Rib Recipe

[sasqy]

Deff 3-2-1
Buy good ribs to start
Remove all silver skin
Will come out great every time

[IvoryRoot]

These will be ready at 2:00.


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[Throwin Darts]

Don’t forget to remove the membrane on the bone side before putting your on rub. 3/2/1 works great for me

X100000 key step right here

[eastxhunter]

About how much do y’all like to dial it back for st louis

[oktx]

I’ll get ripped for this but I want my ribs close to fall off the bone. I’m not in a competition and don’t want have to wrestle them.

[SaltwaterSlick]

for st Louis cut, I do 2-1-1 @ 225F. anything longer makes them fall off the bone, which is over cooked IMO.

after final hour, I pull them, add glaze (look up amazing ribs glaze),& put in cold oven to rest for about 20 mins.

for prep, rub with mustard, then your favorite dry rub. the mustard helps the rub stick.

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This is almost exactly what I do too but never put a glaze on them. Might try that sometime...

I prepped these this morning with mustard rub, then Williams Rib Tickler rub and sprinkled lower sodium soy sauce over 'em and let 'em sit while I built my fire.






They're about 45 minutes from wrapping now... had 'em going at right around 200-210 degrees...

[Bisch]

All y’all guys thatbar cooking ribs without Strawberries Rub are missing out on something great!!!



Bisch


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[Dr. Evil]

[quote=panhandlehunter;14228315]Yep. Follow the 3-2-1 method. 3 hour smoke, 2 hours in foil, I usually throw in some butter, brown sugar, a little honey and a little bbq sauce in the foil. Then take them out of the foil and cook for another hour. They come out just about perfect

[Trevor73402]

As an alternative, you can just cook them till they are done. 3-2-1, 4-1-1, 4-2-.5......there is no need for all of that. Your end result is supposed to be tender, juicy ribs....period. You can achieve that by just cooking them open till they are done, applying whatever “extra” flavor that you want, and letting them rest properly at the end. In the past, I too tried all the “magic numbers”, but when you have to cook 20-30 slabs at a time, wrapping and unwrapping is a lot of wasted time and expense in foil. We had to figure out a better way.

[eastxhunter]

As an alternative, you can just cook them till they are done. 3-2-1, 4-1-1, 4-2-.5......there is no need for all of that. Your end result is supposed to be tender, juicy ribs....period. You can achieve that by just cooking them open till they are done, applying whatever “extra” flavor that you want, and letting them rest properly at the end. In the past, I too tried all the “magic numbers”, but when you have to cook 20-30 slabs at a time, wrapping and unwrapping is a lot of wasted time and expense in foil. We had to figure out a better way.

That could prolly sum up most cooking in general.

[panhandlehunter]

As an alternative, you can just cook them till they are done. 3-2-1, 4-1-1, 4-2-.5......there is no need for all of that. Your end result is supposed to be tender, juicy ribs....period. You can achieve that by just cooking them open till they are done, applying whatever “extra” flavor that you want, and letting them rest properly at the end. In the past, I too tried all the “magic numbers”, but when you have to cook 20-30 slabs at a time, wrapping and unwrapping is a lot of wasted time and expense in foil. We had to figure out a better way.

But when you’re cooking 1-2 racks it works just fine.

[buzzbait]

I never put my ribs in foil.

[Trevor73402]

But when you’re cooking 1-2 racks it works just fine.

On the rare occasion that I only cook 1-2, I still much prefer to cook them open. The bark/texture is much better (in my opinion only). Anything put into foil gets steam cooked. To each their own.

[SaltwaterSlick]

They wuz goooood!
Ranch style beans and homemade mustard potato salad and coconut marshmallow salad...

[TexanDuke]

Good babybacks ive been doing 2.5/1.5/.5. They have have been coming out better on my pit.

@ 225?


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