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Posted: 7/9/2020 6:42:33 PM EDT
[#1]
That's not how you do ribs.
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Posted: 7/9/2020 6:42:54 PM EDT
[#2]
Nope. Must be a northern thing.
slow smoked with offset heat for 1.25 hours/lbs while I drink beer and watch the smoker smoke. |
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Posted: 7/9/2020 6:43:19 PM EDT
[#3]
Good ribs from a smoker are far superior to simmered wet ribs with no bark.
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Posted: 7/9/2020 6:44:07 PM EDT
[#4]
Quote HistoryQuoted: Good ribs from a smoker are far superior to simmered wet ribs with no bark. 
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Posted: 7/9/2020 6:44:31 PM EDT
[#5]
Quoted: Baby Back pork ribs Seared/browned on a cast iron dutch oven bottom Rub added Beer and chicken stock to cover the bottom of the pan. Covered; oven for 2 hours at 275 Rest Take out to the Weber; indirect smokey heat for a few minutes with sauce Done. Never saw this method anywhere; just curious. Not sure this is original, just wondering if anyone does it this way!  Attached File |
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Posted: 7/9/2020 6:44:42 PM EDT
[#6]
That's about 87 more steps than it takes me to make good ribs.
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Posted: 7/9/2020 6:45:17 PM EDT
[#7]
Smoke only adheres to meat when it is at a lower temp. If your ribs are already war/hot by the time you put it on the smoker it won’t absorb any smoke.
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Posted: 7/9/2020 6:47:35 PM EDT
[#8]
I usually just mix up brown sugar, cayenne powder, sage, garlic and black pepper for a quick rub, tastes just as good as any big complicated sauce or rub recipe.
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Posted: 7/9/2020 6:48:02 PM EDT
[#9]
Quote HistoryQuoted: That's not how you do ribs. FPNI |
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Posted: 7/9/2020 6:48:13 PM EDT
[#10]
No replacing half a day on the smoker. being in a rush, a pressure cooker for 40 minutes, then 30 minutes on the smoker works pretty good.
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Posted: 7/9/2020 6:48:42 PM EDT
[#11]
3/2/1 or choke yourself
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Posted: 7/9/2020 6:49:28 PM EDT
[#12]
If you need to slather your ribs in sauce you don't know what the fuck you're doing.
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Posted: 7/9/2020 6:49:39 PM EDT
[#13]
Quote HistoryQuoted: Good ribs from a smoker are far superior to simmered wet ribs with no bark. Yes, good dry rub bark, SOS (sauce on side) |
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Posted: 7/9/2020 6:50:33 PM EDT
[#14]
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Posted: 7/9/2020 6:51:21 PM EDT
[#15]
You forgot the spray bottle filled with apple juice.
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Posted: 7/9/2020 6:51:46 PM EDT
[#16]
OK let me put it this way:
I've had TWO very frustrating smokes. Kept the kettle under 275 for 5+ hours; basically the 3-2-1 method with a wrap for the 2 hours. Came out dry despite mopping. Great smoke ring, great smoke flavor, but really not that gratifying. Give me some help and I'll try that again. For now my "wet" ribs are less smokey but way tenderer. |
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Posted: 7/9/2020 6:51:55 PM EDT
[#17]
If you doing anything besides some rub and the smoker you're doing it wrong, yes even you 3-2-1 guys are wrong.
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Posted: 7/9/2020 6:53:47 PM EDT
[#18]
Ribs can be good cooked almost any way. In the oven, in a crock pot, in an Instapot, in an air fryer, on a gas grill or even a dutch oven.
However, most people will tell you that the best ribs are those smoked on low heat. I will occasionally cook ribs via a method other than slow smoked. They are always fine but never have the great flavor of smoked ribs. |
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Posted: 7/9/2020 6:55:31 PM EDT
[#19]
Reverse sear ribs are worst ribs.
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Posted: 7/9/2020 6:56:00 PM EDT
[#20]
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Posted: 7/9/2020 6:56:38 PM EDT
[#21]
Eww. Gross.
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Posted: 7/9/2020 6:56:44 PM EDT
[#22]
What in the actual fuck?
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Posted: 7/9/2020 6:56:51 PM EDT
[#23]
Quote HistoryQuoted: Smoke only adheres to meat when it is at a lower temp. If your ribs are already war/hot by the time you put it on the smoker it won’t absorb any smoke. And dry. Meat needs a pelicle to hold smoke. Your wet steamed meat is only getting flavor from the rub and sauce. |
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Posted: 7/9/2020 6:57:08 PM EDT
[#24]
Fiesta fajita seasoning
Dusting of brown sugar Little more fajita seasoning Smoker at 250 Spritz with red gatorade every 30-40 minute as needed. About 2.5 hours in the smoker, pull and wrap in foil, go another 30 min. Remove. Delicious. |
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Posted: 7/9/2020 6:57:29 PM EDT
[#25]
It's just food. Do you best and don't stress about making the "ultimate". Eat vegetables. If your plate is all brownish you're doing it wrong.
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Posted: 7/9/2020 6:58:01 PM EDT
[#26]
Rub.
Low heat. Smoke. Proffitt. |
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Posted: 7/9/2020 6:58:11 PM EDT
[#27]
Because we don't boil ribs in chicken stock.
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Posted: 7/9/2020 6:58:18 PM EDT
[#28]
Smoke has to be first.
Braised ribs are for Filipinos. |
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Posted: 7/9/2020 6:58:49 PM EDT
[#29]
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Posted: 7/9/2020 6:59:08 PM EDT
[#30]
Quote HistoryQuoted: OK let me put it this way: I've had TWO very frustrating smokes. Kept the kettle under 275 for 5+ hours; basically the 3-2-1 method with a wrap for the 2 hours. Came out dry despite mopping. Great smoke ring, great smoke flavor, but really not that gratifying. Give me some help and I'll try that again. For now my "wet" ribs are less smokey but way tenderer. You over cooked them. The 3-2-1 method at 275 will most certainly over cook them. 2-1-1 at about 250 will probably produce better results for baby backs and add another hour for spare ribs. The best is 220-230 for six or so hours with no wrapping. |
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Posted: 7/9/2020 6:59:12 PM EDT
[#31]
My baby back ribs
1. peel the membrane off the back 2. dry rub with McCormick Jamaican Jerk 3. wrap in a single layer of foil 4. place on cookie sheet 5. bake at 225 for 2.5 hours (until the house smells really good) 6. remove from oven, (optional) turn on broiler 7. baste with Sweet Baby Rays sauce 8. return to broiler, 2-3 minutes until the SBR is carmelized 9. eat furiously Alternatively to the broiler, you can transfer them to the grill for a few minutes. But the rack tends to fall apart during the transfer. |
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Posted: 7/9/2020 6:59:39 PM EDT
[#32]
Quoted: Baby Back pork ribs Seared/browned on a cast iron dutch oven bottom Rub added Beer and chicken stock to cover the bottom of the pan. Covered; oven for 2 hours at 275 Rest Take out to the Weber; indirect smokey heat for a few minutes with sauce 
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Posted: 7/9/2020 6:59:46 PM EDT
[#33]
Quoted: Baby Back pork ribs Seared/browned on a cast iron dutch oven bottom Rub added Beer and chicken stock to cover the bottom of the pan. Covered; oven for 2 hours at 275 Rest Take out to the Weber; indirect smokey heat for a few minutes with sauce Done. Never saw this method anywhere; just curious. Not sure this is original, just wondering if anyone does it this way! 
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Posted: 7/9/2020 6:59:58 PM EDT
[#34]
Quote HistoryQuoted: Good ribs from a smoker are far superior to simmered wet ribs with no bark. |
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Posted: 7/9/2020 7:00:31 PM EDT
[#35]
Quote HistoryQuoted: It's just food. Do you best and don't stress about making the "ultimate". Eat vegetables. If your plate is all brownish you're doing it wrong. Spot the west coast communist!  |
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Posted: 7/9/2020 7:01:34 PM EDT
[#36]
Quote HistoryQuoted: Smoke has to be first. Braised ribs are for Filipinos. I like Filipinas. No room on the patio for dedicated smoker. Got a great 22in Weber Kettle. Tell me how to get a result that isn't dry. |
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Posted: 7/9/2020 7:02:39 PM EDT
[#37]
Sounds like some yankee bullshit to me
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Posted: 7/9/2020 7:02:46 PM EDT
[#38]
Man you guys would cringe if you saw me cook ribs... 36 hours in a sous vide with a dry rub at 145 and then seared. This gives me legit fall off the bone ribs while staying very moist.
I’m sorry. -Mike |
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Posted: 7/9/2020 7:03:10 PM EDT
[#39]
Quote HistoryQuoted: Spot the west coast communist! Yeah, vegetables are a communist plot. Food snobbery and colon cancer are patriotic. |
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Posted: 7/9/2020 7:03:43 PM EDT
[#40]
OP, follow this even if you aren’t on a pellet smoker and you’ll be golden.
 Backyard Baby Back Ribs |
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Posted: 7/9/2020 7:03:54 PM EDT
[#41]
Quote HistoryQuoted: Man you guys would cringe if you saw me cook ribs... 36 hours in a sous vide with a dry rub at 145 and then seared. This gives me legit fall off the bone ribs while staying very moist. I’m sorry. -Mike Ribs are not supposed to fall off the bone. |
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Posted: 7/9/2020 7:06:08 PM EDT
[#42]
With the right equipment and an eye on the temps, one does not have to "pre steam" them to break down the carrogen in the ribs.
I make them a variety of ways. My favorite, but of course not saying it's the only or right way is to take my rubbed ribs and slather them with sauce at about 200-225 for 3 hours and then 250-300 for that last hour. Not too mushy, not too chewy. I smoke/cook over cherry. just enough bark o the ribs, but not so much it's hard. |
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Posted: 7/9/2020 7:11:03 PM EDT
[#43]
I use the 3-2-1 method. It’s the best way to get consistently great ribs without being a Pit Master.
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Posted: 7/9/2020 7:11:18 PM EDT
[#44]
Quoted: Baby Back pork ribs Seared/browned on a cast iron dutch oven bottom Rub added Beer and chicken stock to cover the bottom of the pan. Covered; oven for 2 hours at 275 Rest Take out to the Weber; indirect smokey heat for a few minutes with sauce Done. Never saw this method anywhere; just curious. Not sure this is original, just wondering if anyone does it this way! Because that is not how Barbecue is done  . In all seriousness you are not going to get any smoke flavor in just a few minutes on a Weber and because the 3-2-1 method works every time (2-2-1 for baby back)
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Posted: 7/9/2020 7:11:28 PM EDT
[#45]
Quote HistoryQuoted: 275 200-225 max. |
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Posted: 7/9/2020 7:12:37 PM EDT
[#46]
It's not as bad as boiling them.... pretty close tho.
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Posted: 7/9/2020 7:18:05 PM EDT
[#47]
I almost always do 2-2-1 for baby backs. My last batch were too tender and actually had 2-3 bones fall out of rack while finishing up the unwrapped 1 hour. I think it was because they were a much smaller rack than I normally get. Usually that 2-2-1 method gets them just right for tender, but still with a little tug when biting into them. I’ve done 3-2-1 in the past with varying results but most of the time they are little too dry.
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Posted: 7/9/2020 7:18:41 PM EDT
[#48]
OP should be catch a temporary ban for his disgusting heresy. I’ll save this thread...
 Attached File Attached File |
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Posted: 7/9/2020 7:19:58 PM EDT
[#49]
Quoted: Baby Back pork ribs Seared/browned on a cast iron dutch oven bottom Rub added Beer and chicken stock to cover the bottom of the pan. Covered; oven for 2 hours at 275 Rest Take out to the Weber; indirect smokey heat for a few minutes with sauce Done. Never saw this method anywhere; just curious. Not sure this is original, just wondering if anyone does it this way! |
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Posted: 7/9/2020 7:20:37 PM EDT
[#50]
Because the 3-2-1 method on a smoker at 225 is better.
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