Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: JimmyV on June 19, 2016, 06:17:29 PM
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Still trying to get them right. But ive got the flavor down pat at least.
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Looks great to me! :)
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Looks awesome
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Great looking ribs.
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What rub you got on those beauties. They look great.
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Oh man those look great to me :P
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They look good, what part aren't you happy with?
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Still trying to get them right. But ive got the flavor down pat at least.
I would have no problem eating those. I see you did 6 racks and curious to know how long it took and at what was your pit temp?
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You have the looks nailed !!
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Still trying to get them right. But ive got the flavor down pat at least.
I would have no problem eating those. I see you did 6 racks and curious to know how long it took and at what was your pit temp?
I sauced them at 4 hours and gave then another 15 minutes to set the glaze. The pit was running at around 250-265 for the most part.
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They look good, what part aren't you happy with?
They just aren't quite pull off the bone enough. No matter how long gone I leave themy on. Unless they stay on long enough for the bottom of the ribs to start getting black and crispy.
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What rub you got on those beauties. They look great.
I make my own rubs. As a chef I find it hard to use store bought stuff unless ithe just happens to be a really high quality product.
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They look good, what part aren't you happy with?
They just aren't quite pull off the bone enough. No matter how long gone I leave themy on. Unless they stay on long enough for the bottom of the ribs to start getting black and crispy.
Hmmmm, I wonder what the difference is, mine are usually done and have great pull from the bone in about 2.5 hours. If they are fattier I will let them go longer. I only use St. Louis cut, I haven't done baby backs in a long time.
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If you want fall off the bone.....(Wendy likes em that way), I foil the last hour and stack em all on the cooking grate.
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They look good, what part aren't you happy with?
They just aren't quite pull off the bone enough. No matter how long gone I leave themy on. Unless they stay on long enough for the bottom of the ribs to start getting black and crispy.
I was having the same problem so I stated using a modified 3-2-1 method. Starting with 2.5 hours, then foil wrapped for 1.5 hours (with honey and Turbinado sugar) and then up to an hour sauced and unwrapped until tender. They are not fall-off-the-bone but have a little resistance which is what we like. I agree bottom ribs near the coals get darker but are usually OK. I use a second hook to keep the rack raised higher above the coals to minimize the charring during the first 2.5 hours This is not practical if you are doing 6 racks
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I was having the same problem so I stated using a modified 3-2-1 method. Starting with 2.5 hours, then foil wrapped for 1.5 hours (with honey and Turbinado sugar) and then up to an hour sauced and unwrapped until tender. They are not fall-off-the-bone but have a little resistance which is what we like. I agree bottom ribs near the coals get darker but are usually OK. I use a second hook to keep the rack raised higher above the coals to minimize the charring during the first 2.5 hours This is not practical if you are doing 6 racks
I might have to try wrapping next time. I don't want fall off the bone but I do want a nice pull with clean bones afterwards. I've avoided the 3-2-1 for the simple fact that i like the nice bark which tends to soften when wrapped. Do you rehang them after wrapping of put them on the grate?
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I've always avoided foiling, I don't want them to end up with that "steamed" taste. I've done it in the past and sometimes they have gone too far and have been too fall off the bone for my liking. I've had outstanding results with not foiling and have now started to finish them on the grate when saucing.
(http://i977.photobucket.com/albums/ae258/southflaart561/IMG_2429_zpse19755a3.jpg)
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I was having the same problem so I stated using a modified 3-2-1 method. Starting with 2.5 hours, then foil wrapped for 1.5 hours (with honey and Turbinado sugar) and then up to an hour sauced and unwrapped until tender. They are not fall-off-the-bone but have a little resistance which is what we like. I agree bottom ribs near the coals get darker but are usually OK. I use a second hook to keep the rack raised higher above the coals to minimize the charring during the first 2.5 hours This is not practical if you are doing 6 racks
I might have to try wrapping next time. I don't want fall off the bone but I do want a nice pull with clean bones afterwards. I've avoided the 3-2-1 for the simple fact that i like the nice bark which tends to soften when wrapped. Do you rehang them after wrapping of put them on the grate?
I again hang them when foiled. If you do this, make sure the bottom is good and sealed otherwise the liquid will run over the coals. As the ribs are on the coals after the foiling for the last part, the bark is still there and caramelizes nice with the sauce. No two racks are the same so watch them until they are tender enough for your liking.