Rib question

[ThorPan]

So far so good. After 1.5 hours in the foil I opened them and they temped around 197-199. Pulled them out of the foil, sauced two of them and put them back on for a little bit. Turned the temp down too since t hey are basically done. Ill let you know how they turn out in an hour or so. I getting ready to pull them and put them back in foil to rest for about a 1/2 hour until we head to the party.

Just curious... what temp did you turn it down to after you sauced them?

 

[midwest]

Back down to 250, for around a half hour or so. Then by the time we got to the party and I cur them they had probably rested around 1/2-45 minutes. I never temped them again but I assume they rose a couple degrees in foil and in the cooler.

 

[ThorPan]

Hi Midwest,

Thanks much for the info!! I'll have to give it a try since the Traeger 3-2-1 method really only works if you're using pressure injected ribs. It's not good for natural ribs.

 

[Shedd]

Hi Midwest,

Thanks much for the info!! I'll have to give it a try since the Traeger 3-2-1 method really only works if you're using pressure injected ribs. It's not good for natural ribs.

Pressure injection?

 

[ThorPan]

Pressure injection?

Some St. Louis Style Ribs sold in stores are injected with a salt solution and other flavorings to keep the meat moister, and it also adds some additional weight to the product. Not sure exactly how they do it, but somehow, it never leaves a mark in the meat. And I can attest to the fact that they are juicier and work great for the Traeger 3-2-1 cooking method. Not to mention, they actually taste pretty good and are easier to cook perfectly as well. Ribs labeled as "Natural" or "minimal processing" are not injected. You have to read the fine print otherwise to determine if they have been.

 

[Torstenlaw]

Some St. Louis Style Ribs sold in stores are injected with a salt solution and other flavorings to keep the meat moister, and it also adds some additional weight to the product. Not sure exactly how they do it, but somehow, it never leaves a mark in the meat. And I can attest to the fact that they are juicier and work great for the Traeger 3-2-1 cooking method. Not to mention, they actually taste pretty good and are easier to cook perfectly as well. Ribs labeled as "Natural" or "minimal processing" are not injected. You have to read the fine print otherwise to determine if they have been.

Wow, sounds terrible! Never heard of that!