3-2-1 method for smoked ribs

[FN Phat]

Success smoking straight through at 225 for 4.5 hours. I think I still like JL's method best, but this is good to know when I just need to set it and forget it.

JL rub (applied a little too heavily) and Famous Dave's Sweet and Sassy sauce - not my favorite sauce, but it's all I had on hand in the way of a sweet sauce.

Makes my mouth water!

[Green Monstah]

Hate to be a Debbie Downer, but I tried the Lebowski Texas Crutch, and I had some of the worst results I've gotten in years. The ribs weren't very meaty, though, so that definitely played a role. I wonder to what extent atmospheric conditions may alter the results.

[kccougar]

Success smoking straight through at 225 for 4.5 hours. I think I still like JL's method best, but this is good to know when I just need to set it and forget it.

JL rub (applied a little too heavily) and Famous Dave's Sweet and Sassy sauce - not my favorite sauce, but it's all I had on hand in the way of a sweet sauce.

[FMCoug]

I would guess 4-5 hours.

Agreed if we are talking baby backs. St. Louis more like 5-6.

[kccougar]

Perfect.

[Jeff Lebowski]

Thanks. How long do you think a rack of ribs ought to take at 225?

I would guess 4-5 hours.

[kccougar]

Thanks. How long do you think a rack of ribs ought to take at 225?

[FMCoug]

So I've got a pork butt in the smoker at 225, and I've decided I also want to smoke a rack of ribs at the same time. Anyone have suggestions on how I ought to alter the 1.5-2-.75 intervals if I start out at 225?

Just smoke them straight thru at 225. No crutch, no 3-2-1. If you're worried about them drying out spritz with apple juice every 30 minutes or so after they start to look dry.

[kccougar]

So I've got a pork butt in the smoker at 225, and I've decided I also want to smoke a rack of ribs at the same time. Anyone have suggestions on how I ought to alter the 1.5-2-.75 intervals if I start out at 225?

[Jeff Lebowski]

. Me too. I like fruit or nut woods for pork. Apple, cherry, pecan, hickory, etc. Even oak - but with oak watch your time in the smoke or it can get overpowering..

Now who can tell me how to make a perfect brisket every time?I love brisket but it's so hard to do well consistently, I've just about given up on trying.

Here you go:

http://www.cougarstadium.com/showthr...Brisket-Thread

[statman]

Most people will avoid smoking with mesquite because it has a very strong flavor. I use mesquite only for grilling. For smoking ribs or butts I generally use apple wood. But if it worked for you then by all means do it again.

. Me too. I like fruit or nut woods for pork. Apple, cherry, pecan, hickory, etc. Even oak - but with oak watch your time in the smoke or it can get overpowering..

Now who can tell me how to make a perfect brisket every time?I love brisket but it's so hard to do well consistently, I've just about given up on trying.

[FN Phat]

Way to break it in!

[Drunk Tank]

Was this the inaugural smoke? Looks damn good.

Yep, other than seasoning it after cleaning.

[FN Phat]

Was this the inaugural smoke? Looks damn good.

[Drunk Tank]

We're not worthy. DT is the king.

BTW, tell me about that crushed soda can.

The crushed soda can is holding my meat probe. My pit probe has been acting up so I wanted to use the meat probe to have a backup. I couldn't find anything to keep the probe off the grate, so I used an empty soda can and ran the probe through it.