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

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...

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...

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'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...

I just never had any luck with unwrap ribs. Always tough and end up in the pressure cooker to make edible. I going to take a break from vortex ribs today. Trying to talk myself into trying one more time but than I know I like foiled? I got some Smithfield St Louis Ribs from Aldi's. I going...