LarryF
New member
My goal this Summer is to cook a beef brisket. I bought a Traeger a couple of months ago. I have been cooking pork spare ribs to get use to my BBQ.
Peeled the membrane back this time. Rubbed it down with Mustard and Stubbs rub 16 hours before the grill.
The rib was 4-1/2 LB. Cooked it at 225 for 4 hours spraying with a 1/4 olive oil 3/4 Apple cider vinegar every 45 minutes. Then an hour sprayed down wrapped in foil.
A bit overcooked, but the crust was awesome. The bones fell out in your hands when you tried to pick them up. Overcooked a bit but the best BBQ I have had in this town. The bark and the smoke was amazing.
Peeled the membrane back this time. Rubbed it down with Mustard and Stubbs rub 16 hours before the grill.
The rib was 4-1/2 LB. Cooked it at 225 for 4 hours spraying with a 1/4 olive oil 3/4 Apple cider vinegar every 45 minutes. Then an hour sprayed down wrapped in foil.
A bit overcooked, but the crust was awesome. The bones fell out in your hands when you tried to pick them up. Overcooked a bit but the best BBQ I have had in this town. The bark and the smoke was amazing.