Sometimes it doesn't hurt to go back to the fundamentals.
3-2-1 ribs.
Score the membranes (I can never get them off of this particular brand), slather with mustard, and coat liberally with your favorite BBQ Rub. Going with Williams today and a Tabasco laced mustard for a bit of a twang.
Into the Traeger at 225-245°.
A little before 3, I'll give them a painting of Blues Hog cut with AC vinegar, and foil them for a couple hours.
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Meanwhile, I was jamming to my new toy. Grace WiFi radio.
It's loaded with Pandora, IHeartRadio, some NPR thing and NOAA Weather Radio. (and Sirius Radio if I wasn't too much of a cheapskate to pay for that) It's just a hair out of WiFi range on my BBQ patio, so I moved it to the deck.
Was is the operative word.. These guys made a close pass. I wish they would fly on the other side of the interstate!
Charlie Don't Surf!--
Hit them with a 50/50 mix of Blues Hog and Apple Cider vinegar.
Conundrum. I'm almost out of foil.
Ok, whack in half and into a deep pan.
Cover tight.
And 2 stragglers that I manged to get wrapped up.
We'll check back in '2'. Might not need the '1' at the end the way they are looking now..
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After about 90 minutes in the foil/pan.
Back in and use up the last of the glaze. 45 minutes or so while the Traeger is cooling down.
Oh Yeah..
Took them inside, and that part of a rack ended up as 'Quality Control' over the sink.
Tender, indeed!
MrsSTC said "this" is how you should make them for us from now on...
Awrighten!