The big grill claims to fit 7 racks of ribs…. But three St Louis fills it pretty good. I may need to make the corn bread inside.
This time I planned slightly better, thanks to a recipe app, and generated shopping lists, but …… didn’t get to the store until morning, got a late start, endured massive crowds and got a really late start
This is not the recipe I wanted to follow but it’s the one I have time for: https://www.traeger.com/recipes/all-american-spareribs
I did completely untrimmed ribs on Saturday because I got a deal at the store, but didn't have time to do much of anything (we were doing a crawfish boil for the first time). I used pepper and slap yo mama cajun seasoning. I placed a small metal pan of water to increase the humidity. Literally left them alone for 4 hours at 250, didn't check at all. Wrapped in foil with some Stubb's in a cooler for 1.5hr . The meat was tender, maybe a little dry, and I cut them into individuals because of the membrane. I used 2 tbsp of sauce per rack, since I wasn't feeling like sweet meat.
I will definitely do untrimmed again, at least for casual weekend stuff. I liked the flavor I got from pepper+Cajun+Stubb's. Maybe should have spritzed.
Interesting idea with the humidity