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

We left Friday and hauled the camper to the lake for a few nights, got packed up and back home around 1. That's when I discovered that the Mrs left me a few spare ribs in the fridge and wanted them for dinner. Oh darn! [/sarc] Ok, so I went to work cleaning the offset grates, inventoried...

Thanks jcam! They are just tasty so good freezer stock! This is the rub I’ve been working on…..I haven’t verify these exact ratios but here is the pretty close recipe…..note the sugar in the raw really helps with caramelization of the bark. If you haven’t dry brined then salt it before you add...

What Ryan said Yes, St. Louis style ribs are regular spare ribs that have been trimmed down. [1, 2] How They Differ From Full Spare Ribs The Trim: To make a St. Louis cut, the butcher or cook removes the hard breastbone (sternum), the chewy rib tips, the cartilaginous sections, and the loose...

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(...

Thanks! Interesting add of 5 spice

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...

Many thanks Jim and yea the red currant goes very well with the BS! It’s like the “cherry” on top! Thanks David and that’s ok them baby cabbages don’t last long at our house at all! More for Mrs C and me…. lol Thanks ifits! I have done both whole and short individuals, love the both! So no...

ok, so they put 6 lbs of ribs into a 5 lb package. They are bone-in ribs. HUGE for baby backs, but whatever. Did the 3-2-1 method but they were done after 5 hours, smoked at 225. Rubbed with a copy of Honey Hog and glazed with a copy of Whiskey Peach sauce from HGH. Turned out great...

I have two recipes for green, one is Colorado style the other is not. When I use pulled pork in them, I get everything else made and nearly done cooked etc. Add the PP at the end for a short warm up. When I cook the PP in the green for an hour or more it just disintegrates. Colorado Gree...

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...

MY THINKING SO FAR: I haven't pulled the trigger on anything but the cure #1. Hakka 7 lb vertical stuffer for $129 at Amazon. LEM 32mm smoked collagen casings at $18/pack. at Amazon. I think 1 pack should handle my needs for 1 year. LEM sausage seasoning packs for $12 each at Amazon. Each...

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...