Quote:
Originally Posted by Canadianman
How did you do them? What didn't you like?
Come on man, you've got the sum of human knowledge at your fingertips, there's no excuse for not improving.
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I have honed my Oven-ready ribs for years, and I call them the 'best ribs in western Canada.', so the Smoker ribs have a high bar to go against.
I tried a 3-2-1 recipe.
Any Traeger owners want to help out with a good method?