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Barbecue Tricks

BBQ Tips and Tricks

Archives for May 2015

May 31, 2015 Featured

BBQ Ribs That Fall Of The Bone

playbbqribsSimple as one – two – three?  Actually this BBQ ribs trick is as easy as “three two one”.

The trick is to break down the low and slow cooking process into three easy to remember segments and add in some time spent wrapped in foil.

Works for gas grills… works for charcoal… even in an electric smoker. Or – gasp – the oven.

You start with a stable low and slow temperature on your grill while you prep the ribs – and we’re talking pork ribs here – with the rub of your choice.  We like pulling the membrane off the back with a paper towel for good grip and trimming them up “square or St Louis style here.”

With the grill temp set at 225 degrees F for the long cook you start with three hours of indirect heat on the grill.  This is when you’re going to get all the smoke flavor so use wood smoke via chips or chunks of wood (we like hickory or pecan) during this time.

After three hours you then use what they call the “Texas Crutch.”   It has nothing to do with Texas BBQ really. Simply put you wrap the ribs in heavy duty 321ribs.Still001aluminum foil.   The smoke should have done most of the flavoring it can and won’t penetrate much more at this temperature – so no more wood chips are needed.  Also before wrapping most pit masters usually add a cup of a sweet or savory liquid. Apple juice is popular. Some spritz it out of a spray bottle; others just pour some in . If you like sweet it’s a good time to add a layer of sweet. This is basically braising the ribs and will result in that fall off the bone experience. Try not to go too long (or too hot) in this stage or you can give the ribs a texture that becomes too mushy. In the backyard (with the exception of competition judges)  most of your guests will appreciate and rave about that fall off the bone bbq.

Finally unwrap the ribs and cook on indirect heat for one more hour adding layers of sauce as you allow the more dry heat to tighten up the surface of the ribs and create a firm bite. Shellac, glaze, or char for your desired finish. More sugar in the sauce will burn faster.  They continue to get more succulent but by adding a nice bark you can avoid the meat from actually falling of the bone before getting to the plate.

It’s a fool proof trick for barbecue ribs your guests will rave about. The three two one method is a barbecue trick that works and it’s even easier to remember.  Watch it here: BBQ Ribs Fall off The Bone

https://barbecuetricks.com/wp-content/uploads/2015/05/fall-off-the-bone-ribs-small.mp4

May 17, 2015 Cook

Traeger Pellet Grill

rec tec vs traegerPellet Grills are like magic. The are a barbecue trick in and of themselves because they cook with real wood instead of other fuels sources like charcoal and propane.   It’s the most convenient way to get real wood taste and great smoke flavor.    We have tested the new Traeger Texas pellet grill and it is a winner.

Pellet Grills Benefits and Tricks:
Pellet cookers like the Traeger (and Rec Tec) allow the pitmaster (or is it pellet master?) to hold a low and slow consistent temperature over a very long cook.
See the latest Traeger Deals  on Amazon.

Another plus on the Traeger is the super easy set up and high quality.   The Traeger Texas was shipped to my home in a few boxes that were not too heavy (I could move them myself) and putting the fire and auger mechanism and legs together were pretty straight forward.  Took me approximately 30 minutes without the usual frustration of a lot of little bolts and parts.  Surprisingly easy for the technology you are setting up.

The pellet grill is versatile too.  It can fire hot and bake or “roast” over 400 degrees.
The electric fan or blower and an internal thermostat does the rest to control the burn and hold a steady temperature.    This thing can really do some baking / roasting if you are really into cooking with some higher heat.

So if you want smoked cookies.  This will do it!   But more common is that it’s great for competition guys as well as the backyarder.  And because it really heats with wood – the primary fuel source – it passes the muster indifferent BBQ competitions like the popular KCBS Kansas city BBQ Society.

Dan Caskie – Traeger Pellet Grill owner with Ledyard BBQ offers a few tricks and some insight:

Dan: “I’m firing it up right now you see the smoke coming up – so this definitely IS a smoker. I’ve got it on the smoke setting and once my smoke starts to come out I can close it up and reliably now that I have it set to my desired temperature, I give it about fifteen minutes, go rub my butts and it’s ready to smoke BBQ. I can leave the meat on there and never have to change anything. I usually wrap my butts… it’s kind of a “crutch” but with THIS there’s no need. Also thanks to the grease draining system… no need. I can leave it on here the whole cook until it’s ready to be perfect pulled pork.”

BBQTRICKS: What pellets do you use?
Dan:”So Traeger has a large line of them. I have a local supplier that I’m able to get them from pretty easily and Traeger also sends me some coupons from time to time so that’s nice. If I was going to do my butts I take a mixture of Hickory and Apple or even Maple. I like Maple a lot. They make a great Mesquite if you do any beef. I like to stay traditional with the Mesquite on beef.”
BT: So you’ll mix them like a recipe?
Dan:” That’s correct. I also like to layer them. I know the auger pulls them through. I like to start with some Hickory maybe finish with a fruit (wood) run. They also have a Pecan that is wonderful. It’s kind of a universal wood as well. You asked me earlier about getting a good smoke ring. One tip you might us is you might get a little more dark with Pecan. If you want that color… throw the Pecan in there. The Traeger is also great for high heat cooking. I can finish a butt and then throw some chicken on there. I have a multi rack on here so I can throw a bunch of racks of ribs or chicken on. I can crank that heat if I want to sear something quick. We like Bacon Pops. Cook ’em at 325 degrees F. Again, dial the temperature. It’s easy enough I can call my wife and tell her to throw something on the grill and she likes it because she’s involved. So we love Traeger grills. It’s doing great for us.”
BT: What’s your favorite meat to do on there?
Dan:” Chicken. By far this is a competition chicken cooker. Backyard chicken is wonderful. Anything that you want easy control of. Charcoal is great but it takes me a while to get everything set up and I always have to empty the bag. This… I just make sure my hopper is full. Put in my favorite flavor and I can get what I want out of it pretty easy.

Follow Dan with the hastag #TIMETOBBQ

The Traeger Pellet grill is in our opinion the king of pellet cookers. If you want to find out more about the Rec Tec I Ballistic BBQ and Amazing Ribs blogs have done more detailed things with the Rec Tec.

In summary pellet cookers are a fantastic convenience for the low and slow bbq master.  The pellets are a new cost to factor in to you cooking budget but it compares favorably to propane plus wood chips or charcoal plus wood chunks.  It will likely encourage your experimenting with new wood flavors.

Final tip: Remember to purchase an appropriate cover for the grill as water is an enemy of wood pellets.
Traeger Cover for Lil Tex or Lil Tex Elite Grill, Black

 

https://barbecuetricks.com/wp-content/uploads/2015/05/TRAEGERVRECTECSMALL.mp4

May 10, 2015 GrateTV

Book Resources

BBQ Blueprint bookCompetition Checklist (right click / save as to download PDF)

BBQ Cook Log (right click / save as to download PDF)

Free Sauces and Sides Book

 

 

 

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Hey Y'all... Thanks for stopping by. I'm Bill West. I blog about BBQ and occasionally country music. When it comes to BBQ I try to find solid time saving tips and tricks to make the grilling life a bit easier. It's life hacking for the backyard cooker. Read More…

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