My Nemesis!
Moderator: TBBQF Deputies
-
Bockbock
- Cowboy
- Posts: 356
- Joined: Sat Jul 21, 2012 8:08 am
- Location: San Antonio
- Contact:
My Nemesis!
Hey y'all, it's been a minute. Trying to start a brand new practice in a place I know absolutely nobody has been a challenge to say the least. I know God has a plan. Anyway, I have been smoking meats for over 10 yrs and the one meat that seems to kick my butt is......... RIBS? I don't understand it. Some are really good, some are just ok, no consistency what so ever. I need your help you BBQ Gurus. What do y'all do to get that finger lickin good product? I have tried 3-2-1, wrapped, unwrapped. I need some pointers. Thanks in advance. Hope everyone is Thriving in this crazy world. God Bless.
Bockbock
Dillo Q
Dillo Q
-
Rambo
- Deputy
- Posts: 8465
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: My Nemesis!
Good to hear from you; lots of good rib cookers here; somebody will answer
-
Sailor Kenshin
- Chuck Wagon
- Posts: 5482
- Joined: Sun Jul 08, 2012 2:58 pm
- Location: Eastern seaboard
- Contact:
Re: My Nemesis!
Bockbock wrote:Hey y'all, it's been a minute. Trying to start a brand new practice in a place I know absolutely nobody has been a challenge to say the least. I know God has a plan. Anyway, I have been smoking meats for over 10 yrs and the one meat that seems to kick my butt is......... RIBS? I don't understand it. Some are really good, some are just ok, no consistency what so ever. I need your help you BBQ Gurus. What do y'all do to get that finger lickin good product? I have tried 3-2-1, wrapped, unwrapped. I need some pointers. Thanks in advance. Hope everyone is Thriving in this crazy world. God Bless.
We've suffered inconsistencies, too. Sometimes it's not you; it's the ribs themselves.
Now if someone could tell us how to pick a good rack...
Last edited by Sailor Kenshin on Fri Feb 16, 2024 6:52 pm, edited 1 time in total.
Moink!
-
Rambo
- Deputy
- Posts: 8465
- Joined: Mon Apr 02, 2012 10:39 pm
- Location: Lufkin, TEXAS
- Contact:
Re: My Nemesis!
I just checked the Competition BBQ Forum. There is a Competition Ribs Roundtable thread pinned at the top. LOTS of great advice
-
OldUsedParts
- Deputy
- Posts: 21607
- Joined: Sun May 15, 2011 7:09 pm
- Location: Montgomery, Texas
- Contact:
Re: My Nemesis!
I use the 3-2-1 method and I stress the last Step (#1) when you finish and GLAZE the Ribs.
Here is one of my favorite St. Louis Ribs COOK that I did last year and I really like this technique
viewtopic.php?f=25&t=38884&hilit=3+2+1+St+Louis+Ribs
Here is one of my favorite St. Louis Ribs COOK that I did last year and I really like this technique
viewtopic.php?f=25&t=38884&hilit=3+2+1+St+Louis+Ribs
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
-
spacetrucker
- Chuck Wagon
- Posts: 3459
- Joined: Sun Jun 02, 2013 4:36 pm
- Location: Round Rock Texas
- Contact:
Re: My Nemesis!
I have had success and failure with most rib methods. I am convinced that the difference is in the quality of the ribs.
Recently I have been cooking them on the webber kettle and checking for doneness with a tooth pick.
When the tooth pick goes in with little to no resistance, they are fall off the bone tender.
Recently I have been cooking them on the webber kettle and checking for doneness with a tooth pick.
When the tooth pick goes in with little to no resistance, they are fall off the bone tender.
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 48 guests