Have been doing my ribs 3-2-1 (and similar variations) for a while now… tried my first unwrapped rack today and I’m converted. Wrapping absolutely not worth the effort and honestly these turned out better than almost all of the ribs we’ve done.
Mega tender (could have pushed them a little longer but we prefer some bite over fall off the bone.) also just not pot-roasty at all, much better smoke flavour & bark.
~4.5hrs
125°C
Kirkwood pellets
Mustard binder & HC Sweet BBQ rub (+ coarse black pepper)
Blues Hog Champions Blend BBQ sauce
by camvos
4 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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DAMN! That’s a clean drip tray! Mine looks like gunky cast iron. Tray envy…..
Nic e! Your ribs do look righteous….nice work.
My Traeger 575 blows ash throughout the fire box which coats the food. Yes, I clean and vacuum between each cook. Wrapping the food protects it from the ash. Do others have this same problem?