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3-2-1 Question on Temp
you're absolutely right Dutch, that's the main change I'm going to make the next time I do ribs. I'll probably use a little less salt in the rub, and cut the last hour of the 3-2-1 method to just 1/2 hour, and sauce right out of the foil. -
Smokin
Trust me buddy, being fairly new to smoking, learning is half the fun. Where's the thread for this alabama white sauce? When you say there was more red than you'd liked, are you speaking of the smoke ring or just rare in the middle. I've done an eye roast once, I took it up to medium internal... -
Did I Kill The Fatty?
Tys, Dutch's advice is right on. If you can't find a store bought brand you like like, just make your own fatty. You can even take it one step further past Dutch's idea and just find a recipe for pork sausage. I could always be wrong but sausage is just ground pork with a mixture of spices...- riz9
- Post #14
- Forum: General Discussion
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wind-- is it a problem??
I've never used a gas smokers but I think the burner is inside the unit right below the coal/wood basket, so I don't think it would get so much wind that the burner would go out. But like I said I've never used such a unit, I'm sure someone here who has will confirm me or set me straight. I...- riz9
- Post #2
- Forum: Propane Smokers
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3-2-1 Question on Temp
It's always great to get approval for you Gary. Yeah, I guess I was just nervous going into my first rib smoke. But now that I've done it, I understand what everyone was talking about being able to tell just from looking at em. I sauced em up for the last hour, which got a little burnt but... -
excellent dip
sounds good buzzard, nice tip on the chilledness of the dip as well. I'll give try. I mean it can't possibly be bad, it's cream cheese and meat. How can you lose.- riz9
- Post #9
- Forum: Side Items
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HELLO BOY AM I GLAD !!!
Glad to have you at the forum. Ask away! Any ideas for your first smoke? -
excellent dip
How big are these cans of ro-tel tomatoes? Usually I get the big cans of tomatoes for making pasta sauces, but are you talking about those ones that are about a campells soup can size?- riz9
- Post #7
- Forum: Side Items
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3-2-1 Question on Temp
Oh sure, I was rotating the ribs between the 3-2-1 intervals so they cooked at pretty much the same pace which was working well until the last hour of smoking. One rack just reached 170F while the other made it to 178F. Both racks were really still tender and juicy. -
Tonights Smoke...
Wow, you really did it up, great stuff, congrats on the smoking success!- riz9
- Post #5
- Forum: General Discussion
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3-2-1 Question on Temp
Thanks for all the advise, yesterday was a total success. I did use thermometers but really I was just going by feel and look. Thanks again guys. I am attaching a picture of most of the 3-2-1 stages. I was using spare ribs and they were smoking good! -
Did I Kill The Fatty?
Sorry man that fatty just doesn't look right to me. Maybe it's just the way the picture came out. I'm attempting to attach a pic of one of mine cut open, let me know if yours looks like it or does it really look like your picture?- riz9
- Post #8
- Forum: General Discussion
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3-2-1 Question on Temp
Thanks guys, I saw the ~170F number before but that seemed a little low for pork to fall off the bone kinda tender that I'm looking for. But it's going great still, I just finished the first leg of the 3-2-1 method. So three hours down was at 1:15pm, I took pictures they are looking awesome... -
3-2-1 Question on Temp
Hi everyone, I'm currently working on a couple racks of ribs. Currently about 2 hours into the 3-2-1 method and everything appears to be going great. But I can't find much discussion on what temp the ribs need to hit so that they fall apart. So I need some quick help being that this is the... -
homemade wood smoker
I found the pics SALBAJE GATO http://www.smokingmeatforums.com/vie...552&highlight= they were in another threads anyway the link is above for everyone to see. Cheers! -
homemade wood smoker
I saw the pictures earlier today, where did they go? Maybe they got moved. The smoker looked great though. Huge, nice work! -
Cheddar Cheese Brauts
man, that looks great. ask and you shall recieve. nice work joe -
First Smoke EVER!
Yeah there are mods for the silver smoker, I did all of them quite soon after getting my smoker. I even built a charcoal box, which is the greatest most convient thing I think. But I found this document on another website before I joined this forum. Now I just stick to this website. But here... -
First Smoke EVER!
Nice job on the new rig, I also have the char broil silver smoker. I'm trying to find a insulation solution that isn't expense for the winter time though. I find it's hard to keep the temps up high if it's cold. Like when I was doing an overnight it got about 65*F outside. I was using tons... -
Cheddar Cheese Brauts
Ah, but did you kill the pig? I'm just kidding Joe, I am humbled by your skills and efforts! I don't think I've got enough time to do all that but some day. Congrats to your smoking success!
