Traeger Kitchen Live: BBQ Ribs with Chad Ward
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- เผยแพร่เมื่อ 21 พ.ย. 2024
- Tune in this week as we head to the home of the one and only Chad Ward for a lesson in cooking competition-style ribs on your Traeger. He’ll be schooling you in both baby back and St. Louis-style pork ribs & answering your BBQ questions live on-air, so join us to step up your slow-cooking skills and have a good ol’ time.
For more recipes, see our recipe page here: www.traegergri...
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My local Gold Dealer didn't want to match the online 2 bag and cover deal. Ordered Ironwood 885 straight from the website. Can't wait for delivery
My ironwood 650 works fine in winter. I got it to 450 when the outside temp was -20 C. Didn’t find I needed a welding blanket on it.
You are amazing Sir! I learned a lot today. I ordered my first Trager this week. Thank you!
Great to hear!
Great information, knowledgeable guy! Thank you Traeger for doing videos!
We look up the 3-2-1 ribs recipe everytime we make ribs! They always turn out great!
That is the best recipe for ribs. I tent mine for an extra 1/2 hour to really to get them falling off the bone. Then only a 1/2 hour on smoke to tighten up the sauce. Everyone is different on their creations.
@@American_Heathen what does "tent" mean? We've found that we don't need the full hour at the end. It's usually 15-30 minutes max with the sauce.
Keith Fender tent is when you wrap your ribs in foil for the 2 hour or in my case 2 1/2 hours. It also might go by the term Texas Crutch. That is why I said depends on people in their creations. Some go an hour to really get that sauce to tighten on the ribs. For me I like a little bbq sauce to lick off my fingers (finger lickin good). That is why I go 1/2 on smoke. I think 3,2,1 ribs say something to that nature in tenting in foil
@@American_Heathen Hot it. Thanks for the quick reply. We're actually doing ribs right now, and just wrapped them. We're trying peach nectar instead of apple juice because I saw it in the Traeger video. I hope they turn out well.
Keith Fender please let me know. I am always looking to improve my ribs. It’s like chasing the dragon
I’m a Disabled Veteran but not injured in war but in later life, my question is I have Muscular Dystrophy and I don’t have a lot of upper body strength, my wife said that if I saved up my pennies I can buy one. I want a D2 Timberline, with want I explained above witch one do you think I should buy? The 850 or the 1300? Thank You and God Bless-Jerry
How long is the snake river promo code good for
Publix sweet tea in my YETI!
Just bought my first Traeger
Great video however I am curious as to why in all the videos I watch everyone trims so much good meat and far of of ribs , brisket etc. to then only try and add it back via sauces and talo?
Where can I get that piggy traeger neon light?
Where do you get all those Clorox wipes?
Would you use rib racks if cooking mor ribs
Gentlemen Jack is my current beverage 😁
how do I get more smokey flavor out of my pro 575...any tips?
What is the temperature you're cooking the babybacks at?
Cherry pellets are my favorite
We cannot hear the question...could you replete the question before answering please?
Links to the knives you recommend please??
Red wine Sir. Salute! Lol
I got my Timberline 1300 at Whiskey bent BBQ, love that place !!
How come I never see a Traeger used in competition shows.
I have the pro 575. I set it at 165-175 for a low and slow cook. I get a bunch of smoke at the start of the process for 3-4 minutes then no more smoke. I thought this was a smoker? Any thoughts out there?
Steve Morgan it’s technically a pellet grill. You’ll get that initial smoke on start up as fire pot fills up, then will thin out as grill comes up in temp and less pellets are fed into pot. The lower temp your using helps, but If you want rolling smoke you need an offset or Komodo style smoker where your using wood or lump charcoal, the fire pot in a pellet grill can’t compete w/ them for quantity of material smoldering making smoke. The pellets you use in your pellet grill can effect the amount of smoke you’ll get also. You might try throwing a smoking tube in during your cook if you want more smoke flavor, smoke ring.
Dude.. nobody cooks under 225 even the low and slow doinks cook at 205,210. You need to watch some videos my man
Nick wray hey Nick. Thanks for the advice. Maybe I’m just not understanding some of the videos. Seems to me that the things I’ve cooked low at 225 I thought was low and slow cooked too fast. Can u give me an example of let’s say a 4 pound shoulder for pulled pork. How long would u cook that and at what temp? To be able to pull apart very easily
Steve Morgan go to the search bar and type in All things bbq pork butt.. also watch Harry Soo, he doesn't do much on the pellet grills but he is a beast.. for big roast you cook till 165 because it can't take on anymore smoke then wrap till it feels like butter when u stick in the temp probe
Tinfoil vs new heat bags. Ever use them?
What is inside the cleaner you sell?
Even got the stain on the shirt to make everything come full circle.
Did SRF raise their prices?
Yes
Get it OL BOY!! Chad Ward is my brother from another mother 🔥
Yes sir! Go GATORS
Wish I could get my Traeger to cook one meal successfully. Nothing but problems :(
What is going on?
@@American_Heathen Well last year I got a tailgater....and it severely burnt two pork butts. They decided it was the temp controller, so they sent me a replacement. After charring $40 in pork I was a little discouraged so just went back to a regular bbq. This spring I decided to give it another go so today I decided to start with a more modest smoke with some pork tenderloins. During the 2 hour smoke the fire went out 3-4 times the temp dropped below 100 degrees and the firebox was full of unlit pellets. I read up on it and went to adjust the P setting, but the controller they sent me was actually a downgraded model and doesn't have the P setting :( I called yesterday and hit 1 to have them call me back without losing my place in line. Two days later....no call :/ So bummed. Eventually I did get the tenderloins done....and they were delicious...I just had to sit next to the smoker the whole time :
Christopher LaDuke I hate to say the Tailgator is not their best smoker. I have both a Pro 34 and Tailgator. I had the similar situation with my Tailgator. They sent out a insert that went into the pellet box. Then the temp probe inside the smoker went out. I think I almost have the bugs worked out. That is a bummer that they haven’t called back. I am curious if they are on lock down?
@@American_Heathen I'd think if they were they'd change the recording when you call or their website? Was the insert to agitate the pellets by any chance? They said they were getting them in last year and would send me one, but I never got it :( For $500 I thought I'd at least get a functional device. Glad I'm not the only one having a problem! I'm thinking mine would light again if I just left it be and didn't reboot it...but when it lights on the next cycle it's lighting way too many pellets and the temp soars to 350.
Christopher LaDuke sounds like your temp probe is the problem. It’s that probe inside the smoker near the left wall. That will go out. How to fix it would be getting a new one or you might want to make sure the connection is good from the probe to the connector to the back of the panel. That tells the circuits that it’s cold in here dump the pellets.
Parkey is not butter either! Why does everyone use that margarine/plastic mix? it is gros!
agreed!
Anyway I can get a free pro 575
Please an Thank You
So what’s the point of the gloves if you touch everything with them. Good info but get your food hygiene game up to par.
Agreed... Great information but those flies are everywhere. 🤢 The flies were on the food and every surface.
Yes