061221 - 321 Ribs

Prepping grill and FireBoard for First cook

Sweet Baby Rays Honey BBQ, mustard, honey, apple juice, brown sugar, Traeger pork & poultry rub, and Worcestershire sauce.

Rib Prep

Ribs on the grill.

The Traegers are pretty notorious for not having accurate temperature readings. I’m planning for three hours at 220. The grill reports 240, while the FireBoard reports 220. We’ll see how it works out. About 90 minutes into it. I’m not going to give into temptation and peak at the ribs as opening the grill on the 1300 lets a tremendous amount of heat out. Will have to look into insulating the grill.

What do you do for the three hours the ribs are cooking? You sit in the pool. Pretty sure I saw that part on the recipe…

I’m guessing I put one of the probes through the meat as the two racks are laying side by side and the probes are generally in the middle of the grill. I’m crossing my fingers each rack is consistently cooking. We’ll see.

Ok, the first three hours are done. Smells delicious and looks pretty good too. Got ‘’em off the grill and into the kitchen for brown sugar, honey, butter, and a spritzing of apple juice.

Looks like the delta between my two temperature readings was accurate. Hmmm. We’ll see how it works out.

Sugar and honey and more… yeah, I completely slathered these with brown sugar, a generous application of honey (that ought to go well with the Sweet Baby Ray’s Honey BBQ sauce.) Added another layer to the tin foil and then it’s meat down, back in the grill for two hours at 240.

And the finished product. I cheated and grabbed a piece of the bark - it’s awesome. Sitting down for dinner now.