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

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...

Sometimes I make a cherry bourbon glaze for my ribs. I do the 3-2-1 method with apple juice. My question is, would it be OK to put it in the foil instead of apple juice? I figured I should post an example

Line your plywood lid with heavy duty aluminum foil and it will cut down your cook time and distribute the heat more evenly.

DT, No bone showing yet but looking good. Too late now but IMHO your first ribs should have been the 3-2-1 method. It is easy and forgiving for a person just starting out. You will be a pro at this in no time and be helping others when they start out.

I quit wrapping. before I fell into this band of enablers I just did what the internet suggested with a 3-2-1 method. It always yielded FOTB (fall off the bone)ribs, and I'm not a FOTB fan. Now I go unwrapped on my WSM at 250-275. typically 4-5 hours.

Thanks Eddie, seems like they are , and funny with the "behind" me :emoji_laughing: All will be good. We are so happy with the water property. Can't really believe it is ours. BUT it is . ( and so are the now 2 mortgages :emoji_disappointed: ) But that is why i'm still working. Ours is also 90...

Wow Jim that’s an impressive spread! Everything looks terrific! Home run! Red

Looks like the new toy is working great and manageable......... maybe more meat next time?? :-) 😂😂

Thats really nice! My dads side of the family does whole hog Eastern N.C. style. Im sure they would love this. They always have homemade contraptions/ pits for their cooks and everything turns out great!

Two weeks into owning this Yoder 640S and I've now done ribs, ABT's, whole chicken, stuffed burgers, tri tip and now some chuckie burnt ends. I should of got pics of the tri tip, that direct grilling option on this Yoder is amazing. I was hitting near 800°F at the grates for the sear. First...

It's pretty strange to me to read that your beef ribs were in the smoke for 3hrs and that was too much (since it was wrapped for 2hrs) It sounds like you didn't have clean smoke. That was probably the hardest thing for me to figure out with my Ok Joe stick burner. I've never wrapped beef...

The beef ribs came out just slightly better than the pork ribs 😆. I found an easy beef ribs recipe on this site and basically followed that. 225 for three hours, wrap for two, then sauce and back in for 10, sauce again and back in for 10. I really like the flavor and everything but there's...

Ok, I am probably not the first, but I am going to give this a try. A number of reasons … 1. I rarely cook for more than the missus and me these days 2. seems a lot of days it’s just too damn hot or too wet to fire up the Weber or Rec-Teq, and I could run this in the garage 3. All the female...

Saturday? Why not try something different. Just decided to do it. Been messing with this bronco and I'm calling this another win, but with a caveat that I made a mistake that actually worked in my favor. Used lump again on top of a pile of left over briquettes, and darn near ran out of fuel...

This was my first attempt at ribs for 2024. I must say that they turned out great. I used the 3-2-1 method, hickory smoke, with Heath Riles' Peach rub, and sauced them with some Hampton Acres sauce I received from @JIMSMOKES in the Xmas gift exchange. I was really impressed by how nicely...

I am a big fan of Ninja and have several of tier appliances.

US, Your ribs look good. A fail proof method (usually :) ) is 3 hrs unwrapped-2 hrs wrapped-1hr unwrapped for St. Louis cut ribs or 2-2-1 for baby backs. IMHO I wouldn't brine them but you can add things when you wrap them.

Have not done ribs in my Bradley in a very long time so I went to the store and all they had was side ribs. Not a big deal to me. Decided on the 3-2 1 method. Also decide when it came time to wrap them I would use butcher paper. These have to be some of the best ribs I have ever cooked in the...