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

Thanks Tom, that is what I did, just small sprinkle of rub, 3 1/2 hours smoke. Big surprise, they were great flavour, so tender, still with a tiny bite, no wrapping, spritzing, let them run. That was a lesson for any future rib smoking.

I'm with Rich. Korean short ribs. Used to do all the time but price has gotten to high for me. This is my marinade. I grate a 1"x1" chuck of frozen pineapple I keep frozen to tenderize. ⅓ cup sherry wine ⅓ cup soy sauce ¼ cup rice vinegar 2 Tbsp brown sugar 3 cloves garlic, peeled 5 slices...

Sorry I didn't mention it, Joe. Full spares, not St Louis style. The bend test sounds good too. I remember thinking they felt too stiff.

I smoke damn near everything between 250* & 275*, at times I will give them an hour at 200* for more smoke flavor, depending on which smoker I'm using, but you don't need to do that on your stick burner. You may have got some chitty ribs, it happens, they shouldn't have been dry, that tells me...

I partially smoke ribs and sausage, then add them to a bed of sauerkraut and potato slices, then cover and finish in the oven. The smokiness gives a whole different layer of flavor. Pork hocks or split shanks are another option, smoke for a couple of hours and add to stews, beans etc., and...

Hi all, First time on the forum and I'm looking for a little advice. I've done spare and baby back ribs mostly using 3-2-1 and 2-2-1 methods, but for new years I've bought monster ribs 2.8kg per rack. I was wondering if 3-2-1 will still work or is there another method better suited for this size...

Big Thunder Ranch Barbecue, Disneyland Park Serves 4 to 6 1 1/2 cups Citrus Roundup BBQ Rub (recipe follows) 1 (4-pound) rack pork spareribs, trimmed of excess fat 1/2 cup water 1 cup favorite barbecue sauce 1. Sprinkle Citrus BBQ Rub on both sides of ribs, rubbing the meat to adhere. Cover...

Here's the first cook in the new Hasty Bake. I'd done a test burn in it several days ago, just to get a rough idea on charcoal amounts, run time, temp control, etc. But today was the first cook. Just a single rack of baby backs. First off, @SmokinEdge had asked in another thread about the...

Hi there and welcome! I take all the guess work out these days and I follow SmokinAl's foolproof method. Put a bbq thermometer probe between the rib meat and when it hits 195-198F Internal Temp (IT) of the meat, take a toothpic and stab the meat all over and if it goes in without resistance...

Kona Café, Polynesian Resort, WDW Barbecue Pork Sandwich 6 ounces Pulled pork 3 ounces Smokey mango BBQ Sauce 1 each Burger Buns ½ ounce Shaved red onion 6 ounce French fries Smokey Mango Bar-B-Q Sauce 4 ounces Mango slices (in syrup) 16 ounces Ketchup ¼ ounce Liquid smoke flavoring 2 ounces...

So I was going through the deep freeze today and pulled a bunch of stuff out to start prepping for future cooks. There is 3 ducks, 3 briskets, 1 rack dino ribs, 1 skirt steak, and about 3 lbs of beef fat for tallow. Planning on beef bacon for 2 briskets, pastrami for the third brisket and not...

Thanks guys, I was legitimately worried about these. I've only done Dino's twice, they turned out fantastic, but with these being cut into "riblets" I had no idea how they would smoke up, and the wind was howling for 5 out of the 6 hr smoke. In the end, they probed like soft butter, so I know...

Mama's birthday coincided with Mother's day this year. why not make a feast. The "Latin Market" had short ribs for $9.99/lb. they had 4sets, all 3 bone and fairly thick. I made the "butcher" show me all thrae whcih were double wrapped in plastic and labeled. hey ere all about 6lbs each. Butcher...

Walt Disney World Swan and Dolphin Resort Sweet and Spicy Ribs Serves: 4 1/2 Cup Olive Oil 3 Each Sweet Onion (finely chopped) 6 Tbsp. Garlic (approximately 10 cloves, chopped) 5 Tsp. Oregano (chopped) 5 Tsp. Black Pepper 3 Tsp. Paprika 3 Tsp. Cayenne 3 Tsp. Crushed Red Pepper 3 Cups Ketchup 3...

I count to about the 4th bone, and use a boning knife to cut parallel to the other side and then cut off the 1st 2 or 3 smaller ribs. Salt and pepper rub after that. 250° for 2-3 hours then wrap in foil and finish 1 more hour. My Bell Fab cooks fast, nice convection.

That seems like an awful lot of salt in those BBQ rubs. I'd probably cut back on some of the cayenne, too.

Disneyland and Walt Disney World Official Recipes Courtesy of a few of my old cook books and disboards.com Disney’s Fort Wilderness Resort & Campground Pork Sparerib BBQ Rub 14 Oz Granulated sugar 1 Tbs Cinnamon 1 Cup Granulated onion 1 ½ Tbs Cayenne Pepper 1 ½ Tbs Celery Salt 1 Tbs Dry...

Strictly on the original question of prices, yeah even here in TX prices are going up a good bit and we usually have amazing prices compared to the rest of the country. There has not been a $1.99/lb sale on whole packer brisket any time this year! Usually there are about 4 good sales. I also...

All looks awesome! 🔥🔥

I have struggled with St. Louis vs. Baby Backs. For both, I now cook at 275. I run them for 3-4 hours, wrap for an hour and unwrap when they are just getting probe tender, drop my temp to 230 and finish them to probe tender. I also started dry brining my ribs a couple years ago, I think it...