Dude! Why do you leave the lid open so long when you have the ribs out? Don't you want a more consistent temp? They looked great! But, I was just wondering why you did that, especially while you where brushing the sauce on. It seemed like the lid was open for a long time.
Beef ribs are becoming more and more popular. In doing so, I sure hope the prices will start the drop a bit and more stores will start carrying them. I had to order mine from Matador Prime Steaks. Love the new Traeger grills!
I was lucky to pick up a Traeger elite 34 and a smaller Traeger with warming box ,both Pellet Grills for $450....They were store returns and Im doing finger ribs at the moment.
What I've seen over the years is when traditionally cheaper cuts of meet become popular the prices go up! Oh well, not gonna stop me Traegering it up :) I'm 3 hours into a cook now, can't wait for dinner time...
GiffWings G I had the old Traeger as well and yes it’s definitely worth the upgrade. Traeger listened to their customers and made some serious upgrades. Everything from heavier construction to help with holding in the heat to WiFi features.
Did you say that after 1 hour on the lowest setting that the meat was pulling away from the bone and that is the colors and the ends of the bones are charred?
hardcoreoutdoors1 no this is a 4-5 hour smoke. What I was saying, is use the super smoke mode for 3+ hours then wrap for another hour+ Thanks for stopping by!!
I don’t understand something sir. You ignite the grill at 165 super smoke and when you put the ribs inside is 225??? Can you explain me the time please ?
74Beeper Thanks for the comments and for stopping by!! I truly appreciate it!! Traeger has made great strides with the grill especially with the new D2 and Wifre!! I can only speak to the NEW Pro 575 vs the older Timberline 1300 and I have to say, the new features that where introduced are outstanding!! And now they have extended the features to the lineup of grills, I am super excited!! So to answer your question, if you need the extra space that the Timberline 1300 can offer, I would definitely go that route. I would rather have the space for that potentially larger cook. Please let me know if you have any other questions!!
I have the Traeger Pro 780 and I enjoy cooking on it. I would like more of the smoke flavor. I was looking to upgrade to a Timberline or an Ironwood just for the Super Smoke mode. Does the Super Smoke mode actually give the meat a little more smoke flavor over using the Pro 780 and setting it to 185 degrees for a couple hours to smoke the meat? It appears that Super Smoke is offering a higher temp and more smoke where you could cook the entire time on Super Smoke. Just curious if it is worth buying a second Traeger over my new Pro 780. Great video!
Brett Paul the SuperSmoke mode introduces additional smoke but once you go above 225F it disengages and goes to normal mode. If you are wanting an additional kick of smoke, might I suggest you using a smoke tube. You just fill it with additional pellets and use it during the cook. The Pro 780 is a phenomenal smoker!!
@@GrillingNetwork Hey thanks I had a smoke tube used it with the pellets that came with it. The flavor was a little harsh but maybe I can try with a different pellet in the tube next. I do like the Traeger 780 Pro just wondered if Super Smoke was worth upgrading to. Thanks I will try the tube again.
@@scooterz22 The NEW D2 line of smokers have other great features besides the SuperSmoke Mode, having said that, I do notice a difference when not using the SuperSmoke Mode on my cooks.... :)
Better keep a watch on your Traeger because mine has caught fire 4 times since owning it. I replaced the control unit and temperature probe as instructed by Traeger but after the second use of the replacements, grill caught afire again. Be careful!
Lance Lenhart you don’t want a lot of smoke coming from any smoker. Plus on the new Traeger smokers, the smoke escapes out from the back side. Thanks for stopping by and asking your question...
@@GrillingNetwork I agree you don't want allot of smoke. I just thought it was strange not even seeing a wisp of blue smoke even with the lid open. Ribs look great though.
Traeger also recommends you give a positive review.
Wow he looks so excited...
I cannot stand the excitement! Wayyyyyyy to wild for my liking that is for sure!!
I used this method with my Masterbuilt 560. It was perfect. Thanks !
Thanks for the video! Question: why did you use foil and not butcher paper?
Awesome video. Very clean, and clear cut.
Love this video! Your enthusiasm is incredible!
Steve Kinyon 🤣
Chill 😂
LMAO - this comment might be a year old but couldn't sum it up any better - super enthused.
lmao
Great cook brother! Killer looking short ribs!
Ballistic BBQ thanks for stopping by Greg!! Appreciate your support!!
Dude! Why do you leave the lid open so long when you have the ribs out? Don't you want a more consistent temp? They looked great! But, I was just wondering why you did that, especially while you where brushing the sauce on. It seemed like the lid was open for a long time.
milehighed5280 good catch 😀 it was an oversight, things are crazy when filming by yourself!! Thanks for stopping by hope to see you on the next one!!
Phenomenal
fedex405 its my catchphrase 😀
Thanks for stopping by!!
Beef ribs are becoming more and more popular. In doing so, I sure hope the prices will start the drop a bit and more stores will start carrying them. I had to order mine from Matador Prime Steaks. Love the new Traeger grills!
I was lucky to pick up a Traeger elite 34 and a smaller Traeger with warming box ,both Pellet Grills for $450....They were store returns and Im doing finger ribs at the moment.
What I've seen over the years is when traditionally cheaper cuts of meet become popular the prices go up! Oh well, not gonna stop me Traegering it up :) I'm 3 hours into a cook now, can't wait for dinner time...
Your making me hungry with those ribs Allen! Looking good!
Smoky Ribs BBQ & Southern Cuisine thanks for stopping by!! Glad I could oblige 😋
Lookin' good Allen! I love beef ribs. Those have more meat on them than most I get around here...
ManCaveMeals thanks John, they where amazing and a must try!! Thanks for stopping by!!
You have so many grills! can you do a video on grill storage and maintenance?
Programmerx that’s a great idea!! I will have to include one in my next few videos. Thanks for asking and for the support!
Do you buy these or are these given to you in return for the videos?
Bobbydigtail17 I buy some of my equipment but some companies send me products for review. Thanks for watching and stopping by!!
GrillingNetwork™ keep up the good work Allen! Nice to see someone from la Verne on UA-cam!
Bobbydigtail17 thanks for stopping by and I appreciate the support. Make sure to check back for upcoming videos!! 🤜🔥🤛
Awesome job Allen, those ribs looked amazing
Thanks my brother!!
I have an older Traeger. Are the new Traegers worth the upgrade?
GiffWings G I had the old Traeger as well and yes it’s definitely worth the upgrade. Traeger listened to their customers and made some serious upgrades. Everything from heavier construction to help with holding in the heat to WiFi features.
Are there shield liners for this grill to help keep it clean?
Yes, the NEW Grill Liners are amazing and highly recommended!! Thanks for stopping by!!
Did you say that after 1 hour on the lowest setting that the meat was pulling away from the bone and that is the colors and the ends of the bones are charred?
hardcoreoutdoors1 no this is a 4-5 hour smoke. What I was saying, is use the super smoke mode for 3+ hours then wrap for another hour+
Thanks for stopping by!!
I don’t understand something sir.
You ignite the grill at 165 super smoke and when you put the ribs inside is 225??? Can you explain me the time please ?
Great video! Definitely going to give it a try. What types of gloves are those black ones you’re wearing? Are they insulated?
Great video. Just subscribed
WoW that looked delicious! Wish I could bite into one of those beef ribs. Yum
The Backyard BBQ Show - BBQFOOD4U hey, it’s been a while!! Thanks for stopping by my brother
Thanks for the video! Do you reckon the Timberline is worth the extra cheddar or would the Ironwood make more sense?
74Beeper Thanks for the comments and for stopping by!! I truly appreciate it!! Traeger has made great strides with the grill especially with the new D2 and Wifre!! I can only speak to the NEW Pro 575 vs the older Timberline 1300 and I have to say, the new features that where introduced are outstanding!! And now they have extended the features to the lineup of grills, I am super excited!! So to answer your question, if you need the extra space that the Timberline 1300 can offer, I would definitely go that route. I would rather have the space for that potentially larger cook. Please let me know if you have any other questions!!
When did you passed from 225 to 275?? Is not clear
Traeger sponsored all over lol
How often did you refill the hopper with pellets? It seemed like a pretty long cook, about 7 to 8 hours?
AARON IBARRA Thanks I have a Louisiana pellet grill and the hopper holds about 14 lbs, cooking Beef short ribs took me about 4 1/2 hours.
Please add your temperatures to your description. Thank you.
I bet if this guy didn’t get this for free he would be using the better pitboss pro over this 100%
I have the Traeger Pro 780 and I enjoy cooking on it. I would like more of the smoke flavor. I was looking to upgrade to a Timberline or an Ironwood just for the Super Smoke mode. Does the Super Smoke mode actually give the meat a little more smoke flavor over using the Pro 780 and setting it to 185 degrees for a couple hours to smoke the meat? It appears that Super Smoke is offering a higher temp and more smoke where you could cook the entire time on Super Smoke. Just curious if it is worth buying a second Traeger over my new Pro 780. Great video!
Brett Paul the SuperSmoke mode introduces additional smoke but once you go above 225F it disengages and goes to normal mode. If you are wanting an additional kick of smoke, might I suggest you using a smoke tube. You just fill it with additional pellets and use it during the cook. The Pro 780 is a phenomenal smoker!!
@@GrillingNetwork Hey thanks I had a smoke tube used it with the pellets that came with it. The flavor was a little harsh but maybe I can try with a different pellet in the tube next. I do like the Traeger 780 Pro just wondered if Super Smoke was worth upgrading to. Thanks I will try the tube again.
@@scooterz22 The NEW D2 line of smokers have other great features besides the SuperSmoke Mode, having said that, I do notice a difference when not using the SuperSmoke Mode on my cooks.... :)
@@GrillingNetwork Thats kind of what I thought. I am looking at picking up an Ironwood just for Super Smoke mode.
What is the max temperature in this grill
Geronimo Ordonez 500°F
Is it me or does it produce minimal smoke? My stick burner floods the street
this is
a) the starting mode
or you enabled b) super smoke
Better keep a watch on your Traeger because mine has caught fire 4 times since owning it. I replaced the control unit and temperature probe as instructed by Traeger but after the second use of the replacements, grill caught afire again. Be careful!
William Grainger what actually caught fire?
@@swhy8757 he's a bot
Where is the flue? What happens to the smoke when you're smoking the meat? The other traegers have a flue....
Where is the smoke? I see nothing coming out of that traeger?
Lance Lenhart you don’t want a lot of smoke coming from any smoker.
Plus on the new Traeger smokers, the smoke escapes out from the back side. Thanks for stopping by and asking your question...
@@GrillingNetwork I agree you don't want allot of smoke. I just thought it was strange not even seeing a wisp of blue smoke even with the lid open. Ribs look great though.
Travesty! Good beef short ribs do not need sauce! Dry rub only
You don’t need to start the new Traegers with the lid open silly goose
Didn’t see any smoke from the smoker?
Video was great, till the end, when talking about how good they tasted, it looked and sounded like he had a gun to his head
"I'm a real boy!"
why does he look scared of the camera
Those are over done.
Where is the smoke?
Cooked too low, did not form a bark, spritzed too early, wrapped to early, wrapped in foil, do all of this if you want to ruin your beef ribs.
Just a zero amount of smoke lol may aswell cook em in the oven
It’s clean smoke bro better taste that way
It’s blue smoke that leaves out the back. Signature Traeger design.