The thing s you find on the net...

hav · 03-09-2013, 10:10 AM

'Place 1 gallon of apple juice in a roasting pan, and submerge ribs in liquid.
Cover with foil & Return to grill for 1 hour.'

What did she say?

http://baked-inthesouth.blogspot.com...-tutorial.html

Pyle's BBQ · 03-09-2013, 10:17 AM

Posted a comment. Will have to see if they reply back.

IamMadMan · 03-09-2013, 10:18 AM

LOL Yummy Boiled ribs......

JandJbuidasmoker · 03-09-2013, 10:27 AM

Mdboatbum · 03-09-2013, 12:19 PM

How is this so vastly different form the 3-2-1 method that's so revered on this forum? The 3 and the 1 segments are exactly the same, the only difference is the "boiling" phase. First of all, it's not really going to boil the ribs, its going to braise them. Secondly, the practice of tightly wrapping ribs in aluminum foil with liquid is going to produce the EXACT same results. I'm not a big fan of fall off the bone ribs, but those that are will see no difference between this and the 3-2-1.

deguerre · 03-09-2013, 12:23 PM

Quote:

Originally Posted by Mdboatbum

How is this so vastly different form the 3-2-1 method that's so revered on this forum? The 3 and the 1 segments are exactly the same, the only difference is the "boiling" phase. First of all, it's not really going to boil the ribs, its going to braise them. Secondly, the practice of tightly wrapping ribs in aluminum foil with liquid is going to produce the EXACT same results. I'm not a big fan of fall off the bone ribs, but those that are will see no difference between this and the 3-2-1.

Pretty much my thought too. Braising is braising. The only difference here is the amount of liquid and the method of immersion.

HankB · 03-09-2013, 12:38 PM

Quote:

Originally Posted by Mdboatbum

How is this so vastly different form the 3-2-1 method that's so revered on this forum?

I was going to post that but you got to it first. The process is no different than foiling.

Callahan-que · 03-09-2013, 12:42 PM

Quote:

Originally Posted by HankB

I was going to post that but you got to it first. The process is no different than foiling.

That was my thought as well.

Bludawg · 03-09-2013, 12:47 PM

Gave me a good chuckle I was married to a gal From Hampton Rhodes Va

She to was a bone boiler.

Like I said "used to be"

Must be a cultural thing

.

Tommyboy48 · 03-09-2013, 12:57 PM

I saw a girl ask a question about how to cook a pork shoulder on her facebook status. 15 or so comments followed and 95% said to put in the croc pot with pepsi or sprite, let it sit on low all day, SHRED and cover in sweet baby rays sauce. The other 5% said to buy it from a certain grocery store. I threw up in my mouth a little and then explained to her why those are terrible ideas for pulled pork. I followed with the correct way of cooking it along with a recipe for homemade bbq sauce and told her only to compliment the pork with the sauce...not smother. People these days....

cliffcarter · 03-09-2013, 01:15 PM

Looks like she wasted 3 1/2 quarts of apple juice and a foil pan

bigabyte · 03-09-2013, 01:29 PM

Apple Juice is for amateurs.

Liquid Smoke is where it's at!

03-09-2013, 10:10 AM	#1
hav is one Smokin' Farker Join Date: 06-30-08 Location: Flushing, NY	The thing s you find on the net... 'Place 1 gallon of apple juice in a roasting pan, and submerge ribs in liquid. Cover with foil & Return to grill for 1 hour.' What did she say? http://baked-inthesouth.blogspot.com...-tutorial.html __________________ Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR]

03-09-2013, 10:17 AM	#2
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	Posted a comment. Will have to see if they reply back. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

03-09-2013, 12:47 PM	#9
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Gave me a good chuckle I was married to a gal From Hampton Rhodes Va She to was a bone boiler. Like I said "used to be" Must be a cultural thing . __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

03-09-2013, 12:57 PM	#10
Tommyboy48 Full Fledged Farker Join Date: 02-28-12 Location: Champaign, IL	I saw a girl ask a question about how to cook a pork shoulder on her facebook status. 15 or so comments followed and 95% said to put in the croc pot with pepsi or sprite, let it sit on low all day, SHRED and cover in sweet baby rays sauce. The other 5% said to buy it from a certain grocery store. I threw up in my mouth a little and then explained to her why those are terrible ideas for pulled pork. I followed with the correct way of cooking it along with a recipe for homemade bbq sauce and told her only to compliment the pork with the sauce...not smother. People these days.... __________________ Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven

03-09-2013, 01:29 PM	#12
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Apple Juice is for amateurs. Liquid Smoke is where it's at! __________________ 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.

03-09-2013, 10:18 AM	#3
IamMadMan somebody shut me the fark up. Join Date: 07-30-11 Location: Pemberton, New Jersey	LOL Yummy Boiled ribs......

03-09-2013, 10:27 AM	#4
JandJbuidasmoker Full Fledged Farker Join Date: 02-18-13 Location: Terre Haute, Indiana

03-09-2013, 12:19 PM	#5
Mdboatbum Full Fledged Farker Join Date: 02-07-12 Location: Washington, DC	How is this so vastly different form the 3-2-1 method that's so revered on this forum? The 3 and the 1 segments are exactly the same, the only difference is the "boiling" phase. First of all, it's not really going to boil the ribs, its going to braise them. Secondly, the practice of tightly wrapping ribs in aluminum foil with liquid is going to produce the EXACT same results. I'm not a big fan of fall off the bone ribs, but those that are will see no difference between this and the 3-2-1.

03-09-2013, 01:15 PM	#11
cliffcarter is one Smokin' Farker Join Date: 02-21-11 Location: Old Town, Maine	Looks like she wasted 3 1/2 quarts of apple juice and a foil pan