[malcolmk14]

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?

I brine my back ribs for 24 hours.

This is the brine I used last time but you can really use any brine.

https://www.foodnetwork.ca/recipe/po...s-brine/15900/

Set the Traeger to 225 degrees and rub your ribs in this: https://cattleboyz.com/wp-content/up...in_grillin.png

Put the ribs on for 2.5 hours

I make a little concoction of roughly equal parts white wine, peach juice, and maple syrup - I'd say for two racks of ribs you want just under 1 cup.

Wrap the ribs in tinfoil (make sure they're well-wrapped) with the liquid and cook at 225 for about 1.5 hours

Remove the ribs from the tinfoil, slather your sauce on, and do another 45 minutes or so.

So instead of 3-2-1 it's more like 2.5 - 1.5 - .75

Originally Posted by DoubleK

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.

Side ribs are just not very good.