Comments on
2-Hour Grilled St. Louis Ribs
Aaron Brown @cook_111469152
Just wow. Info on ‘fast ribs’ is surprisingly hard to find out there, but this guidance was spot-on. We had awesome ribs in 2 hours using a little Traeger at 300F. Honestly, I prefer this ‘peel off the bone’ result better than overdone slow-cooked ribs. The meat was tender and the ribs held their shape. Best of all, it was quick. This approach is a winner.
