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

I have an AW-1520H so it is 15A. I'll give those settings a shot and adjust where I'm putting my Auber probe and see how that effects things after my other tests just to make sure the smoker itself is functioning properly. I did make a new exhaust dead center in the top and my top probe always...

I haven't met many burgers I didn't like. I mean literally, I dont think I have ever had a burger I didn't like, except back in the day off of someone's grill that doesn't know how to cook a burger... maybe I had to choke it down because it was dry as hell. I always cringed watching some men...

Hello all, It finally happened. I got the go ahead from the boss to purchase a larger trailer smoker that ive been wanting for awhile. I kept searching marketplace for something local, and finally found this 150 gallon reverse flow with a warming box at a reasonable price and only about a 2.5...

Great job!!! Also welcome back, I think it's been a while since you were posting. The point is the best part of the brisket and yeah a proper smoked brisket is going to be AMAZING so don't be shocked if you do more and you enjoy it more than pulled pork. Here in Texas brisket is king and I...

Had Tatanka running for the 4th. Started at 4am. 5 slabs of ribs 2 1/2 butts, tri tip, brisket flat, and pork steaks. 3 ribs and the butts were for a girl I work with. TBS… Bottom shelf/top shelf temps. I love this! Joel @seenred built a heck of a cooker! Fed it a split about every hour and...

I used 2% (193 grams) of the total weight of the pork loin (3,214g) + water (1.7Gal or 6,428g) of Morton Kosher Salt. The thickness of the loin once I removed most of the fat cap and silverskin was 2 3/8''. Plugging this all in to the CB Wet Curing calculator at Amazing Ribs, it comes back...

I can’t speak for that curing calculator, but according to my experience that calculator is just wrong. There is a lot of crossover speak about cure as dry brining and immersion brine methods get mixed up, but they work differently and dry brining is the faster of the two. There are specific...

Sometimes I make a cherry bourbon glaze for my ribs. I do the 3-2-1 method with apple juice. My question is, would it be OK to put it in the foil instead of apple juice? I figured I should post an example

Line your plywood lid with heavy duty aluminum foil and it will cut down your cook time and distribute the heat more evenly.

DT, No bone showing yet but looking good. Too late now but IMHO your first ribs should have been the 3-2-1 method. It is easy and forgiving for a person just starting out. You will be a pro at this in no time and be helping others when they start out.

I quit wrapping. before I fell into this band of enablers I just did what the internet suggested with a 3-2-1 method. It always yielded FOTB (fall off the bone)ribs, and I'm not a FOTB fan. Now I go unwrapped on my WSM at 250-275. typically 4-5 hours.

Thanks Eddie, seems like they are , and funny with the "behind" me :emoji_laughing: All will be good. We are so happy with the water property. Can't really believe it is ours. BUT it is . ( and so are the now 2 mortgages :emoji_disappointed: ) But that is why i'm still working. Ours is also 90...

Wow Jim that’s an impressive spread! Everything looks terrific! Home run! Red

Looks like the new toy is working great and manageable......... maybe more meat next time?? :-) 😂😂

Thats really nice! My dads side of the family does whole hog Eastern N.C. style. Im sure they would love this. They always have homemade contraptions/ pits for their cooks and everything turns out great!

Two weeks into owning this Yoder 640S and I've now done ribs, ABT's, whole chicken, stuffed burgers, tri tip and now some chuckie burnt ends. I should of got pics of the tri tip, that direct grilling option on this Yoder is amazing. I was hitting near 800°F at the grates for the sear. First...

It's pretty strange to me to read that your beef ribs were in the smoke for 3hrs and that was too much (since it was wrapped for 2hrs) It sounds like you didn't have clean smoke. That was probably the hardest thing for me to figure out with my Ok Joe stick burner. I've never wrapped beef...

The beef ribs came out just slightly better than the pork ribs 😆. I found an easy beef ribs recipe on this site and basically followed that. 225 for three hours, wrap for two, then sauce and back in for 10, sauce again and back in for 10. I really like the flavor and everything but there's...

Ok, I am probably not the first, but I am going to give this a try. A number of reasons … 1. I rarely cook for more than the missus and me these days 2. seems a lot of days it’s just too damn hot or too wet to fire up the Weber or Rec-Teq, and I could run this in the garage 3. All the female...

Saturday? Why not try something different. Just decided to do it. Been messing with this bronco and I'm calling this another win, but with a caveat that I made a mistake that actually worked in my favor. Used lump again on top of a pile of left over briquettes, and darn near ran out of fuel...