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I think a lot of his tips are right on, especially pepper attracting smoke. Goldees BBQ in Texas (#1 Texas Monthly rated bbq joint) uses extra pepper for that reason and actually seasons with pepper first and then the other seasoning, to ensure the pepper doesn't bounce off.What are your thoughts on this video? I’m almost done with some ribs and I’m cooking them using these tips.
I followed the Traeger recipe from their app. 225 for 3hrs, wrap with foil, Cook at 225 until 207 degrees. The only thing I didn’t have was a smoke tube. I’m new to pellet grills and BBQing so still learning as I go. Basically eating the mistakes LOL. I did just buy a smoke tube.Nice smoke ring on those. Did you follow the 2 hours @ 200 with a smoke tube, and another 2 1/2 hours at 275, then wrap for 20 min or so?
That’s the great part of BBQ cooks; even when you make a mistake while learning as you go, it is usually still edible. Over the years, I’ve only had a couple of cases where I needed to scrape (or trim/cut) off the surface of a BBQ product to make it tolerable. Think grill fire!…still learning as I go. Basically eating the mistakes LOL.
Both my wife and I like them overcooked LOL, if that ain’t a reason to get married idk what isThat’s the great part of BBQ cooks; even when you make a mistake while learning as you go, it is usually still edible. Over the years, I’ve only had a couple of cases where I needed to scrape (or trim/cut) off the surface of a BBQ product to make it tolerable. Think grill fire!
Those ribs you cooked looked great and, I like just a little bit of “tug” in the bite on ribs rather than “falling off the bone.” I think overdoing the rib cook loses just a little of the flavor profile. YMMV
Rum and Cook from YouTube turned me on to those. Definitely high quality pellets!I had already discovered on my own that cooking at a lower temp produced a better smoke flavor. I also recently discovered that Bear Mountain hickory pellets are very smoky. I am going to try a few of these tips in addition next time I cook.