Bob Bailey
TVWBB Gold Member
This old man is burnt out after mowing the lawns this morning. Nonetheless, going to cook up a smallish (5#) slab of spares. Minimum effort for this cook. Trimmed to St. Louis in 3 cuts. 1sr cut removed the sliver of a bone on the wider end, second cut the thin and floppy meat on the other end and the last cut everything that is not St. Louis. Left the membrane alone and no binder. Patted dry and applied a moderate amount of Buffalo Trace seasoning on both sides. including the trimmings. The Traeger is heating up to 250 as the ribs sit for a few. I will be spritzing as needed with a 50/50 mix of ACV & water and saucing with a sweet & spicy sauce at the end. No wrap, 250 start to finish.

Glazed and ready to eat!


Glazed and ready to eat!

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