M.Wong
Member
- Joined
- Nov 21, 2021
- Messages
- 42
- Media
- 50
- Reaction score
- 51
- Points
- 18
- Location
- Seattle, WA
- Grill
- Ironwood 885
Hello everyone!
New to Traeger... I have completed my first cook! I would like to know the easiest modification to get a more tender (but not overcooked ‘fall off the bone’) result? The flavor was good, the meat was moist, and overall I would call it successful, but I think a little less tough would be ideal. Recipe I used was from the Traeger website
7.0 lbs (two slabs) of pork “St Louis” spare ribs.
My next attempt will be about 3.3 lbs (one slab) of a back ribs cut. Suggestions I have read:
Thank you!
New to Traeger... I have completed my first cook! I would like to know the easiest modification to get a more tender (but not overcooked ‘fall off the bone’) result? The flavor was good, the meat was moist, and overall I would call it successful, but I think a little less tough would be ideal. Recipe I used was from the Traeger website
7.0 lbs (two slabs) of pork “St Louis” spare ribs.
- 3 hours on rack, 175 degrees
- 2 hours in foil, 225 degrees
- 1 hour with sauce on rack, 225 degrees
- 15 minutes rest
My next attempt will be about 3.3 lbs (one slab) of a back ribs cut. Suggestions I have read:
- Change the first step to 225 degrees (and stay with 225 the entire time)
- Add more apple juice (or whatever liquid) to the second step
- Wrap the foil more tightly during the second step to get more of a steam
Thank you!
Last edited: