Followed that recipe, somewhat. Used Meat Church Blanco for the rub. We used a dark beer instead of cider. Kept the Traeger at 220F the entire time. Ribs on the rack for 4 hours and took them off at 167. Put them in the braising liquid for 3 1/2 hours. Removed the bones and all connective tissue. Then shredded the meat. We used store bought frozen fries, but real curds. The gravy with the braising liquid was killer.
Your tastebuds and cholesterol will thank me later.
by JerseyBoyinTX
6 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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Not Canadian, are ya bud?
This wins the internet today
Looks delicious nicely done
This looks awsome. May I make a suggestion…try a red wine braising liquid and make the gravy out of that – also put the butter you use for the braising liquid in the smoker while your meat is cooking. Just elevate that a little more.
Reminds me of my uncle Norms poutine