Fri Feb 4 Session
6 hours, 19 minutes
Auto-created session
Prep meat night before. Put salt on ribs and left in cooling rack in frig. Put salt and pepper on turkey breast, cover with plastic wrap. Some ribs are season with salt and pepper only. Others and turkey breast are season with Kansas City champ rub.
Spritz with half apple cider and half water
Wrap with butcher and foil per Harry Soo
Bumped up Traeger to 275
Took out turkey breast
Took out ribs and place in oven
Final results. Turkey was fabulous. I really like the dry brine but next time will rise it. The Kansas City Championship bbq rub is great but over powering so need to cut back on the rub. The beef short ribs and boneless were good. The wrapping of using both butcher paper and fill definitely gives more moisture. I did not apply bbq sauce on any of the ribs. The S&P boneless was great as well.
Took out short ribs. Uncovered boneless ribs.
