Is it ever NOT a good time for ribs?

[pianoman9701]

Did Traeger 3-2-1 baby backs the other day

r

I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.

I hesitated on getting one for years, then got one 40% off for a scratch and dent sale. There was one tiny dent on the back that I never even see.

I just have nowhere to put it without leaving it outside.

[Jpmiller]

Did Traeger 3-2-1 baby backs the other day

r



I'd love to get an expensive smoker but I have two problems - the space to keep it without leaving it outside in the elements, and I'm frikkin cheap. I look at the cost and think mortgage payment.

I hesitated on getting one for years, then got one 40% off for a scratch and dent sale. There was one tiny dent on the back that I never even see.

I just have nowhere to put it without leaving it outside.

I bought one of their covers for it and mine has set outside for years with no issues. 

[Sutherland]

  don't let that hold you back. I'm so glad I bought mine a few years back. I use it all the time!

[pianoman9701]

don't let that hold you back. I'm so glad I bought mine a few years back. I use it all the time!

God I want one bad...and I'm wicked cheap (insert Boston accent here), too. 

[Jpmiller]

don't let that hold you back. I'm so glad I bought mine a few years back. I use it all the time!

God I want one bad...and I'm wicked cheap (insert Boston accent here), too. 

It's so simple I find it use it way more than I thought. I figured it'd be good for roasts and whatnot a few times a month but we probably fire it up two or three times a week. Put it somewhere you can see from a commonly used window, there's not alot more satisfying that watching smoke billow out of those things.

[Taco280AI]

I cooked my turkey on it last fall. It's worth it

[wadu1]

I've done a black-tail hind quarter, wrapped some bacon on it. Served it a game banquet, I was asked where the other quarter was, I might do one but not both.

[HAGEMANIAC]

It's always time for fresh-off-the-grill ribs, or even fresh-out-of-the-oven ribs, but I always find them a little dry the day after.  Any secrets for keeping the leftovers from drying out?

Reheating very slowly in the oven wrapped in foil with a little liquid has always done pretty well for me.  Can't duplicate that fresh off the smoker rib though for sure.

[HAGEMANIAC]

 

[pianoman9701]

That looks really good, Mr. Maniac!