4.5 lb slab of ribs the best way?

rub it smoke it bbq · 01-17-2011, 10:05 AM

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.

bigabyte · 01-17-2011, 10:12 AM

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.

boogiesnap · 01-17-2011, 10:27 AM

Quote:

Originally Posted by bigabyte

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.

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.

Ron_L · 01-17-2011, 10:31 AM

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?

rub it smoke it bbq · 01-17-2011, 10:33 AM

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!

rub it smoke it bbq · 01-17-2011, 10:34 AM

yea they are spares and there cut to st.l

Ron_L · 01-17-2011, 11:02 AM

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.

01-17-2011, 10:05 AM	#1
rub it smoke it bbq Got Wood. Join Date: 12-19-10 Location: jacksonville fl Downloads: 0 Uploads: 0	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.

01-17-2011, 10:12 AM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-17-2011, 10:31 AM	#4
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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? __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-17-2011, 11:02 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

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01-17-2011, 10:33 AM	#5
rub it smoke it bbq Got Wood. Join Date: 12-19-10 Location: jacksonville fl Downloads: 0 Uploads: 0	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!

01-17-2011, 10:34 AM	#6
rub it smoke it bbq Got Wood. Join Date: 12-19-10 Location: jacksonville fl Downloads: 0 Uploads: 0	yea they are spares and there cut to st.l