Post by: nukeofficer on June 09, 2019, 07:49:16 PM
I have read many articles about doing the 221 method for BB as opposed to the 321 method. Any words of advice for how to make these BBs amazing would be greatly appreciated.
Looking for cook times, cooking temps and any other tips or tricks.
Thank you in advance fellow grillers and smokers.
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Post by: sparky on June 09, 2019, 07:59:51 PM
Post by: GusRobin on June 09, 2019, 10:52:19 PM
Post by: jimsbarbecue on June 09, 2019, 11:42:22 PM
Post by: nukeofficer on June 10, 2019, 01:16:47 AM
250° / 2-1-.5. Over 2000 racks cooked this way. If your pellet grill is completely filled with baby backs use 275°. Same time table though.Awesome. So quick question. Do the first 2 hours with no wrap then 1 hour foil wraped then half hour no wrap with sauce?
Also straight on the grill grates or a pan? Sorry for all the questions.
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Post by: sparky on June 10, 2019, 09:58:03 AM
250° / 2-1-.5. Over 2000 racks cooked this way. If your pellet grill is completely filled with baby backs use 275°. Same time table though.Awesome. So quick question. Do the first 2 hours with no wrap then 1 hour foil wraped then half hour no wrap with sauce?
Also straight on the grill grates or a pan? Sorry for all the questions.
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Everyone on this forum is very friendly. Ask all the questions you want. Straight on the smoker grates the whole time. No pan or grill grates (those aluminium things for cooking steak). And Gus' advice is perfect. The last 1/2 hour or so is all about the toothpick test. Poke with a toothpick. If the toothpick pulls the rib up with it when pulling it out then they're not done.
Oh, one last thing. Most rubs are salt heavy. I never rub my ribs and put back in frig overnight. The salt will give your ribs a hammy taste. Take your ribs out of frig, then clean them up, put your rub on, start up your smoker and let it come up to temp. Your ribs will start to glaze up with the rub on them. Once smoker is up to temp a light sprinkle of rub before you put them on. Most important thing next is have a beer or cocktail. Sit next to your smoker and watch the smoke rolling off of it. Magic is happening now. Anticipate those tasty ribs coming off in less than 4 hours or so. Wife and kids will love ya because you just served them the best tasting ribs ever. You are a bbq God.
Post by: nukeofficer on June 10, 2019, 11:12:08 AM
Thank you for all the advice Sparky.250° / 2-1-.5. Over 2000 racks cooked this way. If your pellet grill is completely filled with baby backs use 275°. Same time table though.Awesome. So quick question. Do the first 2 hours with no wrap then 1 hour foil wraped then half hour no wrap with sauce?
Also straight on the grill grates or a pan? Sorry for all the questions.
Sent from my SM-G950U using Tapatalk
Everyone on this forum is very friendly. Ask all the questions you want. Straight on the smoker grates the whole time. No pan or grill grates (those aluminium things for cooking steak). And Gus' advice is perfect. The last 1/2 hour or so is all about the toothpick test. Poke with a toothpick. If the toothpick pulls the rib up with it when pulling it out then they're not done.
Oh, one last thing. Most rubs are salt heavy. I never rub my ribs and put back in frig overnight. The salt will give your ribs a hammy taste. Take your ribs out of frig, then clean them up, put your rub on, start up your smoker and let it come up to temp. Your ribs will start to glaze up with the rub on them. Once smoker is up to temp a light sprinkle of rub before you put them on. Most important thing next is have a beer or cocktail. Sit next to your smoker and watch the smoke rolling off of it. Magic is happening now. Anticipate those tasty ribs coming off in less than 4 hours or so. Wife and kids will love ya because you just served them the best tasting ribs ever. You are a bbq God.
So I added the rub yesterday and they are still in the fridge so it might be too late for that unless you suggest I take em out and wipe all the rub off.
Also wrap or no wrap?
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Post by: sparky on June 10, 2019, 12:16:35 PM
Thank you for all the advice Sparky.250° / 2-1-.5. Over 2000 racks cooked this way. If your pellet grill is completely filled with baby backs use 275°. Same time table though.Awesome. So quick question. Do the first 2 hours with no wrap then 1 hour foil wraped then half hour no wrap with sauce?
Also straight on the grill grates or a pan? Sorry for all the questions.
Sent from my SM-G950U using Tapatalk
Everyone on this forum is very friendly. Ask all the questions you want. Straight on the smoker grates the whole time. No pan or grill grates (those aluminium things for cooking steak). And Gus' advice is perfect. The last 1/2 hour or so is all about the toothpick test. Poke with a toothpick. If the toothpick pulls the rib up with it when pulling it out then they're not done.
Oh, one last thing. Most rubs are salt heavy. I never rub my ribs and put back in frig overnight. The salt will give your ribs a hammy taste. Take your ribs out of frig, then clean them up, put your rub on, start up your smoker and let it come up to temp. Your ribs will start to glaze up with the rub on them. Once smoker is up to temp a light sprinkle of rub before you put them on. Most important thing next is have a beer or cocktail. Sit next to your smoker and watch the smoke rolling off of it. Magic is happening now. Anticipate those tasty ribs coming off in less than 4 hours or so. Wife and kids will love ya because you just served them the best tasting ribs ever. You are a bbq God.
So I added the rub yesterday and they are still in the fridge so it might be too late for that unless you suggest I take em out and wipe all the rub off.
Also wrap or no wrap?
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It is to late but next time you will know. Cook one rack naked and wrap the other racks. You and your family will decide which ones you like better.
Post by: nukeofficer on June 10, 2019, 12:50:55 PM
Thank you for answering all my questions.Thank you for all the advice Sparky.250° / 2-1-.5. Over 2000 racks cooked this way. If your pellet grill is completely filled with baby backs use 275°. Same time table though.Awesome. So quick question. Do the first 2 hours with no wrap then 1 hour foil wraped then half hour no wrap with sauce?
Also straight on the grill grates or a pan? Sorry for all the questions.
Sent from my SM-G950U using Tapatalk
Everyone on this forum is very friendly. Ask all the questions you want. Straight on the smoker grates the whole time. No pan or grill grates (those aluminium things for cooking steak). And Gus' advice is perfect. The last 1/2 hour or so is all about the toothpick test. Poke with a toothpick. If the toothpick pulls the rib up with it when pulling it out then they're not done.
Oh, one last thing. Most rubs are salt heavy. I never rub my ribs and put back in frig overnight. The salt will give your ribs a hammy taste. Take your ribs out of frig, then clean them up, put your rub on, start up your smoker and let it come up to temp. Your ribs will start to glaze up with the rub on them. Once smoker is up to temp a light sprinkle of rub before you put them on. Most important thing next is have a beer or cocktail. Sit next to your smoker and watch the smoke rolling off of it. Magic is happening now. Anticipate those tasty ribs coming off in less than 4 hours or so. Wife and kids will love ya because you just served them the best tasting ribs ever. You are a bbq God.
So I added the rub yesterday and they are still in the fridge so it might be too late for that unless you suggest I take em out and wipe all the rub off.
Also wrap or no wrap?
Sent from my SM-G950U using Tapatalk
It is to late but next time you will know. Cook one rack naked and wrap the other racks. You and your family will decide which ones you like better.
Sent from my SM-G950U using Tapatalk
Post by: sparky on June 10, 2019, 04:22:56 PM
Post by: Ka Honu on June 10, 2019, 04:23:49 PM
SWMBO likes glazed/sauced, fall-off-the-bone ribs; I prefer a bit of "tooth" and am happy with or without sauce so I cook two racks at a time and, during the wrapping phase, stack them (meat side down) in the same foil with butter/honey/brown sugar/rub on the bottom, between racks, and on top.
The bottom rack gets more "juice" and braising than the top and ends up perfect for her (and you probably won't need or want to sauce during the final phase); the top rack is a bit drier and less sticky/sweet - perfect for me.
Post by: Pappymn on June 10, 2019, 05:06:07 PM
It's all good partner. Tee makes us be nice. Did you get your new letstalkbbq coffee cup yet? They are cool. You get from tee too.Coffee cup? All I get from Tee is a bill
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Post by: nukeofficer on June 10, 2019, 06:43:46 PM
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Post by: RAD on June 10, 2019, 06:47:29 PM
Tee, when did you start giving out Coffee Cups? All I ever get is sarcasmIt's all good partner. Tee makes us be nice. Did you get your new letstalkbbq coffee cup yet? They are cool. You get from tee too.Coffee cup? All I get from Tee is a bill
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Post by: Ka Honu on June 10, 2019, 10:58:51 PM
Post by: nukeofficer on June 11, 2019, 12:51:51 AM
Went with the 2 2 1 method and they were amazing! They were fall off the bone...literally!
So I did make one big mistake though.
When I pulled them I did not snap a picture.
Ugghhhh but I swear, they were amazing!
I do have a before pic when I had just put them on the smoker.
Thank you again!(https://uploads.tapatalk-cdn.com/20190611/dc4be19f1c2b7feee97c0e5fff00570f.jpg)
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Post by: rwalters on June 11, 2019, 01:09:08 AM
Post by: nukeofficer on June 11, 2019, 01:19:05 AM
Nicely done! Yeah, Sparky is definitely the resident “rib whisperer”. Cool story... several years back, Sparky decided to sell off one of his MAK pellet smokers that had seen hundreds of ribs from the master himself. Guess who bought it? Yep, this lucky guy. Man, lifting the lid on that thing for the first time was amazing... the scents of all of Sparkys magic were intoxicating :)That is awesome!!!!!
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