Tuesday, March 30, 2010
I wasn't really planning to grill tonight, but it's such a beautiful day that I could not help myself. Since I have some work to do this evening, I got some pork ribs and put them on the Traeger which is a wood pellet grill. It's really no more difficult to smoke on a Traeger than to bake in the oven.
For the ribs, I went medium heat for an hour and then 1/2 hour on smoke. Now, I have sauced the ribs and will just let them sit on smoke for another hour or roundabouts.
These are small pork rib racks, so they do not take as long as bigger ones.
A good check to see if ribs are done is to get ahold of a bone and tug. The meat should be soft, and the bone ought to be close to pulling out. I guess that's why they call it "fall off the bone" ribs sometimes.
The sauce here is Big Butz. That's some heap good barbecue sauce. This is the original blend which is sweet but with a little kick of heat. Big Butz has hot and extra hot, but I am doing the regular tonight, since the younger son does not like his food too hot. The regular works for him, so it is not super hot. I think few people would find it too hot. I'm a hot freak, but I tone it down depending on who is eating. So, Big Butz original is a nice go-to sauce for any group or occasion.