Search results for query: 3,2,1, ribs

Green Chili 2.5 - 3 lb. boneless country pork ribs or pulled pork 3-4 cloves garlic sliced thin 1 onion diced 1 lb. frozen Hatch Mild Chilies (505 frozen green chilies are also good) 16 oz. chicken stock (home made is best) 16 oz. beer – Coors Banquet, or a lager – something lite 28 oz. canned...

Craig, be aware that poultry skin can come out rubbery and not crispy in my experience. Also you will want to brine that bird before you smoke it.

An Update; I’ve smoked meat 3 times now; baby back ribs twice and a pork butt today. I followed the 3-2-1 recipe for the ribs and I found a good recipe for the pork butt. Everything has tasted fantastic. I’m taking the 2nd batch of ribs and the pulled pork camping in a few days. Sorry I forgot...

Thank you sir. They're just spare ribs, guess it's what we call them around here. The rub is 1/4 cup salt, 1/4 cup black pepper, 1/8 cup garlic salt, 1/4 cup fennel seed(I usually use a little more) 1/2 to 3/4 cup of dill weed. You can use this on anything from deer meat to beef.

If you could use an electric, Smokin-It has 2 small electric smokers. I have the #1 that I take camping. I have done 3 racks of baby backs ribs (cut in half) in it, a 9# pork shoulder, 2 turkey breasts while camping.

So I had some ribs in the freezer and decided today was the day to give them a go. Coated in mustard, covered in rub and then on at 225. After 2 hours I turned it up to 250. At the 3 hour mark I checked them, they were about 170ish. Pulled them off, sauced them, and wrapped in foil. Back...

That sounds delicious! Huge fan of both fennel and dill.

I started with the 3-2-1 method. But I have switched to smoking till done. Sauce when done or for the last 30 minutes. Done is about 195 Give or take.

Always my standby for most meats. Do like the idea of different wood, might experiment with mesquite and/or cherry. Hmm injection... like the ingredients. Been reading comment regarding Meat Church's rubs. Guess I need to go get some and try. Thanks Eric! Now that's a good idea separating...

Smokin-It #1 here as well. Great smoker, plenty of room camping or in my case, smoking for my wife and I.

Got ya I wasn’t sure if that’s what you meant by bath. But I agree I think for how I like them too 3-2-1 is too long for BB’s and STL ribs. I also stopped wrapping like @fxsales1959 said. I Just let them ride.

Had to do something special for Memorial Day so I broke out the Copper Pot (plus I actually had the day to tend a fire)… starting the coals on the side burner…. Seasoned up some beef ribs, Wooster, kinders caramelized onion and S&P A couple of baby backs with the loin meat removed and cut in 3...

My wife and I did a pretty good job of finishing off a whole rack of Baby Backs. They had a good finish on them a great smoke flavor (I used apple wood only with too much charcoal. I used a modified Minion method but WAY too much charcoal in the chimney. The temp never got above 320 before I got...

Your PID settings out of the box ( P=7, I=600 and D=150) is really close to the settings you discovered. Probably at 225 with your style smoker and smaller vents and the pic of your smoker in the app. With the bigger 3" vents in the Mes 40 and mailbox mod for the pellet maze it really breathes...

hey Y'all, Over the holiday i scored two slabs of st louis ribs labeled Swift at WD. for $1.99 The first I did, and might possibly been under the influence. Did 3-2-1 wrapped, and while tasty pissed me off the fell off th bone. I've been going round with some nimrods on a WSM Facebook group who...

Ok I have a report. I went to Q39 and it was very good BBQ. The atmosphere was nice, clean, and very good looking. I got a 3 meat plate and added 2 more meats, BUT I did not get the brisket burnt ends. Meat 1, the sliced brisket which was flat meat and was good tasting and very commendable...

First, we've all been there. I almost lost my Man Card first time I "smoked" ribs. It was ugly. Now I pretty much follow the advice given me so many years ago, echoed here by Crazy. I now know so much more about smoking, thanks to the fine people on SMF, to the point where I know when I can...

I've not done it but only because I'm quite sure it will dry out on you before it really wants to fall apart. It's just soooooo lean. Now if you wanted to smoke it at a low cooking temp for a while and then wrap it air tight in foil I think that would work out. You would basically be doing a...

I put Golden Driller on fall off the bone 3-2-1 ribs. Very good. If you’re not a super sweet or tired of the same old “Q”, this is a nice treat on game day.

3 (Very) recently Learned Lessons: 1) Be Happy. Cooking quality food outside is always to be enjoyed; otherwise there’s Swansons. B) Improvise. Or have a backup plan (I’m terrible at backup plans). When things go runny (and they will) just remember God gave you a great brain. Don’t despair...