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Posted: 7/9/2020 7:21:51 PM EDT
[#1]
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! But by braising then smoking/saucing your ribs briefly on the grill, well, the braising process has taken a lot of the pork flavor out of the ribs which in the case of a soup or stew is mitigated because you're having the ribs with the broth they were braised in. And then you further fucked them up by slathering them in some shitty barbecue sauce then briefly hitting them with smoke. You didn't even caramelize the sauce. You're basically eating warmed over, slightly smokey barbecue sauce. Just order take out next time for god's sake and don't fuck a slab of ribs up. |
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Posted: 7/9/2020 7:22:21 PM EDT
[#2]
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! Or you could just no fuck up cooking ribs the way everyone else does it...... |
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Posted: 7/9/2020 7:23:43 PM EDT
[#3]
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 But you don't get that smoke flavor. I'm not against Sous Vide as a matter of fact I sous vide brisket for 40 hours cool in ice water bath then smoke to 160 degrees. Just seems like a lot of trouble for ribs |
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Posted: 7/9/2020 7:24:50 PM EDT
[#4]
Quote HistoryQuoted: Ribs are not supposed to fall off the bone. Quote HistoryQuoted: Quoted: 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. I hear this all of the time, but fuck that my family and I (and most people I know) like them that way. |
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Posted: 7/9/2020 7:25:35 PM EDT
[#5]
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 |
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Posted: 7/9/2020 7:26:51 PM EDT
[#6]
Quote HistoryQuoted: "Fall off the bone" ribs are over cooked ribs. I love me some sous vide, but pork back or spare ribs is not the application for that style of cooking IMO. Quote HistoryQuoted: Quoted: 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 WRONG |
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Posted: 7/9/2020 7:27:00 PM EDT
[#7]
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 7:32:21 PM EDT
[#8]
Quote HistoryQuoted: WRONG Quote HistoryQuoted: Quoted: Quoted: 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 WRONG But I despise the "fall off the bone" rib. Most times to get this result, it takes pre-cooking, like boiling, sous vide or overly long, low and slow cooking in high moisture environments, like using the Texas cheat/braising them in a sauce to get that result. All of those except end up being mushy and flavorless, as the long cook process and high moisture/braising draws the natural pork goodness of the meat out. A properly cooked rib should have a little bite and tear to it, like a properly cooked steak. |
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Posted: 7/9/2020 7:36:55 PM EDT
[#9]
KISS......keep is simple stupid....
1. remove membrane 2. add rub as desired 3. refrigerate overnight 4. smoke at 250 or so till done. 5. enjoy. |
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Posted: 7/9/2020 7:38:09 PM EDT
[#10]
Quote HistoryQuoted: If you like eating over cooked, textureless mush, more power to you man, I ain't hatin'. But I despise the "fall off the bone" rib. Most times to get this result, it takes pre-cooking, like boiling, sous vide or overly long, low and slow cooking in high moisture environments, like using the Texas cheat/braising them in a sauce to get that result. All of those except end up being mushy and flavorless, as the long cook process and high moisture/braising draws the natural pork goodness of the meat out. A properly cooked rib should have a little bite and tear to it, like a properly cooked steak. Quote HistoryQuoted: Quoted: Quoted: Quoted: 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 WRONG But I despise the "fall off the bone" rib. Most times to get this result, it takes pre-cooking, like boiling, sous vide or overly long, low and slow cooking in high moisture environments, like using the Texas cheat/braising them in a sauce to get that result. All of those except end up being mushy and flavorless, as the long cook process and high moisture/braising draws the natural pork goodness of the meat out. A properly cooked rib should have a little bite and tear to it, like a properly cooked steak. According to who? I get them fall off the bone using the 2-2-1 method (for baby backs) at a slightly higher smoking temp, they are not mush or flavorless. |
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Posted: 7/9/2020 7:38:18 PM EDT
[#11]
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 7:41:13 PM EDT
[#12]
Quote HistoryQuoted: According to who? I get them fall off the bone using the 2-2-1 method (for baby backs) at a slightly higher smoking temp, they are not mush or flavorless. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: 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 WRONG But I despise the "fall off the bone" rib. Most times to get this result, it takes pre-cooking, like boiling, sous vide or overly long, low and slow cooking in high moisture environments, like using the Texas cheat/braising them in a sauce to get that result. All of those except end up being mushy and flavorless, as the long cook process and high moisture/braising draws the natural pork goodness of the meat out. A properly cooked rib should have a little bite and tear to it, like a properly cooked steak. According to who? I get them fall off the bone using the 2-2-1 method (for baby backs) at a slightly higher smoking temp, they are not mush or flavorless. According to every BBQ competition ever. According to every good BBQ restaurant ever. |
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Posted: 7/9/2020 7:44:12 PM EDT
[#13]
Quote HistoryQuoted: Rub. Low heat. Smoke. Proffitt. This. I use Bad Byron's Butt Rub and smoke at 250 until done. |
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Posted: 7/9/2020 7:46:23 PM EDT
[#14]
Quote HistoryQuoted: WRONG Quote HistoryQuoted: Quoted: Quoted: 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 WRONG No, you and your family just prefer to eat overcooked ribs. I'll be the first to admit that I like my burgers overcooked, but I won't try to argue that the way I like them is the "proper" way, it's just how I prefer them. |
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Posted: 7/9/2020 7:46:39 PM EDT
[#15]
Quote HistoryQuoted: 3/2/1 or choke yourself Might be a bit extreme but with 3/2/1 anyone can make fantastic ribs |
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Posted: 7/9/2020 7:47:55 PM EDT
[#16]
The OP should be banned for cooking ribs that way. The fuck is wrong with you, OP?
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Posted: 7/9/2020 7:47:56 PM EDT
[#17]
Quote HistoryQuoted: According to every BBQ competition ever. According to every good BBQ restaurant ever. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: Quoted: 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 WRONG But I despise the "fall off the bone" rib. Most times to get this result, it takes pre-cooking, like boiling, sous vide or overly long, low and slow cooking in high moisture environments, like using the Texas cheat/braising them in a sauce to get that result. All of those except end up being mushy and flavorless, as the long cook process and high moisture/braising draws the natural pork goodness of the meat out. A properly cooked rib should have a little bite and tear to it, like a properly cooked steak. According to who? I get them fall off the bone using the 2-2-1 method (for baby backs) at a slightly higher smoking temp, they are not mush or flavorless. According to every BBQ competition ever. According to every good BBQ restaurant ever. Mostly this. Now competition barbecue is a different story than a dude cooking for the family in his backyard, but still. Most any barbecue restaurant, the better ones anyways, especially the big motherfuckers out there, like the ones you see on the Discovery channel or whatever, these are guys that cook thousands of slabs for a living, and their ribs don't fall off the bone. I figure they must be doing something right. |
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Posted: 7/9/2020 7:52:04 PM EDT
[#18]
7 Hrs at 250. Wrapped and rested in cooler for :45. Always tender juicy and fall of bone. Maybe your bb ribs aren’t meaty enough.
 Attached File6 racks in there. 20 lbs. heat sink filled with water. Gone when finished. |
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Posted: 7/9/2020 7:52:31 PM EDT
[#19]
it's an interesting idea to try to add flavor by searing, but i don't think the juice is worth the squeeze. pork rib meat is a bunch of small increments, and searing is going to stress meat fibers and dry everything out. i don't think you're going to get enough from a shallow braise to replace what you lose.
i could be wrong--smoking is not my area--but IMO if you're going to smoke, then trust the smoke. don't try to tart it up with other stuff. sometimes more is just more. |
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Posted: 7/9/2020 7:53:31 PM EDT
[#20]
Quote HistoryQuoted: According to every BBQ competition ever. According to every good BBQ restaurant ever. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: Quoted: 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 WRONG But I despise the "fall off the bone" rib. Most times to get this result, it takes pre-cooking, like boiling, sous vide or overly long, low and slow cooking in high moisture environments, like using the Texas cheat/braising them in a sauce to get that result. All of those except end up being mushy and flavorless, as the long cook process and high moisture/braising draws the natural pork goodness of the meat out. A properly cooked rib should have a little bite and tear to it, like a properly cooked steak. According to who? I get them fall off the bone using the 2-2-1 method (for baby backs) at a slightly higher smoking temp, they are not mush or flavorless. According to every BBQ competition ever. According to every good BBQ restaurant ever. Even they admit they cook different for competition. In your opinion. |
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Posted: 7/9/2020 7:54:15 PM EDT
[#21]
Quote HistoryQuoted: No, you and your family just prefer to eat overcooked ribs. I'll be the first to admit that I like my burgers overcooked, but I won't try to argue that the way I like them is the "proper" way, it's just how I prefer them. See this is my point, there is no proper way. The proper way is the way you like them. It is the same with all of the if it over room temp it's over cooked steak crowd. If you like it that way more power to you but that doesn't make it right (or wrong) I like my steak somewhere between medium and medium rare which is the "proper way" for me. |
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Posted: 7/9/2020 7:55:58 PM EDT
[#22]
Any variation of 3.2.1. Works great in my Weber kettle. Bark, and fall off the bone.
ETA: When I say "fall off the bone" I mean well retracted meat and easy to pull. Not overcooked and soupy. |
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Posted: 7/9/2020 7:56:08 PM EDT
[#23]
Quote HistoryQuoted: Even they admit they cook different for competition. In your opinion. Quote HistoryQuoted: Quoted: Quoted: Quoted: Quoted: Quoted: Quoted: 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 WRONG But I despise the "fall off the bone" rib. Most times to get this result, it takes pre-cooking, like boiling, sous vide or overly long, low and slow cooking in high moisture environments, like using the Texas cheat/braising them in a sauce to get that result. All of those except end up being mushy and flavorless, as the long cook process and high moisture/braising draws the natural pork goodness of the meat out. A properly cooked rib should have a little bite and tear to it, like a properly cooked steak. According to who? I get them fall off the bone using the 2-2-1 method (for baby backs) at a slightly higher smoking temp, they are not mush or flavorless. According to every BBQ competition ever. According to every good BBQ restaurant ever. Even they admit they cook different for competition. In your opinion. Lots of what differs in comp cooking is trimming and presentation. I’m from Kansas City originally, so BBQ is close to my heart. Lots of places disagree on BBQ - it’s why we have styles - but one thing pretty much universal among BBQ regions is that fall-off-the-bone ribs are less desirable. |
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Posted: 7/9/2020 7:56:37 PM EDT
[#24]
Look up the snake method of setting up your charcoal. That is what I used until I got my slow and sear for my kettle.
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Posted: 7/9/2020 8:00:06 PM EDT
[#25]
You’re doing it wrong if they’re dry.
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Posted: 7/9/2020 8:00:18 PM EDT
[#26]
Liberal coat of John Henry’s pecan rub.
4 hours in the smoker with pecan wood. Put a sauce pan with water in the smoker to keep the ribs from drying out. Remove from smoker, drown in bbq sauce, firm up on the grill. Serve up hot with cornbread and black eye peas |
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Posted: 7/9/2020 8:00:56 PM EDT
[#27]
Quote HistoryQuoted: That's not how you do ribs. FPNI    Vertical Charcoal Gravity Fed Master Race® |
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Posted: 7/9/2020 8:01:53 PM EDT
[#28]
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! Good God - remind me to never accept an invitation for ribs at your place!!! |
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Posted: 7/9/2020 8:03:03 PM EDT
[#29]
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! Good god man you need to come to bbq country. Those poor pigs died for you to eat. |
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Posted: 7/9/2020 8:05:07 PM EDT
[#30]
Quote HistoryQuoted: 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 8:07:44 PM EDT
[#31]
That's a ton of work.
Coat with mustard. Rub on spices. Put water pan in smoker. Smoke at 225 for 6 hours. No wrapping BS. |
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Posted: 7/9/2020 8:08:46 PM EDT
[#32]
3-2-1 method makes the meat fall off the bone when I do this. Traeger grill at 225. Falling off the bone is not correct. How can I modify this method to correct this?
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Posted: 7/9/2020 8:10:44 PM EDT
[#33]
Quote HistoryQuoted: You may might possibly could be wanna reflect on why that is. Quote HistoryQuoted: 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! Interestingly enough, that may very well be why I posted this. Since I've only been here since 1999 I guess I just haven't quite been around long enough. So a guy posts fabulous looking ribs without a word on how he did them. Tell me how to get there thanks. |
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Posted: 7/9/2020 8:13:12 PM EDT
[#34]
Quote HistoryQuoted: I hear this all of the time, but fuck that my family and I (and most people I know) like them that way. You and your family are UnAmerican and wrong. |
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Posted: 7/9/2020 8:14:24 PM EDT
[#35]
Quote HistoryQuoted: 3-2-1 method makes the meat fall off the bone when I do this. Traeger grill at 225. Falling off the bone is not correct. How can I modify this method to correct this? Get rid of the “2” part |
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Posted: 7/9/2020 8:15:27 PM EDT
[#36]
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Posted: 7/9/2020 8:16:41 PM EDT
[#37]
Quote HistoryQuoted: Look up the snake method of setting up your charcoal. That is what I used until I got my slow and sear for my kettle. I've done the snake. I have a Slow n Sear. Both cool. My results are a bit dry either way. Even 3-2-1. Maybe true smoked ribs are dryer than I like them. Grew up with German style, simmered in Sauerkraut. Maybe that's the problem. |
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Posted: 7/9/2020 8:17:20 PM EDT
[#38]
Quote HistoryQuoted: See this is my point, there is no proper way. The proper way is the way you like them. It is the same with all of the if it over room temp it's over cooked steak crowd. If you like it that way more power to you but that doesn't make it right (or wrong) I like my steak somewhere between medium and medium rare which is the "proper way" for me. Quote HistoryQuoted: Quoted: No, you and your family just prefer to eat overcooked ribs. I'll be the first to admit that I like my burgers overcooked, but I won't try to argue that the way I like them is the "proper" way, it's just how I prefer them. See this is my point, there is no proper way. The proper way is the way you like them. It is the same with all of the if it over room temp it's over cooked steak crowd. If you like it that way more power to you but that doesn't make it right (or wrong) I like my steak somewhere between medium and medium rare which is the "proper way" for me. No, the proper way is always the proper way. If you prefer it different that's fine, but the way you prefer it has no bearing on what's proper. |
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Posted: 7/9/2020 8:18:07 PM EDT
[#39]
With nothing more than salt pepper and hardwood smoke and time you should be able to make delicious, unctuous, moist, tender, flavorful ribs. It really requires nothing more than a modest investment in equipment, some patience, and some basic skills.
You start adding foil, pressure cookers, boiling, frying pans, ovens, and all other manner of fuckery and you are just ruining your ribs. My only advice, is ditch the babybacks, and get some spares. |
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Posted: 7/9/2020 8:20:41 PM EDT
[#40]
Quote HistoryQuoted: 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. Just did 3 racks of BB Ribs on the BGE today. Did them using the 2/1.5/1.5 @ 225. (3/2/1 is NOT for BB Ribs IMHO.) 3/2/1 is too long for BB Ribs. That extra hour is really going to dry them out especially @ 275. |
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Posted: 7/9/2020 8:20:47 PM EDT
[#41]
Quote HistoryQuoted: No, the proper way is always the proper way. If you prefer it different that's fine, but the way you prefer it has no bearing on what's proper. Quote HistoryQuoted: Quoted: Quoted: No, you and your family just prefer to eat overcooked ribs. I'll be the first to admit that I like my burgers overcooked, but I won't try to argue that the way I like them is the "proper" way, it's just how I prefer them. See this is my point, there is no proper way. The proper way is the way you like them. It is the same with all of the if it over room temp it's over cooked steak crowd. If you like it that way more power to you but that doesn't make it right (or wrong) I like my steak somewhere between medium and medium rare which is the "proper way" for me. No, the proper way is always the proper way. If you prefer it different that's fine, but the way you prefer it has no bearing on what's proper. Once again WHO decides what proper. Proper is what each individual likes. ETA: As long as the preparation method is such that the finished product is safe to eat. |
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Posted: 7/9/2020 8:21:56 PM EDT
[#42]
Quote HistoryQuoted: This. I use Bad Byron's Butt Rub and smoke at 250 until done. +1 on BBB Rub. It's all I use. I do, however, add copious amount of Cayenne pepper to it. |
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Posted: 7/9/2020 8:26:47 PM EDT
[#43]
Its almost like taste and texture are individual preference or something.
Weird. |
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Posted: 7/9/2020 8:29:14 PM EDT
[#44]
Meat takes up smoke at lower temperatures.
By searing and browning you're basically defeating the purpose. |
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Posted: 7/9/2020 8:29:49 PM EDT
[#45]
Quote HistoryQuoted: I've done the snake. I have a Slow n Sear. Both cool. My results are a bit dry either way. Even 3-2-1. Maybe true smoked ribs are dryer than I like them. Grew up with German style, simmered in Sauerkraut. Maybe that's the problem. Quote HistoryQuoted: Quoted: Look up the snake method of setting up your charcoal. That is what I used until I got my slow and sear for my kettle. I've done the snake. I have a Slow n Sear. Both cool. My results are a bit dry either way. Even 3-2-1. Maybe true smoked ribs are dryer than I like them. Grew up with German style, simmered in Sauerkraut. Maybe that's the problem. Maybe some squeeze butter ala johnny trigg method when you wrap. |
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Posted: 7/9/2020 8:33:10 PM EDT
[#46]
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Posted: 7/9/2020 8:34:30 PM EDT
[#47]
Some of y’all got some fucked up ways of cooking ribs.
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Posted: 7/9/2020 8:37:52 PM EDT
[#48]
Baby backs done 2-2-1 (3-2-1 for St Louis Style) Johnny Trigg method.
They come out perfect and not dry at all every time - and they taste great (as Tony would say...)! If yours are too dry then you are cooking them too long after the wrap.  Attached File Attached File |
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Posted: 7/9/2020 8:40:12 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! Because....
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Posted: 7/9/2020 8:47:02 PM EDT
[#50]
In this thread we discover closet commies
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