3-2-1 method for smoked ribs

[CJF]

three racks?

Costco

[old_gregg]

three racks?

[All-American]

Pictures or it didn't happen.

[HuskyFreeNorthwest]

Come on, man. You can't cut corners like that.

I didn't think Cougars cut corners. #sjbh

[CJF]

Come on, man. You can't cut corners like that.

Seriously. Might as well go to Famous Dave's if you want to cut corners.

[Jeff Lebowski]

Smoked ribs for the first time yesterday. Quite good. We got a great smoke ring on the meat side and they were nice and juicy. They weren't as tender as you'd get from most places-- no doubt because we cut corners on most of the phases to try to get the ribs on the table in time. Had to use a knife to cut them, but they were otherwise easy to eat. Looking forward to the next time.

Come on, man. You can't cut corners like that.

[Pelado]

Smoked ribs for the first time yesterday. Quite good. We got a great smoke ring on the meat side and they were nice and juicy. They weren't as tender as you'd get from most places-- no doubt because we cut corners on most of the phases to try to get the ribs on the table in time. Had to use a knife to cut them, but they were otherwise easy to eat. Looking forward to the next time.

Pictures or it didn't happen.

[All-American]

Smoked ribs for the first time yesterday. Quite good. We got a great smoke ring on the meat side and they were nice and juicy. They weren't as tender as you'd get from most places-- no doubt because we cut corners on most of the phases to try to get the ribs on the table in time. Had to use a knife to cut them, but they were otherwise easy to eat. Looking forward to the next time.

[Mormon Red Death]

I wish I would have seen this thread before I did mine today. I'm going to try it again in a couple of weeks

Turned out ok but not great.

[Mormon Red Death]

I wish I would have seen this thread before I did mine today. I'm going to try it again in a couple of weeks

[Jeff Lebowski]

It just so happens that I am doing ribs today too. Just foiled them. This is one cup of apple juice.

Be sure to use two layers of foil. If the juice runs out through a leak, you end up with burnt ribs.

I also like to rotate the ribs every 40 minutes during the foil stage, because the back of the smoker is a hot spot for me.

[Jeff Lebowski]

So I'm going to try to get some ribs on a little later today. It will be my first foray into smoking ribs. I've been reviewing this thread. Last night, I put the rub on the ribs and wrapped them in plastic and put them in the fridge.

It seems like 1 cup of apple juice in foil with the rack would be a lot. Have much trouble with the apple juice leaking out of the foil? Any pro tips for setting it up?

It fits just fine. Don't worry about it.

[Pelado]

So I'm going to try to get some ribs on a little later today. It will be my first foray into smoking ribs. I've been reviewing this thread. Last night, I put the rub on the ribs and wrapped them in plastic and put them in the fridge.

It seems like 1 cup of apple juice in foil with the rack would be a lot. Have much trouble with the apple juice leaking out of the foil? Any pro tips for setting it up?

[Katy Lied]

I would cut the wood into chunks a little larger than a hockey puck. They should dry out in a couple months if left in a warm, dry area. Then sell 20lb bags for $15-$20. I think you would net more money instead of selling it as logs. Around here a cord of Apple wood is between $200-$250.

Thanks DT

[Jeff Lebowski]

I had a real smoker made last fall. It is one of those 500 gallon propane tanks on wheels sort of deals. It was finished last December and I have used it 3 times now. On saturday I smoked 12 full pork loins for the local rodeo team for their Cowboy Ball fundraiser. I threw in some ribs and couple of tri-tips for mine and BILs clan. Long story short is that I think there is a difference between food smoked using real hardwood/fruit wood versus the pellets style of a traeger or various other pellet smokers. The convenience of the traegar is out of this world so it will continue to be a staple when doing smaller type of events, but I believe one can taste the difference when using pure blocked fruit wood versus the pellets.

Is my experience mine only or do the rest of you notice a difference when eating q smoked using real hard or fruitwood versus the pellets?

Not really. Sometimes yes, sometimes no. But the differences are probably more related to time in the smoker from one case to the next. There are several top-level competition bbq teams that use pellet smokers.

I love my Stump's, but I only use it when I am doing a big cook. For a small cook, my old trusty Traeger is still super easy to use and gives me great results.

BTW, go over to the Smoker thread and give us some pics of that bad boy.