Alright, I’m gonna finally cook ribs again. Going to try the 250 and sprits every hour. Got frustrated the last time so I bought a Weber charcoal grill and been making burgers and chicken thighs, LOL. I’ll post an update once they’re done.
I had temp swings once when I was at the beginning of cooking a brisket at 200. It did the same thing, dropped temp and kept filling the pot with pellets. Other than that I haven’t had any wild swings like that. Hopefully that’s the only one you experience.
I hear ya! I’m in SW WA and its nasty out. Was gonna make some pizzas but I figured I’d stay inside. At least it’ll start cooling down by next week. Stay safe!
I have the 1250 and have tried using a pizza stone and just tried the GMG oven. The stone worked fine for us at 500. Our first time using it we tried the GMG at 500 and it was way too hot, probably around 1,000 degrees LOL. I think 375-400 works for the GMG pizza oven, but you definitely need an...
They’re definitely smoked but cooked too long, they remind me of smoked salmon but chewier. The middle ones did turn out though. They’re not bad, but I’m starting to think “smoked” and “smokey” are two different things. Again, still learning.
That sounds like what I’m lookin’ for! I kept saying to myself “there’s got to be an easier way to make ribs”. I’m new to the grillin’ game so I’m in novice stage of learning what not to do. Also, I think Dr. Pepper doesn’t seem like the best spray for keeping the ribs moist, it was a suggestion...
LOL yeah even with spraying every 15-20 mins they’re starting to look like jerky. After almost 6hrs with 145 internal I decided to wrap them and bumped it up to 250. Put brown sugar, honey, a little ACV and some Dr. Pepper in the foil. I’m guessing another 2hrs at least to get a proper internal...
Thanks for the help! It was a recipe from the Traeger app. I’m now reading reviews and it says that the time and temps are too low. Says people are cooking them at 225 and that its taking around 9hrs instead of 6.
I bumped it up to 225 and spraying them often with Dr. Pepper.
Cooking two racks of spareribs at 200, started at noon and now its 3pm but the internal temp is only at 120.
Do I keep cooking them at 200 until they reach the 160 internal and then wrap as normal, or just wrap them now and cook at 225 until the 207 internal temp? I’ve been spraying them to...