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OFFICIAL THREAD: General Cookery and Discussion

beargonefishing

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Yeah, the rub was lime juice, salt, fresh ground black pepper, and red pepper flakes. I will probably dial back the salt and leave out the basting next time around. I also fucked around with the temperature too much. The ribs weren't bad by any means, but there really wasn't anything special about them.
I would avoid lime and just do 50/50 salt and pepper. If beef ribs, I cook to 190 and then pull once probe tender. Pork ribs I cook 3-2-1, usually never taking a temperature.
 

NakedYoga

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Pork ribs I cook 3-2-1, usually never taking a temperature.
These were pork (baby back). What is 3-2-1?

I was cooking anywhere from 250 to 325 on these. Total cooking time was around 2.5 hours.
 

NakedYoga

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Pork ribs I cook for 3 hours uncovered, 2 hours covered and 1 uncovered between 225 and 250.
What's the reason behind the uncovered/covered/uncovered dance?
 

Thrift Vader

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Ah wan mah baby back,baby back,baby back ribs.
 

Van Veen

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6 hours seems long for back ribs. I went like 4:30-4:45 a few days ago and they were overcooked. They fell apart and didn't slice well.
 

venividivicibj

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6 hours seems long for back ribs. I went like 4:30-4:45 a few days ago and they were overcooked. They fell apart and didn't slice well.
depends on the type- if youre doing the full pork st louis, maybe not. the baby backs are smaller and go a lot faster
 

beargonefishing

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I've never had a problem, but I cook them at 225. Obviously YMMV and I have not mastered pork ribs. I am certain someone here probably knows how to smoke them better.
 

Piobaire

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When I'm doing ribs on my Traeger, which is my go to machine for ribs these days, I do three hours at 225, pull and put into a big foil insert, douse in finishing sauce and some pats of butter, seal the top tightly with foil, and into a 225 oven for another three hours. Bones will usually pull clean, or nearly so, but the meat still has chew vs. being mushy. Rock solid procedure that never goes wrong.
 

jcman311

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When I'm doing ribs on my Traeger, which is my go to machine for ribs these days, I do three hours at 225, pull and put into a big foil insert, douse in finishing sauce and some pats of butter, seal the top tightly with foil, and into a 225 oven for another three hours. Bones will usually pull clean, or nearly so, but the meat still has chew vs. being mushy. Rock solid procedure that never goes wrong.
Why Traeger? More smoke? Less smoke? Char/bark? I’m interested in the reasons.
 

Piobaire

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Decent smoke, so/so bark. Overall great flavour, keeps them nice and moist, and most importantly...really easy. The Traeger wins big points on ease of use and consistency.
 

Piobaire

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Vs. the Cook Shack it's capacity. I can get nine full Costco racks on the Traeger and I just mass process and freeze for worknight meals.
 

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