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

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  1. Colin1230

    Back Ribs, Hominy and Green Chillies

    OK guys, I have to confess. I was looking for a different side to go with ribs. The recipe is one of Kent Rawlins'. It goes like this: 1/2 lb thick cut bacon cut to 1". 1 medium yellow onion, diced 2 15 oz cans yellow hominy, drained 1 4 oz can diced green chillies 1&1/2 cup sour cream 8 oz...
  2. S

    Trying again… brisket going in.

    When you do it unwrapped the whole time can you just swap your oven at the 165-175 temp range and finish it in oven unwrapped?
  3. sandyut

    Flanken Ribs

    I had to have these! picked up a three pack at Costco yesterday. So today was prep/start marinade day. 7 slices in the marinade. Grilling tomorrow. I will try to remember to get pics tomorrow! Marinade: 1.5 cup Soy Sauce 1/2 cup Mirin 1 cup Water 1/3 cup Brown Sugar 2 tbsp. Honey 4 cloves...
  4. Fueling Around

    14th Annual South Florida Gathering 2025 (12/12-12/14 2025)

    After the Friday food coma there is still the bigger event on Saturday with 9 racks of ribs in the competition for our honored judges. Brian (@bmudd14474 ) and Jerry (@pineywoods) judging their way through 9 racks Doug (@dougmays) was the winner this year. I didn't get any photos of the...
  5. daniels

    Baby back ribs question(s).

    I may have cooked baby back ribs once in my life many years ago. To cook a batch (2 racks) yesterday I looked at several books and youtube videos. All but one said to cook them at 225° F for 2 1/2 to 3 1/2 hours. One source said to cook for 5 hours. After cooking them for 3 1/2 hours I...
  6. O

    Hanging ribs

    Well yesterday I threw on 2 racks of “loin baby back ribs”. Can’t keep track of of all the options. On my Oklahoma Joe Bronco 2.0. This time I hung them with using diffuser plate at 250 is. At one hr I spritzed with apple juice and again at 2 hr. At 3 hr I glazed and put in foil pan covered...
  7. MileHighSmokerGirl

    What went wrong?

    In the Oklahoma Joe's offset it's best to start your fire EARLY and establish a hot bed of coals and get it up to temp, then feed it every 20 - 25 mins or so. Vents open. If the fire is too hot close the vents until you get the right temp (235-250 is perfect for ribs). Put the ribs all the way...
  8. How To Make Eman's All-Purpose Pork Rub

    How To Make Eman's All-Purpose Pork Rub

    All-Purpose Pork Rub from Eman’s Pig Rub Recipe “This is the rub i have decided to make as my go to for any pork.” Wet Ingredients: 1 cup yellow mustard 1/2 cup molasses 1 tsp liquid crab boil Dry Rub Ingredients: 1/4 cup hungarian or spanish paprika 1/4 cup onion powder 1/4 cup garlic...
    • SMF_Official
    • Article
    • 1 min read
    • all purpose pork rub bbq rub eman pig rub pork rub
    • Category: Recipes
  9. Mechanic of Smoke

    Florida - Recommendations from locals

    My vacation is sadly already over, and I've been back home for a week. Now I'd like to give some brief feedback on a few of the recommendations and offer some of my own. The Midway Airboat Rides in Christmas were wonderful; the guide was very knowledgeable and gave us a fantastic ride. And the...
  10. fxsales1959

    14th Annual South Florida Gathering 2025 (12/12-12/14 2025)

    If you could remind the Missus to send Linda her candy recipe we would really appreciate it.
  11. DRKsmoking

    Again I will say Thank You, From almost 2 years to now. Wagyu it is

    Again I will say Thank You, From almost 2 years to now. Wagyu it is . To start , many know the story of how I received this VERY generious gift from a few folks here at SMF. I will not get into all the details as I had a very hard time to except it . But understood the reason, just hard for me...
  12. DRKsmoking

    Been 4 months for a Smoke, So I had 2 ( 1 Single smoked ribs and beans, other 1 Smoked Chili Con Carne )

    Been 4 months for a Smoke, So I had 2 ( 1 Single smoked ribs and beans, other 1 Smoked Chili Con Carne ) Hello every one. It has been a wild summer, finally found ( made ) time to stop and have a couple suppers this week. Still just quick and simple meals on the Q with smoking box, but nice...
  13. Up_In_Smoke

    I don't get the hate on Pellet Smokers.

    Complaining about pellet smokers is the same as people who bitch about 3-2-1 ribs.
  14. T

    Pork Ribs

    Looking for some help. I have bee smoking for a few years now and everytime I smoke Ribs, they do not turn out how I would like them to. I usually go with the 3-2-1 method at 225, but for some reason I can never get get them to come out right. They don't fall off the bone as they should...
  15. jcam222

    I don't get the hate on Pellet Smokers.

    3-2-1 ribs is something I did for a few years and it's a solid proven method. Especially true if you like fall of the bone ribs. That said I've decided when doing a lot of ribs the wrapping / unwrapping etc is a pain. I'm team no wrap with spritz now.
  16. redheelerdog

    Saturday on TBS... NOT the Braves... =|;^P

    I haven't posted anything at all in years... but I also haven't forgotten all you wonderful smokers :emoji_blush: I did some reading to learn a long time member(s), and the ultimate Prime Rib mentor passed on... sad :emoji_disappointed: I've had my own season of grief, but times are better in...
  17. sandyut

    Trying again… brisket going in.

    When I started out I wrapped big cuts (tried foil, paper), did the 3, 2, 1 on ribs and all that. Now I just run it all till probe tender without messing around. I like it that way. Dinos are so marbled I dont see why a wrap would be warranted. I am running a pellet smoker as well.
  18. smokeaddict

    Ribs for a different purpose

    Want to do smoked ribs to add to stews, roasts, etc. Many European recipes use them to add a depth of flavour to dishes, such as stuffed sourcraut rolls. So, not to eat after finishing, but recook in something else. Seems to me, no need for 3-2-1 method, just a simple smoke process. Any ideas...
  19. sawhorseray

    Pk 100 smoke quality

    I CHANGE THE PAN AS NEEDED EVERY HOUR OR TWO AS NEEDED FOR MORE SMOKE, KEEPING THE VENTS 1/3 OPEN. WHEN I'VE HAD ENOUGH SLOW SMOKE I CLOSE BOTH VENTS AND FLIP THE SWITCH TO THE 1250 WATTS UNTIL I REACH THE DESIRED IT OF THE MEAT I'M SMOKING. WHEN SMOKING SAUSAGE I ALWAYS STARTED OUT WITH THE...
  20. Parshooter

    First rack of pork ribs

    Smoked some St Louis ribs Saturday. Did the 3-2-1 method. Rubbed with Hey Grill Hey's rib rub recipe. Three hours at 200, two hours wrapped at 225, one hour unwrapped and basted at 225. I used Pit Boss Hickory blend pellets and a smoke tube. They came out fantastic. Probably the best smoke...
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