Between the June rain and hail........

[Nevada Ed]

I got a chance to get to the back yard and try out the "Barbie".

Not a great day for June 7th but it was doable with the Traeger Smoker, since I did not have to stay out and baby it in the weather.

I tried a new way from the old standby 3,2,1 6hr way, to a new 4.5 hour way that worked but this was a re-check to make sure it was not a fluke.

I went to Safeway where they had ribs at only $1.99 lb.........
well they were HUGE frozen SLABS and really needed to be cut in half but I brought them home any way for the price and learned a lesson, that the cheapest meat is not always the best for ease of handling or wrapping in 18" wide foil.

Besides the little snow/hail flurry at 5pm, while putting on the BBQ sauces, all went well and the 190* meat per the probe, was moist and fall off the bone tender.

So ribs can be done at 4.5 hours with a pellet smoker, if you are in a hurry.

 

[Rudi]

Yum!!!!!!!!!!!!!!!!!

 

[boykinlp]

I’m hungry!!!!
Larry

 

[Old Arkansawyer]

What is the make up of the pellets you use in this smoker?

 

[Nevada Ed]

I started with the Traeger brand of pellets but they are high in price and found out that Lowes, Wal-Mart, and other places around town carry a brand of pellets that also work well in my smoker, made by Pit Boss.

I started smoking with a electric Little chief and moved up to a larger one that would take two 25 Turkey breast on two stacked racks and use mostly Hickory with Alder for my kokanee and Salmon, for a liter smoke flavor, with a liquid bath in the bottom pan above the wood chips.

On the traeger I use Hickory for my beef and a light smoke for fish and cherry for pork if I can find it. I want to try out Pecan if it ever shows up in the lower priced pellets. Otherwise I will just have to get the traeger brand.

I learned with pork ribs, that you can go low and slow or medium heat to take less time but high heat will dry the meat out and it will not have time to break down and be tender.

Chicken will work, just the opposite. Slow cooking makes the skin turn to rubber. However skinless breast pounded to 3/4" thick or butter flied if large, soaked in Italian dressing, works for me.

In my area, Cabela's has a 20 lb. bag of Traeger at $20 .....
or go to the Lowes store for 40lbs of Pit Boss for $15.

Later.