Did you do the 321 method?

 

321 method? Nope <not sure what that is> just did my own dry rub, smoked for 6 hours at 200* then coated with my own bar-b-q sauce and cooked for last 10 minutes at 375*. Way better then anything I have done on regular grill.

 

I'm glad she liked them. But if Outback and roadhouse is the comparison....

... you have lots of room to shine.

Sent from my SM-G900V using Tapatalk

 

For a better rib restaurant comparison, Famous Dave’s for a chain (darn good ribs) and Revered’s BBQ in Sellwood is great.

Doing ribs on the Weber charcoal Monday. Hoping for a RecTec soon.

 

I usually smoke mine for a couple of hours at 250 bone down on the rack. A deep smoke ring is not that desirable to me.

Then I wrap in foil and add some liquid almost anything I have on hand will work.

Total time in the smoker is about 5 or 6 hours.

I might add I’m not a big fan of Walmart but their extra meaty baby back pork ribs are second to none in my opinion[emoji106]


Sent from my iPad using Tapatalk

 

Please Google Treager 321 ribs and try that recipe. Super simple and very delicious! Meat just falls off the bone. I believe it’s their most popular recipe and I understand why if you’re a baby back rib fan.

 

I usually make a pretty big batch for a group when doing ribs. I make a basic dry brine 5 cups brown sugar, one cup salt + whatever spices a person can dream up. Maybe some honey and maple syrup. Ribs and cure go into a cooler, turning every few hours for a couple of days then stacked in the Traeger, turning the stack every half hour or so. Adjust temperature as I go to get the correct finish time. Usually around 6 hours.

 

 

3.2.1.ribs are the best! You can't put on enough brown sugar and honey for me. Now that I have a chamber vac sealer, I do three racks at a time and seal two to throw in the freezer for later. Yummy!

 

The Traeger is great for ribs (and chicken, and fish and homemade pizza...)

I have tried the 3-2-1 and I don't go for the full 2 any longer. If you wrap with liquid, you are essentially boiling them. That is great for moisture but eventually the "fall off the bone" ribs will start to get mushy. I have found, at least for my taste, about 1 hour, 1 hour 15 wrapped and then pull back out for the last session with sauce (if you want sauce). BBQ purists would never wrap and boil ribs. I kinda like them but I like them better as 3-1-1 ribs. Just me.

 

Agreed. I do the wrapped period in the oven in the house.....using a smoker for a foil wrapped item doesn't make sense to me!

 

I wish you guy's were posting pictures!!!

 

"Fall off the bone," really isn't the way to cook them. If the pro's did that, they'd be DQ'd in competition. I use the ribs themselves to wrap each other by stacking the racks. If I had to cook one or two racks, I don't think they'd turn out very well. I don't use sauce either. The ribs gotta stand on their own. The two days in the cooler bathing in goodness before cooking is what allows that. You can't rush ribs.

 

AMEN! said the Chior.

 

Georgia wild boar ribs the old fashioned way. Traeger is on my list but dang they are awfully proud of them


Sent from my iPhone using Tapatalk

 

When you decide to do it, look at the Green Mountain line. I used my stimulus check to buy one and it is so much better than the Traeger ever was. My favorite parts of it is it uses less pellets, gets hotter and can sear a steak, has a hot pot port to use a shop vac to clear it so it lights every time, the temp swing is 1 degree, not 5+, has 2 temp probes and is infinitely easier to roll around.

 

3-2-1 is for noobs....keep doing your 200F for six hours recipe.

 

Everyone should know the difference between competition BBQ and backyard BBQ.
I'll take backyard BBQ anyday over competition. BBQ should be cooked around what you or your guests like. Not some persnickety judge who got his judges credential online.

I have posted this before but its one of my favorite reads and sums up my vision perfectly.

I believe in barbecue. As soul food and comfort food and health food, as a cuisine of both solace and celebration. When I'm feeling good, I want barbecue. And when I'm feeling bad, I just want barbecue more. I believe in barbecue in all its regional derivations, in its ethnic translations, in forms that range from white-tablecloth presentations of cunningly sauced costillas, to Chinese take-out spareribs that stain your fingers red, to the most authentic product of the tarpaper rib shacks of the Deep South. I believe that like sunshine and great sex, no day is bad that has barbecue in it.

I believe in the art of generations of pit men working in relative obscurity to keep alive the craft of slow smoking as it's been practiced for as long as there's been fire. A barbecue cook must have an intimate understanding of his work: the physics of fire and convection, the hard science of meat and heat and smoke -- and then forget it all to achieve a sort of gut-level, Zen instinct for the process.

I believe that barbecue drives culture, not the other way around. Some of the first blows struck for equality and civil rights in the Deep South were made not in the courtrooms or schools or on buses, but in the barbecue shacks. There were dining rooms, backyards and roadhouse juke joints in the South that were integrated long before any other public places.

I believe that good barbecue requires no decor, and that the best barbecue exists despite its trappings. Paper plates are okay in a barbecue joint. And paper napkins. And plastic silverware. And I believe that any place with a menu longer than can fit on a single page -- or better yet, just a chalkboard -- is coming dangerously close to putting on airs.

I believe that good barbecue needs sides the way good blues need rhythm, and that there is only one rule: Serve whatever you like, but whatever you serve, make it fresh. Have someone's mama in the back doing the "taters" and hush puppies and sweet tea, because Mama will know what she's doing -- or at least know better than some assembly-line worker bagging up powdered mashed potatoes by the ton.

I believe that proper barbecue ought to come in significant portions. Skinny people can eat barbecue, and do, but the kitchen should cook for a fat man who hasn't eaten since breakfast. My leftovers should last for days.

I believe that if you don't get sauce under your nails when you're eating, you're doing it wrong. I believe that if you don't ruin your shirt, you're not trying hard enough.

I believe -- I know -- there is no such thing as too much barbecue. Good, bad or in-between, old-fashioned pit-smoked or high-tech and modern; it doesn't matter. Existing without gimmickry, without the infernal swindles and capering of so much of contemporary cuisine, barbecue is truth; it is history and home, and the only thing I don't believe is that I'll ever get enough.

Finally check out an updated series on Netflix that launches tomorrow 9/2.

 

Pearl:


I don't cook 'em the way the pros do either.

 

Having both a Traeger and a Green Mountain. I would take the GM anytime. Any smoker you pick, make sure it has a PID controller. Those keep the temps much better that a straight "pick your temp" thermostat. I replaced the controller on my Traeger with a Savannah Stoker PID controller and now it is a much better smoker. If I was buying new, I would go for a REC-TEC. My GM is the Davey Crockett that I carry in the motorhome.

 

I would never buy new at this point. They are all the same, and you can find ones in pretty good shape for ~$300 or less on classified sites.

I built my own PID, installed a pellet stove auger motor, stainless fire pot, deflector plate, and drip tray and installed a downdraft hood. Can get all that for $200-300 depending where you buy it, and you will end up with a better machine than you can buy retail, for a fraction of the price.

I do like that most of the higher end new ones now come with downdraft hood and PID. But its nto worth $1100+ to me...

Anyone looking to do a simple mod on your pellet grill, no matter who makes it, PID+Downdraft hood. Removes hot spots/sides on your grill, and consistent heat.

As for Ribs, i do my own dry rub (brown sugar base), and set it at 225 for 4-5 hours. I also spray them down with 50/50 apple cider/Worcestershire sauce ever 30 minutes or so. By they time they are done, the rub combines with the spray/rib juices and makes its own bbq sauce. I get offended when someone wants to put sweet baby rays on them :hunts: ....

 

Don't have a Traeger but 6 hour in the Bradley at 250 with just rub is hard to beat! Except for the time and clean up just something I do occasionally.

 

That looks tasty !


Sent from my iPhone using Tapatalk Pro

 

Watched the first episode of this season last night. Very good heart felt story

https://youtu.be/VnvG08masio

 

Thanks for posting that Pearl. I had the pleasure to meet Ms. Tootsie two years ago when we went down to Central Texas for 8 days of BBQ. She is the First Lady of BBQ. We were there for their 15th Anniversary and they also announced that Ms. Tootsie was a semifinalist for the James Beard award. It was a fun day in Lexington, TX. Even with all that was going on, she was so approachable and had no issues inviting you back to show you what was going on in the pits.

 

Pork ribs are for beginners. Beef ribs are the KING.

 

 

Completely agree Blackdog. The problem is finding good beef. Pork is always available.

 

Thanks Steve, something to check out on Netflix

 

This is worth a try.
https://amazingribs.com/tested-recipes/pork-ribs-recipes/blasphemy-ribs-recipe

 

Wow, that looks amazing!

 

Weber baby backs. 3 plus hours. Hard to keep the temperatures down. Looking good.