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Ribs 101

Everybody always asks us how to do ribs. People think that there must be some kind of magic or
secret recipe. The problem is that most folks tend to overthink BBQ. So, we ask, what is BBQ? BBQ
is when you cook Low and Slow. Grilling is Hot and Fast. No matter your heat source, BBQ is LOW
AND SLOW. That's all there is to it. Even the toughest cut of meat can’t hold out to Low and Slow.
Now, where things change is where you start using different types of wood or wood pellets. It is unbelievable how the smoke from these woods can add another layer of flavor to everything you
cook. In time you will learn to match woods up to what you are cooking. An example would be how pecan blends really well with chicken, giving it a sweet nutty flavor. Apple does a nice job with baby backs. Let’s talk about ribs.

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Baby Back Ribs or St. Louis Cut


Apple Juice

Country Bob's Original Barbecue Sauce


1. Preheat your grill to low heat (180 – 200) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets. Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

2. Cooking time is 4-5 hours at 180 degrees.


1. We have been getting requests for recipe conversions for the oven. We tell folks all the time that cooking on a Traeger is just as easy as cooking in your oven. Set your control knob to the temp you want, put your meat in and leave it for a set time. For ribs try 200 degrees for 4 to 5 hours, 6 racks.

2. The Royall is just like your oven except it uses wood pellets and has wheels.

3. The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crockpot.

4. Remember that a recipe is simply an outline; it's not written in stone. Don’t be afraid to make changes to suit your taste!

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