3-2-1 method for smoked ribs

[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.

[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.

[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.

[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.

[Coach McGuirk]

True or false, the Costco BBRs have the membrane removed when purchased?

[Jeff Lebowski]

True or false, the Costco BBRs have the membrane removed when purchased?

True.

[Coach McGuirk]

True.

I went with this, so I am glad I chose wisely.

[TripletDaddy]

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.

Since I'm not sure how to be careful other than putting it on the smoker and removing it, I think I will heed your advice and go for the smaller ones.

[Coach McGuirk]

Killed it. Went 2-2-1 and while they were just a touch overdone, they were freaking killer.



And MOINKS are balls of awesomeness wrapped in magic.




Sorry I don't have better pics. Things were going quite quickly.

[San Juan Sun]

You and coach are in the running for most food/yummiest overall menu for the weekend. Snap some pics!

Killed it. Went 2-2-1 and while they were just a touch overdone, they were freaking killer.



And MOINKS are balls of awesomeness wrapped in magic.




Sorry I don't have better pics. Things were going quite quickly.

I humbly concede to Coach.

[TripletDaddy]

Sorry coach, not getting off that easy. Deets, please. What type of rub, what type of sauce (for ribs and MOINKs). Did you go frozen meatball or did you make your own? Time and temp?

Don't be afraid to drown those MOINKs! :rockon2:

Smokers are fun. I am really sad I spent so much of my life without one.

[Jeff Lebowski]

Killed it. Went 2-2-1 and while they were just a touch overdone, they were freaking killer.

Way to go, Coach. I think ribs are my favorite. I would do them every weekend if my wife would let me.

I did fresh sockeye salmon but I overcooked it. I will get my revenge tomorrow.

[Coach McGuirk]

Sorry coach, not getting off that easy. Deets, please. What type of rub, what type of sauce (for ribs and MOINKs). Did you go frozen meatball or did you make your own? Time and temp?

Yeah, I figured I would have to add some deets.

MOINKS - used the Kirkland Brand Frozen Meatballs. I wrapped them with Kirkland brand bacon and sprinkled with memphis dust. Cooked them for 2 hours @ 275˚ and then used Traeger Apricot BBQ sauce (which is really good!).

Baby Back Rack 1 - Rubbed with memphis dust and cooked 275˚ for 2 hours spritzing with apple juice once an hour. Pulled the rack off and sprinked with brown sugar, slathered in Parkay and wrapped in foil. Put back on for two hours. Pulled, took out of foil and basted with Bone Suckin' Sauce. Put back on for one hour. This was my favorite rack, just freaking D'lish.

Baby Back Rack 2 - Rubbed with memphis dust and cooked 275˚ for 2 hours spritzing with apple juice once an hour. Pulled the rack off and sprinked with brown sugar, slathered in Parkay and wrapped in foil. Put back on for two hours. Pulled, took out of foil and basted with Kosmos Competition BBQ Sauce. Put back on for one hour. I didn't like that sauce at all, will not use it again. But still the meat was tasty and I covered the Kosmos with some Suckin' Sauce.

Baby Back Rack 3 - Rubbed with Dizzy Pig Raging River Dust and cooked @ 275˚ for 2 hours spritzing with apple juice once an hour. Pulled the rack off and sprinked with brown sugar, Drizzled with Honey and wrapped in foil. Put back on for two hours. Pulled, took out of foil and basted with Traeger Apricot BBQ Sauce. Put back on for one hour. These were super good but I had an issue where one end of the foil was in the "Hot Zone" on the grill. I only mananged 3/4 rack edible on this one. The Raging River and sauce gave them a fruit and citrus taste, which while nice, is not the normal tastes I am looking for. Still a good switch up.

I also made Crack & Cheese

I used Gruyere for the cheese and used Garlic, Onions, and Bacon for add ins. This stuff is unreal and not very healthy.

Don't be afraid to drown those MOINKs! :rockon2:

I drizzled for the pics and drown them for the munch.

Smokers are fun. I am really sad I spent so much of my life without one.

Truth. So many years wasted.

Way to go, Coach. I think ribs are my favorite. I would do them every weekend if my wife would let me.

I did fresh sockeye salmon but I overcooked it. I will get my revenge tomorrow.

I used to not be a fan of ribs, but I am right there with you now.

I am afraid to try salmon. I seem to overcook fish no matter how I cook it.

[CJF]

I think it is time to have a CUF rib cook off. Everything looks great, Coach.

[Jeff Lebowski]

...slathered in Parkay ...

I will have take your word for it. I can't imagine slathering margarine on ribs. I know it is a common approach, but it just seems bizarre to add more grease to a rack of ribs.

I think it is time to have a CUF rib cook off. Everything looks great, Coach.

That would be really fun. We could do a killer tailgate this fall.