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

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...

this is probably longer than necessary for a slab of ribs but it covers a couple things. my first cook with B&B briquettes. :emoji_thumbsup: The had St Louis on sale at Publix (probably my last choice for meat purchases). I was one of those people I hate, shuffling through a pile of slabs for...

I'm pretty new to BBQ'ing with a smoker, and I've had a few hiccups trying to get it right on my new Weber Smokey Mountain. Yesterday, I followed the "Minion Method" and tried the 3-2-1 method. After 3 hours, I wrapped the ribs in some foil with vinegar, butter, and brown sugar. 90 minutes...

Jo-Bawbs is great barbecue. I rate him with my other two OKC favs, Edge Craft and Butcher. He has a trailer parked in an industrial warehouse type area at 7921 Northside Dr, its very close to Wilshire and Rockwell, just north of Wiley Post Airport. He has a small dining room with no A/C...

Green Chili 2.5 - 3 lb. boneless country pork ribs or pulled pork 3-4 cloves garlic sliced thin 1 onion diced 1 lb. frozen Hatch Mild Chilies (505 frozen green chilies are also good) 16 oz. chicken stock (home made is best) 16 oz. beer – Coors Banquet, or a lager – something lite 28 oz. canned...

Craig, be aware that poultry skin can come out rubbery and not crispy in my experience. Also you will want to brine that bird before you smoke it.

An Update; I’ve smoked meat 3 times now; baby back ribs twice and a pork butt today. I followed the 3-2-1 recipe for the ribs and I found a good recipe for the pork butt. Everything has tasted fantastic. I’m taking the 2nd batch of ribs and the pulled pork camping in a few days. Sorry I forgot...

Thank you sir. They're just spare ribs, guess it's what we call them around here. The rub is 1/4 cup salt, 1/4 cup black pepper, 1/8 cup garlic salt, 1/4 cup fennel seed(I usually use a little more) 1/2 to 3/4 cup of dill weed. You can use this on anything from deer meat to beef.

If you could use an electric, Smokin-It has 2 small electric smokers. I have the #1 that I take camping. I have done 3 racks of baby backs ribs (cut in half) in it, a 9# pork shoulder, 2 turkey breasts while camping.

So I had some ribs in the freezer and decided today was the day to give them a go. Coated in mustard, covered in rub and then on at 225. After 2 hours I turned it up to 250. At the 3 hour mark I checked them, they were about 170ish. Pulled them off, sauced them, and wrapped in foil. Back...

That sounds delicious! Huge fan of both fennel and dill.

I started with the 3-2-1 method. But I have switched to smoking till done. Sauce when done or for the last 30 minutes. Done is about 195 Give or take.

Always my standby for most meats. Do like the idea of different wood, might experiment with mesquite and/or cherry. Hmm injection... like the ingredients. Been reading comment regarding Meat Church's rubs. Guess I need to go get some and try. Thanks Eric! Now that's a good idea separating...

Smokin-It #1 here as well. Great smoker, plenty of room camping or in my case, smoking for my wife and I.

Got ya I wasn’t sure if that’s what you meant by bath. But I agree I think for how I like them too 3-2-1 is too long for BB’s and STL ribs. I also stopped wrapping like @fxsales1959 said. I Just let them ride.

Had to do something special for Memorial Day so I broke out the Copper Pot (plus I actually had the day to tend a fire)… starting the coals on the side burner…. Seasoned up some beef ribs, Wooster, kinders caramelized onion and S&P A couple of baby backs with the loin meat removed and cut in 3...

My wife and I did a pretty good job of finishing off a whole rack of Baby Backs. They had a good finish on them a great smoke flavor (I used apple wood only with too much charcoal. I used a modified Minion method but WAY too much charcoal in the chimney. The temp never got above 320 before I got...