Sunday rib attempt.. - BBQ Central

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Old 07-09-2005, 08:08 PM   #1
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Sunday rib attempt..

Doing a few racks of ribs this weekend. Gonna give the 3-2-1 method a shot. I haven't been happy with my smoker ribs yet. I just rubbed 'em with pig powder and am going toput them in tommarrow arround noon. Also doing abt's and some bacon \ beef skewers that are marinating in a jerk marinade.
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Old 07-09-2005, 08:17 PM   #2
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Re: Sunday rib attempt..

Quote:
Originally Posted by john pen
Doing a few racks of ribs this weekend. Gonna give the 3-2-1 method a shot. I haven't been happy with my smoker ribs yet. I just rubbed 'em with pig powder and am going toput them in tommarrow arround noon. Also doing abt's and some bacon \ beef skewers that are marinating in a jerk marinade.
John I did the the beef/bacon/jerk skewers a couple weeks ago and they were fantastic. You are in for a treat. As for the ribs, I've been doing a 4-1-1 method lately with spares and have been very happy with the results. I didn't like the overly tender texture I was getting leaving them foiled for 2 hours. Good luck, let us know how it turns out.
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Old 07-09-2005, 08:30 PM   #3
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I did the skewers over an open fire camping a few weeks a go. The were good but the bacon burned to easily...However they all still disappeared. Ive smoked ribs 2 times and they were edible, but not exciting. Looking forward to tommarrow as I haven't smoked anything in a few weeks !
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Old 07-10-2005, 01:16 PM   #4
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I forgot to mention, this will be my first burn with lump...

When you guys smoke beans, do they go in the smoker covered or uncovered ? Im planning on putting them in a 3 inch deep foil pan. Also, how long ? I was guessing three hours...
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Old 07-10-2005, 02:04 PM   #5
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Quote:
Originally Posted by john pen
I forgot to mention, this will be my first burn with lump...

When you guys smoke beans, do they go in the smoker covered or uncovered ? Im planning on putting them in a 3 inch deep foil pan. Also, how long ? I was guessing three hours...
uncovered ... I've done mine as long as 5 - 6 hours (without draining beans, use entire can contents then doctor), stirring a couple of times.

Longer the better I figure. Throw some sliced sausage or pulled pork or leftover bbq beef in there ...
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Old 07-10-2005, 03:02 PM   #6
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Uncovered on the beans! I also like to put them under a brisket or butt, butt NOT chicken!!! Shoot, I don't even like to cook chicken it is so touchy with all its bacterial potential!
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Old 07-10-2005, 05:37 PM   #7
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Some before pics....

http://www.ephotohut.net/view_links.cfm ... 163329.jpg
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Old 07-10-2005, 05:41 PM   #8
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and the ribs..

http://www.ephotohut.net/view_links.cfm ... 163731.jpg
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Old 07-11-2005, 10:05 AM   #9
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Cruising, thanks for the tip..Ill try that next time. I was wondering how that worked !

As for my ribs....Due to the doneness after I foiled, I only left them in for 1/2 hour after taking them out of the foil. I was pretty pleased with them. They were cooked better than the ones I did before. I'd been getting my ribs at a butcher shop, but got these at out local grocery store. Sort of disappointed with the quality. Didn't get the beens in early enough, but a little bit of time in the oven finished them.....

By the way, Ill never use briquets again...time to find an outlet for lump. It made a huge difference !

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