Burnt Ribs

[Timmy]

Im scared to death to try a brisket! Lol

No way, don’t be scared! The brisket is your friend. Unless you totally fry it, you can still eat it and learn from it.

 

[KraZ440]

I'm planning on doing chuck once or twice and maybe a tri-tip or two before I go for something bigger like a brisket. I figure the knowledge I learn from the smaller/cheaper cuts can help improve my chances of success on my first brisket.

 

[Murphy's Law]

I'm planning on doing chuck once or twice and maybe a tri-tip or two before I go for something bigger like a brisket. I figure the knowledge I learn from the smaller/cheaper cuts can help improve my chances of success on my first brisket.

That’s pretty much what I did. I cooked a tri, and brisket flat, and a whole lot of other stuff before “graduating” to a full packer.

I’ve done one so far and pretty much a pro at this point and looking to start my own YouTube channel now.

 

[RMEKC]

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...

I disagree with that statement: the highest you should even attempt is low 200s
I do 270 uncovered, bone down for 2.5 hrs, double wrap in foil tightly, and back on for 2 hrs meat side down. Have never had an issue, bones pulling away nicely at the finish. I'm on a 2021 Ironwood if that makes any difference, but doubt it. I've cooked ribs this way several times this year, and guests are always asking to take extra home.

 

[sbcrockett]

I agree with RMEKC, 275 is not an unreasonable temp for ribs. I just did loin back ribs at this temp, 2 hours meat up, only one hour foiled and then finished them to a nice crust for about 1.5 after removing from foil. best ribs overall I've ever done. just enough smoke essence and no dry meat.

let's also not forget about hotspots on your traeger. maybe the 575 is better by my silverton 620 is 20-30 degrees hotter on the left, above the grease trough. I also recommend a third party ambient temp probe to really characterize your smokers temps. at smoking temps, my internal probe is about 25 degrees low but above 350, it can be off by as much as 50 degrees!

I was kinda bummed when I went to "calibrate probe" and found it was only for the external meat probe. nothing for the internal

 

[RMEKC]

I agree with RMEKC, 275 is not an unreasonable temp for ribs. I just did loin back ribs at this temp, 2 hours meat up, only one hour foiled and then finished them to a nice crust for about 1.5 after removing from foil. best ribs overall I've ever done. just enough smoke essence and no dry meat.

let's also not forget about hotspots on your traeger. maybe the 575 is better by my silverton 620 is 20-30 degrees hotter on the left, above the grease trough. I also recommend a third party ambient temp probe to really characterize your smokers temps. at smoking temps, my internal probe is about 25 degrees low but above 350, it can be off by as much as 50 degrees!

I was kinda bummed when I went to "calibrate probe" and found it was only for the external meat probe. nothing for the internal

I still use a temp probe for Pork Butts, because it's such a long cook, but briskets and ribs, for me it's all appearance characteristics that tell me when it's time. My first year with a pellet grill. Even doing burgers and steaks took some repetition to figure out sweet spots for doneness. I cook on my Traeger 3 to 4 times a week. Gotta justify that price tag! lol
Those Sam's Club Wagyu beef patties that come 8 to a pack, are out of this world, took a couple of tries to figure out less is more on seasoning though. I set the temp up at 490, and I know the inside temp get's much higher during spikes, but it's a burger patty, and as long as I avoid extended flame flare ups, it's all good.

 

[Murphy's Law]

I disagree with that statement: the highest you should even attempt is low 200s
I do 270 uncovered, bone down for 2.5 hrs, double wrap in foil tightly, and back on for 2 hrs meat side down. Have never had an issue, bones pulling away nicely at the finish. I'm on a 2021 Ironwood if that makes any difference, but doubt it. I've cooked ribs this way several times this year, and guests are always asking to take extra home.

But you are also cooking at 4.5 hours as opposed to 6 hours for 3-2-1 so not really a fair comparison.

 

[RMEKC]

But you are also cooking at 4.5 hours as opposed to 6 hours for 3-2-1 so not really a fair comparison.

True, but I'm hungry! Why wait 6 hours, when I can be eating in 4.5?

 

[Beck's Grille]

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.

I just want to say that I truly enjoy reading all these posts regarding smoking on the Traeger. I have learned much more here than watching ANY videos. I appreciate you guys sharing your ideas and suggestions. I’m betting many of you folks are true pitmasters. Thanks again for your advice!

 

[Dcgunman]

I did St Louis ribs over the weekend. 3-2-1 recipe. MC Holy Gospel seasoning. At 275. Pulled them out at 2 1/2 hours. Butter/Brown sugar and a raspberr/chipotle sauce & double wrapped heavy duty foil. Threw back in for another 1 1/2+ hrs. Pulled out and used Sweet Baby Rays bbq and more of the raspberry chipotle sauce heated up and thinned out for the top rub. Put back in for another 20 minutes.
This was my second attempt with ribs. First time was baby backs-beef and pork. Different seasoning and rub. We like the St Louis style a little better.

 

[Dcgunman]

I just want to say that I truly enjoy reading all these posts regarding smoking on the Traeger. I have learned much more here than watching ANY videos. I appreciate you guys sharing your ideas and suggestions. I’m betting many of you folks are true pitmasters. Thanks again for your advice!

Keep watch those videos too. But don’t follow everyone recipe to the T. See what I did there? Lol. Use your own judgement and experiment.

 

[Mr.Fabulous]

Malcom Reed does a rib video with Heath Riles where they cook at 275 for about 2.5 hours, but again, they are stressing color & feel, and the ABOUT is really ABOUT. It is my go to for ribs now, but it is can be anywhere from a 2-2-0.5 to a 2.5-2-0.5 in timing. Just depends on ambient outdoor temp & how the ol' girl is holding grate temp the day I am cooking.

Also wholeheartedly agree with every other reply on this thread about getting a good aftermarket temperature rig. I have been running a FireBoard for 2 years now, and it has been worth every penny I paid for it & then some. There are other options out there as well that people really like. Do your research & your homework & find one you like in a price point you are comfortable with.

 

[Mr.Fabulous]

I did St Louis ribs over the weekend. 3-2-1 recipe. MC Holy Gospel seasoning. At 275. Pulled them out at 2 1/2 hours. Butter/Brown sugar and a raspberr/chipotle sauce & double wrapped heavy duty foil. Threw back in for another 1 1/2+ hrs. Pulled out and used Sweet Baby Rays bbq and more of the raspberry chipotle sauce heated up and thinned out for the top rub. Put back in for another 20 minutes.
This was my second attempt with ribs. First time was baby backs-beef and pork. Different seasoning and rub. We like the St Louis style a little better.

I recently did a rack of St Louis cut, and I used a basting liquid every 45 minutes for the unwrapped portion. It had apple & pineapple juice, ACV, red wine (it called for olive oil but I could not figure out why, so I left it off). What I didnt squirt on the ribs & poured into the wrap with butter & brown sugar. My best rack of St Louis ribs to date. Started using the basting liquid on my baby back ribs as well.

 

[ImTarheel]

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!

Recipe calls for 3 hours at 225 not 275 then an additional 2 wrapped at 225, I have used this recipe many times never fails, however you do need to calibrate your temp on your Traeger before you trust it..

 

[Dan-H]

Do you have any suggestions for a good probe?

I like my Thermoworks Smoke, but it only has input for two probes so you would have one for smoker temp and one for the meat.

I recently bought a Thermoworks Smoke X4 and the additional probes are nice to have.

There are other brands that are also good, I just don't have any firsthand feedback.

Also, if you don't have a good instant read thermometer, that's a must-have also.