Guaranteed Perfect Smoked Beef Ribs Explained Temperature Grill Recipe Traeger

@Squishey
1.sprinkle both sides with salt and pepper or your fav rub
2. let it marinate overnight.
3.set internal temperature to 165, the lower the slower, but more even and tender and evenly cooked, but it will take longer. I set my temp at 205, it's easy for me to remember
4. when internal temperature reached 165, take it and wrap it in butcher paper or alum foil. I like butcher paper because I can taste the metal and the smoke flavor is more mild

5. put meat back in, maybe turn up the heat 10 degrees, I turn it up to 215.
and cook until the internal temperature reaches 195-215. I like 205.

This creates "Stall", where the moisture sweats out and the fat liquifies.
the slow melting salted, smoke flavored fat replaces the moisture in the meat muscle making it soft and juicy.

6. then let it rest for an hour or more even over night. the longer it rests and the temperature it rests at allows more absorption of the flavorful fat, it's a
post cooking marinate as the meat is still cooking.

7. slice, slicing is best the next day, the more rested the meat, the easier it is to slice thinner pieces. If it rested over night, you can put it on the grill or steam it to heat it up meat will be tender and tasty, the thin sliced meat will make up for any tenderness that is lost in faster temperature cooking and goes great with a salad or in a sandwich, like a grilled cheese.


Chapters
00:00 - Intro
00:21 - The Stall Period
00:31 - Wrapping the Meat
01:05 - Wrapping the Meat
01:46 - Setting The Temperature After Wrapping the Ribs
02:22 - Using the Temperature Probes
02:53 - Adding Weights to Kepp the Lid Closed and the Heat In
04:34 - Taste Testing
05:12 - The Reveal After Letting The Meat Rest
05:52 - Slicing the Ribs
06:21 - Mukbang



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