Dave Atwater
TVWBB Fan
I plan on doing my first baby back this weekend and following the BRITU recipe. Should I also go with the 3-2-1 method? Pro's and cons?
BRITU and 3-2-1?
- Thread starter Dave Atwater
- Start date
Jeff Langer
TVWBB Fan
When I cook baby backs I use the 2,2,1 method. My mother in law doesn't eat meat but she will eats ribs. I try to keep the temp between 225-250.
Dave/G
TVWBB Emerald Member
For your first ribs, I recommend the basic baby backs in the beginner section. Why you ask? See the 2nd paragraph.
http://virtualweberbullet.com/rib4.html
By the way, if you cook baby backs for 6 hours, 2 in foil, I think you'll have rib soup
http://virtualweberbullet.com/rib4.html
By the way, if you cook baby backs for 6 hours, 2 in foil, I think you'll have rib soup
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Robert McGee
TVWBB Gold Member
That's not exactly how I do it but I concur with Dave/G - those are excellent instructions for a first rib smoke.
Enjoy!
Dale53
Enjoy!
Dale53
Dave Atwater
TVWBB Fan
From your comment I take it that the 3-2-1 is for spare ribs then? I will follow your advice and go with the beginner directions, thanks!
Dwain Pannell
TVWBB Hall of Fame
Yes sir...3-2-1 is for spare ribs.
J Hasselberger
TVWBB All-Star
I've found the BRITU rub to be too salty. Use half the salt that the recipe calls for and it's much more balanced. Also, don't coat the baby backs -- just give them a dusting. Also, they will cook very fast in the foil -- keep checking them.
Robert McGee
TVWBB Gold Member
I guess "too salty" may be a matter of taste. However, I have found that if I "lightly" dust the ribs, then the original directions are just fine (the BRITU directions also state this). On the other hand, if you try, then adjust to your taste (as you have done) no one can criticize, that's for sure. I must admit that when I started out I laid on the rubs rather heavily and doing that with BRITU will have the possibility of over salting. When I followed his directions "literally" I had no problem. I have found (BRITU is my go to recipe for loin back ribs) that they NEED, to be sauced when they are nearly finished to truly "finish" them (at least to our household's taste).
Further, I note that every new cook I can learn something new (if I pay attention
). On occasion, I have, "run a dud". It happens. On the other hand, I recently tried something new (1/2" pork steaks, grilled direct) and ended up with some of the best eating I've had in a while (they were on sale at the local market this morning, so I bought a couple of packages of them).
Good grillin' and smokin' to all
.
FWIW
Dale53
Further, I note that every new cook I can learn something new (if I pay attention
). On occasion, I have, "run a dud". It happens. On the other hand, I recently tried something new (1/2" pork steaks, grilled direct) and ended up with some of the best eating I've had in a while (they were on sale at the local market this morning, so I bought a couple of packages of them).Good grillin' and smokin' to all
.FWIW
Dale53
Good luck and post some photos.
What I do for mine and me and my wife like is 270 degrees renders more fat off it seems. I also pack rub on and just smoke them up to almost the approved bend point. Then cover in BBQ sauce, and cook for an additional 20. We cook then till they are fall off the bone style.
Good luck bud!
What I do for mine and me and my wife like is 270 degrees renders more fat off it seems. I also pack rub on and just smoke them up to almost the approved bend point. Then cover in BBQ sauce, and cook for an additional 20. We cook then till they are fall off the bone style.
Good luck bud!