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

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...

This was my first attempt at ribs for 2024. I must say that they turned out great. I used the 3-2-1 method, hickory smoke, with Heath Riles' Peach rub, and sauced them with some Hampton Acres sauce I received from @JIMSMOKES in the Xmas gift exchange. I was really impressed by how nicely...

I am a big fan of Ninja and have several of tier appliances.

US, Your ribs look good. A fail proof method (usually :) ) is 3 hrs unwrapped-2 hrs wrapped-1hr unwrapped for St. Louis cut ribs or 2-2-1 for baby backs. IMHO I wouldn't brine them but you can add things when you wrap them.

Have not done ribs in my Bradley in a very long time so I went to the store and all they had was side ribs. Not a big deal to me. Decided on the 3-2 1 method. Also decide when it came time to wrap them I would use butcher paper. These have to be some of the best ribs I have ever cooked in the...

this is probably longer than necessary for a slab of ribs but it covers a couple things. my first cook with B&B briquettes. :emoji_thumbsup: The had St Louis on sale at Publix (probably my last choice for meat purchases). I was one of those people I hate, shuffling through a pile of slabs for...

I'm pretty new to BBQ'ing with a smoker, and I've had a few hiccups trying to get it right on my new Weber Smokey Mountain. Yesterday, I followed the "Minion Method" and tried the 3-2-1 method. After 3 hours, I wrapped the ribs in some foil with vinegar, butter, and brown sugar. 90 minutes...

Jo-Bawbs is great barbecue. I rate him with my other two OKC favs, Edge Craft and Butcher. He has a trailer parked in an industrial warehouse type area at 7921 Northside Dr, its very close to Wilshire and Rockwell, just north of Wiley Post Airport. He has a small dining room with no A/C...

Green Chili 2.5 - 3 lb. boneless country pork ribs or pulled pork 3-4 cloves garlic sliced thin 1 onion diced 1 lb. frozen Hatch Mild Chilies (505 frozen green chilies are also good) 16 oz. chicken stock (home made is best) 16 oz. beer – Coors Banquet, or a lager – something lite 28 oz. canned...

Craig, be aware that poultry skin can come out rubbery and not crispy in my experience. Also you will want to brine that bird before you smoke it.

An Update; I’ve smoked meat 3 times now; baby back ribs twice and a pork butt today. I followed the 3-2-1 recipe for the ribs and I found a good recipe for the pork butt. Everything has tasted fantastic. I’m taking the 2nd batch of ribs and the pulled pork camping in a few days. Sorry I forgot...

Thank you sir. They're just spare ribs, guess it's what we call them around here. The rub is 1/4 cup salt, 1/4 cup black pepper, 1/8 cup garlic salt, 1/4 cup fennel seed(I usually use a little more) 1/2 to 3/4 cup of dill weed. You can use this on anything from deer meat to beef.

If you could use an electric, Smokin-It has 2 small electric smokers. I have the #1 that I take camping. I have done 3 racks of baby backs ribs (cut in half) in it, a 9# pork shoulder, 2 turkey breasts while camping.

So I had some ribs in the freezer and decided today was the day to give them a go. Coated in mustard, covered in rub and then on at 225. After 2 hours I turned it up to 250. At the 3 hour mark I checked them, they were about 170ish. Pulled them off, sauced them, and wrapped in foil. Back...