Give us your best on the rack....I got some RIBS that will knock your lights out, tongue dripping, mouth watering, spicy or unspicy or the misses. Lets share some of our best on the grill.
Who is the BEST BAR-BQ person in the house
- Thread starter SKEETER1
- Start date
Fool proof method for ribs done on a smoker. They are the bomb!
3-2-1
The 3-2-1 method starts out by preparing the ribs as normal.. removing the membrane, dusting with a rub or with just some salt and pepper if you prefer and then onto the smoker grate for about 3 hours. At 225 to 250 Degrees
I say "about" very loosely since it a visual cue that must tell you when to move to the next stage.
This first stage is the "3" in the equation and is over when you see the meat starting to pull back from the bone about a quarter inch. This normally requires about 3 hours or so if you are able to maintain 225 degrees in your smoker.
The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice.
Place the ribs back in the smoker wrapped in foil and let them cook for 2 hours.
This is the "2" in the formula for the most tender ribs you ever tasted.
When the second stage is over, remove the foil and place the ribs back on the smoker grate unwrapped to firm them up a little before serving.
You are now to the last and final stage in the process.. the "1".
Keep a close eye on the ribs at this point and remove them when they reach 172 degrees which should take about 45 minutes to an hour.
Let the ribs sit on the counter for about 15 minutes before slicing to allow the juices to redistribute throughout the meat.
Note: the 3-2-1 method is designed for spare ribs.. if you are looking to smoke baby back ribs then the process will be closer to 2-2-1.
3-2-1
The 3-2-1 method starts out by preparing the ribs as normal.. removing the membrane, dusting with a rub or with just some salt and pepper if you prefer and then onto the smoker grate for about 3 hours. At 225 to 250 Degrees
I say "about" very loosely since it a visual cue that must tell you when to move to the next stage.
This first stage is the "3" in the equation and is over when you see the meat starting to pull back from the bone about a quarter inch. This normally requires about 3 hours or so if you are able to maintain 225 degrees in your smoker.
The second stage of the process is removing the ribs from the smoker and wrapping them in heavy duty foil. Just before closing up the foil, splash on some apple juice.
Place the ribs back in the smoker wrapped in foil and let them cook for 2 hours.
This is the "2" in the formula for the most tender ribs you ever tasted.
When the second stage is over, remove the foil and place the ribs back on the smoker grate unwrapped to firm them up a little before serving.
You are now to the last and final stage in the process.. the "1".
Keep a close eye on the ribs at this point and remove them when they reach 172 degrees which should take about 45 minutes to an hour.
Let the ribs sit on the counter for about 15 minutes before slicing to allow the juices to redistribute throughout the meat.
Note: the 3-2-1 method is designed for spare ribs.. if you are looking to smoke baby back ribs then the process will be closer to 2-2-1.
The best steaks every time!!
- only AAA beef
-paint on olive oil and chopped fresh garlic
-sprinkle on Montreal steak spice
-put in fridge for an hour
-bbq on HOT HOT grill
- I like my steaks thick so I can get the outsides nice and crispy while leaving the inside pink.
- medium rare is the way to go!!
Enjoy!!!
P.S. If any vegetarians are offended by this thread then:
:thefinger
- only AAA beef
-paint on olive oil and chopped fresh garlic
-sprinkle on Montreal steak spice
-put in fridge for an hour
-bbq on HOT HOT grill
- I like my steaks thick so I can get the outsides nice and crispy while leaving the inside pink.
- medium rare is the way to go!!
Enjoy!!!
P.S. If any vegetarians are offended by this thread then:
:thefinger
- Feb 12, 2000
- 10,652
- 39
- 48
- 49
Medium rare equals warm RED center. Pink throughout is medium. :slomo
I just broke out the smoker this weekend!! I made 4 racks of spare ribs on Sunday. I have my own rub "Mo' Betta' Rub" that I use for them. My cooking times are nearly identical to toast's listed above except that once I double wrap with foil, I go ahead and finish it off in the oven on 230 for operator ease.
Boston Butts: This is probably my favorite bbq to fix. I use the Mo' Betta' Rub on these as well. The secret to getting rub to stick to meat like this is to slather yellow mustard all over it, then add the rub on top of that. The mustard flavor completely cooks off and it adds a nice thin crust. I also finish these off for the last few hours in the oven.
I make my own bbq sauce, but it's still being tweaked. It needs some work.
If I could get mutton around here easier, I would start cooking that more.
I love summertime!
I just broke out the smoker this weekend!! I made 4 racks of spare ribs on Sunday. I have my own rub "Mo' Betta' Rub" that I use for them. My cooking times are nearly identical to toast's listed above except that once I double wrap with foil, I go ahead and finish it off in the oven on 230 for operator ease.
Boston Butts: This is probably my favorite bbq to fix. I use the Mo' Betta' Rub on these as well. The secret to getting rub to stick to meat like this is to slather yellow mustard all over it, then add the rub on top of that. The mustard flavor completely cooks off and it adds a nice thin crust. I also finish these off for the last few hours in the oven.
I make my own bbq sauce, but it's still being tweaked. It needs some work.
If I could get mutton around here easier, I would start cooking that more.
I love summertime!
he better get of the tofu half of those 8th graders kids dwarf him :scared :scared :scared
Just had a nice tenderloin for mother's day. Highlight was some jalepeno bread
Two Large Shallots minced
One large jalepeno minced
1 stick unsalted butter (room temp)
tablespoon of chili powder
Mix the above in a bowl - place in saran wrap and form a butter stick and put in the fridge for an hour and spread on crusty french bread. Put on direct heat on the grill for a minute each side
Two Large Shallots minced
One large jalepeno minced
1 stick unsalted butter (room temp)
tablespoon of chili powder
Mix the above in a bowl - place in saran wrap and form a butter stick and put in the fridge for an hour and spread on crusty french bread. Put on direct heat on the grill for a minute each side
Medium rare equals warm RED center. Pink throughout is medium. :slomo
I just broke out the smoker this weekend!! I made 4 racks of spare ribs on Sunday. I have my own rub "Mo' Betta' Rub" that I use for them. My cooking times are nearly identical to toast's listed above except that once I double wrap with foil, I go ahead and finish it off in the oven on 230 for operator ease.
Boston Butts: This is probably my favorite bbq to fix. I use the Mo' Betta' Rub on these as well. The secret to getting rub to stick to meat like this is to slather yellow mustard all over it, then add the rub on top of that. The mustard flavor completely cooks off and it adds a nice thin crust. I also finish these off for the last few hours in the oven.
I make my own bbq sauce, but it's still being tweaked. It needs some work.
If I could get mutton around here easier, I would start cooking that more.
I love summertime!
What kind of smoker you got? I got a cheapo vertical water smoker. It has served me well for for 7 years, looking for a new one now. ope to suggestions. Was thinking of the "big green egg" or chargriller offset.
you can't beat a green egg... can't fit much stuff on it though...
I would go with one of the chargrillers or whichever brand they are, and make sure you get the side fire box.
then you'll be rolling =]
I would go with one of the chargrillers or whichever brand they are, and make sure you get the side fire box.
then you'll be rolling =]
if any of you like venison.... this recipe is excellent.
get a couple of backstraps and make them about 10 inches long.
use a cutting board or a plate and lay out strips of bacon so you can wrap the back strap up.
sit the backstrap on the bacon and season it with anything you'd like. I use a little olive oil, cavenders, red pepper, and anything else that sounds good.
Then take the bacon and wrap it around the strap, and secure with toothpicks.
The slower you cook it the better. it is unbelievable...
get a couple of backstraps and make them about 10 inches long.
use a cutting board or a plate and lay out strips of bacon so you can wrap the back strap up.
sit the backstrap on the bacon and season it with anything you'd like. I use a little olive oil, cavenders, red pepper, and anything else that sounds good.
Then take the bacon and wrap it around the strap, and secure with toothpicks.
The slower you cook it the better. it is unbelievable...
Been a while since I've heard anyone use the term backstraps but I know what you're talking about!!:00hour
- Feb 12, 2000
- 10,652
- 39
- 48
- 49
Just a side box horizontal smoker.
My next smoker will break all traditionalists rules because I am going with a propane smoker. After talking to many guys who are better than me, none of them have really stood their ground and saying that the meat is inferior to traditional methods.
Something like this
The big green egg turns out excellent food. There is no doubt about that. But I think they are a little overhyped. They aren't a good option for an everyday grill, and they don't have enough room to really flex out a day of smoking.
I agree that the food that comes off of them is hard to beat, but I think it serves best as a second or even third grilling apparatus.
I forgot to mention one of the key components in the last post. I use a 50/50 blend of mesquite and hickory for most smokes. I'm not experienced enough to venture too far from that.
Any suggestions on wood combinations for specific meats?
- Feb 12, 2000
- 10,652
- 39
- 48
- 49
We bought a deep freeze off craigslist for this purpose alone. Tired of my dad and brother-in-law offering and not having the space to accept! :nono:
Had these many a time and they are unbelievable especially on a cold winter night directly from the deer to the grill!!! Nothing better.
Except maybe the indy 500 or a piece of pussy(platoon):SIB
what about quail?
wash them really good
put some cavenders on them... put a couple jalapeno slices on them and rap them in bacon.
Put in a casserole dish or saucepan and let them marinate in Itailan for a couple hours...
throw them on the grill for about 5 min each side. Make sure you don't overcook them.... and they are scrumptious:00hour
wash them really good
put some cavenders on them... put a couple jalapeno slices on them and rap them in bacon.
Put in a casserole dish or saucepan and let them marinate in Itailan for a couple hours...
throw them on the grill for about 5 min each side. Make sure you don't overcook them.... and they are scrumptious:00hour
