Prep ‘em (24 hours before Grill Time)
Rinse your ribs thoroughly under cold water. This will remove bone dust from the butcher. Pat the ribs dry with a paper towel.
Remove the membrane from the back of the ribs (boney side). Use a paper towel to assist in your grip.
You may also see a flap of flesh towards one end of your rack of ribs, this is what’s left of the diaphragm. Trim this off and discard. Remove any excessive fat from the ribs, but don’t go crazy.
Rub ‘em
Squirt a single line of regular yellow mustard on the ribs and spread it around. This won’t affect final taste, but will allow your rub to stick. Spread your rub liberally on the ribs, don’t be shy. Use a salt-free rub to avoid “curing” the meat. Apply rub to all sides of the rack of ribs, don’t forget the ends.
Wrap each rack in plastic wrap and keep in refrigerator for 24 hours prior to grilling.
Traeger ‘em
Smoke 5 min: Start grill, lid open for 5 minutes to get going.
Smoke 3 hours: Place ribs on the grill and continue at smoke setting for 3 hours.
225° 2hours: Double-wrap rib racks in foil and return to grill for 2 hours. You can add about 2 ounces of apple juice inside the foil if you like!
225° 1 hour: Remove racks from foil and SAUCE ‘em! Don’t be shy. Return unwrapped racks to grill. This will allow the sauce to firm up and dry the ribs slightly. You will see the meat pulling away from the bone.
Rest 10 min: Remove from grill and let rest 10 minutes.
Enjoy!
Tuesday, March 5, 2013
Tim's 3-2-1 Baby Back Ribs
Saturday, March 2, 2013
Atlantic Wild Caught Salmon
Fresh Wild Caught Salmon on the Traeger.
Recommended pellets: Alder, Apple, Mesquite. Hickory is nice too.
1 large Salmon filet (about 2 pounds)
Traeger Salmon Shake
2 Tbsp Olive Oil
1 Large Lemon
Rinse salmon in cold water and pat dry with a paper towel.
Unlike many other recipes, you do not need to remove the skin before grilling.
Sprinkle the salmon liberally with Salmon shake or your favorite rub. Cover very lightly with Olive Oil. You don't need much oil, it's really just to keep the rub on the fish. Cut thin slices of lemon and put 2 or 3 on each serving size of salmon. Squeeze a little lemon juice over the whole filet. For a nice presentation, snip the lemon slices from the edge to the middle in one spot, then twist the two halves in opposite directions and place on the salmon. Very nice looking (did not do it for the one in the picture).
Start your Traeger grill on Smoke setting with lid open for 5 minutes. Place the Salmon directly on the grill grate, skin side down, and smoke for at least 20 minutes. Optional: place salmon on cedar or alder plank. But since you are using wood pellets already this is a little redundant.
Increase heat to 300 degrees and continue to cook salmon for 20-30 minutes. Monitor with an instant read meat thermometer. Your target temp is 135. Don't over cook it. At 135 degrees, remove from grill and serve.
If grilling with the salmon right on grate, you can actually use your spatula to remove the fish and leave the skin stuck on the grill. Very slick and much easier than removing the skin prior to cooking. No worries your grates will clean right up.
Cold weather notes: The smoke setting on your grill may not be adequate in cold weather. I have to set mine at 180 to maintain proper temp. Your cooking time at 300 can be as long as an hour depending upon the outside temp. Just monitor the fish until it hits 135 internal.
Recommended pellets: Alder, Apple, Mesquite. Hickory is nice too.
1 large Salmon filet (about 2 pounds)
Traeger Salmon Shake
2 Tbsp Olive Oil
1 Large Lemon
Rinse salmon in cold water and pat dry with a paper towel.
Unlike many other recipes, you do not need to remove the skin before grilling.
Sprinkle the salmon liberally with Salmon shake or your favorite rub. Cover very lightly with Olive Oil. You don't need much oil, it's really just to keep the rub on the fish. Cut thin slices of lemon and put 2 or 3 on each serving size of salmon. Squeeze a little lemon juice over the whole filet. For a nice presentation, snip the lemon slices from the edge to the middle in one spot, then twist the two halves in opposite directions and place on the salmon. Very nice looking (did not do it for the one in the picture).
Start your Traeger grill on Smoke setting with lid open for 5 minutes. Place the Salmon directly on the grill grate, skin side down, and smoke for at least 20 minutes. Optional: place salmon on cedar or alder plank. But since you are using wood pellets already this is a little redundant.
Increase heat to 300 degrees and continue to cook salmon for 20-30 minutes. Monitor with an instant read meat thermometer. Your target temp is 135. Don't over cook it. At 135 degrees, remove from grill and serve.
If grilling with the salmon right on grate, you can actually use your spatula to remove the fish and leave the skin stuck on the grill. Very slick and much easier than removing the skin prior to cooking. No worries your grates will clean right up.
Cold weather notes: The smoke setting on your grill may not be adequate in cold weather. I have to set mine at 180 to maintain proper temp. Your cooking time at 300 can be as long as an hour depending upon the outside temp. Just monitor the fish until it hits 135 internal.
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