yes, I think it was in the high 300s, I barely had time to boil my corn and change filters in my ponds and they almost over cooked but turns out they were perfect.What temperature did you use for cooking these?
I have generally found that you have to cook thin pieces of chicken hot and fast to keep them from becoming dry.
Nice write up... I've always wanted less sweet myself also... Ribs aren't candy IMO.BEST BABY BACKS YET !!!
So I took a few hints from Jeremy's latest "Rise and Fall of the 3-2-1 Rib" video, and just used Kosher Salt & Pepper. No binder & none of my numerous rubs. As many have read in my prior posts, we've been trying to strive for less sweet on our ribs. I used Lumber Jack Hickory in both the hopper and the smoke tube and definitely got a nice smoky flavor. Briefly: Cooking temp: 250° for 4-4.5 hours, then a wrap for 30 mins, then a foil boat for 30 minutes with the slightest coat of Malcoms "The BBQ Sauce". Amazing. The pork and smoke shined through and the sauce gave it a nice tang. Honestly probably didn't need the wrap but I was looking for more pull-back on the bones. Super tender. Nice smoke ring. Oh yea: I also used the TOP RACK on the Traeger - I think that helped too.
Cooking temp: 250° for 4-4.5 hours, then a wrap for 30 mins, then a foil boat for 30 minutes
Check out Jeremy’s vid:Nice write up... I've always wanted less sweet myself also... Ribs aren't candy IMO.
I'll have no problem trying that next ribs I do. And I like top rack too
First EVER cook on my new Ironwood 650. Actually, first EVER cook on a pellet grill.
1.5” prime ribeye from Snake River Farms/ RR Ranch. Repurposed my Grill Grates from my Kamado Joe. I will need to play with this because my Grill Grates were only hitting 486 degrees while the ironwood 650 was reading 506 as measured with an accurate IR thermomete. I know that these Grill Grates are a little smaller than the ones made for the Ironwood so that probably has something to do with it. Maybe some different brand pellets can hit a higher BTU? Moist definitely not an issue because they went straight from the bag to the hopper.
If I can’t get 525 -550 on these then I might try hitting the grates with a propane torch to give them a temp boost.
grill temp ~ 486 see above
Killer Hogs TX Brisket Rub because I like the course pepper
Grates lubed with Duck Fat
2 min then 1/4 turn for 2 more minutes repeat on opposite side,
my takeaway is that is should have shaved 30 seconds off each turn to take total cook time down from 8 minutes to 6 minutes