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View Full Version : 12 racks BBribs.. 2-2-1, 2-1-1, or 3-2-1?


evilpsych
03-21-2006, 01:47 PM
Well got 12 racks of bb's fitted snugly into my bandera this chilly 20 degree afternoon.. box full of hot coals, and now to decide how to cook em. i'm shooting for a no-later than 7pm eat time (est), so.. 2-2-1 seems to be the best method.. or maybe a 3-1-.5?

thillin
03-21-2006, 02:02 PM
Check if the meat starts pulling back at 2 hrs. If not got to 3 before foiling.

Arlin_MacRae
03-21-2006, 02:20 PM
2-1-1 at 220° has worked really well for me, but the pull-back test is the final check. If that meat has pulled back 1/4" foil 'em!

kcquer
03-21-2006, 03:36 PM
x-1-1 is the formula that works for me, x being however long it takes for the meat to start pulling back from the end of the bones 1/4-3/8". The last hour (the way I do 3-2-1) is back in the cooker spraying frequently.

Much over an hour in foil and BB's start getting way too done, lots of shiners and the rack just falls apart.

evilpsych
03-21-2006, 04:16 PM
yeah. that's gonna be about perfect then.. they were in there.. bout.. 2.5 hrs at right temp, just foiled.. be in foil for 45 minutes or so, then 10-15 min rest.. should still fall of the bone but be relatively solid meat chunks..

always hard to tell what the cookers doing.. all my big-lots temp sensors have fried, and the weather's weird today.

Sawdustguy
03-21-2006, 06:47 PM
Check the meat temp with a thermometer and eliminate the guesswork.

evilpsych
03-21-2006, 10:08 PM
pulled em @ 7pm est.. were almost perfect (could have had about.. 30-45 more min in smoke at higher temps..).. about half the batch were fall-off-the-bone.. the others required a little tug. The membrane was crispy ( i never pull mine on BB's. it's like crispy chicken skin) everything was great. my buddy's wife had never had non-boiled ribs, and ate till she damn near burst... wont ever eat her dad's ribs again.. (sorry sara's dad).. my buddy ate 2 racks by himself.. he finally realized why when i make bbq.. we don't really bother with sides.. :-D another good cookoff..

Hawgsnheifers
03-21-2006, 10:21 PM
Where is the food porn?

Arlin_MacRae
03-22-2006, 09:12 AM
...my buddy ate 2 racks by himself...

There's your proof, Evil.

Great job!

thunter
03-23-2006, 06:57 AM
On my past two rib cooks I decided not to foil; I usually do some variation of 3-2-1. I wanted to see how the ribs turned out just cooking through without foil. They turned out great! Just as tender as foiled. Here is a link to my last rib cook (http://ajhunterministries.typepad.com/indy_smokehouse_barbecue/2006/02/smokin_cold.html). Will I ever foil again? Yep! Will ever cook without foil again? Yep! I just depends on how I feeling that day. One of the good things about BBQ is the creativity you can use.

Arlin_MacRae
03-23-2006, 08:17 AM
Dang, Tony, it's too early to be drooling down my shirt like this.
Nice ribs there, bro!

Arlin