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3-2-1 method for smoked ribs

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  • #76
    Well, I burned in my new BBQ075



    Then I decided to use Slap Yo Daddy BBQ recipe and rub for some spare ribs.




    here they are sweating,



    and in the smoker,



    Two hours in the recipe calls to pull them off, add brown sugar, honey and apple juice.

    here they are at two hours,



    and all sugared and honeyed up,



    They are back on now for 1.5 hours. So far so good....I think.

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    • #77
      Way to go, Coach! Can't wait to see the finished product.

      Where did you pick up the pre-trimmed St. Louis style pack of ribs?
      "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

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      • #78
        Originally posted by Jeff Lebowski View Post
        Way to go, Coach! Can't wait to see the finished product.

        Where did you pick up the pre-trimmed St. Louis style pack of ribs?

        Costco in SLC.

        Comment

        • #79
          Originally posted by Coach McGuirk View Post
          Costco in SLC.
          I was going to ask the same thing. My Costco doesn't sell them trimmed. Those are looking very good. What flavor of wood are you using?
          A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

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          • #80
            Also, I like Slap Yo Daddy stuff. I really like their slaw. I can't stand anything with mayo so their slaw is a very nice variation on regular vinegar slaw. Their use of Asian flavors into BBQ is fun and tasty in my opinion.
            A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

            Comment

            • #81
              Originally posted by CJF View Post
              I was going to ask the same thing. My Costco doesn't sell them trimmed. Those are looking very good. What flavor of wood are you using?

              I went with the recommended Hickory.

              I am at my first issue and am looking for a breakdown. I pulled the ribs of the grill and on every set one end is done (strangely enough, the large bone end) and the other end is still not ready. I didn't pay attention to what set went where when placing and replacing so I am certain they have all changed.

              I basted and stuck them back on without foil to try and finish the other end.

              How could this happen so I can prevent? help?!

              Comment

              • #82
                also, maybe this is the cause. I was told the membrane were removed on these, but when I pulled them out, they appeared to be there. Me being the newb I am, went with what I was told. when i pulled them off the first time I pulled the membrane off. Could this have caused the problem?

                Comment

                • #83
                  Originally posted by Coach McGuirk View Post
                  I went with the recommended Hickory.

                  I am at my first issue and am looking for a breakdown. I pulled the ribs of the grill and on every set one end is done (strangely enough, the large bone end) and the other end is still not ready. I didn't pay attention to what set went where when placing and replacing so I am certain they have all changed.

                  I basted and stuck them back on without foil to try and finish the other end.

                  How could this happen so I can prevent? help?!
                  If you cooked them the way the are positioned in the picture, I'm guessing the side of the fire box is hotter and the ribs on that side cooked quicker. If that is the case, there are a few simple things you can do to fix in the future.
                  A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

                  Comment

                  • #84
                    Originally posted by Coach McGuirk View Post
                    also, maybe this is the cause. I was told the membrane were removed on these, but when I pulled them out, they appeared to be there. Me being the newb I am, went with what I was told. when i pulled them off the first time I pulled the membrane off. Could this have caused the problem?
                    Doubt it.
                    A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

                    Comment

                    • #85
                      Originally posted by CJF View Post
                      If you cooked them the way the are positioned in the picture, I'm guessing the side of the fire box is hotter and the ribs on that side cooked quicker. If that is the case, there are a few simple things you can do to fix in the future.

                      Yeah, that is how I cooked them for the first 2 hours. Then they were put on however for the foil phase. Foiling sure did seem to change the texture of the meat and I am not sure I liked it.

                      I took one off so we could eat. It was done and the kids liked them, but they were mediocre. I put the other two back on to see if I could salvage them.

                      Comment

                      • #86
                        God is punishing you for skipping the PH session.
                        "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

                        • #87
                          Originally posted by Jeff Lebowski View Post
                          God is punishing you for skipping the PH session.

                          worth it.

                          Comment

                          • #88
                            That extra 45 did the trick on the last two racks. While there was a little fall off the bone on the ends, they were certainly better than the first set.

                            Comment

                            • #89
                              Originally posted by Coach McGuirk View Post
                              Yeah, that is how I cooked them for the first 2 hours. Then they were put on however for the foil phase. Foiling sure did seem to change the texture of the meat and I am not sure I liked it.

                              I took one off so we could eat. It was done and the kids liked them, but they were mediocre. I put the other two back on to see if I could salvage them.
                              That is my biggest problem with foiling ribs. I didn't like the change in texture. The last few times I've foiled I have made sure to get at least 45 minutes to 75 minutes back on the grill. That makes a huge difference.
                              A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali

                              Comment

                              • #90
                                Originally posted by CJF View Post
                                That is my biggest problem with foiling ribs. I didn't like the change in texture. The last few times I've foiled I have made sure to get at least 45 minutes to 75 minutes back on the grill. That makes a huge difference.
                                what is the point of foiling? were you unsatisfied with the traditional approach?
                                Fitter. Happier. More Productive.
                                sigpic

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