I want some fall off the bone ribs and I'm not making the grade.
Got a traeger a couple months and ago and have only been semi-successful with it. This the second time I've cooked up some ribs, this batch was better than the first but they had a pretty thick char/crust, like what you find on a B-butt. I'm wondering if I put too much shake on them. Will that cause'em to crust up?
It was a big rack of pork ribs, removed membrane, yellow mustard both sides then a good coat on Traeger shake. Cooked @ about 225 for about 4hrs, sprayed with A-juice twice. (I intended to wrap'em in foil at 3 hrs but was away from the house) At 4 hrs, wrapped them in foil for 1.5 hrs - sprayed with A-juice before I closed them up. Took off the foil the put on some BBQ sauce for another hr, then took'em off and let them set for about 30 min.
The taste was good but crust was a negative.
Thoughts?
Got a traeger a couple months and ago and have only been semi-successful with it. This the second time I've cooked up some ribs, this batch was better than the first but they had a pretty thick char/crust, like what you find on a B-butt. I'm wondering if I put too much shake on them. Will that cause'em to crust up?
It was a big rack of pork ribs, removed membrane, yellow mustard both sides then a good coat on Traeger shake. Cooked @ about 225 for about 4hrs, sprayed with A-juice twice. (I intended to wrap'em in foil at 3 hrs but was away from the house) At 4 hrs, wrapped them in foil for 1.5 hrs - sprayed with A-juice before I closed them up. Took off the foil the put on some BBQ sauce for another hr, then took'em off and let them set for about 30 min.
The taste was good but crust was a negative.
Thoughts?
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