We’re bringing you a guide for the best smoked ribs. Learn all you need to know about the 321 ribs method and check out tips from our Pros about how long to smoke ribs for so you can smoke like a pro.
How To Spatchcock a Chicken
Spatchcock is the method of removing the poultry backbone so that it lays flat so that it will cook evenly. Traeger grilling it allows the flavorful smoke to penetrate every inch of the meat and help it retain moisture and tenderness.
Techniques & Tips: Doneness of Steak by Feel with Timothy Hollingsworth
The best way to check the doneness of your steaks is with a thermometer, but if you’re in a pinch you can do it by touch. Here is how it’s done.
Techniques & Tips: De-seeding a Pepper with Sammy Moniz
Whether you want your bell pepper cut for scooping hummus, sliced thin for stir-fry, or diced up for Denver omelets, Sammy Moniz is here to show you how.
The #1 Tip for Grilling the Perfect Pork Loin
Here’s how to grill the perfect pork loin. Our BBQ expert, Chad Ward will help you create delicious BBQ pork loin. The key to perfectly tender pork loin is only cooking it to 145 degrees F.
Competition BBQ champion Chad Ward shares tips for creating competition brisket to enter in a BBQ competition. The key to competition brisket is the quality of beef, brisket marbling, and brisket flavor.
Winning World Competition Ribs
We have put together tips from the BBQ pros on how to create the best competition ribs in the business. Here’s what BBQ competition judges judge ribs on from Traeger Pro, Chad Ward. Competition style ribs are judged on appearance, tenderness, and taste.
How To Start A BBQ Competition Team
Here’s what you need to know about getting into the BBQ circuit. Check out these tips from a BBQ Pro on becoming a BBQ judge & entering your BBQ. Chad Ward, competitive BBQ champ gives tips for starting a competition BBQ team.