I believe they're done
[IMG]https://i935.photobucket.com/albums/...psxyacrysi.jpg://[/IMG]

I only sauced one slab but I did the wrap on both so the dry slab isn't so dry
[IMG]https://i935.photobucket.com/albums/...psxmyv5ws1.jpg[/IMG]

The bite
[IMG]https://i935.photobucket.com/albums/...psq6bhimmf.jpg[/IMG]

I made the rub and sauce from scratch and the flavors were good. I feel like it was a successful cook.

Looks good man. Phil we need to play sole golf when this is over

Made some wings on the Traeger. Damn good food.

If you ever have any issues with your Traeger getting up to temp make sure to clean off the temp probe. Once I did that it was good to go.

I'd be down for that.

Team no wrap

Wife instructed me that I'm doing ribs tomorrow.

I'm definitely team wrap. I'm not good enough to be team no wrap.

Team wrap, **** anyone that says otherwise


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Once you get it down you won't want to go back. Texture and flavor is much better. I usually stick to spare ribs now and keep 'em steady at 250 and spritz about every 40 mins.

Keep a close eye on them when they hit the 4 hour mark

Unless you're trying to win a competition or you've got a group of people coming over with dentures or some shit, skip the wrap.

Real talk. I’m a value guy. IMO it’s not worth screwing up a few racks to get it down and then babysitting them or totally ****ing them. Wrapping them gives me flexibility.

It’s worth it to have tools to smoke Up some Q. But it’s not worth the time to me to me to get it absolutely perfect. The value isn’t there for me. Largely because it’s do things that give me flexibility or don’t have Q.

That's the thing though. Ribs aren't that hard as long as you can keep a consistent temp in your pit. I don't know why people get scared about ribs and brisket.

I did ribs on the rec tec. I should have just got out the smoker. Despite flubbing them up pretty good they really hit the spot. And I ate way too much.

I may try another way with the rec tec but I probably just need to stick with the smoker.

2" thick country style ribs marinated in Italian dressing and then massaged with moose rub before smoking over apple and cherry wood.

frozen 1/3lb prime rib/chuck burgers smoked then seared over hot coals with melted aged Gouda cheese and Naam bread

It's BBQ and BBQ is always good.

I had to get out today so I called J.B. Kolbe Farms https://www.kobemidwest.com/ I took the back roads to his place and had a pleasant little drive and then when I got there I purchased a 14 lb brisket, two brisket points, a bone in ribeye and then he gave me 6 pre made hamburger patties plus two lbs of ground. Looks like I have some cooking to do. There's a couple nice days coming up so sheltering in(the back yard) is good. :thumb:

I'll post it up when I do the cook.

Breaking out one of the gateway drums for ribs this afternoon. Haven’t had the heart to cook this year just because I’m bummed that comp season is likely not happening and look so forward to it every year.

Will update on turn out. Trying a few new tweaks.

I just do Baby Backs and use what I call the 2-1-1 method. 2 hours on low smoke, 210 to 220 for 2 hours. Wrap in foil with butter, some of my rub and a little brown sugar. Then back on for 1 hour @ 210 to 220. Then back on unwrapped for 1 hour at 210 to 220. You can leave them dry but my wife like them with the sauce so every 15 minutes I apply sauce for the last hour.