Beerlord
Well-known member
Gonna try my hand at St. Louis ribs tomorrow for my first rib smoke on my Bull. I think I've used it enough that its pretty well seasoned. Think I'll do the 3-2-1 method as that has always worked well on my old Traeger. Another first is I'm going to be trying some Kosmos rub and for the last hour, Kosmos sauce to glaze it up.
In the past I kept it at 250 (tho my Traeger got so bad temps were all over) and I'm thinking that should work fine this time as well. But, I'm open for suggestions.
In the past I kept it at 250 (tho my Traeger got so bad temps were all over) and I'm thinking that should work fine this time as well. But, I'm open for suggestions.