In my opinion….. just MY opinion. I will also give my reheat opinion at the end in case you cook them the day before. It’s long but you asked for it. I included 3 methods
3-2-1 is a complete failure of a method. I don’t care if they are Spare ribs, St Louis Style, Baby back, Country Style… 3-2-1 is WAY TOO LONG they will be dry , soggy or both if you really screw them up
Your 780 doesn’t have super smoke, not insulated and you live in Indiana so keeping cooking temp might be hard to do depending on how far north in Indiana you are. It also means you are probably going to have to overshoot your desired Trager temperature setting to offset the cold weather which is affecting your TRAEGER cooking temperature .
Yea, yea my punctuation stinks and I have run on sentences but you get the picture
*** One major requirement is an instant read thermometer. If you don’t have an instant read then then do a 2-1-1 (FOUR HOURS) and use a visual sign of your rib meat being pulled back 1/8 to 1/4 inch from the bone as a guide for time to remove from Trager. Check the pullback at 20 minute intervals for progress of meat pullback. You will have to guess when to sauce them since you wouldn’t have temperature. Don’t hit a bone or go through the meat when checking ***
Have someone set the ribs on the counter about an hour before cooking. The reason is because cold meat, especially 3 really long slabs of cold meat, will act as a heat sink. Meaning, they will drop the temperature of your TRAEGER cooking temperature for a while too.
METHOD 1
1. I would set the Trager temp around 300 or a little over if it’s really cold outside
2. Place the ribs bone side down, unwrapped
2.5 oops
I would rotate your ribs at 1 hour. Rack(s) on bottom go top etc. 3 racks of ribs means you will be cooking on 2 grates.
2.75. Oops
check the temp of the ribs at 2 hours
3. If the ribs are close to 165 internal temp then wrap in aluminum foil them with whatever liquid you choose for about 1 hour to 1.5 hours and pull them. If you use a BBQ sauce to wrap then add some butter pats to it because it will raise the smoke point of the bbq sauce above the smoke point of the sugar in the sauce. Trust me, scorched burnt sugar in bbq sauce is gross,
4. Check internal temp of the ribs to see how close the ribs internal is to 203 - 206 degrees.
5. They should be pretty close to that desired temp of 203- 206.
6. Unwrap them , even if under the 203 - 206 desired temperature
7. Put the now unwrapped rubs back on the smoker.
8. AS AN EXAMPLE… If the ribs have a 190 degree internal temp after smoking and wrapping , then bump your Trager grill temp to about 325 - 350 …. Your ribs are undercooked and we are shooting for for 203 -206…. Leave unwrapped ribs on for about another 20 minutes and check ribs again.
9. Keep checking your ribs in 20 minute increments until your ribs are at that magical number of about 201 - 202 , not 203 -206 loosely tent them with foil for about 10-15 minutes
10. Your friends will love you
METHOD 2
Same as above but set your TRAEGER at 350 and do about a 1.5 - 1.0 - 1.0 assuming you have a meat thermometer. If not then use the visual guide of 1/8” - 1/4” as a guideline.
METHOD 3
If you cook them the night before. Reheating in oven or grill, shoot for an internal temperature of 165 degrees of your reheated pork even though you took it to 203 - 206 yesterday. Do this for ALL reheated pork… shoot for a reheated internal temperature of 165 and you won’t dry it out.
1. Heat your oven, yes oven to 165 degrees, yes 165 degrees or lowest temperature
2. Wrap your ribs with a little of the same liquids you used to wrap in the grill during cooking.
3. Leave them in about an hour or so.
4. You can’t mess it up because you are shooting for 165.
Edit to add, transport your ribs to your friends fresh out of the oven, wrapped in foil and towels and inserted in a cheap styrofoam cooler. The extra time in the cooler won’t hurt a thing…ln fact, it will help
One last thing, I absolutely hate Taylor Swift. Go NINERS! 
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