ctufieldops
New member
Hi all, I'm new to Trager and have cooked a few times on it to get familiar cooking with pellets. Used to smoke with a Weber Smokey Mountain kettle, which I loved. Question to all, the last two times I cooked Baby Backs on the Silverton 620 they came out tough and not "fall off the bone". I followed the Traeger 3-2-1 rule for ribs and failed at producing the perfect rib. My 3-2-1 cook was more like a 4-4-1 and could not get the internal temps up to 205. What am I doing wrong?? The 185 start temp for 3 hours seems too low, should I bump that temp to 250 for the first 3 hours?? Thanks ahead of time for all answers.
SK
SK