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Saturday Spares (Asian style and plain ole BBQ) and Smoked Peppers (QVIEW) - Page 2

post #21 of 32
Quote:
Originally Posted by smokingreg View Post
 

 

good call.  we'll give the little guy some alcohol.

 

:police2:

 

:banana_smiley:

 

You'll all sleep well that night 

:rotflmao:

post #22 of 32

Well played......I'm a BIG fan of the Costco ribs, meaty, decent price, trimmed well...haven't been disappointed yet. I bought cheaper ribs once and regretted in immediately. The peppers look awesome....my hab's never turned the orange color (yet) but we are running outta sun here in the PNW so it might never happen. I may just have to go with what I got and try smoking them, then grinding like you did. I have a feeling your SO is gonna have an issue with what you did to the grinder...LOL.....they usually don't understand our reasoning process. Now, onto the Rebel Yell....Boy, did that bring back memories. I had the good fortune of living in Santa Barbara for some time and the Trader Joes there stocked it at a very decent price. I heard much of it never gets out of the County where produced, but that could be a voodoo marketing ploy. Regardless, a great beverage that I enjoyed immensely with ginger ale. Nice job and congrats on making the banner.....Willie

post #23 of 32
Thread Starter 
Quote:
Originally Posted by Chef Willie View Post
 

Well played......I'm a BIG fan of the Costco ribs, meaty, decent price, trimmed well...haven't been disappointed yet. I bought cheaper ribs once and regretted in immediately. The peppers look awesome....my hab's never turned the orange color (yet) but we are running outta sun here in the PNW so it might never happen. I may just have to go with what I got and try smoking them, then grinding like you did. I have a feeling your SO is gonna have an issue with what you did to the grinder...LOL.....they usually don't understand our reasoning process. Now, onto the Rebel Yell....Boy, did that bring back memories. I had the good fortune of living in Santa Barbara for some time and the Trader Joes there stocked it at a very decent price. I heard much of it never gets out of the County where produced, but that could be a voodoo marketing ploy. Regardless, a great beverage that I enjoyed immensely with ginger ale. Nice job and congrats on making the banner.....Willie

 

ole Rebel Yell.  Can't complain at 8.99 per 750.

post #24 of 32

Ok SG....You say your gonna freeze them, why?....if I had ribs on a platter that looked like those.......well the freezer can get their own, cause mine would never had made it to the freezer....

 

 

SmokinMad

post #25 of 32
Thread Starter 
I can't even remember the last rack of ribs I smoked and ate that day. I just about always cook for sport and eat it sometime on down the road.
post #26 of 32
Quote:
Originally Posted by smokingreg View Post

I can't even remember the last rack of ribs I smoked and ate that day. I just about always cook for sport and eat it sometime on down the road.

 

SG... when it comes to ribs I just don't have the discipline I need to be able to save them for later...lol.. the neighbors put a whole hog on a big rotisserie pig cooker, I can still taste those baby backs we pulled off that hot hog....glad I'm typing or I'd be spittin' drool all over ya right now...lol

 

SmokinMad

post #27 of 32
What was the total cook time at 275°? And how many hours in the foil?
post #28 of 32
Thread Starter 

i did 3-2-1.

 

3 hrs on the grates

2 hrs wrapped in foil

1 hour foil opened

 

6 hours always seems like the perfect time for ribs, even at 275.  i like mine falling off the bone, though.

post #29 of 32
Quote:
Originally Posted by smokingreg View Post

i did 3-2-1.

3 hrs on the grates
2 hrs wrapped in foil
1 hour foil opened

6 hours always seems like the perfect time for ribs, even at 275.  i like mine falling off the bone, though.
See this is where I'm confused. Everyone talks about the 3-2-1... I have done the 3-2-1 in my cookshack a few times between 220-240 and I feel they come out overcooked.

With that being said, I have a rack of st louis on the smoker right now. I have it maxed out at 250° and my digital gauge is reading 268° I put them in at 5:00 est. Im going to foil them at 7:30 for 1 hour and then out of the foil for 30 minutes for a total of 4 hours. I'm curious to see if that will do the trick.

Every 3-2-1 I have done, they have come out dry.
post #30 of 32

 I recommend adjusting times to fit your and your family's tastes vs a general "rule" that may or may not produce what you and yours like.  e.g. I don't do 3-2-1 for me and I like dry rub ribs, but the wife and grandkids like em that way...  and very sweet.

post #31 of 32
Thread Starter 
I think it helps keep them moist that when I foil, I always put the ribs bone side down and put a good amount of apple juice in the foil. For the last hour, I don't remove them from the foil. I just open the foil, so the ribs stay in the juices.
post #32 of 32

Those ribs look great I'm a new to this I've done a few racks of ribs but they didn't nearly look as good as yours. Maybe one day I'll be able to run with the big dogs like yourself. I'm going to keep trying and when I get something that looks that good I'll post my pics.

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