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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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06-24-2013, 08:16 AM | #1 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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Need your input on my ribs
SO i was trying this 3 2 1 that ppl say is money will its was not. My ribs were tough but the flavor was spot on.
Cook temp was 225 i cooked bone side down for 3 hours. then i wrap for 2 hours i put some sauce in there to steam it then i unwrap for 1 more hour. |
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06-24-2013, 08:19 AM | #2 |
is one Smokin' Farker
Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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And what input is it that your looking for?
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Life is to short for green tea and tofu; pass me another half rack and a beer… |
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06-24-2013, 08:20 AM | #3 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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At first glance, I'll say you pulled them way too early. There's no pull-back from the bones, and the color's a little light.
How were they?
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Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge |
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06-24-2013, 08:21 AM | #4 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Other than not seeing any pullback on the bones, what was wrong with them?
What did you use for a rub? Was it overnight? hours before? minutes? What kind of rig do you have? Was this the maiden voyage? Your pit/meat probe(s): Are they accurate?
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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06-24-2013, 08:22 AM | #5 |
Knows what a fatty is.
Join Date: 04-30-13
Location: Poughkeepsie
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Hellraiser, 3-2-1 is a good basic number for spares, but you have to leave them on until they are done. You can't count on that number, sometimes it will take longer, and sometimes less. Test for doneness by probing with a toothpick or wooden skewer (it should penetrate the meat with little resistance), or pick up a rack by the end and see how it bends. It should bend at a 90 degree angle (pointing to the ground), and the meat at the bend should just be starting to tear.
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Thanks from:---> |
06-24-2013, 08:24 AM | #6 | |
is Blowin Smoke!
Join Date: 05-08-12
Location: Iowa
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Quote:
I do the "bend test" and it seems to have a strong correlation to tenderness. I did two racks on Saturday, and one of them was really "bendy" and the other just a little. And it was obvious once eating them
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18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer |
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06-24-2013, 08:27 AM | #7 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
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Agree with all the above.
What kind of a temp gauge are you using? My guess is that it's off a little and they just needed to cook more. Always do the bend test on ribs.
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X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
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06-24-2013, 08:29 AM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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JM2C Crank up the heat to a min 275 Loose the Foil check 'em in 4 hrs WHEN they pass the bend test their done.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from:---> |
06-24-2013, 08:31 AM | #9 |
Knows what a fatty is.
Join Date: 04-13-13
Location: Greenville SC
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They don't look even close to done. Listen to the dawg! That's how I do mine.
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Char Griller Pro and Akorn |
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06-24-2013, 08:32 AM | #10 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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Feed back they were tough but when i picked them up they had a little bend..
That is what i was thinking they needed to cook longer. Flavor was awesome just to tough to eat |
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06-24-2013, 08:36 AM | #11 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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What type of smoker were you using? I wonder if the section you cooked on was 225 degrees. They don't look done to me.
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06-24-2013, 08:38 AM | #12 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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a new braunsfel hondo i put them on the far in of the smoker which would put the 3rd slap of ribs right in the middle
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06-24-2013, 08:45 AM | #13 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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They look like they needed to be cooked longer.
Give it a shot next time, I'm sure you'll get it right.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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06-24-2013, 09:22 AM | #14 |
Full Fledged Farker
Join Date: 05-06-12
Location: austin
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one a good note made some rib tips and they were a grand slam just ed used 3 ingrediants for them
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06-24-2013, 09:28 AM | #15 |
Knows what a fatty is.
Join Date: 07-08-12
Location: Oceanside
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Whenever I do the 3-2-1; they've been overcooked (bones falling out). I cook between 250-275 on an offset, and I find my best ribs come out when I do a 2.5-1.5-.5 or so. If they're coming out tough or undercooked, either cook longer or bump up the temp to 250 or so.
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