Hogan
Active member
- Joined
- Nov 19, 2023
- Messages
- 162
- Media
- 56
- Reaction score
- 210
- Location
- Calgary, AB
- Grill
- Pro 22 (factory cover, welder's blanket for winter cooks), Weber Genesis, lots of temp probes and various other gizmos, thingamajigs, and a beer cooler.
Had to fire up the Traeger yesterday to smoke some pork belly and magically make it bacon, so did lone rack of pork back ribs while I was at it. The belly coloured up beautifully on the Smoke setting, and this morning’s taste test proved it tasted as good as it looks. A noticeable maple flavour mixed with the savoury essence of the smoke. Home run.
The ribs were a very pleasant surprise, Trimmed the applied a rub of Killer Hog, Blues Hog Sweet & Savory, plus 1/4 t of cinnamon. Then a generous twist of pepper. On at 225 for 3+ hr to an IT of 181, then into a foil pan with light paint of Mitch Whomp mixed with some melted butter, then covered in foil, back on the Traeger for 2 hr.
A brief rest, then sliced the ribbed and served with a slaw. My wife rarely shows emotion about food, but exclaimed twice “Wow these are really good!”
Had to agree: My best yet.
The ribs were a very pleasant surprise, Trimmed the applied a rub of Killer Hog, Blues Hog Sweet & Savory, plus 1/4 t of cinnamon. Then a generous twist of pepper. On at 225 for 3+ hr to an IT of 181, then into a foil pan with light paint of Mitch Whomp mixed with some melted butter, then covered in foil, back on the Traeger for 2 hr.
A brief rest, then sliced the ribbed and served with a slaw. My wife rarely shows emotion about food, but exclaimed twice “Wow these are really good!”
Had to agree: My best yet.
