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

I think most people think of Lamb as the word for meat from a sheep (I know I did), but as opposed pork or beef (which is a generic term afaik) lamb is specific to the age of the animal. I'm the US, lamb is less than 2 y.o. but in the rest of the world lamb is under 1 year old, hogget between 1...

I got some mig wire yesterday, and made quite a bit of progress today! First thing I did was finish the fire/coal basket. All welded out, and the expanded metal reinforced with 1/2" round bar in the bottom. Just making sure it still fits on the rails and slides in and out like it...

That looks awesome!!! Yeah the cured ribs will definitely taste hammy. Also extra points for those plates. I ate many a meal on those as a kid. My mother had a set or two forever while I was growing up hahaha :D Keep up the good and interesting cooking!

Very nice. Really looking good. Can't wait to see your completed unit. :emoji_blush: JC :emoji_cat:

Sorry to be late to the party here my friend… but you are really getting that dialed in! Loving the Q pics and making me want to place an order for one of those cookers. Ribs and wings both look delicious! 🤤

I am looking for input on people who have used the Fan feature on the new SI PRO series smokers, as in the different ways they have used it and the results. Such as for sausage , ribs, Brisket and when they activated it and for how long. Just looking to share info since I haven't seen much...

2-2-1 is a better variant for spares, if I need to wrap. They are just too done with 6 hours of cooking. There is still some "bite" at 2-2-1

I'm going to check actual oven temp this weekend. High sided (3-4 in) with rack about 1/2" off bottom. I've had a similar size 10 lb packer go 12 hrs and another 6. But never a flat. I know I'm always telling the wife a brisket is done when it's done. On another subject, do you all inject...

I did all 3 on the vertical and as a new smoker and my first attempt at ribs, they were pretty good. 1 lesson learned is to rub and BBQ sauce the top and bottom. I was thinking the bottom was mostly bone and we are used to ribs from a local store deli with the membrane on the bottom. I had...

I bought a Pitboss vertical after using "traditional mokers" for years. I have to use a smoke tube to get 1/2 assed smoke. I have since reverted to using my Weber Smoky Mountain for most cooks. There's no such thing as set it and forget it with real meat smoking. IMHO

One thing is for sure. 3-2-1 has never worked well for me. Ribs are FOTB to a sloppy fault when I've tried that method. I've come to believe that if you're not competing, skip the wrapping.

I've been toying with the idea of taking a half pork loin that I have and preparing AND cooking like I would my baby back ribs. Has anyone done this? I usually do ribs by 3-2-1(though it's never 1 at the end) and they are fall off the bone, the way I like them. I wonder what would happen if I...

Long overdue, but I finally put in an order at the butcher shop for a whole side of a pig, along with another whole ham and a head. I pick it up next friday around lunch. The truck will arrive around 10am and they will get on my order as soon as the truck is unloaded. Pig side will be cut into...

I have gone to using @SmokinAl Vortex ribs and will never look back to the traditional 3-2-1 method. 45 minutes instead of 6 hours! https://www.smokingmeatforums.com/threads/i-just-had-to-do-vortex-ribs.327249/

Lots of factors that could be at play here, in my most humble opinion, and it appears several others. 1- The thickness of the flat usually has more influence on the cooking time as opposed to the weight. Imagine a 4 lb flat that is 1/2 inch thick but 2 feet long. I know, crazy example, but you...

Thanks Brian. Yes, I am happy with it so far after 1 cook. Things I do not like -- the small cheap wheels, so I just ordered some better ones to hopefully install tomorrow . Also I never want to clean that drip pan again, so I have the Teflon matts being delivered any minute now. My next test...

A water pan has more than one function. First to block excessive heat or hot spot. Second to catch dripping to help with cleanup. Third to had moisture to the air which is less important in a pellet smoker than a wood burner.

I've seen some YouTubes of people doing 'party ribs' on their Weber with a Vortex and thought that I would give them a try. Many of the videos say they take an hour. I think mine were probably done at around 30-35 mins. The grill was running 450-500. I temped them at 40 mins and they were over...

Thank you all for the pointers. I ended up getting a Deck Boss 590, so far so good, was able to cook good tasting seared burgers, flank steak and also 3-2-1 ribs. Will keep this thread in my bookmarks and report a few years in the future about the longevity.

Good for him. Not everybody likes his ribs.