We would like to thank Traeger owner and Bullfrog customer Rebeca Christensen for sharing this great rib recipe with us.

DRY RUB (for 3 racks of baby back ribs)

2 Tablespoons Black Pepper

2 Tablespoons Onion Salt

2 Tablespoons of your favorite Seasoning Salt

1/2 Cup White Sugar

Mix ingredients together and rub evenly on ribs.  Place in refrigerator overnight.

 

Preheat Traeger Grill on smoke setting to approx 225 degrees.  Place ribs on grill for approximately 2 hours.  Wrap in tinfoil and continue to cook for approximately 4 more hours.  Unwrap and baste with Famous Dave’s “Rich and Sassy” BBQ Sauce and cook for 10-15 more minute.

 

Preferred Traeger Pellets:  Hickory

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CNN earlier this month published an article explaining the love that customers have with their Big Green Eggs. They do a great job breaking down the anxiety that comes from spending the money, but most end up owning more than one. Click throught the article to see all the happy customers and great testimonials.

Big Green Egg on CNN

 10 out of 10

Whole beer chicken on a Big Green Egg with a few bratwursts for afternoon snack, really good, like Chris Farley SNL Da Bears Skit good.

Large Big Green Egg
Plate Setter
Miller Beer
Big Green Egg Garlic & Green Pepper Seasoning
Roastin Post

Preparation: I took a whole chicken and removed giblets and such, rinsed in cold water and patted dry. Next I seasoned it, in and out with BGE Garlic & Green Pepper Seasoning. Started BGE Charcoal and let burn for 15 minutes before adding Plate Setter. On the top of plate setter I placed a tin foil tray and filled with a half a can of beer. Poured a couple of ounces of beer in Roastin Post and creatively disposed of the rest. Placed chicken on the middle of the grill and surrounded it with Brat’s. Maintained temperature around 375 – 400 degrees and waited for internal temp to hit 165, this took all of 55 minutes, a lot quicker than expected, but turned out juicy and flavorful.