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Unread 07-10-2004, 02:31 PM   #9
willkat98
somebody shut me the fark up.
 
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Location: Chicago Western Burbs, but always south of Madison Ave.
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Quote:
Originally Posted by ciret

Search the Q-talk forum for 3-2-1, that's the way to do ribs, 3 hours in smoke, 2 hours in foil and the last hour back in the smoke. And then of course there are all of the individual variations form all of the brothers. . .

Enjoy :D
I agree with Eric, the 3-2-1 is the way to go Mark.

What kind of cooker do you have?

Run on over to Cattle Call and introcuce yourself and tell us what your using. Then we can hit you up with a $hitload of proper tips.

Then you'll invite that neighbor over, he'll polish off a whole slab, and say "See, I told you to boil them"

Its up to you whether you want to just politely laugh, or tell him your a Brethren now and he's in for some new ways to cook from you. You can then teach him your "style" that you develop. Just look at Eric here, or Solidkick, or any of us.

But we need to know a bit more before we can focus some tips your way.

Hope them first smoked ribs turned out okay.

I think it was my fifth slab that was the first "edible" smoked rib I made. The rest were pretty much soot.

Anyone else out there remember "hey, I don't see smoke" so you would add more and more mesquite?
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Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
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