3-2-1 method for smoked ribs

[Coach McGuirk]

I just skimmed through the Diner. Apparently this weekend you are doing baby back ribs, several steaks, and Pork shoulders.

It is certainly going to be a food weekend.

Saturday,

Lunch - Chicken and Brats

Dinner - Baby backs and I am doing Moinks after seeing yours and Crack&Cheese using a block of gruyere I purchased as costco.

Sunday - Steaks and Baked Potatoes.

Monday - Pulled Pork for Lunch and Pork Tacos for Dinner. ABTs as an app.

Thankfully my brother is helping out and will smoke one of the shoulders.

[CJF]

Since we are all doing a little showboating here, I'm doing wings, whole chickens, and Tri tip.

Although I'm considering skipping the spatchcock chicken and buying chicken parts already carved up but with skin on.....thighs, breasts, drumsticks. Anyone try it that before? I'm afraid of drying out the drumsticks before the breasts are done, though.

If i go the whole chicken route, Harmon's sells some beautiful fat chickens, almost twice as large as the chickens at The Co. They also cost twice as much so another dilemma is go for 4 Co chickens or 2 Harmon's chickens. 4 gives me more drumsticks, which is about the only advatange I can tell.

One benefit from smaller birds for me is they are easier to cook properly. Birds with huge breasts can leave for dry thighs and drumsticks if you're not careful.

[TripletDaddy]

Since we are all doing a little showboating here, I'm doing wings, whole chickens, and Tri tip.

Although I'm considering skipping the spatchcock chicken and buying chicken parts already carved up but with skin on.....thighs, breasts, drumsticks. Anyone try it that before? I'm afraid of drying out the drumsticks before the breasts are done, though.

If i go the whole chicken route, Harmon's sells some beautiful fat chickens, almost twice as large as the chickens at The Co. They also cost twice as much so another dilemma is go for 4 Co chickens or 2 Harmon's chickens. 4 gives me more drumsticks, which is about the only advatange I can tell.

[Jeff Lebowski]

Ah, I guess I misread. I thought you were looking for the entire turkey. Come to think of it, that sounds good, anyway. Maybe next weekend.

I just skimmed through the Diner. Apparently this weekend you are doing baby back ribs, several steaks, and Pork shoulders.

lol.

Coach is a carnivore. No doubt.

I am thinking of doing:

Salmon on the Traeger on Saturday.
Bun Thit Nuong on Sunday.
Grilled steaks (NY) and sweet onions on Monday.

[Jeff Lebowski]

Gotta get it right this time. What are you doing for backs. 2-2-1?

Same on both.

1.5 hrs on smoke
2.0 hrs foiled with apple juice at 275 deg
45-60 min unfoiled and glazed with bbq sauce at 225 deg

Perfect every time.

[TripletDaddy]

Whole Turkey Breast, no I haven't. I plan on doing a whole turkey later in the summer, but I wanted to do just a couple turkey breast to start.

Ah, I guess I misread. I thought you were looking for the entire turkey. Come to think of it, that sounds good, anyway. Maybe next weekend.

I just skimmed through the Diner. Apparently this weekend you are doing baby back ribs, several steaks, and Pork shoulders.

[Coach McGuirk]

Did you ever find whole turkeys? I saw a bunch at the grocery store just now.

Baby backs are nice. I like st Louis. More meat!

Whole Turkey Breast, no I haven't. I plan on doing a whole turkey later in the summer, but I wanted to do just a couple turkey breast to start.

[TripletDaddy]

I have 3 racks of Baby Backs for Saturday.

Did you ever find whole turkeys? I saw a bunch at the grocery store just now.

Baby backs are nice. I like st Louis. More meat!

[Coach McGuirk]

I like both St. Louis style and baby backs but my family took a vote and directed me to go back to baby backs.

Gotta get it right this time. What are you doing for backs. 2-2-1?

[Jeff Lebowski]

I have 3 racks of Baby Backs for Saturday.

I like both St. Louis style and baby backs but my family took a vote and directed me to go back to baby backs.

[Coach McGuirk]

I have 3 racks of Baby Backs for Saturday.

[Moliere]

Again, I think this has to do with what type of smoker you are using. From everything I have read, the WSM puts out a ton of smoke so you would have to be very careful with mesquite. With my old electric smoker it was easy to get too much smoke. Some of my meat would come out black. Some people complain that a Traeger does not put out enough smoke and I have never had a case where I thought something came out with too much. That's why I think I have had good success with Mesquite pellets.

The only time I have ever experienced a bitter, overbearing flavor was with a pork butt I did once. But I just checked my notes and I used apple on that one. I am not sure what happened. I normally love apple flavor.

That's true that it depends on the smoker, but with the WSM it's easy to control the amount of smoke because you just add more/less wood chunks to the fire ring. Maybe I'll try mesquite again since I did it early on when I was learning and I could have put in too many chunks.

[Green Monstah]

I switched to pear recently (Mrs. GM d/n like strong smoke flavor), and I've liked it quite a bit.

[Jeff Lebowski]

I'll admit that I use Hickory for brisket, which is also strong, but not quite as strong as mesquite. Beef tends to hold up well with strong flavored woods (mesquite, hickory, etc.) but I find the mesquite just overpowering, especially with long smokes. When I grill hamburgers or steaks I'll smoke mesquite wood chips to give some flavor, which tends to go over really well.

Any pork that I do will be smoked with apple wood. Pork doesn't need much flavor, at least IMO.

I've also used cherry, pecan, and oak, and frankly I'm not a huge fan of any of them, especially the cherry.

Here's a good briefer on smoke woods.

Again, I think this has to do with what type of smoker you are using. From everything I have read, the WSM puts out a ton of smoke so you would have to be very careful with mesquite. With my old electric smoker it was easy to get too much smoke. Some of my meat would come out black. Some people complain that a Traeger does not put out enough smoke and I have never had a case where I thought something came out with too much. That's why I think I have had good success with Mesquite pellets.

The only time I have ever experienced a bitter, overbearing flavor was with a pork butt I did once. But I just checked my notes and I used apple on that one. I am not sure what happened. I normally love apple flavor.

[Moliere]

I am surprised to hear this from a Texan.

I'll admit that I use Hickory for brisket, which is also strong, but not quite as strong as mesquite. Beef tends to hold up well with strong flavored woods (mesquite, hickory, etc.) but I find the mesquite just overpowering, especially with long smokes. When I grill hamburgers or steaks I'll smoke mesquite wood chips to give some flavor, which tends to go over really well.

Any pork that I do will be smoked with apple wood. Pork doesn't need much flavor, at least IMO.

I've also used cherry, pecan, and oak, and frankly I'm not a huge fan of any of them, especially the cherry.

Here's a good briefer on smoke woods.