Announcement

Collapse
No announcement yet.

3-2-1 method for smoked ribs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • [BKP Voice] In all my years, I have always FTC'd the same way, the established way we have been instructed to FTC. Foil, Towel, Cooler. There is a far greater evil in this world though. There are those who would have you believe you can FTC in an way unconventional to the time honored manner. We must be true and faithful and FTC in the customary and recognized approach as it has been heretofore established. [/BKP Voice]


    "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

    Comment


    • Made the best baby backs of my life last night. Simple rub: 2 parts pepper, 1 part kosher salt. Teaspoon of onion and garlic powder. 1 tablespoon of paprika. Smoked on cherry and charcoal for ~3:15, the double wrapped in foil with squeezable margarine, brown sugar, honey and a sprinkling of rub. I only kept it wrapped for an hour, unwrapped and checked every 45 mins until it probed like butter. Brushed with sauce, but Only had time for 45 min FTC in oven. They were perfect.
      Jesus wants me for a sunbeam.

      "Cog dis is a bitch." -James Patterson

      Comment


      • Way to go, GM. Sounds great.
        "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
        "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
        "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

        Comment


        • Nice, GM. Ribs are fun.
          I'm like LeBron James.
          -mpfunk

          Comment


          • Big Poppa Smokers Sweet Money rub.



            "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

            Comment


            • No pics. Had some temp issues, wasn't super happy with the results. Taste was good. A little over-done but the overall ok. Everyone loved it so no complaints.
              "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III

              Comment


              • Thanks for all the tips in the thread, guys.

                I made ribs on the Traeger for the first time. Used Spade L Pork Rub and Swamp Boys BBQ sauce. I did a 2-2-1 method and they turned out really nice. I did 3 racks total. The end of one of the racks was thinner than the rest, that one turned out kind of dry, but after the first few ribs, it was great like the rest. The ribs were moist, the sauce was caramelized and they were quite good.

                I have the cheapest Traeger out there, my wife got it at Costco and hid it at my BiL's for the past six months. The readings on mine are "smoke", "medium", and "high". I put it on high for the middle 2 hours and I came out and the temp on the grill had gone up to 380 degrees. I got it turned down, but it had burned off most of the apple juice. I think that probably saved the menu, overall, but does anyone have any advice regarding these settings? Obviously I don't have a gauge where I can just turn it to 225 or whatever, which it seems would probably be preferable.
                Will donate kidney for B12 membership.

                Comment


                • Originally posted by The_Douger View Post
                  Thanks for all the tips in the thread, guys.

                  I made ribs on the Traeger for the first time. Used Spade L Pork Rub and Swamp Boys BBQ sauce. I did a 2-2-1 method and they turned out really nice. I did 3 racks total. The end of one of the racks was thinner than the rest, that one turned out kind of dry, but after the first few ribs, it was great like the rest. The ribs were moist, the sauce was caramelized and they were quite good.

                  I have the cheapest Traeger out there, my wife got it at Costco and hid it at my BiL's for the past six months. The readings on mine are "smoke", "medium", and "high". I put it on high for the middle 2 hours and I came out and the temp on the grill had gone up to 380 degrees. I got it turned down, but it had burned off most of the apple juice. I think that probably saved the menu, overall, but does anyone have any advice regarding these settings? Obviously I don't have a gauge where I can just turn it to 225 or whatever, which it seems would probably be preferable.
                  Yeah buy this and install it.
                  https://www.bbqislandinc.com/mobile/...6s7xoCbAvw_wcB
                  "Nobody listens to Turtle."
                  -Turtle
                  sigpic

                  Comment


                  • Originally posted by Surfah View Post
                    x2. Easy DIY project and well worth the price and effort.
                    I'm your huckleberry.


                    "I love pulling the bone. Really though, what guy doesn't?" - CJF

                    Comment


                    • Originally posted by FN Phat View Post
                      x2. Easy DIY project and well worth the price and effort.
                      Yes, and once you do that, start following the steps described in the OP of this thread. You will get consistently great results.
                      "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
                      "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
                      "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

                      Comment


                      • Bumping this thread so I can find it easier. I am excited to try all of these tips! THanks guys!
                        ( FYI I most likely wrote that incoherently and will be properly corrected forthwith. Thanks)

                        Comment


                        • Lots of good ways to cook ribs but what's the most sure fired- easy way to cook ribs with a Traeger?
                          ( FYI I most likely wrote that incoherently and will be properly corrected forthwith. Thanks)

                          Comment


                          • Originally posted by Y84it View Post
                            Lots of good ways to cook ribs but what's the most sure fired- easy way to cook ribs with a Traeger?
                            The method in the opening post.

                            Read the intro. The method was updated after lots of experimentation and feedback. It is rock solid.
                            "There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
                            "It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
                            "Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster

                            Comment


                            • Originally posted by Jeff Lebowski View Post
                              The method in the opening post.

                              Read the intro. The method was updated after lots of experimentation and feedback. It is rock solid.
                              Second
                              "You interns are like swallows. You shit all over my patients for six weeks and then fly off."

                              "Don't be sorry, it's not your fault. It's my fault for overestimating your competence."

                              Comment


                              • Thanks. Will do!
                                ( FYI I most likely wrote that incoherently and will be properly corrected forthwith. Thanks)

                                Comment

                                Working...
                                X