Back 2 Basics BBQ

Sometimes it doesn't hurt to go back to the fundamentals.

3-2-1 ribs.



Score the membranes (I can never get them off of this particular brand), slather with mustard, and coat liberally with your favorite BBQ Rub. Going with Williams today and a Tabasco laced mustard for a bit of a twang.




Into the Traeger at 225-245°.



A little before 3, I'll give them a painting of Blues Hog cut with AC vinegar, and foil them for a couple hours.

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Meanwhile, I was jamming to my new toy. Grace WiFi radio.




It's loaded with Pandora, IHeartRadio, some NPR thing and NOAA Weather Radio. (and Sirius Radio if I wasn't too much of a cheapskate to pay for that) It's just a hair out of WiFi range on my BBQ patio, so I moved it to the deck.


Was is the operative word.. These guys made a close pass. I wish the would fly on the other side of the interstate!





Charlie Don't Surf!

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Hit them with a 50/50 mix of Blues Hog and Apple Cider vinegar.




Conundrum. I'm almost out of foil.

Ok, whack in half and into a deep pan.



Cover tight.


And 2 stragglers that I manged to get wrapped up.



We'll check back in '2'. Might not need the '1' at the end the way they are looking now..

After about 90 minutes in the foil/pan.




Back in and use up the last of the glaze. 45 minutes or so while the Traeger is cooling down.




Oh Yeah..




Took them inside, and that part of a rack ended up as 'Quality Control' over the sink.


Tender, indeed!




MrsSTC said "this" is how you should make them for us from now on...

Awrighten!

Going back to basics looks mighty, mighty tasty!

It's always nice to go back to basics and cook some delicious ribs! Fantastic squirt!

Basic is my fav kind of cook when it comes out looking like that!

1st off. your very best ribs i have every seen ya make good buddy. theeee best. love the 2nd to the last picture. those are big time in your face perfect ribs. i myself haven't seen very many ribs that are better than those. top notch. ok. now. i got the temp. so you didn't foil just cut in 1/2 and put in the alum pans covered up? then back on the smoker and some more glaze. glaze = 1/2 blues hog / 1/2 apple cider vin? they look good. i want a rack just for myself. large milk plz.

Correct, into a deep foil pan and covered tight.. Glazed 3 times with 1/4 cup Blues Hog and 1/4 cup AC vinegar. I left the glaze pan on top of the Traeger so it stayed warm.

The cook was like 3-1.5-.75 instead of 3-2-1.

And thanks for the kind words! Mrs was very happy with these. (I kinda like them chewier myself, so I'll have to leave a partial rack off to the side )

Those look excellent!

those look great Squirt

I'd like to be "Qualitiy Control" when you cook ribs next time.