Tracy V
New member
I'm new to smoking bbq and I did St Louis style ribs yesterday using Meat Church 321 method and burnt them all to hell, any advice on what I did wrong? I followed the video to a T!! Thanks!
Burnt Ribs
- Thread starter Tracy V
- Start date
That's kinda the first thing wrong... recipes should be guides not bibles. (but you will learn that as time goes on)
2nd, if you were only going buy your grill's RTD and don't know the exact internal temp of your 575 then you could have been cooking 25° hotter than you thought. The temp your Traeger shows is not the temp inside, almost guarantee.
What Temp did you cook at for the first 3 hours??? Did you wrap tight in foil for the 2 hours?? and the last 1 hour is sometimes not needed or it should only be 20-30 minutes or yes you can burn them.
When you unwrap if they look and feel done then, then EAT. If they were not burnt at that time then the last hour was were it went wrong
CMTiger
Well-known member
- Joined
- Jun 2, 2021
- Messages
- 1,142
- Media
- 319
- Reaction score
- 1,234
- Location
- Birmingham, AL
- Grill
- Traeger Pro 575 / Weber Genesis / Weber 28” Griddle / Orion Cooker
Agree on the above. What did it loom like after you unwrapped after the two stage?
May baby back 3-2-1 method ended up being more like 3-1.5-40 or so.
May baby back 3-2-1 method ended up being more like 3-1.5-40 or so.
Tracy V
New member
I did 275 for 3 hours, according to the recipe, and wrapped for 2. I also didn't have Heavy-Duty wrap so I double plied regular Reynolds wrap. After the 2 hour wrap is when I saw they were burnt.
275° for 3 hours is too high of temp on a Traeger normally, yet you really don't know what your true temp was.
the highest you should even attempt is low 200s
However, you still have no way yet to make sure you were really at 275° unless you own a good 3rd party ambient probe to verify your true pit temp, you could have been cooking at 300 because Traeger is not reliable with their probe.
Again, don't worship (no pun intended) these videos you see... because as you just learned the hard way, they are NOT for everyone.
Now I used to do ribs for 3 hours at 250 on regular smoker but that doesn't have moving convection air...
the highest you should even attempt is low 200s
However, you still have no way yet to make sure you were really at 275° unless you own a good 3rd party ambient probe to verify your true pit temp, you could have been cooking at 300 because Traeger is not reliable with their probe.
Again, don't worship (no pun intended) these videos you see... because as you just learned the hard way, they are NOT for everyone.
Now I used to do ribs for 3 hours at 250 on regular smoker but that doesn't have moving convection air...
Tracy V
New member
I thought 275 was too
Tracy V
New member
I thought 275 was way too high but the video said 275. I should of went with my gut on temp! Thanks for all your advice, it is well heeded!!
BBQ is all about "going with your gut" sometimes... standing at your grill, you are the master, not youtube 
Stick around, there's much more to learn here.
Stick around, there's much more to learn here.
CMTiger
Well-known member
- Joined
- Jun 2, 2021
- Messages
- 1,142
- Media
- 319
- Reaction score
- 1,234
- Location
- Birmingham, AL
- Grill
- Traeger Pro 575 / Weber Genesis / Weber 28” Griddle / Orion Cooker
I haven’t seen the video, but oftentimes MP will stress color and feel in the prewrap portion of his cooks. That could get a bit hairy if you’re following by time and temp to the T.
Murphy's Law
Well-known member
- Joined
- Jan 6, 2021
- Messages
- 931
- Media
- 75
- Reaction score
- 1,462
- Location
- Denver Metro Area
- Grill
- Pro 780 Bronze
Last time I did ribs I was at 180 for 3 hours and then bumped them to 225 for 2 hours wrapped and 30 mins unwrapped.
edit to add: You’ll want to try and cook at or under 225 as much as possible if you want any smoke since you really don’t get a lot of smoke above those temps.
edit to add: You’ll want to try and cook at or under 225 as much as possible if you want any smoke since you really don’t get a lot of smoke above those temps.
Tracy V
New member
Im scared to death to try a brisket! LolBBQ is all about "going with your gut" sometimes... standing at your grill, you are the master, not youtube
Stick around, there's much more to learn here.
So many successful briskets in here from 1st timers... just surf around.
Must have a game plan tho, and several hours of watching.
Need a good 3rd party probe for sure with a brisket tho. Do not rely on the Traeger meat probe either... or you will be eating bad meat
Must have a game plan tho, and several hours of watching.
Need a good 3rd party probe for sure with a brisket tho. Do not rely on the Traeger meat probe either... or you will be eating bad meat
Tracy V
New member
Do you have any suggestions for a good probe?
The best BBQ tool you can own is https://www.fireboard.com/shop/fire...B0zi6iHOwAgTFvXV1NULOxIc55OyN_aMaAvWQEALw_wcB
BUT, this one is HALF PRICE right now and that's a good start at a STEAL price
www.traegerforum.com
(check mark that coupon and see the results at checkout... $50 is a great deal)
BUT, this one is HALF PRICE right now and that's a good start at a STEAL price
► ****Inkbird WiFi Grill Meat Thermometer IBBQ-4T $64.59 35% off!!!!!!!!!!
https://www.amazon.com/gp/product/B07XNTJKY4/ref=vp_c_A268IOZTGNPLMC?ie=UTF8&m=A38U620NCMYZK4 35% Coupon !!!!
(check mark that coupon and see the results at checkout... $50 is a great deal)
Traeger Photos
Traeger Photos
