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Christmas Eve Ribs with Qview

post #1 of 11
Thread Starter 
First smoke for Christmas two racks of spares done 3-2-1 they were good.

My rub was just a bit too spicy for the little ones will change it or just use a bit less.

Still not sold on 3-2-1 I like them done but not soggy ...any thoughts..

My homemade slow cooked baked beans are there too with loads of pulled pork in them.

Oh and to one and all a Very Merry Christmas

post #2 of 11
Looks Great... PDT_Armataz_01_37.gif

Merry Christmas...
post #3 of 11
Nice looking Eve dinner. I too prefer my spares a bit tighter. Just skip the '2' part of 3-2-1 and keep them on, spritzing with applejuice every hour and you should be fine. Check em after 5 hours to test.

post #4 of 11
Looks great from here. I especially like the looks of all the meat in the beans
post #5 of 11
Nice spread! Beans look killer with PP...great use of pork.

I find the 3-2-1 method isn't quite to our liking either...I generally do a 4-1-1 or ~5-1-0.5, depending on the situation.

Some of the slabs I've had were very heavy on the thick end...these one's I go longer smoke, then just enough foiled time to get a good pull-back from the bones, then 0.5-1.0 to firm up again.

The time formulation does change up a bit if you trim ST. Louis style as well...I use 3.0 to 3.5 smoke, 0.5-1.0 foiled and firm up for up to 1.0.

The smoked trimmings from the spares are great diced up into your beans, too...it's a favorite of most, well liked here as well, even if you want to go without bacon at all.

post #6 of 11
Chris - I'm with DW4D on this. Doing full racks, I don't foil. I like some chew, not falling apart. Got to mop, though, or else they can dry out. Uusually somewhere between 3-5 hours, depending on the size.

Nice looking ribs.
post #7 of 11
nice looking spread!
post #8 of 11
Great looking ribs. Keep a log of what you like and what you'd change. Soon you'll have it dialed in. Once you are comfortable with foiling, you may want to give no-foiling a try. Have fun and post Q-views when you can.
post #9 of 11
Thread Starter 
Would be lost without my little black book.

Thanks to all who said such nice things.
post #10 of 11
I second the log book idea. I've done this for several years now, not just for smokes, but also for the times when I stumble across really good receipes - so I can find them again among the tons of cookbooks on the shelves. Not to mention the loose leaf stuff from FoodNetwork. I've got notes that go back 20 years in some of the cookbooks. Also great to record "event" meals like Easter, Thanksgiving, and Christmas - who was there, what we had, etc.
post #11 of 11
Everything look fabulous and the beans look awesome too. I like the amount of PP in it and it looks really good. So whats in them or is this a family secret. I think the ribs look great to and it's nice to see someone who doesn't trimm them either.PDT_Armataz_01_37.gif
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