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3-2-1 method for smoked ribs

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  • Jeff Lebowski
    replied
    Originally posted by HuskyFreeNorthwest View Post
    Does anyone ever do beef ribs?
    Nope. I don't see them for sale often. I would like to try them sometime.

    The County Line restaurant in Austin, Texas does killer beef ribs. They are gigantic. And the Arthur Bryant restaurant in Kansas City does a prime rib rib that is very unique (and awesome).

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  • Donuthole
    replied
    Originally posted by HuskyFreeNorthwest View Post
    Does anyone ever do beef ribs?
    Someone who isn't posting from a mobile, please post the "summon cowboy!" image.

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  • HuskyFreeNorthwest
    replied
    Does anyone ever do beef ribs?

    Leave a comment:


  • Jeff Lebowski
    replied
    Originally posted by fusnik View Post
    They look so good.

    I did BBRs today. I'm shocked how easy it is to get insanely good food.
    Yes, but don't ever admit that to your guests. As far as they need to know, it is a tremendous amount of work, but you are willing to make the sacrifice.

    I am doing ribs, beans, etc for a group of guests tonight.

    Leave a comment:


  • Coach McGuirk
    replied
    Originally posted by TripletDaddy View Post
    Yo, what is that time ratio? Is that a typo?
    Total typo. Fixed now. Also, I am noticing not much of a smoke ring on that photo, but I think that was an anomaly.

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  • TripletDaddy
    replied
    Originally posted by Coach McGuirk View Post
    Used the 2-1:305-:45 and they came out perfectly. Used pecan pellets. Spade L rib and chop rub is my new favorite for ribs, wow.
    Yo, what is that time ratio? Is that a typo?

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  • fusnik
    replied
    They look so good.

    I did BBRs today. I'm shocked how easy it is to get insanely good food.

    Leave a comment:


  • Coach McGuirk
    replied
    Used the 2 - 1:30 - :45 and they came out perfectly. Used pecan pellets. Spade L rib and chop rub is my new favorite for ribs, wow.

    Last edited by Coach McGuirk; 06-17-2012, 09:15 PM.

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  • MarkGrace
    replied
    fus is ballin' out lately. Some nice looking stuff.

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  • fusnik
    replied
    Originally posted by Jeff Lebowski View Post
    Looks great. How was the flavor?
    They were amazing.

    My wife hates ribs, she loved them.

    I preferred the raspberry, she preferred the traditional sauce.

    Thanks for the guide and for all your work, I simply turn the thing on, log on to CUF and follow the instructions.

    Awesome, loving this machine.
    Last edited by fusnik; 06-16-2012, 10:38 PM.

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  • Jeff Lebowski
    replied
    Looks great. How was the flavor?

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  • fusnik
    replied
    Mesquite - 180 for 1.5 / 275 foiled apple juice for 2 / 225 slathered for .75

    Famous Dave Rub

    Half rack Sweet Baby Ray / half raspberry chipotle (same rack two different sauces

    Results?

    Bend test



    Cut right in the middle

    Leave a comment:


  • CJF
    replied
    I'm doing ribs today. One rack Johnny Trigg/foil version and one dry. I've only ever done one version or the other. I'm interested in a side by side test.

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  • fusnik
    replied
    Originally posted by FN Phat View Post
    Looks awesome. What rub/sauce are you using.
    Famous Dave's rub.

    I'm going to go half the rack Fischer Wieser raspberry the other half sweet baby rays.

    I have two more racks in the fridge one with buttrub and the other with famous Dave's for tomorrow.

    Leave a comment:


  • FN Phat
    replied
    Originally posted by fusnik View Post
    Following JL's format.

    Just off after 180 at 1.5 hours....smells amazing.

    Looks awesome. What rub/sauce are you using.

    Leave a comment:

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