I am soooo embarrassed.......:(-

[oldschoolbbq]

And I'll not wander from what I know works again!!!

I did a rack of Spares(trimmed, skinned, and cut St.Louie style).Did the 3-2-1 wrapped in foil thingy, and added a touch of Apple to the pack while'STEAMING' them.*notice I said steammed...

Never again, they were tender and had a good pull from the bone,no doubt,but the taste was too much like baked or steamed ribs. I could do as good with a Crock Pot and some Sweet Baby Ray's.I even stiffened them up for the time suggested;they didn't even look like my normal Ribs. My Son gave his to his dog,I love my dog and just threw them in the trash.

I also used a rub on my brisket instead of the S/P I normally use,well,back to S/P cause the thing tasted like a Pork Butt!

Now the Butt I did was superb,the bone pulled easy and it was nice and juicy, with a great bark.

So,I'm sorry guys, but for me, it's doin' it the way I know best,Old School! CBP/coarse Sea Salt on Brisky,whole,skinned Spares(NO FOIL)and keeping my lid shut until it's time to look.

I 'STILL'say, lifting the lid to look- waste heat,moisture and pressure on the food you are cooking! Plus the fire doesn't fluctuate as much, causing temp. spikes.This is JMHO, but think about it a bit,heat=pressure,right!And the drippings from the meat causes moisture inside the cooking chamber,right?And if you open the lid, you lose all the heat and causes you to have to cook longer,right?
I may be wrong, but that's how I feel.
Have fun and,

 

[silverwolf636]

Ya didn't know till ya tried it; trial and error. We've all done it.
I really liked the fact that you like your dog that much that you wouldn't give to him.

--ray--
(0||||0)

 

[fire it up]

Whatever works the best for you is what you should stick with but

for trying something different.
Now when you say steaming ribs did you mean like steaming them in an actual steamer like restaurants do or were you referring to the foiling/braising as steaming?
If you actually cooked them in a steamer then I completely understand why they would have turned out so bad but I have done them foiled and not and though they come out differently I never had a rack that wasn't fit for a human let alone a dog.

When you rubbed your brisket I assume you used the same rub as on your butt?
Maybe the rub you were using is more suited to a butt or because you are so used to the flavor of the rub being associated with a butt.
You could always give a different rub a try on the brisket or just stick with what you're comfortable with.
Just wondering if it may have been the rub, I use my chipotle rub on butts, ribs, brisket and most everything I cook and each meat has its own specific flavor that pairs with the rub so my guess would be that the butt rub is best left on pork and not on meat.

 

[meateater]

It ain't the end of the world, carry on!

I let a beer get warm the other night!

 

[hounds51]

Now thats good drinkin!!!!!!! In Dutchland that is.

 

[lu1847]

Good for you for tryin something different. The only way to find out your own personal favorite style of q is to try many different ways and find the one that suites your taste best. So keep on tryin till you find the way that says BINGO. There is no wrong way Just keep SCHMOKIN!

 

[mythmaster]

I've only done ribs once and I used 3-2-1 and thought they came out great. Now you've got me thinking though...I think that I'll try them no-foil next time. Thanks!