The Texas BBQ Forum

My longtime Friend that defected to N.C. several years ago is coming this morning to visit for a couple of days and I can't wait to try and catch up on what's been happening. So I put two Racks of St. Louis Pork Reebz on the Pit Boss this morning for a 3-2-1 (give or take). The sides will be Old Skool Tater Salad, Cole Slaw and a Pot of Homemade Pinto Beans with my secret ingredient that I've never tried before. Sure hope that he and his traveling Pardnah enjoy their "Taste of Texas" and ?maybe? he'll get the itch to get back here where he belongs.



More Later:

That is one lucky friend fo sho !!!

Great

Sounds like a good meal and good time ahead. Don’t let the you know what get too deep :)


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3 hrs gone and they're ready for some Brown Sugah and Wrapping

Then back on the Pellet Pooper for 2 unmolested hours.

I'm hungry already !!!

Even tho they were too tender for my liking, they were a complete success as were the sides and WE are all very FULL.

Fine looking bones, OUP!

OldUsedParts wrote:Even tho they were too tender for my liking, they were a complete success as were the sides and WE are all very FULL.

That looks very tasty

I've been finding that 3-2-1 tends to over cook them (too tender), what did you have your smoker set to? I smoked this past weekend a couple of hours at 225 then wrapped and bumped the temp to 275 - 1 of the racks were at 204 an hour and 15min later, the other 2 were done 20min after that. Maybe I should have kept to 225, just watched a video over the weekend recommending 275 to get the ribs' tenderness right. Always learning :)

Them there are some tender bones for sure. Heard this from a friend, "You don't need no teeth to eat my meat".

allenayres wrote:

OldUsedParts wrote:Even tho they were too tender for my liking, they were a complete success as were the sides and WE are all very FULL.

That looks very tasty

I've been finding that 3-2-1 tends to over cook them (too tender), what did you have your smoker set to? I smoked this past weekend a couple of hours at 225 then wrapped and bumped the temp to 275 - 1 of the racks were at 204 an hour and 15min later, the other 2 were done 20min after that. Maybe I should have kept to 225, just watched a video over the weekend recommending 275 to get the ribs' tenderness right. Always learning :)

I agree. 3-2-1 bones to me are overcooked. I do not like "fall off the bone" ribs. I want a clean bite without the rib disintegrating.

I cook ribs 2 ways now: 275 on the Assassin unwrapped to done (about 3 hours), or 350 on the BGE unwrapped to done (about 2 hours).

Either way, I toothpick and bend them to check.

The obstacle I've found is every rack is different. I buy STL racks in 2 packs, and have had different results cooking them at the same time, same way. I guess this why comp folks cook a bunch of racks to choose from.

Dem Bones!

Thanks Y'all

allenayres wrote: what did you have your smoker set to?

Used my Pellet Grill and had it at 120 for an hour then 200/225 for 2 hours.
Then wrapped and continued to cook at 225
Unwrapped and did a 30 min glaze at 250
The ONLY REASON I did them Fall Off Style was because the Wiffy asked me to. I don't normally do that.

Dem bones, sir! Dang.. I'm hungry now!!