What's cooking today? 🔥 Pics are necessary!

[Cabbage Head]

Smoking up some St Louis ribs today. Using Yellow Stone Smokey bourbon rub. And using Bear Mountain Hickory. My Timberline 1300 has served me well. Not one problem with it in 3 years. I have 9 grandkids 8 girls and 1 boy. They all enjoy coming over to Paw Paws to eat off the Traeger.

 

[primeone]

Burgers from Omaha Steaks with Traeger Burger Rub.

 

[Slimpicker]

Burgers from Omaha Steaks with Traeger Burger Rub.

You pick great buns!!... that's what I'm talkin about

 

[Slimpicker]

Aldis Babybacks, so cheap a rack for...

Doing my 2 bone 400° method... done in 75 minutes.
For only $8, I cannot ruin supper that's for sure!!!

 

[Slimpicker]

Only took a bit over 60 minutes, then I foil covered them for about 20 min.

Every bit as good as 5 hour slow cooked, maybe even better cuz of they are surrounded with rub. Wife was raving over them... that's good enough for me.
You just can't ruin ribs if cooked to temp.

 

[primeone]

Only took a bit over 60 minutes, then I foil covered them for about 20 min.

View attachment 21468

Every bit as good as 5 hour slow cooked, maybe even better cuz of they are surrounded with rub. Wife was raving over them... that's good enough for me.
You just can't ruin ribs if cooked to temp.

Nice! What temp were you cooking at?

 

[RustyJake]

Only took a bit over 60 minutes, then I foil covered them for about 20 min.

View attachment 21468

Every bit as good as 5 hour slow cooked, maybe even better cuz of they are surrounded with rub. Wife was raving over them... that's good enough for me.
You just can't ruin ribs if cooked to temp.

Those look nice. So many ways to make a rib and have it turn out well
I did these last weekend. Single bone cut wrapped in bacon and no wrap. 275° until they hit 200°F internal

 

[Slimpicker]

Nice! What temp were you cooking at?

400° (probably actual Traeger pit temp was less obviously)
Cook at 400 till normal probing at 200°IT... done in 65-75 minutes, rest covered as long as you can stand not to eat them!!!

Those look nice. So many ways to male a rib and have it turn out well
I did these last weekend. Single bone cut wrapped in bacon and no wrap. 275° until they hit 200°F internal
View attachment 21476View attachment 21477View attachment 21478View attachment 21479

That was a great cook you showed me, those look and I'll bet tasted Daaaaaaammmmmnn good

 

[primeone]

Those look nice. So many ways to male a rib and have it turn out well
I did these last weekend. Single bone cut wrapped in bacon and no wrap. 275° until they hit 200°F internal
View attachment 21476View attachment 21477View attachment 21478View attachment 21479

Well, I know what my next smoke will be.. Time to hit the store tomorrow..lol

 

[RustyJake]

Well, I know what my next smoke will be.. Time to hit the store tomorrow..lol

 

[tomhooper]

Haven't fired up yet but getting ready. Got a couple of large Boston Butts at Cosco.
Sweet Baby Ray's as a binder.
Usually use Meat Church Honey Hog and imagine the horror when I found I only had about a quarter of a container of it. Quick trip to Ace Hardware and dammit, they were out. Ended up getting one container of their new Texas Sugar and one of the Holy Voodoo and mixed them with what Honey Hog I had left. Got 'em rubbed and they are sitting in the refrigerator right now. I'll put them on about dark tonight. Pulled pork sliders tomorrow. Woohoo!!!!

More to follow soon. Gonna start ordering Honey Hog by the case so I won't run out again.

 

[tomhooper]

On the pit.

 

[Shedd]

I’m just put two butts on for my son’s one street neighborhood block party. Hard to say no to something I enjoy.
I always start the day before, using my homemade SC mustard sauce as a binder then coated with my own rub then some killer hog on top of it. I got my smoke tube and two modified smoke boxes filled with a few pellets, hickory and oak chips and chunks. The 780 is set to 225. I got a Meater probe in each and the Traeger probe in one just to see how it goes. I’m sure it’s under 225 as it consistently is, but I’m sleeping tonight without my phone beside the bed, the way I usually when cooking butts. That’s the good thing about butts, lower and slower isn’t going to cause any issues. This is why I learn what temps are consistent on a smoker, I like to cook all night on the lower end then make adjustments in the morning. I’ll post back tomorrow afternoon. I hope everyone has a safe but enjoyable Fourth of July!!!

 

[Shedd]

I’m just put two butts on for my son’s one street neighborhood block party. Hard to say no to something I enjoy.
I always start the day before, using my homemade SC mustard sauce as a binder then coated with my own rub then some killer hog on top of it. I got my smoke tube and two modified smoke boxes filled with a few pellets, hickory and oak chips and chunks. The 780 is set to 225. I got a Meater probe in each and the Traeger probe in one just to see how it goes. I’m sure it’s under 225 as it consistently is, but I’m sleeping tonight without my phone beside the bed, the way I usually when cooking butts. That’s the good thing about butts, lower and slower isn’t going to cause any issues. This is why I learn what temps are consistent on a smoker, I like to cook all night on the lower end then make adjustments in the morning. I’ll post back tomorrow afternoon. I hope everyone has a safe but enjoyable Fourth of July!!!

 

[Shedd]

It’s been a couple hours and the Pro 780 is still smoking good with my smoke tube and two smoke boxes. The boxes will go about another hour and the tube about two more. Good clean rich smoke flavor you can’t get from just pellets. So easy to do too.