I'm 1 for 2 on my new Traeger...

[BoneyardBBQ]

Hi all, thanks for allowing me to lurk and learn for a few weeks. I recently purchased a new 075 Traeger since the local Joes was going out of business...got a great deal.

The maiden voyage was a disaster. I bought 2 nice large racks of spareribs and had them all rubbed up etc. Was planning on a 3-2-1 plan of attack, but was going back and forth from work to home (I know...bad idea) So, when I got home to "foil up" after 3 hours on Medium heat setting, I opened the lid and the ribs were almost charcoal. My grill was running about 375 on medium...not sure if that's proper but the ribs were almost un-edible...we did choke down a few but definitely not the plan. I went out and bought the digital thermostat the next day. Nice upgrade...should be standard IMO.

So today, was round 2. This time I was cooking a small chunk of prime rib and 2 tri tips. I decided to post the details for any other newbies who might need some encouragement.

Step one. I let the prime get to room temp for a few hours then EVOO and rub down with Montreal and some Mesquite Costco. Fired up the grill to 225. Using Hickory pellets.





Checked back after 2 hours and looked good. The internal temp was about 95 so I turned down the heat to the smoke setting since I didn't want it done too soon.

This pic is after 2 hours when I turned down the heat and threw the 2 tri-tips on.






After another hour the grill temp had gone down to around 200 so I cranked it back to 250. From what I've learned on here so far...the times are not too important mainly the internal temp and I did buy a probe thermo. The meat was about 115 on the prime and looking good. The tri tips didn't look like they were doing much...thus the temp was set higher.

Finally after 4 hours exactly on the prime, the internal temp was up to 139 so I pulled it and covered in foil. After about 10 minutes, I trimmed the bones off and put them back on the grill to finish..I don't like them pink. I left them and the tri tips on for another 45 minutes.






The prime spiked out at 143 and still looked Med. Rare to me. I had to taste a few bites and it was out of this world tender and tasty. Hope this helps...Babybacks, prime rib and chicken tomorrow...

[Fatrat]

Looks like you nailed that prime rib. I usually like to work the higher side of temps on the prime rib, 250 - 300F and keep an eye on the internal temp. Just my way, but yours looks just about right, nice job.

Ray
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[k.a.m.]

BoneyardBBQ, awesome job on the prime rib cooked to perfection. Nicely done my man One of these days I will bite the bullet and purchase one but they truly are expensive around here.

[Canadian Bacon]

Nice looking Prime Rib BoneyardBBQ,cooked just the way I like it.
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[kingofcool]

By the way the 3-2-1 method is best used at 225-275, 375 is way too hot.

[Rojellio Es Caliente]

I have the digital temp control. I have never used the stock smoke-med-high unit.

Most often than not I will run it at 225. If the internal food temps are too high for the amount of time they have been in {which is not uncommon} I will bump the temp down to "smoke" which often runs at 180, 190 or even 200 depending on the pellets and outside temps.

If I didn't have the digital temp control... I would be running at the "Smoke" temp all the time, and use a blanket to get closer to 225.

I made a blanket consisting of fireproof fabric {same as welding blanket fabric} and insulated/ quilted ironing board fabric. Works like a charm in winter time, and saves me a lot of $$$$ on pellets.

Also be aware, it seems that meat cooks faster in the Treager, probably due to the convection fan and whatnot. Again, bumping temps down to "smoke" will help you keep the time frame longer where it should be.
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[whitey]

Well Boneyard You pulled it off,looked real good.We all have given some meat to the "Blundered BBQ Gods".. That is the key to good BBQers,Good BBQers dont make it a habbit of choking down our chow..Good job
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[BoneyardBBQ]

[whitey]

I think it is a good To be around anytime You have the cooker running,even the electric cookers have problems with fuel feed,over temps ect..Just my thoughts
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Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
Almost the Biggest Liar on the "Ring"

[IDSkinner]

I agree that the digital controller should be standard issue!

I've cooked my prime rib at the 225 degrees and had a nice smoke ring and could taste the smoke throughout. A nice, mild smokey flavor.

I'm going to do baby backs on Friday at just the smoke setting. I usually do those at 225 degrees also. I'll plan on doing the 2-2-1 method, but will have to gauge the progress/bark etc. Should be fun.

Very nice job on the rib and tips. Congratulations.

[usrifle]

That is some beautiful meat sir!
(i can't believe i just said that...) You guy's all sure pull off some great lookin' chow, i'm going to have another shot at it this weekend.
I hope mine looks half as good as yours.
usrifle

[marvsbbq]

WOW, lucky you....prime rib TWO days in a row????

Well for your second cook you did a mighty fine job!!

Getting that little smoker from Joe's, you MUST live in the NW somewhere???