Tips, Tricks & Just Good Advice! > Burn it in the Back Yard with Hub!

BASIC 3-2-1 Ribs for the Beginner

<< < (2/3) > >>

smokeasaurus:
Good call. The gasser would give you more temperature control for the final touches.
Good call as well on the baby backs...they usually take an hour or two less than spares.

ACW3:
Great write-up, Hub.

Art

mikecorn.1:
Nice write up. Maybe it should be
A sticky in the red meat/pork section.


Sent from my iPhone 5 using Tapatalk

mikecorn.1:
I would like to add that I generally go 1/2 hour or less at the end stage so they dont firm up way to much. Results For me are always moist, good bite off the bone and not a mushy mess.
Also will do 2 and 1 in the middle as Mike stated above if I'm on time restraints. Especially on baby backs.


Sent from my iPhone 5 using Tapatalk

Barry CB Martin:
HUB - I'd like to link to this post from the Welcome to the Cookout board because you've presented the information in a way that most folks who are "new-to-outdoor cooking" will surely benefit from reading. The additional comments and notes from other experienced cooks are also very helpful information. 

Navigation

[0] Message Index

[#] Next page

[*] Previous page