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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-31-2013, 06:59 PM   #1
luv2putt
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Default College football and ribs

So After trying diff versions of 3-2-1 , 5-6 hour low an slow ... No foil... Just haven't been quite satisfied with my cooks on the wsm the past year... Yea they were good, but just never the right profile I was looking for .... 3-2-1 was fall off the bone tender,and which most my friends loved .. But I was never happy with the the the texture of the meat and lack of char or crust on the outside ..nor the amount of sauce slathered on .... The 5-6 hour low an slow just seemed a little to dry no matter how much I spritzed ....so I went back to the way I used to cook on my kettle ..... Put 2. Racks of ribs with a salt ,pepper garlic,and cummin rub on the smoke at 275 on lump mesquite with a little kings comp ... The temps drifted to 300-325 most of the cook which took 3 hours ...At 1-1/2 hours in I started stacking and rotating the position every 15-20 min until I pulled them .. No need for spritzing as they were self basting... No pics of fancy plates nor sides ...they were cut and eaten as soon as I was done cutting .... Ribs ...No Fannn-cy Forks needed....just pig!!

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Unread 08-31-2013, 07:33 PM   #2
Pizzaman
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Looks great. Goes well with Big 10 football
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Unread 08-31-2013, 08:21 PM   #3
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Nice cook, i have also noticed my 26er out smoking my wsm.
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Unread 08-31-2013, 08:27 PM   #4
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Really?
Only one rack???

Looking good!!!
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Unread 08-31-2013, 09:33 PM   #5
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Quote:
Originally Posted by LMAJ View Post
Really?
Only one rack???

Looking good!!!
I know, right?! What did everybody else eat?
They look great!
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Unread 08-31-2013, 11:00 PM   #6
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He's showing you his "stacking" method...there are 2 rack on top of each other...that he flipped during the cook...different...looks good...Nice Job...
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Unread 09-01-2013, 07:15 AM   #7
AWaters
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That's an interesting idea on the stacking - self basting, huh? I may have to try that.

Alex
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Unread 09-01-2013, 08:09 AM   #8
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Looks good
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Unread 09-01-2013, 12:05 PM   #9
luv2putt
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Once the bark started forming , I stacked ... When I went out to spritz with juice and rotated the position ,spritz wasn't necessary ... I really love how these came out ... They had a nice tug but meat pulled from the bone cleanly .... I really had grown tired of eating ribs that had become sauce dependent and sweet ... I wanted ribs that the juice from the meat ran down your fingers .... Not sauce ... But that's just me, so from here I'm gonna experiment with some short foiling time buttered ,sugared and sauced,fall off the bone for my friends that like that style... But I'm keeping the high heat on the wsm for spares from here out... May try some baby backs this way too...
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Unread 09-01-2013, 12:12 PM   #10
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Love your style man... I cooked my LAST 3-2-1 method ribs on Friday. And I mean the LAST time I cook them that way. I know its probably great at comps but I can't stand the fall off the bone. I just want great texture, buttery bite... wam bam.
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