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

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...

I did not run the ribs. They didn't look great. I ran the belly. 3 Kilo, each in kilo packages. 2 looked perfect. 1 had a bit of burn on 1 side which I removed. Ran them for around 7 hours at 225f. Pulled 1 at 195, other 200 and 1 at 207 - used my usual poke test. Most of the meat was kinda...

BBQ Takeout : Keep it simple! Like 4 items ? You can add more items later or offer as a daily special ? Chicken I would not count it out !? Some folks do not like the beef or pork Q? Not to mention its cheap ! Maybe boneless or fingers as a side?. #1 Set yur menu, tweaked it out to get it...

David, That looks fantastic! Beautiful work! - Jason

My rub recipe is a bit different from yours. I got one from Cook's Country and one from The Spruce Eats website. I liked the one from Spruce Eats so I am likely going to go with that one. JC :emoji_cat:

I just got some beef ribs from the butcher today and plan on smoking them on my offset smoker tomorrow. I've never smoked beef ribs, in fact I've never even eaten beef ribs, so I'm looking for any advice. I've smoked pork ribs and usually use the 3-2-1 method and am happy with them. Would I...

Well, no doubt a quality pellet. When I run my wood burner, I use about 1/3rd pecan, and 2/3rds hickory. On the pellet, I normally straight hickory. I do keep thinking about the pecan shell pellets. I tried pecan shells on my wood burner since pecan trees are everywhere down here. Lost...

City BBQ is in my area too. Overall, it's a solid spot; brisket and sausage are usually pretty good, and the ribs are decent. I agree the pulled pork lacks flavor and bark. Staff is friendly, place is clean, and prices are fair. I'd also give it a 7.5 out of 10.

Thank you, good sir. The comprehensiveness of your response is much appreciated. I’ve been advised not to stress out too much on the temp, and can expect it to vary between around 215 to 260 (215 is where I should add fuel). Do I really need to add a water pan if I’m wrapping?

Here are a few more pictures from yesterdays Rib cook. I wanted to try some belly lollipops . I cut the belly in 1 1/2" strips, coated them with Kosmos Killer Honey Bee rub, some my TnT rub and fresh ground black pepper. I vac packed and froze those a while back. Thawed and rolled onto...

Hi there and welcome! This is going to be a big post with a lot of info so bare with me :D I think the guys are getting you on the right path for sure. BTW this site is the BEST and most accurate source of legit info you will find. It puts all those youtube videos and blogs, etc. to shame...

I was going to ask how in the world you're getting accurate temps where the food is if your probe is right above the element. But the wood sheet kind of answered that, I guess. That's actually what my problem was - my probe was on the bottom rack, but by my meat was in the middle and ~50f less...

My experience: 1. Slather it on shortly before you take your meat off the grill / smoker so it forms a thick glaze. 2. Simmer your meat in a big pan of the sauce. That was my mother's method for FOTB ribs 3. Serve it as a side as @chopsaw advises.

Good report back. As with any system there will be the tuning and learning and a rewired MES is not an exception to that rule. I think once you get your probes all sorted out you will good to go. My probe setup is that I have my auber probe on the UNDER side of the lowest smoker rack placed...

I am using lumberjack. I have pecan and charred hickory. Was gonna do about 2/3 pecan 1/3 char. did some ribs last week with just pecan, lacked some smoke for me.

I'll try it.

Tip #1 was a good catch. I ran into that this past week smoking 2 Snake River Farm corned beefs (which were excellent btw) to make pastrami. One probe alerted to low battery about an hour in so I let it go because I had both probes in use, and also a Combustion Inc probe in just for kicks (the...