Ok guys and gals, this is my first time to cut down a rack of pork spare ribs into St. Louis style. That part went great, should of took some pics of the process to get feedback but forgot. Now I need to know if I cook the flat that came off the same as the ribs themselves? I'm going to be doing the 3-2-1 method on a Brinkman, first time to smoke ribs, (say a little prayer) but I plan on making burnt ends with the flat, which I've never done,(say another little prayer) so any help will be greatly appreciated. Thanks.
Recent Images In This Thread
- topicPork Spare Ribstagged by Davidhef88, 9/29/13
Related Forum Threads
- Question on smoking a brisket and ribs together Last post on 12/24/14 at 6:37am in General Discussion
- First tri tip and a couple racks of ribs Last post on 8/25/16 at 1:45pm in General Discussion
- Can you say rib tips? Jerk style Last post on 11/24/13 at 7:54pm in Pork
- Smoked ribs Last post on 11/23/13 at 5:37pm in Pork
- Preparing Ribs Last post on 12/2/13 at 12:14pm in Pork
Blueberry-Cherry Dry Rub for Pork
Last edited: 10/5/13
- Smoking RibsLast edited: 1/8/12
- Cherry & Balsamic Wet Rubbed Pork RibsLast edited: 8/26/11
- Hawg Heaven RubLast edited: 9/28/11
- Here Piggy Piggy BrineLast edited: 6/11/12
If you want a serious thermometer, this is for you. It comes with 2 meat probes & one air probe, also included is a USB charger. It also has an auxiliary plug that I don't know what it is for, but...
Got this for convenience and the ease of smoking at tailgates or events without pulling the stick burner. Smoked several meals on it now. While I was assembling the smoker, i saw the wood chip tray...
If you ever wanted to make sausage and jerky this is the book that will get you started. Easy step-by-step instructions show you how to bone out a deer for sausage and jerky. Also includes both...
I know it's bad form to be underwhelmed by this book, but am I the only one who actually read it? There are duplicated parts, there is no discernible order to it, and it is mostly aimed at people...
I received this smoker as a gift - it's the 30" model. I read in the forums here about some mods to improve functionality and I did them: installed a base and casters, added some insulation around...
First timepost #1 of 119/18/13 at 9:03amThread Starter
SmokingMeatForums.com Top Pickspost #2 of 119/18/13 at 9:45am
Dont waste that little chunk of goodness....that can be snacks for the Pitmaster later! I would treat it like the ribs...but it wont take as long to cook.
Good luck...show q-views! Love ribs
Katpost #3 of 119/18/13 at 9:48amThread Starterpost #4 of 119/18/13 at 9:52ampost #5 of 119/18/13 at 10:25amThread Starterpost #6 of 119/18/13 at 6:39pmThread Starter
Well my first smoking of ribs and some brats, everything turned out great, here are a few pics from beginning to end. Next time though I think I'll use the 2-2-1 method instead of the 3-2-1, I probably over smoked them a little but they were still aesome. Next in line.....a brisket.post #7 of 119/18/13 at 7:07pmpost #8 of 119/18/13 at 7:13pmThread Starterpost #9 of 119/18/13 at 7:37pmQuote:
Ah ok - if you do you will end up with another habit You gonna smoke a whole packer or just part?post #10 of 119/18/13 at 7:51pmThread Starter
I think with it being my first Brisket, I'll probably just smoke one part of it, that way if things don't turn out, I haven't wasted a whole piece of meat. Think I'll smoke the flat first and see how that goes. I know my Brinkman is an el cheapo but since I did the mods. to it it really works great, plus it was free.post #11 of 119/18/13 at 8:24pmQuote:Originally Posted by SoonerFan1
I think with it being my first Brisket, I'll probably just smoke one part of it, that way if things don't turn out, I haven't wasted a whole piece of meat. Think I'll smoke the flat first and see how that goes. I know my Brinkman is an el cheapo but since I did the mods. to it it really works great, plus it was free.
Sounds like a good plan & free smokers are great!
- First time
SmokingMeatForums.com Top Picks
- Smoking Ribs
- › SMOKED MEATLOAF w/ my new FIREBOARD REMOTE THERMOMETER 13 minutes ago
- › First Smoked Salmon Lox with QView 13 minutes ago
- › Maverick ET-733 thread 15 minutes ago
- › AMNPS - burn/smoke times? 19 minutes ago
- › Italian Sausage, Kind of Hot 20 minutes ago
- › Habanero bacon 26 minutes ago
- › CANADIAN BACON TIME IN EAST TEXAS 31 minutes ago
- › Brand New to Smoking 42 minutes ago
- › Smoked Shrimp 42 minutes ago
- › Coleslaw 1 hour, 2 minutes ago
- › FireBoard - Cloud Connected Smart Thermometer by SmokinAl
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Great Sausage Recipes and Meat Curing by Rytek Kutas by scubohuntr
- › Masterbuilt Two Door Propane Smoker by JASinIL2006
- › Outdoor Leisure Products Smoke Hollow 38202G by csparrazza
- › Masterbuilt 30" 20070312 with Window by mikeg1218
- › Blaz'n Grill Works "Gridiron" by fivebadgers
- › GMG by Kirby27
- › A-MAZE-N-SMOKER by racecar1439
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations
- › Wild Hawg Rub
- › Follw-up to Smoke House Problems
- › Fine Points of Curing Brine