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Saucing my Baby Backs
So how did you do these? Oven? I have been known to use that contraption occasionally to get meat started (or finished). No smoke, just lots of secret sauce? Any rub? The one good thing about using that oven is you can keep the temp wherever you want it forever....................... Works... -
Wuci 3-2-1 question
Ah, Ha No juice could get up into those curved bone areas................... Still don't know why you would have burning unless you put the foiled ribs right over the heat. Try again and make copious notes........................ -
Wuci 3-2-1 question
When I foil I use honey and brown sugar. I put the meat side down right onto the honey/sugar. I have never had anything burn in there. Also, when I open the foil there is so much juice (aka fat goodness) that it would boil before it would burn. I smoke at 225 - 240 range. BTW you will not have... -
Having an Issue with Ribs on WSM.....
I use an offset so I get hot spots quite often. I usually just keep turning the ribs so that the most under-smoked end is at the fire. I know you are not supposed to open the smoker but when you got hot spots you don't have any choice. I do not use a rib rack. I like them laying flat and I...- slipaway
- Post #3
- Forum: Grilling Pork
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RIBS AND BEANS KIND OF DAY
Great way to spend a Sunday... Ribs and beans look fantastic. Bet they tasted great too. CSR was handled same as ribs (rub, foil, etc.)? Even the sweet potato looks great. Making my mouth watering on a cold, snowy day................ Great job !!!!!! -
Finally.... Brisket!
That brisket looks fantastic. What changes are you looking at for your rub? Sometimes the simple ones are the best ones. You may want to start with the basic SPOG and kick it up with whatever moves you. Great job............. -
Help - It's a little tooo Smokey Tasting
Just a quick comment about your "white smoke or no smoke" note. You know that white smoke is an indication of incomplete combustion and the smoldering can give off creosote (which has a very nasty smoke flavor). Also, if you are soaking your chips they need to dry off before they can burn so... -
Smoked Spare Ribs
Ribs look fantastic..... What did you add when you foiled them, if anything? Sorry about the Titans......................- slipaway
- Post #5
- Forum: Grilling Pork
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New Year's ribs
Be careful - The 3-2-1 method is for spare ribs. You want to be closer to 2-2-1 for baby backs. Just FYI Enjoy the game and the ribs............. -
Newbie doing first smoke.
Planning on any rub? If you are using minimal smoke with pork it may need some rub and/or mop to give it some bigger flavor. If you keep the pork all rolled up and take the temp in the very center you will probably have some sections at the edges that may look burned or will just fall off when... -
2 2 1 method issues
Since you title your thread "2 2 1" I presume you are foiling. (That would be the middle "2"). Try not foiling at all and check after 4 hours; 4 1/2 hours, etc. etc.. Try just foiling for 1 hour and then put back on the smoke until it is "tugging". Also, see Bears words above - not all ribs...- slipaway
- Post #3
- Forum: Grilling Pork
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First time. Pork spare rib St. Louis style!
Ribs look fantastic. Nice smoke ring. I presume they tasted as good as they look. Since that was your first time, how do you plan to improve on that?? Good job.............. -
St Louis no foil ribs
Great looking ribs.............. I guess I will add that you must know your audience. My grandkids don't care about bark - they want "fall off the bone" - so for them I foil using the 2-2-1 or 3--2-1 methods. If it is just for my wife and I, we like a little more tooth, so no foil. Keep on... -
pulled pork question
I do a fair amount of pulled pork and everything you see above is right on. The meat must get past the 200 degree mark to pull easily. I have started pork in the oven and then gone to the smoker to finish it; I have started on the smoker and gone to the oven to finish it and I have done slow... -
How much smoke?
Remember that you can't take smoke back out once it's in...... With that in mind many people do smoke for the first 1 -2 hours and then at the end (when they sauce, if they sauce). Have had ribs that were way over-smoked and it isn't pretty. Under smoked is at least edibble..... -
First Spare Rib attempt w some Qview (first try at that also)
Maybe you should deliver, just like Papa John's. I'll take a few racks up here in Boston.......... They look great - especially since this was your first time. My first try was inedible. Great Job -
Buy spares and trim yourself or buy St. Louis style?
I have to throw my 2 cents in - I agree with bmaddox. I usually get the full rack and trim them myself (smoke those extras at the same time and then use the pieces in some smokey beans). Sometimes Costco or BJs has St. Louis cut spare ribs on sale and I grab some. Remember that the extra meat... -
First time smoking spare ribs
They look great - no matter what thread you should have used (and this one is just fine). -
Pink Pork?
I like my pork a little pink - stays nice and moist..... My wife won't touch any pork that is pink. She still remembers her mother telling her that she would get sick and she has never forgotten that. Does that mean I eat 30 minutes before her? No, I give her the ends and I take the middle...- slipaway
- Post #9
- Forum: Pork Sticky
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I like spares better than baby back
I am putting in my vote for spare ribs. I don't know why but I have a lot of trouble getting the membrane off baby backs but never have a problem with the spare ribs. For a little while longer on the smoke you get twice the meat from other ribs. Yours look fantastic. I do the 3-2-1 method and...
