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3 2 1 Killer Ribs with Taste O Pics "U Wish"

post #1 of 18
Thread Starter 
Last night I rubbed down 4 racks of back ribs and let em sit in fridge all night. I fired up the Brinkmann at noon today and she kept steady at 225.
I followed the 3 2 1 recipe up until I had too remove the foil for the last 1 hr. The ribs were way over the specified 172 F doneness.
They were falling apart already so they were served with a hot Habenero Q sauce.
The family loved them and I had too push myself away from the table too stop from totally pigging out.
I had too show my SMF friends the B4 and after shots.
Can't wait for this beauty butt thats waiting in the freezer for Brinkmann !icon_razz.gificon_razz.gificon_razz.gif
post #2 of 18
man that looks t-t-t-tastyyyyPDT_Armataz_01_34.gif
post #3 of 18
Now thats some good looking ribs! Thanks for sharing.
post #4 of 18
Looking good Jonny C! PDT_Armataz_01_34.gif
post #5 of 18
There must be something wrong with your "Taste O Pics". I have been licking your rib pictures on my monitor and cannot taste anything. Either the pictures have a problem or your ribs turned out tasteless?!?!icon_mrgreen.gif
post #6 of 18
man I'm doin some chicken right now, But I want some ribs!
post #7 of 18
I love the pic of the bones, it speaks volumes PDT_Armataz_01_37.gif
post #8 of 18
Once smell-o-vision becomes more widespread, we won't have the problem. Gotta go warm up some left-over baby-backs and Dutch's beans left over from Sunday's smoke for supper. Duty calls...
post #9 of 18
Great lookin Q-view John CPDT_Armataz_01_37.gif
post #10 of 18
Good looking food but taste O Pics isn't working very well. Shoulda used lick-a-pic with flavor enhancer 2.0

Thanks for sharing
post #11 of 18
I'm with oillogger and pigcicles, they just taste like glass.
Look great though.
post #12 of 18
Looks great to me. John, you were not thinking you made a mistake with the ribs being 172* already and pulled them because of that??
That will always be the case with 3-2-1 ribs and why it is just a starting point for great ribs. The professionals feel 3-2-1 ribs ARE overdone. It will be up to you to adjust the times to get the consistancy of ribs you want.
I do alot at 3-2 1/2- 1/2. The last number allows them to firm up alittle when removing from foil. Good job though, but hopefully you didn't figure you made a mistake, cause you didn't.
post #13 of 18
Way to go John!!!PDT_Armataz_01_37.gif Those little buggers look so perfect that I almost got caught sniffin my monitor again!

post #14 of 18
Looking good!
post #15 of 18
Great looking ribs. Congrats.
post #16 of 18
Thread Starter 
Thanks I appreciate that.
I was worried about them going the final hour like 3 2 1 says, I feared that they would dry up too much.
Not going the last 1 hr. the ribs just fell off the bones and they were super moist and juicey.
Man they were goooood !
post #17 of 18
Excellent looking bones ya got there.

I found that the cutting back from 2 hrs to 1 hour made a difference for me.
post #18 of 18
You just make me proud to be Canadian ... eh!
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