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

My rub recipe is a bit different from yours. I got one from Cook's Country and one from The Spruce Eats website. I liked the one from Spruce Eats so I am likely going to go with that one. JC :emoji_cat:

I just got some beef ribs from the butcher today and plan on smoking them on my offset smoker tomorrow. I've never smoked beef ribs, in fact I've never even eaten beef ribs, so I'm looking for any advice. I've smoked pork ribs and usually use the 3-2-1 method and am happy with them. Would I...

Well, no doubt a quality pellet. When I run my wood burner, I use about 1/3rd pecan, and 2/3rds hickory. On the pellet, I normally straight hickory. I do keep thinking about the pecan shell pellets. I tried pecan shells on my wood burner since pecan trees are everywhere down here. Lost...

City BBQ is in my area too. Overall, it's a solid spot; brisket and sausage are usually pretty good, and the ribs are decent. I agree the pulled pork lacks flavor and bark. Staff is friendly, place is clean, and prices are fair. I'd also give it a 7.5 out of 10.

Thank you, good sir. The comprehensiveness of your response is much appreciated. I’ve been advised not to stress out too much on the temp, and can expect it to vary between around 215 to 260 (215 is where I should add fuel). Do I really need to add a water pan if I’m wrapping?

Here are a few more pictures from yesterdays Rib cook. I wanted to try some belly lollipops . I cut the belly in 1 1/2" strips, coated them with Kosmos Killer Honey Bee rub, some my TnT rub and fresh ground black pepper. I vac packed and froze those a while back. Thawed and rolled onto...

Hi there and welcome! This is going to be a big post with a lot of info so bare with me :D I think the guys are getting you on the right path for sure. BTW this site is the BEST and most accurate source of legit info you will find. It puts all those youtube videos and blogs, etc. to shame...

I was going to ask how in the world you're getting accurate temps where the food is if your probe is right above the element. But the wood sheet kind of answered that, I guess. That's actually what my problem was - my probe was on the bottom rack, but by my meat was in the middle and ~50f less...

My experience: 1. Slather it on shortly before you take your meat off the grill / smoker so it forms a thick glaze. 2. Simmer your meat in a big pan of the sauce. That was my mother's method for FOTB ribs 3. Serve it as a side as @chopsaw advises.

Good report back. As with any system there will be the tuning and learning and a rewired MES is not an exception to that rule. I think once you get your probes all sorted out you will good to go. My probe setup is that I have my auber probe on the UNDER side of the lowest smoker rack placed...

I am using lumberjack. I have pecan and charred hickory. Was gonna do about 2/3 pecan 1/3 char. did some ribs last week with just pecan, lacked some smoke for me.

I'll try it.

Tip #1 was a good catch. I ran into that this past week smoking 2 Snake River Farm corned beefs (which were excellent btw) to make pastrami. One probe alerted to low battery about an hour in so I let it go because I had both probes in use, and also a Combustion Inc probe in just for kicks (the...

I think most people think of Lamb as the word for meat from a sheep (I know I did), but as opposed pork or beef (which is a generic term afaik) lamb is specific to the age of the animal. I'm the US, lamb is less than 2 y.o. but in the rest of the world lamb is under 1 year old, hogget between 1...

I got some mig wire yesterday, and made quite a bit of progress today! First thing I did was finish the fire/coal basket. All welded out, and the expanded metal reinforced with 1/2" round bar in the bottom. Just making sure it still fits on the rails and slides in and out like it...

That looks awesome!!! Yeah the cured ribs will definitely taste hammy. Also extra points for those plates. I ate many a meal on those as a kid. My mother had a set or two forever while I was growing up hahaha :D Keep up the good and interesting cooking!

Very nice. Really looking good. Can't wait to see your completed unit. :emoji_blush: JC :emoji_cat:

Sorry to be late to the party here my friend… but you are really getting that dialed in! Loving the Q pics and making me want to place an order for one of those cookers. Ribs and wings both look delicious! 🤤

I am looking for input on people who have used the Fan feature on the new SI PRO series smokers, as in the different ways they have used it and the results. Such as for sausage , ribs, Brisket and when they activated it and for how long. Just looking to share info since I haven't seen much...

2-2-1 is a better variant for spares, if I need to wrap. They are just too done with 6 hours of cooking. There is still some "bite" at 2-2-1