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Old 07-23-2011, 05:11 AM   #15
Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC

Keep it simple with beef ribs. Light sprinkle of Montreal Steak or just salt, pepper and a little garlic powder. 5 hours at 225. Spritz with water every hour. Ribs will be moist and tender but not fall off/mush.
[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT]
Memphis Advantage
NOS American Made Traeger 075
Weber Performer
Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I]
Grillin' and Smokin' like crazy for over 40 years :whoo:
[COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR]
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