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Discussion in 'Blowing Smoke Around the Smoker.' started by ncage, Nov 22, 2013.

  1. ncage

    ncage Fire Starter

    Just curious if anyone knows why in the recipe section is there actually no category for the meat itself? I thought maybe it was buried under the "Smoking Meat" section but nope not that neither. Was looking for some unique rib recipes.
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    It is broken down into beef, pork, poultry etc. Try the search bar for ribs.
  3. oldschoolbbq

    oldschoolbbq Legendary Pitmaster OTBS Member

    As ,Woodcutter said follow the Pork forum . This may take a long time as there are pages and pages of threads to browse through ,but the easiest way is to boil the Ribs till they  get tender and then  dust them for the grill. They will be really tender[​IMG]   [​IMG]

  4. ristau5741

    ristau5741 Meat Mopper

    I live by the 3-2-1 method for ribs (2-2-1 for  baby back)

    3 hours initial smoke (prefer apple wood or cherry wood)

    2 hours wrapped in heavy duty foil with some added apple juice

    1 hour for finishing and bringing up to safe eating temp.

    meat comes out falling off the bone.   yum