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

Wrapping after 2 or 3 hours is the best way to get FOB ribs. I like to pull the foil back at the end to create a little crust, almost barkish, I pull the foil back for 30 minutes or until I get the desired finish on them. What brought you to Sicily, if I may ask? I still have family there, but...

The current place I’ve got the last 3 halves is a fixed cut sheet with 180# which 80# is ground. No organs or bones. I’m currently trying to find a new source for 1/2 shares. They’re up to $2,400. My first was $1,700. I get inflation. Big thing was wife wants 90/10 ground and not really...

** Trying a Clay Roaster ** with Smoked Ribs , Potatoes and side of Fried rice. So this is about the Clay roaster I got for $5 last summer and did not use yet. Well until today. Smoked up 2 packs of pork ribs, cut into singles , rubbed with MC Gospel. Into the Q with Cherry chips. It is...

The angle of the picture makes it look taller than it really is, it's 55'' Long x 3 1/2" Dia. I extended it so when the smoker is on the covered deck, it doesn't smoke people out while hanging out. I might try adding 22 more inches to it so I can actually get it through the aluminum roof. I'm...

BLUF: Should I use my gas grill for the last step of making ribs or can I use my Vertical smoker all of the way through? I have a Pit Boss Pro Series II 4-Series Wood Pellet Vertical Smoker and am using a Pit Boss recipe with these 3 steps: 1) Dry-rub ribs then smoke them meat facing up @...

You are very welcome. I also have an older, 3/16" thick Oklahoma Joe that is 20" W x 40" L with a 20" firebox for larger cooks. The smaller Cimarron is good for 2 racks of ribs flat, 3 if using a rib rack or two 8 pound pork butts or 1, 12 pound brisket or smaller. That said, the larger pit is...

2 > Rolled, Stuffed and Smoked Ribs, also they were soaked in Pop's brine for about 20 hours It has been a while for me to do and or post a smoke . Last July for a post of one , and I really only did a couple bone in pork loins. So here I go. Saturday I cut and trimmed up two racks of ribs...

I prefer competition style ribs that you can get a good bite out of. But if someone else is cooking and has FOTB to offer me I sure ain't gonna turn em down.

I own one myself. It is a Brinkmann Cimarron. They take a little experimenting since is a smaller cook chamber (16 x 30) and at first you will get some despairingly large temp differences. However, if you do not mind the size it can put out very good brisket, pork butts or a rack or 2 of...

I used to have two pellet smokers (Camp Chef and a Traeger) and an OK Joe Highland, but sold them all when I had to make a big move. Now that I'm settled again, I tried getting some new toys to start over. I figured I'd start over with the Highland. But, in trying to do that, I managed to...

My best guess is your setting your Auber at to high a temp and continually tripping the safety limit switch. What I would suggest is setting the Auber at 250 and place the probe dead center in an empty smoker and see what happens. Monitor with a separate therm also.

Alright... I still feel like either I'm doing something wrong or something is wrong with my system. Maybe I'm just dumb. Also wondering if I need to just break out into my own thread? I'm starting to feel like I'm clogging this up with troubleshooting, but maybe it'll help others down the road...

I am in the Mood group for sure. I like any good burger, needs flavour, I do love the crisp on a juicy burger. So both worlds , to me just hotter grill or griddle. But must have onions, and I like both on my burgers.....diced or sliced raw and diced caramelized onions. at the same time is best...

I’m going to offer my two cents I’m this thread. For years, I have followed a pretty typical 3-2-1 method with mixed results, but sometimes the meat has been fall off the bone tender, but not what I wanted. I like to be able to bite into meat that pulls easily away from the bone, is tender, but...

Had to do a little Google search. Here is what I found on Food.com. Kind of interesting I guess, might be worth a shot. https://www.food.com/recipe/chicago-style-ribs-420830 Spice rub (reserve 2 tbsp of this rub for the barbecue sauce) 1tablespoon dried mustard 1tablespoon paprika 1tablespoon...

If you like 3-2-1 ribs you can cook them that way. Some folks will square the ribs up, those are called St Louis cut ribs. Then you'll have some rib tips for a snack or something to add to beans etc since they cook a bit faster. You can also cook the whole thing without wrapping. All a...

Not near hot enough, imo. Connective tissue needs to be 195-205F (or, depending on the animal, sometimes even higher) to break down and become juicy. It’s tricky to temp ribs, I use a needle probe on a Dot or ChefAlarm. Some other tips for moist & juicy spares: 1. Start with good quality, well...

Sarcasm can actually be a sign of intellect.... no wonder I didn't get it. 😄😄😄 The cook-by-the-number rib technique(s) are great when explaining to someone the particular steps you used. I think the 3-2-1 method began with cooking slabs of spares. But it can kill St Louis or loin ribs.

For step 6, are you shooting for that temp in the wrap, or after the wrap? If after, are you getting it close and then adding BBQ sauce for step 7?

What are your variables set to? Does your light on the auber flash or stay on constantly? The out of the box setting I believe P=7, I=600 and D=150 was no good for my Mes 40 as well as autotune no good. The auber would flash 20 degrees below set temp and will never get to set temp with 3 ribs...