Pre-packaged ribs (don't judge!)

SkipMorrow

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A long time ago, a umm, friend of mine, bought some pre-packaged and sauced ribs from BJ's

I've slow cooked them (for my friend) in my oven by wrapping them in tin foil and cooking them at 250 for six hours. I'd then thrown them on my gas grill for a few minutes to get some nice browning. Nice, fall-off-the-bone tenderness and quite tasty too.

Now that I have my Traeger, how might I want to cook these (for my friend)?
 

DVSCYCLES

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Get a rack of similar ribs from the meat market and some rub from any recipe here and follow it and then compare taste to the way you did it before. If you like the baked and seared ribs better than the smoked ribs then you have your method.
 

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Now that I have my Traeger, how might I want to cook these (for my friend)?

Nothing wrong with pre-rubbed ribs... all ribs I buy are pre-packaged, Cosco, Restaurant Depot, Sams, etc.

Traditional method says 3 hours at 200° or 180°
Then foil wrap tight with no tears in the foil, 2 hours at 225°
Unfoil, last hour on grill is for adding BBQ sauce if you want, 225°

My rub turns into a BBQ sauce so I almost never need the last full hour...
Most my ribs are 250° for 3, foil for 2 and take out and EAT
But I was giving you the "traditional type" of 3-2-1 Method
 
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SkipMorrow

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I guess I should have mentioned that these ribs are packed in a sauce. No rub. Not sure if that changes anyone's recommendations.
 

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You could call it a marinade and rinse it off, put a rub dry rub on and follow the 3-2-1

I read this and thought it was a DRY RUB, now remember, a DRY RUB won't be DRY when you get it, but it's still the same as when you "overnight" a dryrub then cook... it's WET when it comes out of the frig....

Product Features:
  • Fresh pork bone in dry rubbed St. Louis style spareribs

SO unless it's an OBVIOUS thick sauce, then it's probably a "wet" dry rub and in that case I would JUST COOK!!!!
 

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