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

I just never had any luck with unwrap ribs. Always tough and end up in the pressure cooker to make edible. I going to take a break from vortex ribs today. Trying to talk myself into trying one more time but than I know I like foiled? I got some Smithfield St Louis Ribs from Aldi's. I going...

Greetings all, I had a big win at the annual office chili cook off last month. It’s only for bragging rights and not near professional, but there were 10 entries and I have to say that I didn’t think mine was the best. Unfortunately, I forgot to take pictures, but this weekend we had a big...

Hi Dan! I don’t go higher than 210 for the 3-2-1, but I am extremely tempted to smoke at a higher temp this time around to get out of the heat as fast as possible. Most likely starting late afternoon to early evening because I also suck at getting up early since I am clearly an insomniac (it’s...

Babyback Ribs, two ways: Regular, and Extra Chinese. 1. Rubbed with Meat Church Honey BBQ rub. Did those 2-2-1 on the Reqtec. They ended up too soft, probably should cut back on the foil part, or done without it altogether. 2. Coated with my Char Siu marinade, and let sit for 5 days in the...

Thanks again Jed! Ever since I stopped stressing about probing or the bend testing and just look for a slight pull back on the bone and the marrow leaving the bone ends smoking baby backs have been simple….. I just follow the simple rules….ie no loin meat and don’t over cook them….3 to 4 hours...

I got a couple of pork bellies (skin on, ugh) at Costco, getting a little better at pulling the skin off, but it's still a PITA and no one in my family will eat anything I make with pigskin. And I hate my bacon with it on, but oh well. I skinned 'em. Also grabbed a 3-pack of St. Louis ribs and...

I just went out to see if a pic of the smoking food would work...nope, I see nothing but smoke through the window and very foggy bits of sausage ends. :D It's smoking really good, with about 4 hours to go! Then 2 get cooked on the grill for good eating with a side of beans. We'll eat outside...

Review of Costco fully cooked sausages cold smoked for 5 hours yesterday with mesquite-oak blend pellets: FANTASTIC!!! My concern with using non-traditional wood for this turned out to be totally misplaced. Right out of the smoker, I grilled 2 hot link sausages for dinner, and the smoke...

You’re thinking about it the right way. If the ribs are going into stews or braises later, there’s no reason to do 3-2-1. You’re not trying to make tender ribs yet — you’re just adding smoke and flavor. I’d keep the seasoning simple (salt, maybe a little pepper or garlic) and skip sugar...

Holy cow that all looks amazing! I gained 5 lbs just reading this thread!

My friend that do look like good groceries.my two cents I use rib tips to make pazole the amount of gelatin you get in the broth is wonderful.my beautiful wife says the broth is smacky one of the granddaughters asked for pazole for Christmas dinner, guess what we had for dinner. Peace out, Papa Bob

This is not a smoking post. It is a recipe using rib trimmings from preparing a rack. If it is in the wrong forum, please advise or move. I trimmed 2 full racks of spareribs into St Louis ribs. I often make rib tip appetizers out of the trimmings. This time I went with another favourite is pork...

Yur cook looks great! TRY USING A WATER PAN OF APPLE JUICE!!! 1- Its keeps it moist and basically steams the protein then cooking it. 2- It breaks down the protein tissue, to tenderize it ? 3- Can be tailored off @ end of the cook to crisp up @ the end game. Remove the water pan if you chose to...

I've never used ash but I wouldn't sweat temp fluctuations a lot. Try to keep the low temp above 200 if you can. I think the ribs were undercooked at 180. If you just the crutch method remember it's different for baby back vs spare. Back are 2 2 1 and spare are 3-2-1 assuming an average pit...

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Put me in coach! I'd be all over these.

The boy has been craving some ribs so tonight it was baby backs!! We just LOVE the supplier of these ribs….they are smaller, have no loin meat, and have the membrane removed. I also like to section the ribs to 4 bone sections…..I flipped one over to show that the san membrane…. I put a...

So I made my first attempt at smoking ribs yesterday (Oklahoma Joe’s smoker). I wasn’t pleased with the results. The meat was dry and tough. I’m trying to figure out what went wrong. Theories: I didn’t put a pan of water in the smoking chamber I should have used the 3-2-1 method (I used...

OK guys, I have to confess. I was looking for a different side to go with ribs. The recipe is one of Kent Rawlins'. It goes like this: 1/2 lb thick cut bacon cut to 1". 1 medium yellow onion, diced 2 15 oz cans yellow hominy, drained 1 4 oz can diced green chillies 1&1/2 cup sour cream 8 oz...

When you do it unwrapped the whole time can you just swap your oven at the 165-175 temp range and finish it in oven unwrapped?