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0807161203.jpg
- burgerbob
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- Album: Experimentation Time (Live Updates w/ Q-View)
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Experimentation Time (Live Updates w/ Q-View)
- burgerbob
- Album
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Experimentation Time (Live Updates w/ Q-View)
I'm smoking some spare ribs for the first time, I've done plenty of baby back ribs previously but have never done spare ribs. After trimming the ribs and removing part of the breast bone I had a good piece of meat leftover that didn't have any cartilage in it. I didn't want to throw this away... -
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- burgerbob
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- Album: Experimentation Time (Live Updates w/ Q-View)
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0807161038b.jpg
- burgerbob
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- Album: Experimentation Time (Live Updates w/ Q-View)
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Ribs getting TOO tender
Sorry I'm just now getting to this post, I hope to God your ribs still aren't on the smoker! In situations where your food is getting done quicker than you expected you can use a "faux cambro" to keep it warm for hours and I do mean hours. A "faux cambro" is wrapping the meat tightly in... -
2 Briskets on the WSM and my first Q-View
bauchjw is right on everything. Also I believe the OP is putting the plastic wrap under the cutting board for two reasons. 1) Allows easy transfer to the wrapping of the brisket and keeps the excess seasonings (Great idea and I'll be using it in the future). 2) If he was trimming the brisket... -
Abandoned 3-2-1 method
These forums are full of great information. Do some research and try different methods. You'll figure out what works best for you as everyone is different. -
Abandoned 3-2-1 method
I didn't have any issues with temp control at all. Obviously the temp dropped some when I opened the lid but it gets back up to temp pretty quickly and usually stays pretty even. The lid is only off for less than 30 seconds. -
Abandoned 3-2-1 method
Thanks for all the suggestions and compliments. Experimenting is the best part. -
Help with pork butt for 4th of July
I actually just got done posting about a smoke I did this weekend and abandoned my 3-2-1 method. I recommend using the bend method for testing to make sure your ribs are done and making sure you spritz them with apple juice or cider every 30-45 minutes to keep them from drying out. This way... -
Abandoned 3-2-1 method
- burgerbob
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Abandoned 3-2-1 method
I've been using the 3-2-1 method for smoking my ribs for quite a while now and always produced an excellent rack of ribs. Although they always seemed to come out "overdone", as in the meat was actually falling off the bone rather than it being "competition" style BBQ where the meat stays on the... -
![0619161834[1].jpg](/data/xfmg/thumbnail/476/476378-a36a1fcd0c4f18cb4f95a3069982699f.jpg?1572932091)
0619161834[1].jpg
- burgerbob
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- Comments: 0
- Album: Abandoned 3-2-1 method
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![0619161754[1].jpg](/data/xfmg/thumbnail/476/476377-120404ede274b84a5787d88a9248ca2d.jpg?1572932091)
0619161754[1].jpg
- burgerbob
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- Comments: 0
- Album: Abandoned 3-2-1 method
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![0619161626[2].jpg](/data/xfmg/thumbnail/476/476376-0371f7a02a2870ff45fe24bc50d23e72.jpg?1572932091)
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- burgerbob
- Media item
- Comments: 0
- Album: Abandoned 3-2-1 method
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Pork butt temp stall?
I agree about the temperature, everyone has their own preferred smoking temp. With my UDS it's a little more difficult to control exact temperatures so when I'm sitting around 225, I'm sure that it gets a little higher than that. It is definitely a hobby/addiction and making sure you're having... -
LL (2).jpg
- burgerbob
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- Album: First Brisket
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LL (1).jpg
- burgerbob
- Media item
- Comments: 0
- Album: First Brisket
