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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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07-21-2013, 01:08 PM | #16 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Chicago Proper
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Mine do if I'm at the higher temps for 4-5 hours. I use mostly dark brown sugar but even when I use commercial rubs with 'raw' sugar it turns out very dark if I go too long. And yes my thermo is accurate at least according to the ice and boiling test.
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07-21-2013, 02:11 PM | #17 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Sugar is for crappy coffee, kids breakfast cereal & mint julips. Put the sugar in your glaze not the rub If your a glazer.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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07-21-2013, 02:25 PM | #18 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
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I always thought this meant "foiled"... again.
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Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
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07-21-2013, 03:09 PM | #19 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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The last spares I did were cooked ar 250 deg. 3 hrs in smoke, 45 min. in foil, then back on open for 30 min. They turned out perfect, nice n moist and bite clean to the bone.
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BWS Fatboy |
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Thanks from:---> |
07-21-2013, 03:09 PM | #20 | |
On the road to being a farker
Join Date: 04-15-13
Location: Palm Harbor FL
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Quote:
Then I wrap and I throw two rows of PARKAY on each side and a Lil spray of AJ with a little extra rub. 1 hour later after they are usually good to go.
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18.5 WSM, 22 OTG, WGA, GENESIS E-320 |
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07-21-2013, 03:37 PM | #21 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Chicago Proper
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07-21-2013, 04:29 PM | #22 |
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio
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250 for 5 hours sounds like a winner. Are these the readings from the gauge or an oven thermo at the rack level. For ribs to come out like that it is a temp problem. It is undercooked or it is so over cooked it dried out and went tough.
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Current Smoker: Char-Griller Kamado |
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07-23-2013, 11:12 PM | #23 |
Got Wood.
Join Date: 07-19-13
Location: montrose pa
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What is the 3-2-1 method??? And what is the bend test???
I like to wrap for the last hr, atleast with baby backs, not with st Louis ribs, I did the same thing as the baby backs and they were tough, had to realy bite to get meat off. |
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07-24-2013, 07:29 AM | #24 |
Got rid of the matchlight.
Join Date: 11-03-11
Location: Toronto Ontario
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I actually don't like "fall off the bone" ribs. I like a little tug when pulling the meat from the bone. The meat is still tender and still has some body to it if you know what I mean.
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07-24-2013, 03:07 PM | #25 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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Very nice looking ribs!!
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Rec Tec Bull Rec Tec Bullseye |
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07-24-2013, 03:20 PM | #26 |
Is lookin for wood to cook with.
Join Date: 07-20-13
Location: Ballston Lake, NY
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@papitman, re: the 3-2-1 method, there's lots written up on it, but in a nutshell, it's 3 hours of smoking directly on the rack, then two hours inside a foil wrap (with 1/4 c of beer or apple juice inside with it) then another hour directly on the rack with the sauce on it (optional).
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07-24-2013, 08:42 PM | #27 |
Got Wood.
Join Date: 07-19-13
Location: montrose pa
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Hey Fire Fighter........How do you do your baby backs????, anyone can chime in here. Im doing baby backs tomorrow and want some advice. How long to smoke, wrap, and what temp????????
I do a rub, but whenever I do rubs you cant realy taste them. Like my brisket, came out perfect by the way everyone, thanks for the advise. But even with rub the actual meat could have had some flavor |
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