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

This is not a discussion of natural vs collagen casings. I'm not arguing the merits of natural casings. It's a discussion regarding the merits of collagen for someone who makes sausages only twice a year in 5-7 lb batches...maybe, three times. I'm swayed toward collagen due to its ease of use...

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...

Go with one pan of apple, that way you know you will like it. You can always adjust from there the next time. My sweet spot is 1 1/2 pans Of apple and cherry mixed 50/50. I love heavy smoke on pork ribs, can not stand it on fish, I think it completely destroys the taste of the fish. Are you...

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...

I went with two pans of cherry this time. But it was light on smoke taste. I dry brined this time vs wet brine. I think that made all the difference....and IMO, not in a good way. I did let the fish develop the pellicule by letting it rest just like the last time. I will be going back to a...

The guys gave me a good razzing over winning again, so I said I would retire that way they had a chance. All in good fun of course. So it was my decision. Now I can just eat some ribs and drink a few beers. Normally it's 100* or more during the cook-off, and I can't handle the heat anymore. We...

Well I did it again and disappeared for months (a year?!) - sorry y'all. Life has been lifeing lately and with two kids, a demanding career, and a couple of other hobbies I went ahead and fell off the map...again. My son turns 8 next Saturday, hard to believe. He's requested a pool party...

We usually do baby back ribs in our house ever since we found the Salmon Creek Farms......Well was at the local GS and my eyes didn't believe what they saw.....the started stocking the Salmon Creek spares so I grabbed one quick! Trimmed them up into 3 bone portion of St Lewis cut... Some...

Rich is right, there really is nothing wrong with spritzing/mopping. 2-1-30/40 is just a guideline for my cooker, so you'll have to dial it in for you. But again, there's a pretty good chance it isn't on you, baby backs having too much loin meat are the reason I normally just go for spares now...

Our summer heat is often high 90s up to 115*, I've had heatstroke so many times that I'm very susceptible to it, and I don't like feeling like $h!t. So I smoke pretty much smoke everything at night the night before I need it. I leave the sauce off, reheat in loosely wrapped foil, or paper, then...

It's been since last Dec. (S. Fl. Gathering) since I've had the tractor out... The neighbors have been after me to get it out so they could throw some meat on... So I got it out Monday and took her for a spin... This picture has been posted before... It's a well known fact that I am not big on...

I asked this of my trusty digital buddy, Copilot: I've never cared for brisket, and I've had it at many bbq joints in Texas. How come its so crazy popular with home smokers? The AI response follows. I found it fascinating: Short answer: because brisket is the perfect “project meat” for...

I'm by far not an expert on baby backs but I've been under the impression that they are done a lot faster than pork ribs. Basically 2, 1, 30ish is what my basic times are.

Do them until they probe tender between the bones . I did a rack of BB yesterday . Pellet grill wouldn't light , so I grabbed the 26 " kettle . Fire was hot , around 350 . Ribs were done in 2 1/2 hours . Some of the best ribs I've had . So just make sure they are done . I used to buy the...