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2nd time is a charm

post #1 of 9
Thread Starter 
I did the spare ribs again this weekend and turned out great. I finally am getting the hang of how to build the right kind of fire. I have finally got the point on the thin blue smoke phrase I keep reading about, I had it all thru my smoke and it turned out right this time.I did the 321 method and was happy over all with the results. I would have liked them to be a little more tender(falling off the bone) but they were still good. I have been a bbqing fool for a month now and have done chicken,pulled pork, and spare ribs twice. this weekend it will be pulled pork and a smoked turkey breast. Any other ideas feel free to send them my way. I am officially addicted to this just ask my wife. thanks to everyone for the help along the way. scott
post #2 of 9
Hey Scott:

Glad to hear you are having such a great time. There is nothing like a successfull rib smoke. You are really going to enjoy the turkey; my suggestion would be to brine it and cook it at a higher temp (300 degrees) if you want a crsipy skin. I love mine with apple and cherry woods.
post #3 of 9
I cook my ribs with out foil... but I'm not looking for fall off the bone... I want the meat to pull off the bone when you bite it, but not fall off or come off in a big chunk...

Now, I know that a lot of folks like the fall off the bone rib... If that is what your after, just leave 'em in the foil a bit longer and you'll get what ya want...

Glad to hear that you have acquired the passion for smoke!

post #4 of 9

Good Job

Congrats on your smoke it doesnt take a lot to get hooked it's all down hikk from here.
Good Luck and Good Smoking
post #5 of 9
Hey James, I'm with you. I finally tried the 3-2-1 method. They were fall of the bone, but I just need some chew to them. wink.gif Gonna do them naked, naked, and naked, from now on.
Chadpole finally got me to wrap a pork butt in tin foil when the meat temp finally came up. That made all the difference in the world. That was the first time I was able to lay the knife down and pull a butt. biggrin.gif (don't even go there Gypsy) icon_eek.gif . time to go. And thats the way it is, October 17- 2007.
post #6 of 9
I like mine to have some bite to them. I don't want them fallin' off the bone. WHile I still got my teeth I want to use them! biggrin.gif
post #7 of 9
I feel the same way as Debi. Ive cooked them both ways and seems to me the fall of the bone takes a lot of taste out of them.
post #8 of 9
The first time I tried the 321 method,it seemed that the ribs got mushy.

Try cutting down on the foil time. It'll make a difference PDT_Armataz_01_18.gif
post #9 of 9
That is a good one Debi, I totally agreePDT_Armataz_01_34.gif
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