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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-27-2013, 08:55 PM | #1 |
Found some matches.
Join Date: 05-12-13
Location: Willow Spring, NC
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ruined babybacks
tried the 3-2-1-methid on my babybacks., on my uds. way overdone. as it was my first try, i still feel let down. what exactly did i do wrong? any help would be appreciated. thanks in advance. still have a pork butt on the smoker, btw.
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07-27-2013, 08:57 PM | #2 | |
Is lookin for wood to cook with.
Join Date: 06-11-13
Location: Atlanta
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Quote:
I killed a couple of racks last weekend so I feel your pain. the members on here helped me figure out ehat I thought was overdone was actually underdone. With that said what makes you feel they were over cooked? |
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07-27-2013, 08:58 PM | #3 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Babybacks don't use the 3-2-1 method. I have seen 2-2-1 or 2-2 or some variation of that for babybacks. I am guessing you just cooked them too long but you didn't say the temp you cooked them at. That could be part of the problem as well.
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Chris- Midwest BBQ Outreach |
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Thanks from:---> |
07-27-2013, 09:03 PM | #4 |
Found some matches.
Join Date: 05-12-13
Location: Willow Spring, NC
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225 was the cooking temp. the ribs were pulled away from the bones
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07-27-2013, 09:04 PM | #5 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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http://www.bbq-brethren.com/forum/sh...ad.php?t=85864
Just one of many threads on baby backs and 2-2-1. The search bar at the bottom of the page has a wealth of info on them.
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Chris- Midwest BBQ Outreach |
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07-27-2013, 09:05 PM | #6 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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I am guessing it was just too long of a cook then.
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Chris- Midwest BBQ Outreach |
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07-27-2013, 09:08 PM | #7 |
is One Chatty Farker
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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Way overdone as in they weren't holding on to the bone at all or way overdone as in they were dry and tough?
And oifmarine2003 is right - 3-2-1 is more commonly used for spare ribs. How may racks of ribs have you cooked? It took me about 30 tries to get really excellent ribs. And you need to practice often as well. At least once a week. Also be sure to keep a log so that you will remember what you did last time and what you want to change for this time. That helps a lot. Above all else . . . have fun!
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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07-27-2013, 09:09 PM | #8 | |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Quote:
I have over cooked/smoked meat a couple of times. I have wrapped in H/D aluminum foil and added apple juice and put them back on the fire for an hour. Call it steaming/cheating but it has saved the meat. Bark will be a bit mush but the food was rehydrated but very good to eat. |
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Thanks from:---> |
07-27-2013, 09:15 PM | #9 |
Found some matches.
Join Date: 05-12-13
Location: Willow Spring, NC
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well going 10 hours on my pork butt, or i can pull the bone out
salt and pepper is the only thing on it |
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07-27-2013, 09:48 PM | #10 |
Full Fledged Farker
Join Date: 03-10-12
Location: Champaign, Il
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BB's on UDS
I conquered pulled pork and brisket on my UDS before I was able to get my ribs close.
Kept over cooking and hand fall off the bone ribs. Then, after asking for help here, started cooking them at 250º for 3 hours. No foil, no looking. Start checking 'em after 3 hours with a tooth pick, every rack is different, but you'll be in the ball park @ 3 hours and you'll be happy. Slight tug, moist and tender. Good luck. |
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07-28-2013, 12:39 AM | #12 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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I believe you just can't go by time, or for that matter, temperature alone when smoking. Each piece of meat will be done when it is done. With ribs you need to use the bend test or toothpick test for each and every slab.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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07-28-2013, 12:50 AM | #13 |
Full Fledged Farker
Join Date: 06-21-10
Location: Cypress, CA
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+1 Lose the foil
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UDS, Yellow 22", 2008 Weber Ranch, SS Blue Performer, 18" Blue Platinum, Wife Model#1962 |
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07-28-2013, 01:50 AM | #14 |
Full Fledged Farker
Join Date: 03-10-12
Location: Moore Oklahoma
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lose the foil, just go slow and low
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Party Gator |
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07-28-2013, 02:29 AM | #15 |
Knows what a fatty is.
Join Date: 07-02-13
Location: Arkansas
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I did the same thing on my Bradley smoker the other day. Doesn't it just piss you off when you ruin a cook!!!! I think 6 hours is way to long. The 2-2 method at 225* worked better for me.
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