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

The 321 method was never for back ribs. It is for spare ribs. If you want ribs done in 3 hours my only suggestion would be to cut them down into 1 or 2 bone segments and try it that way. I've always cooked them nekkid @ 250-275°F for 4 hours or more. Of course, if you can find real baby backs(...

I new to both babyback and spare ribs. So how does the the spare ribs come out with 321 ? Like fall apart . Or have to pull off bone . I like them soft but not to the point where thay just fall apart

I don't think your rub is the issue. I do BB all the time, I think difference of 3-2-1 to 2-2-1 can be huge. I usually cook around 250... but if i was to run 6 hrs at 225 my ribs would be over cooked for sure. Try tempting at 5 hours and see where your at. Heck even cut one of the ends off and...

Well here's the weird thing I did these last ones at 2 hours unwrapped spritzing every 30 minutes ... wrapped them with some brown sugar, butter, honey and little apple juice for 1 hour .. Unwrapped for about 45mins then bbq sauce.. thay still had a pretty firm bark that would rip off in...

After making and throwing out some old pork steaks from freezer I trying to get rid of the older stuff. These in freezer a couple years so time to get er done. Made my usual Asan marinade. Ended up grilling them the next day. Out of the marinade: I reduced marinade to glaze while...

Watch this video on how he does them. Looks pretty good, but id only get 1 rack on a 22in weber kettle? Iv done ribs many years ago on a grill at 350 . Thay where ok but not great . That was when I was first starting to grill . Iv been afraid to cut the rack up thought it would mess up the way...

on the pellet grill, I start out @220 for the first 35-45 minutes, then bump it up to 255-265* Saint Louis ribs are always done in 3 1/2-4 hours max, with the perfect bite. If you want them more tender another 30 minutes would get you there. I test doneness with a toothpick, when it slides into...

Have not done ribs in the old bradley in a long time as they take longer to cook then the Pit Barrel Smoker but yesterday we got it going for some ribs. Trying to use the 3-2-1 method turned into 5-3-2. Not a big deal as I strted these around 10AM expecting they would take a long time. After the...

Depending on what’s in the bottle, I can taste the spritz on the ribs. I’ve gone to 270-275 for ribs, you can start saucing them a little over the 3 hour mark. I’ve had less dry ribs since switching to this way over the 3-2-1 at 225.

I finally found a source for beef plate ribs in North Idaho, and prepped a 5.6 lb, 3-bone plate for smoking. I mixed 1/4 cup of Blues Hog Beef Marinade and Injection into 1 cup of beef broth, then both injected and marinated the plate with the solution. After an hour, I blotted dry, put...

Hi folks! One of the great grilling/smoking holidays is upon us and it’s looking to also coincide with the worst heatwave in a decade. Normally I’d smoke my ribs day of, but with Real Feel temperatures of 102-107 degrees Fahrenheit this entire week, I’m really trying to not get heatstroke or...

Thanks RG! Here you go, it’s just a variation my Mrs Cs lemon herb… Ie instead of thyme it gets poppy seeds. I will note Mrs C adjusts to taste as fresh lemon and shallots have different tones. 2C Extra Light Olive....NOT extra virgin. 3 Tbs each white wine vinegar, lemon juice, honey 1 tsp...

Little More Turf than Surf ( until later that night ) Beef ribs, corn and potatoes with fresh caught Mackerel This is the second cook from 2 weeks ago +/-, that I mentioned earlier Coated the Wagyu ribs with MC Holy Cow rub, let sit for an hour Onto the Q with tube of Black Cherry chips, these...

Just read @forktender's post about his Mufaletta Mistress. My family is from New Orleans and years ago, my mother put together this recipe for Olive Salad. We make it all the time and think it's great. 10oz Salad Olives 2 ribs celery, chopped 3 green onions and tops, chopped 10 toes of...

Wagyu Beef Back Ribs / Mac and cheese Sunday was a good day around here finally. Smoked up 1 of the 3 packs of Beef ribs that I have. Just salt and pepper to coat . Into the smoker at around 290/ 300 deg. . With Cherry and Hickory chunks, Not alot of meat on Back ribs. But still good...

That sounds KILL'ER, I'm going to make this soon, thank your Ma for me, if she is still around. I absolutely love olive salad. Thanks for posting this. Dan.

Wow! Looks amazing. Doing bb today. Only hope they are 1/2 as good as they look.

Well, it’s been a minute or two since I last posted a cook. I haven’t been smoking much lately, so I gave my Recteq, which was my last smoker to my Grandson. He & his wife just moved into their first home & I thought they could meet a lot of the neighborhood by just firing up the smoker. Anyhow...

I got my hands on a couple of Berkshire bone-in pork bellies, so of course I HAD to cure a rack. Then smoke on my Weber kettle with the Fireboard ring - 225 for about.... 3 hours or so, till 155is internal. Then chilled, cut into individual ribs, coated in a mix of brown sugar, 16 mesh...

Searwood Brisket Failure It’s a fairly long story, but it has a good ending. I’ve used Webers for a long time – a Weber Performer, 18” and 22” WSM. I recently purchased a Searwood 600 and have enjoyed pizza, chicken, pork ribs and pork chops. I complained about lack of sear on the pork...