Quote:
Originally Posted by Incogneto
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?
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What texture do you like your ribs? Are you wanting fall off the bone or something with more texture to it?
If you are a mushy rib person oven ribs sautéed in their own fat is an excellent way to do it. I find even 3-2-1 to be too tender for me so I don’t foul.