We’re celebrating the re-launch of the Traeger Timberline this October with month long coverage on all things Traeger.
If you have any questions about Traeger products, especially the Timberline 850 and 1300, call us at 1-800-966-2878…we are Timberline experts!
Nothing like it when a member of the Brotherhood of Smoke sends in some photos from a Traeger cook…thanks to Anthony from Harrison in Westchester County, we have some Traeger smoked beef short ribs.
Anthony’s key is to keep it simple.
Start with the beef.
Add tabasco or hot sauce for a wet base.
Add the rub (in this case he used Meat Church’s Holy Cow rub.)
On to the Traeger for 5-6 hour smoke at 250 degrees
Periodically spray apple juice on to the ribs for added moisture
Pull them off the Traeger and rest for one hour…then dig in!
Beef RIbs Traeger Timberline – Curtos.com
Holy Cow rub from Meat Church
AFTER SMOKING FOR 5 HOURS…..
Beef Ribs – Traeger Timberline – Curtos.com
Look at that Smoke Ring!
We’re featuring the Traeger Timberline pellet grill all month here on the blog. If you have any questions about this incredible product call us at 1-800-966-2878 or check out our numerous postings online here and here.
First smoke was Sunday October 1, when we made beef short ribs on our Timberline 850.
Traeger has made a few teaks to the Timberline since they first released it in March. I’ll get into the tweaks in a future post, but the most important
one is that they have cleaned up the software so the wi-fi works better. Production bottlenecks have also been cleaned up so more grills will be available.
Now, as for the short ribs….
I simply hit them with with olive oil, a little Jacobsen’s salt and Jake’s Grillin Coffee Rub.
I loaded the Timberline 850 with Cherry pellets, set the Timberline at 225F and then let them cook for 5 hours. At the 3rd hour I wrapped each short rib in foil, a technique I have never employed with ribs. The results were excellent – incredibly moist and loaded with tons of flavor thanks to the sinfully marbled interior. These were the best beef ribs I have ever smoked.
Beef Ribs Smoked on Traeger Timberline
Beef rib smoked on our Traeger Timberline 850
Beef rib smoked on our Traeger Timberline 850
Traeger Timberline 850 Review
A few takeaways from my Memorial Day cook on the Traeger Timberline 850:
– I was finally able to do a LONG cook on it (a few racks of short ribs). Prior to this I had been doing shorter cooks – hamburgers, chicken, pizza and a variety of steaks.
The longer cook allowed me to gauge how it burns through pellets, how it maintained temperature and how it retained food moisture over a longer period of time.
– the Grill is huge. Kudos to Traeger for this ingenious design. Not only is there a tremendous amount of headroom due to fact the pill-shape which added another 5″ of vertical grilling space.
– the SuperSmoke feature is completely badass. I’ve used this quite often when making steaks…what I do is smoke my skirt steak, NY Strip, or ribeye in the Timberline 850 for about 15 mins at around 225. I then take the steaks and sear them at a very high temp on either my Alfresco sear burner or DCS sear burner. The steals come out nearly edge to edge medium rare with a very nice smoke hint. The SuperSmoke feature is great b/c I can concentrate the smoke on the food in short, focused bursts.
– Temperatures will vary inside the grill – they have made a big deal about their TRU convection system which is going to allow you to cook 20% quicker and more evenly. I did not see this in the Memorial Day cook – the ribs towards the back of the grill seemed to cook faster than the ones placed in the front. This is probably due to a big gap between the rack edge and the grill back wall which allows heat to come up the back of the grill (and I would assume eventually start to convect in a circular motion).
– the best part of using the Timberline – the initial smoke that is generated at startup. The smell is…heaven sent.
– I love the bamboo side shelf. Much more practical than the front shelf available on the Pro series grills. I’ve used it rest tools, sauces…and booze!
– the grill is very quiet. There was some concern that it would be loud considering it was now able to climb up to 500 degrees. Not an issue. It’s actually quite relaxing to listen to. When I’m in the back with the Timberline humming, a libation in hand, and something tasty on the grill…it is a moment of mindful bliss!
– I’m sorry but I have not tried the WiFire at home yet. Haven’t done any longer cooks save for the Memorial Day ribs. When I try my first brisket, WiFire will be engaged.
– I don’t see much Smoke Leak (when a smoker that isn’t well-sealed will allow smoke to creep and leak from all sides of its closed door) so that tells us the gasket and thicker door is doing its job.
– Yes the Timberline can sear but I still prefer taking my burners/steaks off at the last minute and giving them a white hot sear on my DCS or Alfresco.
– With all the talk of Smoke Science, SuperSmoke, wiFire and TRU convect, the real show-stopper are…the racks! You get three heavy, stainless grated that are more akin to what you have in your indoor wall oven rather than a bbq. They are multi-positional, slide out effortlessly and are a significant upgrade over what other grills are offering. The rack depth has rendered obsolete the front folding shelf popular with the Pro series…that would take up too much real estate).
– Startup time – I’m at 250 for smoking in less than 10 mins. I can get to 375 or 400 for grilling in a few mins more. Getting to 500 is more a lengthy climb.