3-2-1 method for smoked ribs

[CJF]

Oh yeah, I didn't! I meant to, but with the monsoon, I avoided going outside and I forgot that i didn't. Duh. I did add sauce at about 3.5 hours and cooked until 4 (baby backs), so it would have only been one spritz, but it probably made a difference.



Sent from my SCH-I535 using Tapatalk 2

What temp did you cook at? I pretty much only do BB's now and at 225 it takes about 5.5 to 6 hours. If you cooked hotter, that will also increase the likelihood of drier meat. Here is close to a real time pic of my dinner. image.jpg

That is 5.5 hours. They're almost ready to come off the smoker.

[ERCougar]

Did you spritz? After three hours I spritz every hour with equal parts apple juice, apple cider vinegar, and water. I add a tiny bit of rub each time and then spritz again.

Oh yeah, I didn't! I meant to, but with the monsoon, I avoided going outside and I forgot that i didn't. Duh. I did add sauce at about 3.5 hours and cooked until 4 (baby backs), so it would have only been one spritz, but it probably made a difference.



Sent from my SCH-I535 using Tapatalk 2

[CJF]

Enjoying some ribs I smoked yesterday right now. Power went out in the craziest monsoon I've seen sweep through here, but I still could finish in the Akorn.
I think of everything you can do on a grill, ribs are the best.
Also--amazingribs says that foiling adds very minimally to the final product, and that he doesn't do it for home stuff, but I tried it without foil yesterday, and they're definitely a little drier. Still moist, good taste, but drier.

Is this the Tiger sauce you're talking about?
http://www.walmart.com/ip/Tiger-The-...Sauce/13442798

Says cayenne pepper base--how hot is it? Family is not a fan of hot.

Did you spritz? After three hours I spritz every hour with equal parts apple juice, apple cider vinegar, and water. I add a tiny bit of rub each time and then spritz again.

[Jeff Lebowski]

Enjoying some ribs I smoked yesterday right now. Power went out in the craziest monsoon I've seen sweep through here, but I still could finish in the Akorn.
I think of everything you can do on a grill, ribs are the best.
Also--amazingribs says that foiling adds very minimally to the final product, and that he doesn't do it for home stuff, but I tried it without foil yesterday, and they're definitely a little drier. Still moist, good taste, but drier.

Is this the Tiger sauce you're talking about?
http://www.walmart.com/ip/Tiger-The-...Sauce/13442798

Says cayenne pepper base--how hot is it? Family is not a fan of hot.

It is quite mild. Very nice slightly sweet spicy flavor. You can pick it up at most grocery stores I think.

[ERCougar]

Enjoying some ribs I smoked yesterday right now. Power went out in the craziest monsoon I've seen sweep through here, but I still could finish in the Akorn.
I think of everything you can do on a grill, ribs are the best.
Also--amazingribs says that foiling adds very minimally to the final product, and that he doesn't do it for home stuff, but I tried it without foil yesterday, and they're definitely a little drier. Still moist, good taste, but drier.

Is this the Tiger sauce you're talking about?
http://www.walmart.com/ip/Tiger-The-...Sauce/13442798

Says cayenne pepper base--how hot is it? Family is not a fan of hot.

I'm with ya. I have never smoked ribs before. My ribs go in the foil in an hour. Is it merry that I'm excited for this?

Dang auto correct. I meant "is it nerdy that I'm excited for this".

Hah! I was about to post the same thing. I had to hide the Parkay in the back of the frig as my wife would puke if she saw that.

Johnny Trigg, don't fail me now!!

I'm with ya. I have never smoked ribs before. My ribs go in the foil in an hour. Is it merry that I'm excited for this?

[Jeff Lebowski]

Ribs in foil now.

Wow, where has Tiger Sauce been all my life? That stuff is awesome.

[CJF]

I'm doing ribs today again. Just straight up smoke. Also doing roasted and then fried pork belly. Yum.

[Jeff Lebowski]

Hah! I was about to post the same thing. I had to hide the Parkay in the back of the frig as my wife would puke if she saw that.

Johnny Trigg, don't fail me now!!

[FN Phat]

JP doing work this weekend.

[Joe Public]

[Drunk Tank]

3-2-1 method for smoked ribs

In the pic above, the ends of the ribs on the top shelf were way overdone. These were originally on the bottom. I didn't notice the hot spot in the back of the smoker until too late and I flipped them around. Just cut off the bad ones and served the rest. They were fine. The 2 middle racks were near perfect and the bottom rack needed 30 more minutes. All in all a good cook. Everyone loved the ribs. I think in the future I may trim the ribs a bit before putting them on the smoker so they stay over the heat deflector. I need to do a biscuit test on my smoker to see where my hot spots are.

[Drunk Tank]

I love this smoker but I still need to figure out the different temp zones. I have been swapping racks around, but still cooked uneven.

[Drunk Tank]

Ditto what everyone said. I'm in the weeds bad right now. Lunch is in an hour. Ribs are still on the smoker and I have 25 min drive time. 1/2 are done and sauced.