AJ in AK
New member
New to the world of Traeger cooking. Bought myself a Fremont model at Costco for my birthday. Tried the 3-2-1 ribs method and followed the instructions per Traeger website (with videos clips) to the T. Ribs tasted great but didn't have that fall-off-the-bone level of doneness. In fact they were still a bit chewy. Got a wonderful pink "smoke ring" on the meat but expected to be able to pull the meat away effortlessly not chomp and tug it off the bone. Any advice? Does ambient outdoor temp matter much WRT cook time? August here in AK is in mid 50s. Initial 3 hour period was at 185, not 180 because I couldn't get the grill down below 180. Would that matter? During the start of the 2 hour period when rack gets wrapped in foil - When I added to apple juice I felt the foil cool way down because I just took the juice out of the refrigerator. Would that matter?
I had these ribs cooked with this method on a Traeger at a friends house and they were perfect. That meal was huge inspiration for me to buy the Traeger. Any tips would be much appreciated!
I had these ribs cooked with this method on a Traeger at a friends house and they were perfect. That meal was huge inspiration for me to buy the Traeger. Any tips would be much appreciated!