Smoked two racks of pork ribs on my Tailgater yesterday.
Mustard binder. Dry rub mix of standard Traeger rub + garlic powder + thyme.
Smoked low & slow at 225F for just about 6 hours.
Finished with bbq sauce for last 30m.
Unreal delicious. Just looking to share my cook, nothing else.
Pic 1 - when they dropped
Pic 2 - halfway point
Pic 3 - just before serving
Had a nice easy day smoked some thighs. Came out beautiful trying out some new chicken rubs
Love using the reverse sear method for steaks on my Traeger. Put these ribeyes on at 225 until internal temp hit 120-125, then seared on a cast iron skillet. Delicious every time.
6 racks of 3-2-1 ribs, Traeger bbq chicken recipe where you steam before you smoke (unreal), veg skewers. 6 hour total time, the Timberline made it easy. Highly recommended if you entertain a bunch.
I have a pro that keeps overfeeding and setting itself on fire and ruining my food often. Any suggestions? Thanks guys!
P.S. I forgot to mention it’s only 3mo old and my 12 cooks. 4 have resulted in fires.
I bought the Traeger Pro 34 about two months ago. I have smoked briskets, pork butts, picanha, etc. This is my first time owning a smoker but I have been cooking for years and until recently, I’ve had decent luck.
Recently, EVERYTHING I smoke comes out tough. I am smoking around 225 degrees, until the Traeger probe reads 205 (ish), letting the meat rest, sometimes using the Texas crutch during stalls but not always. I use a shop vac to clean it before every smoke. I am at a loss as to what is going on. I haven’t changed my tactics, so I assume it could be a Traeger problem? I’d appreciate any insight you guys have because I’m going crazy.
Edit: The picture is pork shoulder. I do probe prior to pulling and use temp as a general reference. For this one, ~5lb pork shoulder that smoked for 10hrs at 225. Although it wasn’t like butter when probing, it was quite soft. It wasn’t until after a 1.5 rest that I found hard/dry spots in my meat. And this is the issue I am running into.
This was my 2nd brisket on the Traeger, my first was this past Christmas and I thought it SUCKED. People were kind about it but more than one person said the ribs were better and I was like what now??? So I wanted to do better. Thanks for suggestions to check out Meat Church, extremely helpful and I dove in on their Youtube.
This was a 15lb that trimmed down to maybe 13. Seasoned with Kinder BBQ blend with mustard binder. Started at 7pm at 225 and let it go thru 7am. Cranked to 250 for 2 hours then foiled wrapped for another 2 hours, at that time it was probe tender to 200 degrees. Boiled water and threw it in a cooler, drained it and dried it - put my brisket in and rested for about 6 hours. It was finally the star of the meal and I got nothing but overwhelmingly positive feedback.
Thank you, Traeger subreddit smokers!
I just assembled my Flatrock three burner griddle. Can anyone tell me what this thing is used for? Small chain attached to the underside of the griddle.
There’s no mention in the assembly instructions.
Thanks!
I've been smoking since 9am at 250. A thunder storm just rolled in and I pulled everything off.
But during the shutdown procedure, The power blipped off. What do I do?
I went ahead and turned it back on and told it to pre-heat to 250. Figured that would be quick and can shut down from there. Iam only worried because last time we had a breaker flip while smoking, I started getting smoke up through the pellet hopper.
What should I do?
Has anyone used Bear Mountain Pellets? If so what were your thoughts? Thank you
I have the temperature set at 180 but the display temperature reads 263. I have a brisket and some beef ribs smoking. I panicked a bit and when I checked the internal temperature of the meats, they were between 155 and 160. I used an infrared thermometer to check the temperature i side the Traeger and it was between 190 and 206. Anyone have this problem? I have the Pro 34 series unit. Thanks
Nailed it.
Pork spare ribs with honey hog and holy gospel. 5 1/2 hrs at 250 no wrap, sauced with kinder og and put em back on for 15 mins. Came out great
Day 1* of sending random stuff from the office to that one guy.
Cleared a couple desks of random swag. This was all I had, so copycats need to take it to Instagram. 😁
\*sorry no day 2. Best I can offer anyone else is a free app update.
Edit:
The brush isn't wire! 100% agree with everyone warning about wire brushes and potential danger. This uses "natural Palmyra wood fibers". If a bristle falls into the grill you're just gonna get a little Palmyra wood flavored smoke, not a trip to the ER. 😁
You can get some char on the corn if you stick it all the way in the back! Pro 22, all this was put on the same time, smoke setting for 30 minutes, cranked to high, flipped at 30 minutes (temp hasn’t reached 450 yet) and then pulled the corn 10 minutes later, drumsticks 20 minutes later. Just Kinders salt pepper garlic on the chicken, and butter with garlic powder on the corn, delicious!