My girl is setting me up

Discussion in 'Pork' started by stlbassman, Jul 22, 2013.

  1. stlbassman

    stlbassman Fire Starter

    Her uncle is coming to visit and she's hosting a gathering and wants me to smoke ribs, chicken wings, chicken leg quarters, bacon cheeseburger roll, and an assortment of veggies. I'm surprised she didn't throw a brisket or a turkey in there.  

    I'm confident in all the above except the ribs. I want to smoke the ribs with the 3-2-1 method, any pointers beside seasoning the night before? Foil with apple juice or something else?
     
  2. timsnewatsmokin

    timsnewatsmokin Fire Starter

    I did some spares last night I did the 3-1-1 method at about 225 to 250 deg I found 2 hours in the foil makes them cook to fast for me..I did the trig method when I wrapped it in foil with a little adjustment.

    I used parkay squeeze butter in a zigzag motion on the tin foil

    sprinkled brown sugar

    Tiger sauce

    and seasoning and put my ribs meat side down on the tin foil, they came out real good..
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

  4. timsnewatsmokin

    timsnewatsmokin Fire Starter

  5. I second Chef Jimmy J's foiling juice - I use it nearly every time on my ribs & it's some great stuff!  [​IMG]
     
  6. stlbassman

    stlbassman Fire Starter

    I've read and have tried many of Chef J's comments[​IMG]     I'm looking forward to adding this to my bag of tricks [​IMG]
     
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Yeah, I've got a pointer for ya... RUN!!

    The last time I got asked to cook for the girlfriend's family I ended up married.

    Also no real need to season the night before. 2 reasons I say this, 1, it opens up the possibility of creating "hammy" ribs by partially curing the meat with a high salt content rub, and 2, you don't really know your audience. Advance seasoning leads to strong flavors and higher salt content (see point 1) which not everyone likes. In addition I'd go with a very mild wood like apple or cherry, to avoid over-smoking. The older I've gotten, the more susceptible I seem to be to the adverse affects of strong smoke. Woods like hickory and mesquite have me reaching for the Tums damn near every time.

    Good luck and let us know how it turns out.
     
  8. Mdboatbum is dead on with the rubbing overnight. I do mine now about an hour or so before putting them in the smoker. A good fruit wood is always a hit on ribs. If you want hickory or mesquite in there, just cut it with the fruit wood. I used 80% apple and 20% mesquite last time I did BB.
     
  9. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I use my No salt rub and preseason a day or even two days ahead. That way the seasoning does have a chance to absorb into the meat.

     I do this on ribs chicken and butts.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yep as Md said there is no need to rub the night before. I season all my smokes right before. When I use the 3-2-1 or the 2-1-1 methods I do not add anything at the foil stage. The meat will produce enough moisture on its own. Of course I really prefer my ribs nearly naked and not foiled! Little salt pepper garlic straight on the smoker for the whole cook!
     
    Last edited: Jul 22, 2013
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Oh my! What a full power line up of Guru's. Yeppers your about to met the family!  No excuses now, I meant about having the expert help.

    Just enjoy the smoke. Everything else will take care of itself.

    And congratulations on your yet undisclosed, in the near future announcement.
     
  12. stlbassman

    stlbassman Fire Starter

    I'm going to use 2 different no-salt rib rubs I bought from a "specialty" spice store for the ribs. Cherry, apple, pecan is only wood I use, cherry being my first choice. I will post pics of the get-a-way-car, I mean q-view of the various smokes... Thanks everyone! Stay tune...    
     
  13. stlbassman

    stlbassman Fire Starter


    This was Thursday night about 9ish.  Rubbed and ready for overnight stay in the fridge, I'll give it another rub down before going on the smoker after work today.
     
    Last edited: Jul 26, 2013
  14.   [​IMG]   Standing by   [​IMG]
     
  15. stlbassman

    stlbassman Fire Starter



    One more sprinkle of love rub before 3-2-1 reservation time with the smoker
     
  16. stlbassman

    stlbassman Fire Starter


    The end, of course I had to taste, very tender as expected, but a 3am foil time, I went with straight apple juice instead of Chef JJ foil juice, now time for the chicken wings, then bacon cheese burger, then sleep...
     
  17. stlbassman

    stlbassman Fire Starter




    I didn't get a chance to upload pics of the finish chicken wings or even take pics of the stuffed bacon wrapped jalapenos.  I believe everything lasted maybe 5 mins...

    Thanks everyone for the pointers, I was top chef for a day [​IMG]  now back to reality, 
     

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