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First attempt ever!
Good old thermodynamics...I'll take a semi-educated guess can knock 20mins off 3 hours every-time you open that door on your smoker due to heat loss. Another words, you think you're cooking for three hours but if you opened the door three times, it's like you're cooking for two hours. If you... -
Saved pork butt drippings..now what?
I pour it right back into the pulled pork and mix it in. -
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Help BBQ Experts! Rib time :-)
Only way to be sure is to try a test taste. If you have 9 buddies over, 5 notice a difference and you and 4 don't, is that considered a noticeable difference? Another factor is how much flavor you throw at them. Strong marinade, strong rub, lots of smoke and heavy on the sauce greatly would... -
4th Rib Attempt
Glad you're improving. 3-2-1 would improve tenderness, yet in the cajun injector won't exactly be fall off the bone. Replacing the foil with oven bags will. -
Help BBQ Experts! Rib time :-)
Depending on your smoking, with your heat loss from spritzing, it's probably more like 3.5 hours of cooking with not spritzing. Spritzing does little more than slow down the cooking process. Most pros sprtiz apple juice/cider on at the very end or after they're off the smoker. Spritzing it... -
Help BBQ Experts! Rib time :-)
While it's ASSUMED, it's important to remember to preheat the oven at least 30 mins beforehand. A lot of the supermarket ribs you get are already injected and thus brining does little more then increase your water bill by a penny. Marinading in apple juice or cider will add a little bit a... -
Quick Cook Pulled Pork ????, Updated with Results.
Pros in comps do "hot and fast" all the time and often win. Most use foil. -
Help - 3-2-1 Rib Recipe
I'd do 3 - 1.5 - .5 at this point. If you do a 3-2-1 it won't be awful, just extremely tender. I wouldn't keep them in the oven long. The microwave is small and insulated, I'd keep them in there for the time being, then warm them the last 15mins in the oven before serving. I also recommend... -
how do bbq joints time to put there meat on
I went to a top rated local joint here. I actually saw them pull ribs from fridge and place them on their grill. -
why do my ribs dry out?
Outstanding SQ. You're the only other person I've noticed that uses a bag vs foil. An issue with "foiling" is it isn't an one size fits all term. Heavy duty vs normal, single layer vs double vs triple, amount of overlap, overall leak percentage. Bags on the other hand are fairly consistent... -
why do my ribs dry out?
Try one rack, even a half rack using oven bags instead of foiling. Unlike foil they are sealed and create sort of a pressure cooking effect. Juiciest ribs I've ever had were the 3-2-1 using oven bags -
Pork Burnt Ends?
Very nice! I recently made these for a poker party along with spares. I put a loaf of sliced bread not to it. I think me and only one other actually made a sandwich, all others put a few on their plate. I thought these would be better cut a little smaller and put toothpicks in them next time. -
Crappy Q-View but best ribs Ive ever had!
Glad they turned out well. Around where I leave, babybacks are almost three times as expensive as spares. With the spares you also get some the bonus trimming when cut to St. Louis. Getting of topic but I figured out something to do with the trimmings, cut em into roughly 3/4" piece throw in... -
Crappy Q-View but best ribs Ive ever had!
Looks so good! You mentioned you loved the KC, how was the Memphis? -
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Would like to improve appearance, ribs
Your ribs looks great! I notice you're smoking 6 hours which is double the popular 3-2-1 method's 3 hours of smoking. I am curious to know if you've done any comparisons, with and without sugars? Either for 3-2-1 or 6-1.5-.5 that you'd like to share? -
Quick! What's the minimum before pulling?!?!
Like everything else in the world, there isn't an one size fits all and everyone has their own opinion anyways. If you are cooking low and slow many would be happy just under 200f. Some pro's have won comps by cooking hot and fast, temps around 325f, this raises the finishing temps, maybe up... -
Would like to improve appearance, ribs
The one thing the oven can do is hold heat and has a window which satisfies the urge to "peek". Open something thin metal such as weber kettle and it'll take a while climb back to your desired temps. :) -
Would like to improve appearance, ribs
Thanks guys. I did replace the turbinado with my brown sugar and mixed it into the rub. I just am not seeing a benefit to turbinado if you foil and use a sauce. I would see a benefit if you like dry ribs.
