New Question About Rib Techniques . . .

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

ccollins

Newbie
Original poster
Jun 6, 2006
4
10
over the past three years, I have developed an obsession about BBQ pork ribs, and am seeking "rib nirvana" such as I find in my favorite BBQ joints. I want spicy meat -- with minimal non-rendered fat -- which falls off of the bone.

I've got the basic technique down, and the flavors are close to what I want. Here is my general technique:

- buy bb ribs at SAM's club
- prepare ribs and remove membrane
- add Willingham's recipe dry rub (from Memphis) and wrap in Saran wrap
- prepare cooker with hickory chips
- preheat to about 250 degrees (more or less)
- cook ribs for about 6 - 7 hours

Now, the ribs look great, but there is still a reasonable content of fat -- compared to the meat. I have read -- and am intrigued -- by the 3-2-1 technique, and plan to introduce this into "the rotation".

However, I am wondering if rib quality (meat versus fat content) plays a role in an outstanding (not just good) result. Should I be more selective on the initial cuts of meat?

What is the opinion out there on the forum -- since I know you all have formed your own opinions?

thanks in advance,

Chip in Atlanta
 
What he said, and for the last hour, glaze it with hot pepper jelly.

That will give you the "zip" you desire.

Good stuff.
 
Sounds like you've got the technique down for the way you like your ribs and excellent advice has been given. So I thought I'd toss this in the mix if you'd like to try something different...

I just bought "Raichlen on Ribs, Ribs, Outrageous Ribs" a new book by Steven Raichlen that has 75 different recipes for ribs! :D I like ribs.
 
sounds as if I need to get q'ing . . . . I will try 3-2-1 and see if that makes a difference in the fat rendering.

I am naturally skeptical; however, I can see that others have had outlandish success.

thanks for the suggestions, and I won't over-analyze the meat quality issues.

CC
 
CC, We love adventurious skeptics, let us know how it goes!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Clicky