slider2021
Full Fledged Farker
I've been using the 2-2-1 method for the past year and simply love the way the ribs come out (see pics). I'm using my Traeger Pro Series 34. But like all cooks, I'd like to experiment a bit and try a few new methods.
I want to run this by the group and get your thoughts.
Dry rub and smoke for 2 hours at 225
Flip and smoke for an additional 2 hours
Instead of saucing, wrapping in foil, and cooking for an additional hour, I came across a video where they were sauced, wrapped, and placed in a warmer at 175 for one hour.
Has anyone ever done this and do you see any difference in taste and texture?
I want to run this by the group and get your thoughts.
Dry rub and smoke for 2 hours at 225
Flip and smoke for an additional 2 hours
Instead of saucing, wrapping in foil, and cooking for an additional hour, I came across a video where they were sauced, wrapped, and placed in a warmer at 175 for one hour.
Has anyone ever done this and do you see any difference in taste and texture?