Can you see the smoke ring on the ribs??

I am still working on my Traeger dance moves. So, I loaded my Texas Traeger from end to end. I did 5 different styles of baby back ribs, some chicken, and my famous baked beans (so good) and by request another garlic pie. Called up some of my “Crash Test Dummies” and said let’s see what I can make it do. Patti had especially wanted to invite her rib loving pal, the lovely and gracious Rev. Judi.

My first goal was to see if I could make falling off the bone, finger lickin’ ribs…

Oh Yeah!

I have been doing these beans for over 25 years now, never smoked them…

Oh Yeah… (You will see I made a lot of them: thick, gooey and awesome…)

My “Crash Test Dummies” wanted to try the garlic pie so we made another one … All goooood...

My Texas Traeger has a hot spot. I have always thought that all grills have one and a cold spot as well. I haven’t found the cold spot here yet but the HOT one in on the far right in the back. I am sure it is due the exit point for the stack. I have experienced between 50 and 100 degrees difference here than the other end. And this is good thing because if you are cooking a lot of different things. It gives you the temperature range you can use to your advantage. I have it dialed in now … (No Puns Intended, yeah right.)

This is a fully loaded Texas Traeger, 5 racks of baby backs falling off the bone tender, chicken, and beautifully smoked baked beans and garlic pie.

Prep Time: 30 minutes

Cook Time: 5 hours

Grill: 225 digital setting

Directions: Ribs on the Traeger

Open the lid and set the dial to “Smoke”, after a few minutes shut the lid. Give it about 10 minutes to heat up and add everything. Notice in the picture above I put the garlic pie in the “Hot Spot”. Let everything sit in the smoke and get happy for 30 minutes or so. Relax and have a beer. Remember, nothing is in stone. You can change things around to meet your needs without any problems.

After 30 minutes, turn the digital control up to 225 degrees. This will give you a temperature around 275 at the stack or dome thermometer. Just let it go for 4 hours. But pull the pie after 2 to 2 ½ hours.

Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)

Preparing Charcoal Smoker

Get the smoker ready, you will want your temperature of around 200-250 degrees. Remember, you are going low and slow here. This will take all day (4-6 hours), make sure you have plenty of cold beer.

Let these guys rest in the smoke until the meat starts to curl away from the bone, adding charcoal and wood chips as needed. Every so often give everything a spray with your Worcestershire spray to help keep things from drying out. Brush them down with BBQ sauce a few minutes (30) before you remove them from the grill.  Let them continue to brown. Keep an eye on them that the sauce does not burn.

Preparing Gas Grill:  Low Indirect Heat

Preheat your grill to low heat (250-300) 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.)

We did 5 different rubs on the ribs. You can use your favorite. Or a simple one that is always good: Cajun with a cup of brown sugar. Work your rub into the meat with your fingers as best you can and you’re good to go. The chicken I hit with a little Worcestershire spray and lemon pepper. Patti tries to add chicken to every dinner. The beans and pie are in baking dishes, the recipe follows…

When I served up the ribs I put out 4 of Grandville’s gourmet sauces, Original Spicy, Extra Spicy (Ken’s favorite), Cajun and Teriyaki (Patti’s favorite). They are all good but I think I could eat the Cajun and Teriyaki with a spoon and be happy… Oh My…

I also put out my own Chipotle Raspberry BBQ sauce (the recipe is on our site). It’s good, too & a little zingy…

Ingredients: Baked Beans

½ lb. bacon, chopped

1 large sweet onion, chopped

2 1 lb. cans of baked beans (we like Bush’s)

1 Tbsp. minced garlic

½ Tbsp. Liquid smoke

1 cup brown sugar

3 Tbsp. Worcestershire sauce

2 Tbsp. prepared mustard

Note:  Any bean will do…

But, keep in mind that the better bean you start with…

The better the bean you’ll end with…

Directions: Baked Beans

Fry your bacon until crisp, remove while reserving about 2 Tbsp. of the drippings. Sauté the onions and garlic in the bacon drippings until tender. Crumble bacon add the rest of the ingredients into a casserole dish. Mix well and bake uncovered for 2 hours at 325 in the oven or on the grill.

Directions: Garlic Pie

Prep Time: 30 minutes

Cook Time: 2 to 2 ½ Hours

If you LOVE garlic, this is for you. This pie is packed with 3 cups of garlic, ½ pound of bacon and almost a pound of cheese…

And it was Hickory Smoked to perfection.

Ingredients: Garlic Pie

9” pie crust

3 cups peeled garlic cloves

½ lb. bacon (we like the ends and pieces)

1 large sweet onion, rough chopped

12 oz. grated cheese, I used a cheddar mix

3 eggs

1 1/2 cups buttermilk

1 cup cilantro, chopped

1 Tbsp. coarse black pepper

1 Tsp. liquid smoke