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

[Fatman LOU]

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.

I found it on ebay im ordering

 

[HeHateMe]

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.

My 30 minute ribs are always perfect. Meat pulls from the bone, doesn't shred in your mouth. They can even go for 20 minutes or up to 40 minutes and still be literally perfect as far as texture is concerned.

 

[brett05]

My 30 minute ribs are always perfect. Meat pulls from the bone, doesn't shred in your mouth. They can even go for 20 minutes or up to 40 minutes and still be literally perfect as far as texture is concerned.

30 minute ribs?

 

[Ares]

My 30 minute ribs are always perfect. Meat pulls from the bone, doesn't shred in your mouth. They can even go for 20 minutes or up to 40 minutes and still be literally perfect as far as texture is concerned.

30 minute ribs?

This man is a witch and we shall purge him.

 

[HeHateMe]

30 minute ribs?

Yes. They only smoke (in weber kettle grill) for 30 minutes.

 

[HeHateMe]

This man is a witch and we shall purge him.

Not a witch.

 

[number51]

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.

You definitely don't belong in that group, 90% of the time or roughly halve Urblock doesn't either.

Ares was probably having a bad day, a little stressed out maybe.

 

[Albert Flasher]

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.

If you are doing the 3-2-1 method try 3-1-1. That is just wrap for an hour. With my PBC it's usually 2-1-.30.

 

[Ares]

If you are doing the 3-2-1 method try 3-1-1. That is just wrap for an hour. With my PBC it's usually 2-1-.30.

See I can even be cool with Albert when it comes to BBQ

 

[HeHateMe]

See I can even be cool with Albert when it comes to BBQ

My method requires zero wrapping

 

[Ares]

My method requires zero wrapping

Quiet, witch.

 

[Albert Flasher]

See I can even be cool with Albert when it comes to BBQ

I'm glad. Politics seem to carry over here from the others.

 

[HeHateMe]

I'm glad. Politics seem to carry over here from the others.

Only when you are crying about it

 

[Albert Flasher]

Petty retort there. You can do better.

 

[brett05]

Yes. They only smoke (in weber kettle grill) for 30 minutes.

And the ribs are done or there is a cooking step you are not telling us?

 

[HeHateMe]

And the ribs are done or there is a cooking step you are not telling us?

Oh. There's a 24 hour curing step in a vacuum-sealed bag in a 140 degree water bath.

 

[brett05]

Oh. There's a 24 hour curing step in a vacuum-sealed bag in a 140 degree water bath.

*smack*

You know you deserved that

 

[Burque]

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.

I saw some bone sucking products at Lowe's the other day, not sure they had that mustard though.

Sent from my XT1254 using Tapatalk

 

[Burque]

My method requires zero wrapping

Don't lie you have to wrap em in plastic for hours and hours.

Sent from my XT1254 using Tapatalk

 

[Fatman LOU]

Went to a custom Butcher shop by me and bought this meat rub called " Pig In a Polka" I figured i would doctor it up if i didn't care for it that much.

I like it the way it is, mild meat rub, good stuff.

Was good on pork chops, chicken , and i have it now on a pork shoulder in the refrigerator for tomorrow.