I'm getting ready to pull the trigger on an Ironwood 650. That's how I found this video. It's pretty cool that this was your first racks of ribs! I've smoked hundreds. I've been cooking over 50 years! Some of my first attempts didn't go so well. Like the time I tried to grill a rack on a gas grill. Burned on the outside and raw in the middle! I've come lightyears since then! I cook on a weber kettle, but am getting ready to buy the 650. An 18 hour smoke means staying up all night, but soon will be loading up the bin with pellets and checking it in the morning! Because yes... I have stayed up all night for QUE! So your first racks were cooked "competition style". Smoke, wrap, glaze. The minimum for ribs is salt, pepper, 225 for about 5 hours, rest, and eat. Cooked in the oven, they're awesome! Put some Smoke on them and you'll never eat BBQ out again! I do also make my own rubs and sauces. Cooking is fun!!! It does surprise me that you think the ribs are over done. Que is supposed to be over done, but you can over do it. About 200 degrees between the bones is about right, give or take. But for your first couple racks, you done good my friend! Try a pork shoulder. Costco has a two pack of boneless shoulders for a good price. Your family will be eating off them for weeks. Freeze some. Anyway... I enjoyed your video and you have another subscriber! Good luck with your channel!
thanks man! This grill has really opened up our world to large cuts of meats. We just did a pork shoulder last night and it was amazing! We are still loving this grill. I hope you enjoy your Treager!
Ian, I'm loving the Traeger! My first test was a couple rib eyes (fairly thick) with a reverse sear. Worked perfectly! I would probably fire up the charcoal for the sear, but the Traeger did fine. Great flavor! Then I did a whole chicken and some thighs - Peruvian style. Great! A dozen hamburgers and hot dogs. Amazing! And a wonderful turkey! I'm getting ready to hit Costco for more meat! I still think the best part is setting the temp and it stays consistent. Keep the pellets full and it'll keep that temp for days! My buddy just bought his first house. Always lived in apartments and now has a back yard. He bought a nice Weber gas grill, but I wish I could have talked him into a Traeger instead. Since he and his wife aren't cooks, I think the Traeger would be easier for them. Not to say he doesn't do well on the gas grill. And he's got half as much invested! Glad the Traeger is working out for you! There's so much you can do with it! I bet that shoulder was awesome! I'll be doing one soon. Look into making your own BBQ sauce! It's really easy. And you can make it the way you like it! Mine's always different because I don't measure, but I like the variety! You'll never buy BBQ out again! Thanks again for the video!
Thanks for sharing the issue with connecting to the network. I have the same exact grill/smoker, and I encountered the same issue today (7/31/24). As soon as I stood up to check the router connection, the 650 connected to the network. I was most likely blocking the signal path. Maybe you did, too?
Got the Century 885 from Costco a few months ago and it's great learning to use it. Food comes out fantastic. No more sitting around stoking the fire. This may be too easy! Great video, keep them coming.
It helps to have a split internet network 5ghz and 2.4ghz .. you want to be on the 2.4ghz for the Traeger and if you have an iPhone put it in airplane mode. Then you should be able to link up to the Traeger .
Yep! Needed way more cook time. Stiff. Even the knife had a hard time cutting trough. However, nice rub and nice glaze!! And like he said, it was its first time cooking them. Thanks for the video! Good ribs cook for 36 hours!!
Hey Ian. I’m currently debating between the ironwood 650 and 885. Do you have any regrets not getting the larger 885? I’m actually in between the pro 780 and the ironwood 650. The 650 is already $400 more, and the ironwood 885 is another $400 over the 650.. hmm.
good questions...the main reason I chose the Ironwood is for the interior double wall, super smoke and some of the venting system. There have been a few times in the past year I have maxed out the space on the grill...but my normal use it for every day dinner stuff. if you were consistently have large parties and needed the space...then the bigger one would be nice. To answer your question, I have not regretted the size of my grill. The real bottom line could be your budget.
@@iandoingstuff It's been my experience that overcooked usually means "fall of the bone completely". If they are tough, it's usually undercooked. Good luck.
undercooked broskie, try out the 321 method a few times... it's a good starting point. then you can change up times depending on how you like your ribs... Have fun man!
@@iandoingstuff nice dude, nice! picking up the big brother to the 650 in about an hr! I'm super pumped. I'm comin from a rec tec, I wanted to keep rockin with em... But I just couldn't look past how tiny the head room is on them. especially bc I do use my pellet smoker for grilling quite often
I've never see the Rec Tec before but just looked at them. I was just looking at the RT-590 and it is smaller. We have started making pizzas on the Traeger and they have been great!!
@@iandoingstuff rec tecs are nice for sure, they have 2 probes which are nice. and the app and wifi controller is excellent. I like the fact that they are pretty much all stainless steel too. So Home Depot fkd up my order on the ironwood and refunded my card. But now the funds are in limbo with the lame ass bank... So now instead of smoking 2 hams and a tri tip today for friends-giving it will all be done in the oven🤦♂️ I'm never ordering online from HD again. It's been almost 3 weeks and I still don't have my pellets either
Good single strength on your iPhone, only means to your router or access point, but not bandwidth flow or beyond that point. Sounds like you have slow bandwidth speeds or a Cat 6 wire problem, or cable delivery issues. If you have 'fast internet' then I would check all your wiring. for good continuity. If one doesn't know how to do that, then send a technician to check it. It does require a special electronic tool. I know this, because I have a A.A.S degree in Computer repair and technologies.
the over cook you think it is, is actually under cooked. with low and slow you want to smoke longer for more fall off the bone. I promise I'm not a keyboard warrior or a Gordon Ramsey wannabe. I pit mastered at a texas monthly top 50 bbq restaurant. We smoked our st louis styles at 240 on post oak for about 3- 3.5 hours. at 225 and you using baby backs (more meat) should be around 4-6 hours depending on weight. use the temp prob and get your pork ribs and buts over 205, you wont regret it.
Gawd the video was lovely, but not the audio. It sounded like there was 15 miles of wind shear in-side his house, and in his garage, and on his porch. Actually, it sounded like a washing machine in the garage What's causing all that noise? It's like it doesn't matter where he is at. The noise follow him everywhere he goes. Hopefully, he gets that problem under control. Other than that, I enjoyed the video.
Yeah...I think it was raining that day. I broke my lav mic and have not purchased a new one. That is just the audio from the GoPro...I would agree, it's not good.
Yeah. Look undercooked. Maybe because the temp was low using the super smoke mode for the first 3 hrs (below 225). Great job with the video. Well done mate
I'm getting ready to pull the trigger on an Ironwood 650. That's how I found this video.
It's pretty cool that this was your first racks of ribs! I've smoked hundreds. I've been cooking over 50 years! Some of my first attempts didn't go so well. Like the time I tried to grill a rack on a gas grill. Burned on the outside and raw in the middle! I've come lightyears since then! I cook on a weber kettle, but am getting ready to buy the 650. An 18 hour smoke means staying up all night, but soon will be loading up the bin with pellets and checking it in the morning! Because yes... I have stayed up all night for QUE!
So your first racks were cooked "competition style". Smoke, wrap, glaze. The minimum for ribs is salt, pepper, 225 for about 5 hours, rest, and eat. Cooked in the oven, they're awesome! Put some Smoke on them and you'll never eat BBQ out again! I do also make my own rubs and sauces. Cooking is fun!!!
It does surprise me that you think the ribs are over done. Que is supposed to be over done, but you can over do it. About 200 degrees between the bones is about right, give or take. But for your first couple racks, you done good my friend!
Try a pork shoulder. Costco has a two pack of boneless shoulders for a good price. Your family will be eating off them for weeks. Freeze some.
Anyway... I enjoyed your video and you have another subscriber! Good luck with your channel!
thanks man! This grill has really opened up our world to large cuts of meats. We just did a pork shoulder last night and it was amazing! We are still loving this grill. I hope you enjoy your Treager!
Ian, I'm loving the Traeger! My first test was a couple rib eyes (fairly thick) with a reverse sear. Worked perfectly! I would probably fire up the charcoal for the sear, but the Traeger did fine. Great flavor! Then I did a whole chicken and some thighs - Peruvian style. Great! A dozen hamburgers and hot dogs. Amazing! And a wonderful turkey!
I'm getting ready to hit Costco for more meat!
I still think the best part is setting the temp and it stays consistent. Keep the pellets full and it'll keep that temp for days!
My buddy just bought his first house. Always lived in apartments and now has a back yard. He bought a nice Weber gas grill, but I wish I could have talked him into a Traeger instead. Since he and his wife aren't cooks, I think the Traeger would be easier for them. Not to say he doesn't do well on the gas grill. And he's got half as much invested!
Glad the Traeger is working out for you! There's so much you can do with it! I bet that shoulder was awesome! I'll be doing one soon. Look into making your own BBQ sauce! It's really easy. And you can make it the way you like it! Mine's always different because I don't measure, but I like the variety! You'll never buy BBQ out again!
Thanks again for the video!
Yeah! I’ve not tried my one BBQ sauce but I have made a lot of rubs.
Make sure you open the grill when igniting so it doesn't blow up.
There are a few videos on youtube of pellet grills blowing up because they were closed.
Thanks for sharing the issue with connecting to the network. I have the same exact grill/smoker, and I encountered the same issue today (7/31/24). As soon as I stood up to check the router connection, the 650 connected to the network. I was most likely blocking the signal path. Maybe you did, too?
Perfect timing! I'm looking at pick one of these up. Good job on the content and editing!
Thanks man! Hope you enjoy the grill as much as we do! The Traeger web site is a great resource for recipes.
Got the Century 885 from Costco a few months ago and it's great learning to use it. Food comes out fantastic. No more sitting around stoking the fire. This may be too easy! Great video, keep them coming.
yeah man! It's crazy how good the food comes out! Even simple sausages taste better on the Traeger.
Liked your video until the very end when you starting licking your finger and touching the meat.
@@berkeysandujar6242 it’s ok as long as he’s licking his own meat!
Haha the mrs fully rolling the eyes as the husband making his vid 😂 how good
Great review good job I’m looking to buy one thanks
I want one so bad! And my husband is like we'll see!😂😂😂
Looking to get one. You did great there for 1st time. Thanks for the Video
It helps to have a split internet network 5ghz and 2.4ghz .. you want to be on the 2.4ghz for the Traeger and if you have an iPhone put it in airplane mode. Then you should be able to link up to the Traeger .
The ribs look good, but they needed a little more time. Next time try the bend test.
yeah...agree!
Great job editing this video!
Thank you!
Looks like your ribs needed way more time. Hardly any pullback and still stuck to the bone.
Yep! Needed way more cook time. Stiff. Even the knife had a hard time cutting trough. However, nice rub and nice glaze!! And like he said, it was its first time cooking them. Thanks for the video! Good ribs cook for 36 hours!!
Hey Ian. I’m currently debating between the ironwood 650 and 885. Do you have any regrets not getting the larger 885? I’m actually in between the pro 780 and the ironwood 650. The 650 is already $400 more, and the ironwood 885 is another $400 over the 650.. hmm.
good questions...the main reason I chose the Ironwood is for the interior double wall, super smoke and some of the venting system. There have been a few times in the past year I have maxed out the space on the grill...but my normal use it for every day dinner stuff. if you were consistently have large parties and needed the space...then the bigger one would be nice. To answer your question, I have not regretted the size of my grill. The real bottom line could be your budget.
Did you check temp at all? The ends don't look like they were pulling away at all. Would be surprised if they were over-cooked. Nice rig.
never checked the temp.
@@iandoingstuff It's been my experience that overcooked usually means "fall of the bone completely". If they are tough, it's usually undercooked. Good luck.
undercooked broskie, try out the 321 method a few times... it's a good starting point. then you can change up times depending on how you like your ribs... Have fun man!
I second that. They look undercooked.
yeah! I have done ribs again and they were falling off the bone.
@@iandoingstuff nice dude, nice! picking up the big brother to the 650 in about an hr! I'm super pumped. I'm comin from a rec tec, I wanted to keep rockin with em... But I just couldn't look past how tiny the head room is on them. especially bc I do use my pellet smoker for grilling quite often
I've never see the Rec Tec before but just looked at them. I was just looking at the RT-590 and it is smaller. We have started making pizzas on the Traeger and they have been great!!
@@iandoingstuff rec tecs are nice for sure, they have 2 probes which are nice. and the app and wifi controller is excellent. I like the fact that they are pretty much all stainless steel too. So Home Depot fkd up my order on the ironwood and refunded my card. But now the funds are in limbo with the lame ass bank... So now instead of smoking 2 hams and a tri tip today for friends-giving it will all be done in the oven🤦♂️ I'm never ordering online from HD again. It's been almost 3 weeks and I still don't have my pellets either
Great Video! Thanks!
thanks!
Did you run the initial burn in process before the first cook? I hope so
I did...I did it in the garage
Nice first smoke dude, after some time how does it feel ?
Amazing! Every time i go to the store I want to buy a large piece of meat to smoke! It really has become an extension of our kitchen.
Good single strength on your iPhone, only means to your router or access point, but not bandwidth flow or beyond that point. Sounds like you have slow bandwidth speeds or a Cat 6 wire problem, or cable delivery issues. If you have 'fast internet' then I would check all your wiring. for good continuity. If one doesn't know how to do that, then send a technician to check it. It does require a special electronic tool. I know this, because I have a A.A.S degree in Computer repair and technologies.
the over cook you think it is, is actually under cooked. with low and slow you want to smoke longer for more fall off the bone. I promise I'm not a keyboard warrior or a Gordon Ramsey wannabe. I pit mastered at a texas monthly top 50 bbq restaurant. We smoked our st louis styles at 240 on post oak for about 3- 3.5 hours. at 225 and you using baby backs (more meat) should be around 4-6 hours depending on weight. use the temp prob and get your pork ribs and buts over 205, you wont regret it.
love your porch bro nice
Thanks!!
Gawd the video was lovely, but not the audio. It sounded like there was 15 miles of wind shear in-side his house, and in his garage, and on his porch. Actually, it sounded like a washing machine in the garage What's causing all that noise? It's like it doesn't matter where he is at. The noise follow him everywhere he goes. Hopefully, he gets that problem under control. Other than that, I enjoyed the video.
Yeah...I think it was raining that day. I broke my lav mic and have not purchased a new one. That is just the audio from the GoPro...I would agree, it's not good.
"Over Cooked"? More like, under cooked. If you can't twist the bone real easily, then you've done something wrong.
Yeah. Look undercooked. Maybe because the temp was low using the super smoke mode for the first 3 hrs (below 225). Great job with the video. Well done mate
yeah...they were under cooked! I have done ribs a couple time since making this video and the meat has just fallen off the bone.
Folks, please smoke your meats fist, before wrapping them - thanks.
Weak Wifi...get a mesh network