Traeger wood pellet grill.Do i need a Traeger or is there a better choice, money wise

[Albert Flasher]

No, you really haven't, and instead of having a reasonable conversation you have resorted to name calling.

I'd say sorry for questioning your methods, but you've already decided that reasonable discourse on an interesting topic is something you are not interested in. So I am really not sorry for asking questions about your questionable methods.

I get cranky when I drink too much.

 

[brett05]

I think you have to have faith in the meat hook.

That scares me some.

(just being honest)

 

[Fatman LOU]

Decided the rooster i was going to smoke on my new pellet grill was to small so we let it live for another couple of weeks.
Doing some pork ribs at 180 for about 4 hours and the will turn it up to 225 for a couple more hours i guess.
All in the garage while charging battery in one tractor, putting snow blower attachement on another tractor and taking off rotary tiller on my Allis Chalmers tractor and putting on a back blade to level and carry some cow manure. It's a cold but sunny day in the northwoods.
O'h and the PBR's are flowing.
Life is good.

 

[PaytonHighstep]

Decided the rooster i was going to smoke on my new pellet grill was to small so we let it live for another couple of weeks.
Doing some pork ribs at 180 for about 4 hours and the will turn it up to 225 for a couple more hours i guess.
All in the garage while charging battery in one tractor, putting snow blower attachement on another tractor and taking off rotary tiller on my Allis Chalmers tractor and putting on a back blade to level and carry some cow manure. It's a cold but sunny day in the northwoods.
O'h and the PBR's are flowing.
Life is good.

How did your ribs turn out? I'm a Traeger owner, but pellet smoker/grills are all similar. There are a many different ways people smoke/cook their ribs, so for me it's a process to find what works for you. I've had good luck with 3-2-1 method (3 hrs smoke at 180, 2 hr wrapped at 225, finish them 30 min to 1 hr unwrapped with sauce to tighten them up. Another method is set your smoker at 225 and just let them ride until you reach 200 internal meat temp, this method I'd be spraying them every 45 minutes to an hour though. I've been meaning to try this, but just haven't had the time yet. I'm also fairly new to smoking meat and cooking on a pellet grill.

edit: Also, if you're looking for recipes, download the Traeger app. There are a ton of useful recipes and guidance on there. Again, pellet smoking should transfer from one rig to another no matter the brand name printed on it.

 

[Ares]

How did your ribs turn out? I'm a Traeger owner, but pellet smoker/grills are all similar. There are a many different ways people smoke/cook their ribs, so for me it's a process to find what works for you. I've had good luck with 3-2-1 method (3 hrs smoke at 180, 2 hr wrapped at 225, finish them 30 min to 1 hr unwrapped with sauce to tighten them up. Another method is set your smoker at 225 and just let them ride until you reach 200 internal meat temp, this method I'd be spraying them every 45 minutes to an hour though. I've been meaning to try this, but just haven't had the time yet. I'm also fairly new to smoking meat and cooking on a pellet grill.

edit: Also, if you're looking for recipes, download the Traeger app. There are a ton of useful recipes and guidance on there. Again, pellet smoking should transfer from one rig to another no matter the brand name printed on it.

I've always wondered with 3-2-1 for baby back ribs.... they say just so 225 the whole way thru.

But the end result will be mush.... 3 hours at 225, then 2 hours wrapped at 225, then another full hour at 225? That's 6 hours and makes sense for a big rack of St Louis spare ribs.... those generally cook 5-6 hrs.

3 hrs at 180 the baby backs wouldn't cook nearly as fast.... 2 hrs wrapped at 225 still might over-mush them, but maybe not.

And as you say 30-60 mins at the end, just cook the sauce into them.

 

[PaytonHighstep]

I've always wondered with 3-2-1 for baby back ribs.... they say just so 225 the whole way thru.

But the end result will be mush.... 3 hours at 225, then 2 hours wrapped at 225, then another full hour at 225? That's 6 hours and makes sense for a big rack of St Louis spare ribs.... those generally cook 5-6 hrs.

3 hrs at 180 the baby backs wouldn't cook nearly as fast.... 2 hrs wrapped at 225 still might over-mush them, but maybe not.

And as you say 30-60 mins at the end, just cook the sauce into them.

Yep. It really depends on how a person likes their ribs and what type of ribs you're cooking. Some people like them fall of the bone, which I feel is more on the mushy side. I like to cut my ribs and eat them individually, kinda like eating chicken wings. I like to be able to bite through them easily, but I don't want to be able to pull the bone out of them. That's why I said a smoker/cooker needs to figure out what he/she likes. Really is personal preference.

 

[Fatman LOU]

How did your ribs turn out? I'm a Traeger owner, but pellet smoker/grills are all similar. There are a many different ways people smoke/cook their ribs, so for me it's a process to find what works for you. I've had good luck with 3-2-1 method (3 hrs smoke at 180, 2 hr wrapped at 225, finish them 30 min to 1 hr unwrapped with sauce to tighten them up. Another method is set your smoker at 225 and just let them ride until you reach 200 internal meat temp, this method I'd be spraying them every 45 minutes to an hour though. I've been meaning to try this, but just haven't had the time yet. I'm also fairly new to smoking meat and cooking on a pellet grill.

edit: Also, if you're looking for recipes, download the Traeger app. There are a ton of useful recipes and guidance on there. Again, pellet smoking should transfer from one rig to another no matter the brand name printed on it.

The ribs turned out pretty good. I just put a rub on the ribs , no BBQ sauce, and that's how we ate them. I was surprised how moist they were, i was thinking they would be dry but they turned out pretty moist. The juices were building up on top of the ribs and i even turned them over a couple times.
Yesterday for the game I done a Sirloin tri tip roast. 265* I pulled it out of the smoker at internal temps of 145*, was more on the rare side so i will probably use 2 meat thermometers next time, and take an average reading.
Maybe next time i do ribs i will also try the 3-2-1 method you mentioned
Yes there are so many recipes that Traeger has out there, i have already bookmarked a few.
Tomorrow i will be doing a Pork shoulder roast( 7 1/2 ) lb.
I'm searching for BBQ sauce for the pork shoulder roast. I found a Taste of Home BBQ recipe that i might try with it.
The wife and I like a vinegar infused, brown sugar taste.

 

[Ares]

The ribs turned out pretty good. I just put a rub on the ribs , no BBQ sauce, and that's how we ate them. I was surprised how moist they were, i was thinking they would be dry but they turned out pretty moist. The juices were building up on top of the ribs and i even turned them over a couple times.
Yesterday for the game I done a Sirloin tri tip roast. 265* I pulled it out of the smoker at internal temps of 145*, was more on the rare side so i will probably use 2 meat thermometers next time, and take an average reading.
Maybe next time i do ribs i will also try the 3-2-1 method you mentioned
Yes there are so many recipes that Traeger has out there, i have already bookmarked a few.
Tomorrow i will be doing a Pork shoulder roast( 7 1/2 ) lb.
I'm searching for BBQ sauce for the pork shoulder roast. I found a Taste of Home BBQ recipe that i might try with it.
The wife and I like a vinegar infused, brown sugar taste.

Are you gonna do the pork butt to pulled pork or something less where you will wind up slicing it?

I've never done pork butt to anything less than the 200-203 mark where it pulls apart.... shred it with bear claws and then put it on a brioche bun.

 

[brett05]

I've always wondered with 3-2-1 for baby back ribs.... they say just so 225 the whole way thru.

But the end result will be mush.... 3 hours at 225, then 2 hours wrapped at 225, then another full hour at 225? That's 6 hours and makes sense for a big rack of St Louis spare ribs.... those generally cook 5-6 hrs.

3 hrs at 180 the baby backs wouldn't cook nearly as fast.... 2 hrs wrapped at 225 still might over-mush them, but maybe not.

And as you say 30-60 mins at the end, just cook the sauce into them.

For me it's no wrap. I do 3-5 hours at 225 and then crank it up for saucing about 10 minutes a side. I get the tug, still so tender and juicy. Of course I dry rub them first and at times I wrap the pork ribs in bacon.

 

[Fatman LOU]

Are you gonna do the pork butt to pulled pork or something less where you will wind up slicing it?

I've never done pork butt to anything less than the 200-203 mark where it pulls apart.... shred it with bear claws and then put it on a brioche bun.

Yes pulled pork on brioche buns.

 

[Ares]

Yes pulled pork on brioche buns.

Nice, can we be BBQ buddies or u still mad at me about Dunkin Donuts?

 

[Fatman LOU]

I have chicken legs i was suppose to do Adobo, but maybe i'll throw them on the pellet grill.

 

[Ares]

For me it's no wrap. I do 3-5 hours at 225 and then crank it up for saucing about 10 minutes a side. I get the tug, still so tender and juicy. Of course I dry rub them first and at times I wrap the pork ribs in bacon.

I like getting them tender, but every time I have wrapped my ribs the last year, I take them out of the foil and they feel like they are falling apart.

On the flip side when I do then with zero foil, just low and slow, I often feel they come out too tough.

There really is a Goldylocks zone for ribs that is often difficult to hit.

 

[Fatman LOU]

Nice, can we be BBQ buddies or u still mad at me about Dunkin Donuts?

I was getting over it until i read a post in a Eagle thread about having a special thread for Urblock, Albert , Fat LOU and Dez.

 

[PaytonHighstep]

The ribs turned out pretty good. I just put a rub on the ribs , no BBQ sauce, and that's how we ate them. I was surprised how moist they were, i was thinking they would be dry but they turned out pretty moist. The juices were building up on top of the ribs and i even turned them over a couple times.
Yesterday for the game I done a Sirloin tri tip roast. 265* I pulled it out of the smoker at internal temps of 145*, was more on the rare side so i will probably use 2 meat thermometers next time, and take an average reading.
Maybe next time i do ribs i will also try the 3-2-1 method you mentioned
Yes there are so many recipes that Traeger has out there, i have already bookmarked a few.
Tomorrow i will be doing a Pork shoulder roast( 7 1/2 ) lb.
I'm searching for BBQ sauce for the pork shoulder roast. I found a Taste of Home BBQ recipe that i might try with it.
The wife and I like a vinegar infused, brown sugar taste.

love vinegar based sauces. enjoy.

Also, if you are in a bind, pickup some of this up https://www.amazon.com/Bone-Suckin-Mustard-bottles-Gourmet/dp/B00IOU0CDI?keywords=bone+suckin+sweet+hot+mustard&qid=1540233809&s=Grocery+%26+Gourmet+Food&sr=1-8&ref=sr_1_8

I know it isn't a homemade recipe, but in a pinch when you just don't want to put in the effort to make your own sauce, I really like this stuff on pulled pork. But, I like mustard sauces too.

 

[PaytonHighstep]

I like getting them tender, but every time I have wrapped my ribs the last year, I take them out of the foil and they feel like they are falling apart.

On the flip side when I do then with zero foil, just low and slow, I often feel they come out too tough.

There really is a Goldylocks zone for ribs that is often difficult to hit.

Agree with you here. I find it really hard to duplicate the ribs I do like the best. I end up enjoying them no matter what, just because they are close to perfect, but just not perfect for me. Oh well.

 

[Ares]

I was getting over it until i read a post in a Eagle thread about having a special thread for Urblock, Albert , Fat LOU and Dez.

Oh cmon man, if you can't take a joke on CCS....

I don't get mad at you when you jab me.

 

[Fatman LOU]

love vinegar based sauces. enjoy.

Also, if you are in a bind, pickup some of this up https://www.amazon.com/Bone-Suckin-Mustard-bottles-Gourmet/dp/B00IOU0CDI?keywords=bone+suckin+sweet+hot+mustard&qid=1540233809&s=Grocery+%26+Gourmet+Food&sr=1-8&ref=sr_1_8

I know it isn't a homemade recipe, but in a pinch when you just don't want to put in the effort to make your own sauce, I really like this stuff on pulled pork. But, I like mustard sauces too.

Wow that's stuff is not cheap, but i will be ordering some Thank You.

 

[PaytonHighstep]

Wow that's stuff is not cheap, but i will be ordering some Thank You.

It isn't. I first found it at Bass Pro Shops, but they stopped carrying it. There are many different flavors of sauces from this company, but this one is my favorite.

 

[PaytonHighstep]

It isn't. I first found it at Bass Pro Shops, but they stopped carrying it. There are many different flavors of sauces from this company, but this one is my favorite.

https://www.amazon.com/Bone-Suckin-Sweet-Mustard-Ounce/dp/B000RNPDU2?crid=35AR2TS7AVU8S&keywords=bone+suckin+sauce&pd_rd_i=B000RNPDU2&pd_rd_r=9d586ffc-79b2-4da5-b52d-f9d73d47195a&pd_rd_w=aDpA6&pd_rd_wg=wGCWD&pf_rd_i=bone%2Bsuckin%2Bsauce&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=be4e4b33-ff1d-476e-a827-fb55b7c4763f&pf_rd_r=SZYX2T9H171EZJDD10V7&pf_rd_s=loom-desktop-bottom-slot&pf_rd_t=301&qid=1540234947&s=Grocery+%26+Gourmet+Food&sprefix=bone+suckin+%2Cgrocery%2C178&ref=sxbs_sxwds-stvpv2

Here's a single bottle I found of the same stuff for $10.