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

I'm going to check actual oven temp this weekend. High sided (3-4 in) with rack about 1/2" off bottom. I've had a similar size 10 lb packer go 12 hrs and another 6. But never a flat. I know I'm always telling the wife a brisket is done when it's done. On another subject, do you all inject...

I did all 3 on the vertical and as a new smoker and my first attempt at ribs, they were pretty good. 1 lesson learned is to rub and BBQ sauce the top and bottom. I was thinking the bottom was mostly bone and we are used to ribs from a local store deli with the membrane on the bottom. I had...

I bought a Pitboss vertical after using "traditional mokers" for years. I have to use a smoke tube to get 1/2 assed smoke. I have since reverted to using my Weber Smoky Mountain for most cooks. There's no such thing as set it and forget it with real meat smoking. IMHO

One thing is for sure. 3-2-1 has never worked well for me. Ribs are FOTB to a sloppy fault when I've tried that method. I've come to believe that if you're not competing, skip the wrapping.

I've been toying with the idea of taking a half pork loin that I have and preparing AND cooking like I would my baby back ribs. Has anyone done this? I usually do ribs by 3-2-1(though it's never 1 at the end) and they are fall off the bone, the way I like them. I wonder what would happen if I...

Long overdue, but I finally put in an order at the butcher shop for a whole side of a pig, along with another whole ham and a head. I pick it up next friday around lunch. The truck will arrive around 10am and they will get on my order as soon as the truck is unloaded. Pig side will be cut into...

I have gone to using @SmokinAl Vortex ribs and will never look back to the traditional 3-2-1 method. 45 minutes instead of 6 hours! https://www.smokingmeatforums.com/threads/i-just-had-to-do-vortex-ribs.327249/

Lots of factors that could be at play here, in my most humble opinion, and it appears several others. 1- The thickness of the flat usually has more influence on the cooking time as opposed to the weight. Imagine a 4 lb flat that is 1/2 inch thick but 2 feet long. I know, crazy example, but you...

Thanks Brian. Yes, I am happy with it so far after 1 cook. Things I do not like -- the small cheap wheels, so I just ordered some better ones to hopefully install tomorrow . Also I never want to clean that drip pan again, so I have the Teflon matts being delivered any minute now. My next test...

A water pan has more than one function. First to block excessive heat or hot spot. Second to catch dripping to help with cleanup. Third to had moisture to the air which is less important in a pellet smoker than a wood burner.

I've seen some YouTubes of people doing 'party ribs' on their Weber with a Vortex and thought that I would give them a try. Many of the videos say they take an hour. I think mine were probably done at around 30-35 mins. The grill was running 450-500. I temped them at 40 mins and they were over...

Thank you all for the pointers. I ended up getting a Deck Boss 590, so far so good, was able to cook good tasting seared burgers, flank steak and also 3-2-1 ribs. Will keep this thread in my bookmarks and report a few years in the future about the longevity.

Good for him. Not everybody likes his ribs.

I have an AW-1520H so it is 15A. I'll give those settings a shot and adjust where I'm putting my Auber probe and see how that effects things after my other tests just to make sure the smoker itself is functioning properly. I did make a new exhaust dead center in the top and my top probe always...

I haven't met many burgers I didn't like. I mean literally, I dont think I have ever had a burger I didn't like, except back in the day off of someone's grill that doesn't know how to cook a burger... maybe I had to choke it down because it was dry as hell. I always cringed watching some men...

Hello all, It finally happened. I got the go ahead from the boss to purchase a larger trailer smoker that ive been wanting for awhile. I kept searching marketplace for something local, and finally found this 150 gallon reverse flow with a warming box at a reasonable price and only about a 2.5...

Great job!!! Also welcome back, I think it's been a while since you were posting. The point is the best part of the brisket and yeah a proper smoked brisket is going to be AMAZING so don't be shocked if you do more and you enjoy it more than pulled pork. Here in Texas brisket is king and I...

Had Tatanka running for the 4th. Started at 4am. 5 slabs of ribs 2 1/2 butts, tri tip, brisket flat, and pork steaks. 3 ribs and the butts were for a girl I work with. TBS… Bottom shelf/top shelf temps. I love this! Joel @seenred built a heck of a cooker! Fed it a split about every hour and...

I used 2% (193 grams) of the total weight of the pork loin (3,214g) + water (1.7Gal or 6,428g) of Morton Kosher Salt. The thickness of the loin once I removed most of the fat cap and silverskin was 2 3/8''. Plugging this all in to the CB Wet Curing calculator at Amazing Ribs, it comes back...

I can’t speak for that curing calculator, but according to my experience that calculator is just wrong. There is a lot of crossover speak about cure as dry brining and immersion brine methods get mixed up, but they work differently and dry brining is the faster of the two. There are specific...