3 (2)- 2-1 no more

xray · May 22, 2015

I'm a big no foil fan as well. Mine are usually done at 6hrs and they break apart with the bend test. I apply smoke for about 4 hours and then apply a light coat of sauce at the last 45mins to set the sauce

image.jpg

xray
May 22, 2015

Here I used a Genny cream ale BBQ sauce.

oldschoolbbq · May 22, 2015

Bravo to you

. Great looking Ribs , and the Fiddling around with them is a headache

.

Glad to have another convert .

Have fun and . . .

oldschoolbbq · May 22, 2015

Magnus2 said:
No foiling sounds interesting, but curious about how much other "prep/maintenance" most of you do such as:
brining?
oil, rub, wrap overnight?
Spritzing every so often while their cooking?

One more . . . . when do most of you stop the hard smoke? After about 3-hrs and then just let em cook?

Great thread. Thanks!!

Magnus, my rep. involves pulling the Mebrane off , trimming the flap , dusting with a (or My ) rub and putting

them in the Smoker a leaving them alone for he entire cook , no peekig , no spritzing and as for smoke , I

keep it going , with a good clean , as I create , you don't need worry about to much . . .

IMG_0003.JPG

oldschoolbbq
Sep 6, 2014

200x200px-ZC-c9179ad9_bbqshots002[1] (200x200) (2)

oldschoolbbq
May 14, 2015

take them to the color I want . . .

200x200px-ZC-cc5b71db_bbqshots001[1] (200x200) (2)

oldschoolbbq
May 14, 2015

the bend is good

hope We helped you , have fun and . .

tbrtt1 · May 23, 2015

Thats some Sage looking Q there Oldschool. Damn nice.

FWIW, I have seen good bark even with foiling, but the variables to achieve that are myriad; such as, the amount of moisture present, the temp, how long after you remove the foil, how moist they were before you foiled them, etc. At least that is my humble, and unprofessional opinion.

It is just too darned easy to do ribs with the rub, cook and eat method. There is no shame in foiling and spritzing and basting and whatnot. And if it works for ya, then Amen. But I employ the use of an electric Smokin-It #2 for a reason. I am woefully lazy when it comes to smoking. Foiling and unfoiling and spraying, etc. defeats the purpose of an electric with a PID controller. I have way to many hobbies and bad habits that I partake in whilst I smoke.

bbqpit77 · May 23, 2015

i tried 3-3-1, 3-2.5-1 on my spare ribs....now i do 2.5-3, the results are amazing.

cal1956 · May 23, 2015

to me ribs should not be "falling off the bone tender " that's just plain over cooked the way most of the people seem to like them is when you can cut the ribs apart and the meat stays on the bone

and slight tug should be required when you bite into the meat ...foil is for people that don't know how to cook ribs . ...just my 2 cents

mr t 59874 · May 23, 2015

cal1956 said:
to me ribs should not be "falling off the bone tender " that's just plain over cooked the way most of the people seem to like them is when you can cut the ribs apart and the meat stays on the bone

and slight tug should be required when you bite into the meat ...foil is for people that don't know how to cook ribs . ...just my 2 cents

Cal, you and I could sit at the same table, although when cooking for myself, I cook to what I like, not what most people like, if it happens to be what most like, so be it.

T

cal1956 · May 23, 2015

noboundaries · May 23, 2015

I've been in one informal backyard competition a ways back when I did my ribs on a gas grill. There were 200 people there and ten guys doing ribs on all types of equipment, either gas grills or charcoal, plus two smokers. My ribs were chip packet smoked, wrapped, then sauced. They were FOTB and people raved about them. Honestly, at the time that's how I thought great homemade ribs were supposed to taste. That backyard party changed my outlook though.

The host had a homemade 22.5" Weber smoker; a 22.5" Kettle with a riveted 4 foot stainless steel sheet metal barrel. His unsauced ribs hung vertically in the smoker on hooks from rebar stuck through the barrel. His ribs had an incredible competition bite and flavor. I loved his ribs but folks thought they were just okay. It was his ribs that got me to rethink the way ribs are supposed to bite. After that party I started seriously looking into smoking and how I could use an old 22.5" Performer style Kettle gathering dust on the side of my house.

cal1956 · May 24, 2015

I joined this forum for (2) reasons ....sausage and bacon I had never done these and wanted to fill in the gaps of my cooking education so to speak ...

from the folks here I have accomplished that at least in part , as I have made my 1st batch of smoked sausage and with great success I might add

now I am gathering the proper equipment to tackle curing bacon , and feel confident that it also will be a success I have gotten good advise from some seasoned pros

and novices alike and for that I am truly thankful

this forum like some music forums that I am on, it has both good and bad , pros and amateurs ,that feely give advise for the benefit of the less informed

and like the music forums , a person has to learn how to separate the good advise from the bad , often times there are people that try to impress the less informed

with a lot to tech terms hoping to make themselves appear better than they really are , just as on the music forums there are those that talk a good talk but in reality

can't string 3 notes together and so it goes here , there are folks here that have been on this forum for a long time and know a bunch to tech terms that I wouldn't let cook a hot dog

but that's just the nature of these forums , you can learn a lot from them , even from the newbies as well as the old pros but you have to learn to distinguish the good from the bad

I find that music and cooking have a lot in common , we all have to learn our craft , we all want others to like what we produce , both can be as complex or as simple as we want it to be

and most of the time simple works best for both, and like music its sometimes hard not to get to big for our britches

mr t 59874 · May 24, 2015

cal1956 said:
I joined this forum for (2) reasons ....sausage and bacon I had never done these and wanted to fill in the gaps of my cooking education so to speak ...

from the folks here I have accomplished that at least in part , as I have made my 1st batch of smoked sausage and with great success I might add

now I am gathering the proper equipment to tackle curing bacon , and feel confident that it also will be a success I have gotten good advise from some seasoned pros

and novices alike and for that I am truly thankful

this forum like some music forums that I am on, it has both good and bad , pros and amateurs ,that feely give advise for the benefit of the less informed

and like the music forums , a person has to learn how to separate the good advise from the bad , often times there are people that try to impress the less informed

with a lot to tech terms hoping to make themselves appear better than they really are , just as on the music forums there are those that talk a good talk but in reality

can't string 3 notes together and so it goes here , there are folks here that have been on this forum for a long time and know a bunch to tech terms that I wouldn't let cook a hot dog

but that's just the nature of these forums , you can learn a lot from them , even from the newbies as well as the old pros but you have to learn to distinguish the good from the bad

I find that music and cooking have a lot in common , we all have to learn our craft , we all want others to like what we produce , both can be as complex or as simple as we want it to be

and most of the time simple works best for both, and like music its sometimes hard not to get to big for our britches

Well stated.

Tom

atomicsmoke · May 24, 2015

Cal1956,

Repsectfully...you are way off topic. I usually don't care when folks derail my threads, but I don't want my thread associated with transparent insinuations on the skill level of members.

cal1956 · May 24, 2015

actually I don't think I was off topic , the point being that it should not take 30 posts to explain how to cook simple ribs

briggy · May 24, 2015

Not to get back on topic but...........I tend to pull the membrane, rub the night before, and wrap in the fridge. Smoke at 225 - 250 unwrapped the entire time. I do spritz them every hour after the first couple of hours have passed. When they are getting close, I sauce them for another 30 or so and then a quick trip to the grill to sticky them up.

valleypoboy · May 26, 2015

Magnus2 said:
No foiling sounds interesting, but curious about how much other "prep/maintenance" most of you do such as:

brining?

oil, rub, wrap overnight?

Spritzing every so often while their cooking?

One more . . . . when do most of you stop the hard smoke? After about 3-hrs and then just let em cook?

Great thread. Thanks!!

I do none of that and no before hand prep. I literally buy them come home then start the process for the cook that day. I've only had ribs I felt were as good as mine a couple times. Texas Road House is one place I feel I can get ribs that are equal to mine. To each their own, obviously though. Here's what I do:

1 - mix up my dry rub (BRITU with 1/2 the amount of cumin)
2 - remove the membrane from the ribs
3 - rub ribs
4 - set aside
5 - fire up smoker
6 - clean off cooking surface once hot
7 - put ribs in smoker
8 - add wood for smoke flavor
9 - watch temperature of cooker at 15 minute to 1 hour intervals
10 - remove from heat
11 - cut into individual ribs
12 - eat

Usually this gives the ribs about 2 hours out of the fridge and about 1 hour of "marinating" time with the dry rub applied. I have to admit though... I've gotten pretty lazy on every step. For #1 I've started using whole/raw sugar instead of the white + brown sugar mix called for, I don't freshly grind my pepper and I've often used wrong sized garlic and onion powder. I feel the recipe puts a tad too much cumin. It tastes great, but by the 3rd or 4th rib it's just too much so I always use 1/2 the amount called for.

With my propane smoker it's nearly set and forget. I still check temp every 15 for the first hour, but then I only look at temp every hour until 5th hour where I check to see how much bone is visible. I'm still new to my charcoal, so maintaining the correct temperature takes a lot more work.

newbsmoke · May 26, 2015

valleypoboy said:
Magnus2 said:

No foiling sounds interesting, but curious about how much other "prep/maintenance" most of you do such as:

brining?

oil, rub, wrap overnight?

Spritzing every so often while their cooking?

One more . . . . when do most of you stop the hard smoke? After about 3-hrs and then just let em cook?

Great thread. Thanks!!

Click to expand...

I do none of that and no before hand prep. I literally buy them come home then start the process for the cook that day. I've only had ribs I felt were as good as mine a couple times. Texas Road House is one place I feel I can get ribs that are equal to mine. To each their own, obviously though. Here's what I do:

1 - mix up my dry rub (BRITU with 1/2 the amount of cumin)
2 - remove the membrane from the ribs
3 - rub ribs
4 - set aside
5 - fire up smoker
6 - clean off cooking surface once hot
7 - put ribs in smoker
8 - add wood for smoke flavor
9 - watch temperature of cooker at 15 minute to 1 hour intervals
10 - remove from heat
11 - cut into individual ribs
12 - eat

Usually this gives the ribs about 2 hours out of the fridge and about 1 hour of "marinating" time with the dry rub applied. I have to admit though... I've gotten pretty lazy on every step. For #1 I've started using whole/raw sugar instead of the white + brown sugar mix called for, I don't freshly grind my pepper and I've often used wrong sized garlic and onion powder. I feel the recipe puts a tad too much cumin. It tastes great, but by the 3rd or 4th rib it's just too much so I always use 1/2 the amount called for.

With my propane smoker it's nearly set and forget. I still check temp every 15 for the first hour, but then I only look at temp every hour until 5th hour where I check to see how much bone is visible. I'm still new to my charcoal, so maintaining the correct temperature takes a lot more work.

What's britu?

kenafein · May 26, 2015

NewbSmoke said:
What's britu?

Best Ribs in the Universe.

http://www.virtualweberbullet.com/best-ribs-in-the-universe-by-mike-scrutchfield.html

atomicsmoke · May 26, 2015

kenafein said:
Best Ribs in the Universe.

With almost 1/2 cup of sugar in the rub and the honey sauced? Don't think so.

kenafein · May 26, 2015

atomicsmoke said:
With almost 1/2 cup of sugar in the rub and the honey sauced? Don't think so.

I was just passing on the recipe. I have never tried it. They are called Best Ribs in the Universe(BRITU) because they won a contest of the same name. The rub recipe is said to make way more than enough for 3 racks of ribs, and I suppose it would matter how much sauce you used. It is a very popular recipe, however.

msuiceman · May 27, 2015

I'm going back to no-foil method. I've had good luck with the 2-2-1 method, but I'm getting loin back ribs that are too thick to do the 2-2-1 method and I want to render more fat out of the ribs with the cuts I've been getting lately. I will bump up the temp a bit and smoke naked (the ribs, not me). I kinda miss the bark I was getting before I went to the foil method.

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