Just out of curiosity, what do yall like to put on ribs to keep it tender while it's cooking? When I'm cooking ribs, every 15 minutes i'll rub it down with vinegar.
Just out of curiosity, what do yall like to put on ribs to keep it tender while it's cooking? When I'm cooking ribs, every 15 minutes i'll rub it down with vinegar.
For mine I used the 3-2-1 method. The day before I slather (the ribs) with yellow mustard and do a dry rub. I then, the following day, smoke (the ribs) for 3 hours then BBQ at 225 for 2 hours. Before Qing I just did a simple coat with brown sugar and drizzled with honey then wrapped in foil with about an 1/8 a cup or so of apple juice. After the 2 hours on the BBQ I unwrapped and wet mopped once and let them go for about half an hour. Fall of the bone stuff.
DZR - August herf my house. Some of this will be had? You in?
My wife asked why I was licking and chewing on my computer monitor. I had to show her the picture and then she understood.
Team O'Donnell FTW!
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
And the finally took 3 out of 8 in the cook-off. Need to work on better presentation next year. Wings on a paper plate do not cut it. All 600 gooooone! They were a hit.
Life is too short to smoke bad cigars!!!
Oh when the Blues, Oh when the Blues, Oh when the Blues go marching in!
Just out of curiosity, what do yall like to put on ribs to keep it tender while it's cooking? When I'm cooking ribs, every 15 minutes i'll rub it down with vinegar.
For mine I used the 3-2-1 method. The day before I slather (the ribs) with yellow mustard and do a dry rub. I then, the following day, smoke (the ribs) for 3 hours then BBQ at 225 for 2 hours. Before Qing I just did a simple coat with brown sugar and drizzled with honey then wrapped in foil with about an 1/8 a cup or so of apple juice. After the 2 hours on the BBQ I unwrapped and wet mopped once and let them go for about half an hour. Fall of the bone stuff.
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Awww yeah, not that's lookin' good right there Drew!!!
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Awww yeah, not that's lookin' good right there Drew!!!
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
Try wrapping in foil maybe 2 hours in. Then you can always throw in the oven as well. Some say cheating but man does it taste good. I have also thrown in the crock pot with a vinegar mop sauce and holy smokes is that good.
Life is too short to smoke bad cigars!!!
Oh when the Blues, Oh when the Blues, Oh when the Blues go marching in!
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Awww yeah, not that's lookin' good right there Drew!!!
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
Bookmarked, thanks mayne!!! You ever try that brisket recipe from amazingribs.com???
Happening this summer.
I did do this and it was dry again. I just don't think brisket and I are meant to be.
:-( sad to hear that
cook time? temp?
i only did brisket a couple times this year but it (luckily) always turned out good ...
Followed the recipe to a T including putting the meat in a cooler before cutting it. I give up on brisket. It's so time consuming and kicks my a$$ every time.
Let these bad boys sit in a Bourbon Brine for 18 hours. Seasoned with salt, pepper and paprika; set them on a beer can and Smoked over hickory for 3.5 hours at 290 degrees.
We had one for dinner and one for smoked chicken salad sandwiches.
I forgot to take a picture of the final product but this is getting pretty close.
(I'll attach the brine recipe when I get a chance. It's a very good brine if you guys would like to try it out.)
Awww yeah, not that's lookin' good right there Drew!!!
Were the beer cans empty - did you just use them for support?
Or did they still have beer in them for flavoring...if so, what type of beer?
Bookmarked, thanks mayne!!! You ever try that brisket recipe from amazingribs.com???
Happening this summer.
I did do this and it was dry again. I just don't think brisket and I are meant to be.
:-( sad to hear that
cook time? temp?
i only did brisket a couple times this year but it (luckily) always turned out good ...
Followed the recipe to a T including putting the meat in a cooler before cutting it. I give up on brisket. It's so time consuming and kicks my a$$ every time.
damn that stinks.
i tell you what.... next time i cook brisket i'll get a real big cut, you come over and have some
Going to do 2 racks of St. Louis ribs on the smoker today, going to try not doing 3-2-1 since last time I lost a lot of the seasoning and bark and the ribs turned to pulled pork... Pics to follow
2 racks, membranes stripped, patted dry and put on a thin layer of mustard And my standard rub of brown sugar, celery seed, peppe, paprika, onion powde, garlic powder, a little cumin/chili powder and salt
Comments
Hope this helps and gives some ideas.
"I've got a great cigar collection - it's actually not a collection, because that would imply I wasn't going to smoke ever last one of 'em." - Ron White
Life is too short to smoke bad cigars!!!
Oh when the Blues, Oh when the Blues, Oh when the Blues go marching in!
Life is too short to smoke bad cigars!!!
Oh when the Blues, Oh when the Blues, Oh when the Blues go marching in!
Life is too short to smoke bad cigars!!!
Oh when the Blues, Oh when the Blues, Oh when the Blues go marching in!
Looking delish Todd.
10 racks of smoked ribs
Cooked smoked ribs
And some chicken
Mopped ribs and Carne Asada
:-( sad to hear that
cook time? temp?
i only did brisket a couple times this year but it (luckily) always turned out good ...
* I have a new address as of 3/24/18 *
Life is too short to smoke bad cigars!!!
Oh when the Blues, Oh when the Blues, Oh when the Blues go marching in!
i tell you what.... next time i cook brisket i'll get a real big cut, you come over and have some
* I have a new address as of 3/24/18 *
And John, you might be careful what you offer. I might just take you up on it.