2,1,1,

[Huff~N~Puff BBQ]

Just wanted to know wich you thought was better for comp ribs.
2 hrs bone side down, 1 hr meat side down, 1 hr foil.
or

2 hrs bone side down, 1 hr foil, 1hr open foil.

?????


James.

 

[jtfisher63]

James, our style is closer to your second option. Each time it differs depending on the meat.

You should go over to the cattle call and intoduce yourself.

Jason

 

[Sawdustguy]

I agree with Jason our method is similar to the second method you posted. To check for doneness we grab the rack with a pair of tongs and let the rack bend. When we see a crack between the meat and bone just start to develop, they are done.

 

[Huff~N~Puff BBQ]

Thank You, I found that the second way does give a better bark with the rib still being tender.


James

 

[butts a fire]

We do the second method with BB's and have had some pretty good results as of late.

 

[G$]

We do the second method with BB's and have had some pretty good results as of late.

Amen

 

[The_Kapn]

The "time" distribution for cooking is dependant on the temp used for a consistant type and weight of rib..

Find a temp that you and your smoker "like" and then test various combinations of "times" to get the results you desire. :lol:

When your hear about 3-2-1, 2-2-1, and stuff like that, the temp is probably about 235-250 or so. Folks seem to leave the temp out when discussing times.

So, pick a temp you like and work from there!

With that said, we cook bone side down for about 2.5 hours, foil for about 1.0, then unwrap for .5 to 1.0 at 266 (almost exactly in the FEC :lol: ).
Finish time depends on how the cook is going, in our opinion at the time.

Larger or smaller ribs cause the times to change---just gotta adapt on the fly!

Good luck finding your combination!
And, you will with diligant practice!

TIM