Why no wrap with sauce and rest at the end?
Looks pretty good OP! I’m always a sucker for no-sauce ribs, lets the smoke and rubs shine way more. How’d the texture turn out without the wrap?
This is the way
Hate how all the recipes are 3-2-1s. These are my favorite type of ribs
Dry rubbed is the way to go! I hate ribs that are all good with sauce.
What does “rolled them” mean? Want to try this
What was your overall cooking time? I’m keen to give these a try, 3-2-1 ribs recipe I’ve done a few times seems to rely too much on the wrap ingredients and sauce at the end. Miss out on the rub and smoke
They look so good
I never sauce mine either. I prefer to lightly dip my ribs in sauce as I eat them. To each their own! Those look perfect!
This is how my 16 yr old daughter likes them. Add BBQ sauce when eating. #sauceontheside