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To your last question. Nay on the smoke in the last hour after unwrapping. By that point they should have absorbed all the smoke they need in the first unwrapped session. Again, smoke flavors are a matter of personal preference, but if you are having a problem of things being overly smokey, then...
3-2-1 and 2-2-1 refer to (in order) the amount of time (hours) in the smoker with wood chips/ chunks for a good smokey flavor, the amount of time the ribs are wrapped in foil, and the amount of time unwrapped and put back on the grates to firm up the outside of the ribs. If you like your ribs...
I get some of mine at Academy Sports and Outdoors. They usually carry apple, cherry, mesquite and hickory chips and chunks. Also, the grocery stores here carry some varieties of chips. I get them from Lowes.
JlRodriguez,
I thought they looked nice and marbled like a good steak should be. Maybe next time I'll try your method since rib eyes can be so darn expensive.
My apologies SQWIB for my wording of the post. I intended no animosity. I was trying to clarify what I originally called "fall off the bone"is what you would call a "little tug". Just a difference in terminology is all. After re-reading it, I can see how you might take it that way and again...
I guess my definition of tender is different than yours because these ribs were far from "mush" as you stated. I guess they were more what you would call a clean tug. When you picked one up, the meat didnt fall off onto the plate. They were tender and moist and my wife and I were pleased with...
I would say, if the meat was dry and you brined it then you probably left it on too long. 165 internal temp is ideal and let it rest for a while. That should solve the dryness. Also, you may want to add some sugar (I prefer brown sugar) to your brine. I did a root beer can chicken and the brine...
I forgot to mention, I mixed some of my dry rub with some melted butter and injected it under the skin and then rubbed the out side with some of the dry rub.
The root beer didnt really affect the flavor of the chicken. I used 1/2 of the can in my brine and the other 1/2 stayed in the can. The brine was your basic salt, brown sugar, root beer, whole peppercorns. Brined it for about four hours and put it in the smoker for about three hours. The wind...
A little twist on the Beer Can Chicken. Used Root Beer instead of beer and used it in the brine as well as in the can with some rosemary sprigs. I smoked it with Cherry wood chips and it was quite delicious.
These were pretty large for baby backs and we do like them "fall off the bone" so the 3-2-1 worked out perfectly for our taste. I did a 2-2-1 one time before and they weren't as tender as we like so I'm sticking with what works for me. Thanks for all the nice comments.
I smoked these using hickory chunks and chips using the 3-2-1 method and thought they came out great. I maintained a temperature of 225 degrees for the entire 6 hours and sauced during the last hour. The only thing that would have made them better was homemade sauce. I was out of homemade and...