Thread: All About RIBS!
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Old 04-15-2011, 03:35 PM   #1
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Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default All About RIBS!

RIBS!(Beef, Pork.....) Everything you ever wanted to know, ask, and share when it comes to meat on a stick!
The purpose behind this thread is to eventually create one general thread that any member can refer to and find information about RIBS! In this thread you can share advice, tips, tricks, techniques like 3-2-1, foil no foil, membrane removal, etc., success stories, failures, non pron posts, pron only posts, to simply ask a quick question that requires a simple answer and not an entire thread about it, or even link to your favorite rib threads already on this forum. The idea is to keep the thread constantly evolving with information about RIBS!

(If it works, I'll create other threads for brisket, pork butt, chicken, etc in the next few weeks.) The other reason behind it is to have one main thread that will pop up when conducting a search that will provide a bulk of the GREAT information that is already out there about the topic, but in consolidated form, to new members, lurkers, etc.......kinda like the UDS thread is now. Plus, it will have new and current information as well. I also hope to highlight the great information that is located in Roadmaps, but that most may not know exists, to highlight some great threads that are already out there on the subject, and to share a little on my part.)

Here's a link to the All About BRISKET! thread.

I'll start off by sharing the links and member comments in our Roadmap Forum on Ribs which already have some great information to start off with.

Pork Ribs
Good info on the 3-2-1 rib technique.
Post subject: farked up $15 worth of spares PostPosted: Oct 06, 2003 - 02:04 PM

Poobanian Rack Attack. (Babyback sammich)

Clarification of 3-2-1 Method
Posted: Aug 08, 2004 - 07:50 AM
Help for a Novice by Mrkkti

Here's a favorite Short Beef Rib thread of mine by SmokinAussie:

Pron Heavy Rib Thread from our Throwdown Forum:

And some of my rib pron. I'm more of a beef rib and pork rib tip kinda guy:

Okay, now it's your turn!
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
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