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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I did a 3-2-1 on some pork side ribs and they sucked. Very dry and tough.
Will give it another try, but really messed something up.