Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: mikecorn.1 on January 02, 2013, 08:25:34 PM
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Players
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Bit chilly today in Texas. It never got above 46F and rained all day
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The cooker
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Ready to go
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Couple towels kept the temps steady
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Ready for the GOOD STUFF
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(http://img.tapatalk.com/d/13/01/03/junagyda.jpg)
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In the foil
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Done!
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They were perfect. Used perfect mix pellets. Juicy, perfect bite, not completely fall off the bone. Used 3-2-.5 method. No pic of the Baby backs. The
Kids destroyed them.
Thanks for looking
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I gotta try that brown sugar treatment someday, looks great.
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Looks like meat candy Mike!
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Swwwweeeeeeeeetttttttttt. :)
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That's a seriously nice glaze you got going on there mike. YUM!
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Mike - it occurred to me that there are some new members here that may not know what the "3-2-.5" method is...Would you elaborate on the method you used to cook those awesome looking ribs please?
Thanks,
T
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Trim the ribs, remove the membrane from the back side. Coat them with mustard and put a good amount of the rub on both sides. 3 hours of smoke at 225F setting. 2 hours in heavy duty foil (2 layers) with the butter, brown sugar and honey inside. I did meat side up this time and like the results better. 1/2 hour back out of the foil to stiffen the ribs back up some after the foil stage.
I don't like them falling completely apart. I like to be able to cut them, hold the rib and take a bite out of them. They are still tender and moist.
Depending on how they look after the foil stage, I sometimes go 15 minutes at the end.
I will also baste/paint them as I call it with the juices produced by the butter, honey and brown sugar while in the foil stage. The liquid has an awesome smokiness to it.
I also vary the time sometimes. 2-2-.25
I learned how to do the ribs this way from Sparky in another forum when he first joined and posted those awesome looking ribs he produces. ;)
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Hammer Time! Fantastic!
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They look great Mike!
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Trim the ribs, remove the membrane from the back side. Coat them with mustard and put a good amount of the rub on both sides. 3 hours of smoke at 225F setting. 2 hours in heavy duty foil (2 layers) with the butter, brown sugar and honey inside. I did meat side up this time and like the results better. 1/2 hour back out of the foil to stiffen the ribs back up some after the foil stage.
I don't like them falling completely apart. I like to be able to cut them, hold the rib and take a bite out of them. They are still tender and moist.
Depending on how they look after the foil stage, I sometimes go 15 minutes at the end.
I will also baste/paint them as I call it with the juices produced by the butter, honey and brown sugar while in the foil stage. The liquid has an awesome smokiness to it.
I also vary the time sometimes. 2-2-.25
I learned how to do the ribs this way from Sparky in another forum when he first joined and posted those awesome looking ribs he produces. ;)
Sent from my iPhone 5 using Tapatalk
Great post Mike!
You know - I do not think anyone has posted this variation of the "3-2-1" method on LTBBQ before....We really ought to have it in our recipe section too! WHen you get a chance - and ony if you wnat to make a nice recipe out of it....it would be great there. That way, when you are trying to tell someone about your method - you cn just send them the link, or direct them to your recipe.
T
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Nice rack
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Trim the ribs, remove the membrane from the back side. Coat them with mustard and put a good amount of the rub on both sides. 3 hours of smoke at 225F setting. 2 hours in heavy duty foil (2 layers) with the butter, brown sugar and honey inside. I did meat side up this time and like the results better. 1/2 hour back out of the foil to stiffen the ribs back up some after the foil stage.
I don't like them falling completely apart. I like to be able to cut them, hold the rib and take a bite out of them. They are still tender and moist.
Depending on how they look after the foil stage, I sometimes go 15 minutes at the end.
I will also baste/paint them as I call it with the juices produced by the butter, honey and brown sugar while in the foil stage. The liquid has an awesome smokiness to it.
I also vary the time sometimes. 2-2-.25
I learned how to do the ribs this way from Sparky in another forum when he first joined and posted those awesome looking ribs he produces. ;)
Sent from my iPhone 5 using Tapatalk
Great post Mike!
You know - I do not think anyone has posted this variation of the "3-2-1" method on LTBBQ before....We really ought to have it in our recipe section too! WHen you get a chance - and ony if you wnat to make a nice recipe out of it....it would be great there. That way, when you are trying to tell someone about your method - you cn just send them the link, or direct them to your recipe.
T
:)
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I learned how to do the ribs this way from Sparky in another forum when he first joined and posted those awesome looking ribs he produces. ;)
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thank you mike for the kind words. your ribs look fantastic buddy. i could see what the kids ate them all up. i would to. nice rib cook my friend. 8)
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That looks delicious!
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46 degrees? I'LL TAKE IT!!
Oh, and a plate of those ribs too please! ;D
Nice cook Mike.
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Great post Mike!
You know - I do not think anyone has posted this variation of the "3-2-1" method on LTBBQ before....We really ought to have it in our recipe section too! WHen you get a chance - and ony if you wnat to make a nice recipe out of it....it would be great there. That way, when you are trying to tell someone about your method - you cn just send them the link, or direct them to your recipe.
T
Yoo-Hoo -- over here, Tim.
http://www.letstalkbbq.com/index.php?topic=584.0
Hub
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Great post Mike!
You know - I do not think anyone has posted this variation of the "3-2-1" method on LTBBQ before....We really ought to have it in our recipe section too! WHen you get a chance - and ony if you wnat to make a nice recipe out of it....it would be great there. That way, when you are trying to tell someone about your method - you cn just send them the link, or direct them to your recipe.
T
Yoo-Hoo -- over here, Tim.
http://www.letstalkbbq.com/index.php?topic=584.0
Hub
Cool! Looks like that was posted before I joined. :) Nice write up.
Needs to be a sticky
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Good catch Mike!
I will make that a sticky, and if you have any teaks to the method outlined by Hub - please add comments inteh posts below.
Thanks,
T
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Very nice. The color and bite looks perfect. Nice job!
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Hey Mike, did Trigg come by and help ya?? Those look great!!!
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Hey Mike, did Trigg come by and help ya?? Those look great!!!
Nope! :)
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Beautiful! Just beautiful!!!
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Thank you all!y next ribs will be in the
PBC as my wife is craving charcoal flavored ribs. :o :)
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and I betcha Trigg will be over when you fire up the PBC as well!!! :D ;)