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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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01-17-2011, 10:05 AM
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#1 |
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Got Wood.
Join Date: 12-19-10
Location: jacksonville fl
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4.5 lb slab of ribs the best way?
what is the best way to do these 3-2-1? or never wrap them whats the best temp? i have a buddy who is the meat cutter at publix, he gave me all the ribs i could handle for $1.27 a pound! why i dont know but i love it but every slab is 4 to 5 pounds trimmed.
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01-17-2011, 10:12 AM
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#2 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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All of the above are good ways. Just make sure they are done. Bend test is a good sway to tell. If you can pik up one end of the ribs and pull it up so that it bends 90 degrees, they are ready. everything else is personal preference for either flavor or timing and there is no one correct answer.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-17-2011, 10:27 AM
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#3 | |
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Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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Quote:
exactly. but i would suggest learning to cook em without foiling. i personally feel it is just 1 less step you have to take during the cook and in alot of cases unnecessary. some will agree, some will disagree, for sure.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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01-17-2011, 10:31 AM
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#4 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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By the size I am assuming that they are spares, but maybe not??? that info would help.
If they are spares, are they already trimmed St. Louis style?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-17-2011, 10:33 AM
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#5 |
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Got Wood.
Join Date: 12-19-10
Location: jacksonville fl
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that was my plan i have so much im really going to trial and error my neighbors eat it all! lol i have a comp coming up soon and want to play with rubs and sauces and different cook methods by the was i bought 29 slabs i guess that the meat trucks got held up because of weather so the mgr had to get rid of them. go meat!
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01-17-2011, 10:34 AM
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#6 |
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Got Wood.
Join Date: 12-19-10
Location: jacksonville fl
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yea they are spares and there cut to st.l
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01-17-2011, 11:02 AM
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#7 |
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Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Wow... 4.5 lbs already trimmed! Those are some big racks!
Since they were so cheap, experiment. Try 3-2-1 or some variation of that, try some without foil. See what works best for your cooker.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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