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re: Is the 3-2-1 method for ribs too long?
Posted on 12/17/20 at 9:45 am to Day Wisher
Posted on 12/17/20 at 9:45 am to Day Wisher
DWISHER...what are some BBQ Traditionalists that you follow?
0
Posted on 12/17/20 at 10:06 am to CHEDBALLZ
quote:
For baby backs yes. I go 2-1.5-.5.
Appreciate all the responses in this thread.
Will try again with spare ribs and babybacks and report back. Looks like I have a fun weekend project!
Posted on 12/17/20 at 6:26 pm to LSUZombie
275 for 3.5-4hrs depending on pull back and bend test
Posted on 12/18/20 at 10:32 am to GeauxTigers0107
quote:
GeauxTigers0107
That's looks like a ceramic smoker. Do you smoke meat side up?
Posted on 12/18/20 at 8:54 pm to LSUZombie
I don’t like soggy, chewy ribs. I normally go 311 with a Memphis dust rub and apple cider vinegar with the wrap. Finish with whatever bbq sauce you like and up the heat after you apply the sauce for caramelization.
Ribs are done when you the meat tightens up and you start seeing more of the bone.
Ribs are done when you the meat tightens up and you start seeing more of the bone.
Posted on 12/18/20 at 10:03 pm to AlwysATgr
I have 5 pits and none of them are ceramic... 
. I think they're pretty cool and have their place but that pit in question is a Weber Smokey Mountain.
. I think they're pretty cool and have their place but that pit in question is a Weber Smokey Mountain. Posted on 12/21/20 at 2:40 am to Chucktown_Badger
BOILING gives it more flavor you dumb fk! It sits in the marinade and spices and the ribs become very tender. In a rib contest in Memphis Tn his ribs finished top 5 out of 70. He was the only one the used a grill and stove eye
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