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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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01-01-2015, 11:27 AM | #46 |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Cooking temperature is a personal preference just like one rub vs another. I cook at 225*, 250*, 275* and sometimes 300*. There are things that I like and dislike about all temps. I think cooking slower probably gives a beginner and longer window for screw ups personally. If 20 minutes get by you without notice at 225* it's won't be as hard on you as 275* as a beginner. To each his own though, back when I first started I looked at it as 6hrs of beer drinking
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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01-01-2015, 11:50 AM | #47 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Yes 225 gives a longer window of perfection. But for a beginner the lower temp and longer cook time can cause problems. First if they misread temps or have temp control issues and they cook lower than 225 not much happens to get the thing done. The longer cook times can promote less cooks because they dont have 6 hrs to practice. Things do happen slowly, so slowly the newbie constantly checks, slowing things more. The changes are so slow they may barley notice the differences. So again its not that im against 225 just i dont feel its the best temp range for beginners due to the lower margin of error when it comes to fire management, which is imo the most important thing. Choked down fires putting out dirty smoke for long cooks is not good. Im more against the notion that 225 is a good starting point for beginners and its propagation of that mainstream belief
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Let's all just calm down and smoke a fatty |
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01-01-2015, 12:23 PM | #48 | |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Quote:
If you have been here a while.... you will notice that people using the 3 2 1 method the first time..... screw it up gloriously and that's just what we know from admission. One such problem is actually written in your post. The problem is what the cook THINKS the recipe represents. In most recipes things are specific. BBQ does not work that way. And the more you fark with your meat the more problems you might have. I know I will get a lot of objections by people using the method that can do it i their sleep... that just means they are masters at it and don't realize its them and not the process. Rib size matters... temp... all sort of things. I seriously (seriously) don't assume my Hot and Fast Method is the solution to all BBQ or best recipe for success.... but.... I have seen a lot of converts from people starting out and trying to get to mastery the quickest. Simple temp... hot... no looking... shut it down when it sweats and let it ride. DO I REACH FOR THE PAPER OR FOIL? You bet I do when I need to change it. The 3 2 1 method is just like the Hot and Fast Method. The method means ZILCH when you are cooking your rub and pit and not the meat. Its about the meat. |
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01-01-2015, 12:27 PM | #49 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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01-01-2015, 12:35 PM | #50 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Wanna know why these ribs were called "Break My Heart Loinbacks"
Because I simmered the ****ers in peppers, tomatoes and onions and broth in foil BEFORE i smoked them and then glazed them. Some of the best ones my old customer's used to like. |
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01-01-2015, 12:40 PM | #51 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Breaks my Heart Loinback are so called because I had to admit a low country, Louisianna technique was DAMN Good!!!!!!!!!!!!!!!!!!!!!!!! No matter what rules it broke.
Wanna know why these are called "Housequake Ribs" They were smoked - chilled, maybe frozen and thawed... then DEEP FRIED!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!! 8 minutes. Awesome ribs! Not for the beginner but awesome!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! And Crazy as **** with no regard to the rules. Also Mike Mills likes them. LOL Last edited by Pitmaster T; 01-01-2015 at 01:07 PM.. Reason: censor did not edit the word ***** |
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01-01-2015, 01:50 PM | #55 | |
is Blowin Smoke!
Join Date: 10-16-08
Location: Virginia
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Quote:
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Ole Hickory EL-EW, FEC 120, Lang 84, Custom Off Set |
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01-01-2015, 03:12 PM | #56 | |
Knows what a fatty is.
Join Date: 12-11-11
Location: Lancaster
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Quote:
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Telescopist |
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01-03-2015, 02:31 PM | #57 | |
Babbling Farker
Join Date: 08-16-11
Location: Guelph, Ontario, Canada
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Quote:
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[COLOR="Sienna"][I][B]"Dragon-awe"[/B][/I] the Vision kamado, and a vision she is.[/COLOR] IMBAS [COLOR="Red"]MOINK[/COLOR] Ball certified by the Kink Of [COLOR="Red"]MOINK[/COLOR] hisself! [COLOR="Teal"][B]When all else fails just ask yourself, WWBD???[/B][/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][I][B]Inspiration, boisterous merriment and good food are what Brethren Throwdowns are about![/B][/I][/URL] [B][I][COLOR="DarkSlateGray"]Walk in beauty, Dan Chambers.[/COLOR][/I][/B] [B][COLOR="DarkRed"]I am a success in life because I am loved.[/COLOR][/B] [COLOR="Lime"][I][B]"^^^ the fark is what u eats the frog wit not? Ban Ban"[/B][/I] [I][B]Southernsmoker[/B][/I][/COLOR] |
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Thanks from:---> |
01-03-2015, 05:17 PM | #58 | |
is one Smokin' Farker
Join Date: 01-17-14
Location: Eureka, KS
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Quote:
I prefer my ribs NOT to fall off of the bone, but to "bite" off easily and cleanly, without having to tear the meat off. After all, one of the reasons ris are so good is that they are the original "pig-sicle."
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[COLOR=blue][B][SIZE=3]That Smokin' Preacher. Ribs and :mad2:[COLOR=red]Hot Peppers[/COLOR]:mad2:[/SIZE][/B][/COLOR][LIST][*][B]WKG (Weber Kettle Grill)[/B][*][B][COLOR=navy]Brinkman heavy duty Cimarron offset[/COLOR][/B][*][B][COLOR=red]Custom built 72" x 40" Offset logburner[/COLOR][/B][*][B][COLOR=navy]One Butt Ugly Drum Smoker[/COLOR][/B][*][B][COLOR=black]One big tow-behind Wood-fired grill [/COLOR][/B][*][B][COLOR=#ff0000][COLOR=gray]and one itty bitty gasser[/COLOR] :doh:[/COLOR][/B][/LIST] Last edited by revkab; 01-03-2015 at 05:19 PM.. Reason: More valuable pearls of wisdom added. |
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