Charles Howse
TVWBB Wizard
Hey,
I find that I usually get things done closer to right when I discuss what I plan to do with someone else beforehand. Think it out before the time comes to do it, right?
So...comments and discussion are requested.
I'm planning my 3rd cook with my new WSM. It's going to be 3 racks of ribs for the Super Bowl!
I've looked around a lot on this site, and I think the best bet for me is 3-2-1 ribs.
I've cooked several slabs of ribs in the past, and I've always had issues with tenderness.
The foil used in 3-2-1 will help with that, but from the posts I've read, most folks seem to be backing off on the "2.5 hours in the foil" due to over-tenderness. I'll try 1 hour in the foil, then see how they are at that point.
I noticed yesterday that Sam's had Loin Back Ribs that averaged 2 - 2.5 lbs each in a 3 pack.
I'll go with that since it is what Stogie used in the original post to which I refer.
I would assume that the Minion Method would be appropriate here, water in the pan.
I will have to cut the ribs into 2 pieces each, and use both grates.
I've thought about rolling them to cook the first 3 hours, then foiling, but that might be challenging to get them rolled back up without tearing the foil, and then the juice would only be touching the low sides of the ribs if they are standing on the bones.
When the time comes to remove and foil the pieces, it might not be a bad idea to swap the pieces from the bottom grate to the top, and vice versa.
I plan to place the thermometer from my old Char Broil through the top vent and secure it with a clothes pin on the inside. Need to get a remote meat thermometer soon.
I plan to mop with apple or pineapple juice at the 2 hour mark, and mop to melt the brown sugar just before foiling.
I want dry ribs, so I'll just be dusting with a little more Blues Hog rub for the last 30 minutes.
Here's the summary:
Rub the night before, overnight in fridge
Fire up for 6+ hours - Minion Method
Water in pan
3 hours nekkid at 225*
Mop at 2 hours w/ juice
Remove ribs to foil at 3 hour mark
Sprinkle w/ brown sugar
Mop to be sure sugar melts
Add water if/when necessary
1 more hour in foil
Take ribs out of foil
Sprinkle with rub
Cook nekkid until done (cook the ribs nekkid, that is!) ;-)
I find that I usually get things done closer to right when I discuss what I plan to do with someone else beforehand. Think it out before the time comes to do it, right?
So...comments and discussion are requested.
I'm planning my 3rd cook with my new WSM. It's going to be 3 racks of ribs for the Super Bowl!
I've looked around a lot on this site, and I think the best bet for me is 3-2-1 ribs.
I've cooked several slabs of ribs in the past, and I've always had issues with tenderness.
The foil used in 3-2-1 will help with that, but from the posts I've read, most folks seem to be backing off on the "2.5 hours in the foil" due to over-tenderness. I'll try 1 hour in the foil, then see how they are at that point.
I noticed yesterday that Sam's had Loin Back Ribs that averaged 2 - 2.5 lbs each in a 3 pack.
I'll go with that since it is what Stogie used in the original post to which I refer.
I would assume that the Minion Method would be appropriate here, water in the pan.
I will have to cut the ribs into 2 pieces each, and use both grates.
I've thought about rolling them to cook the first 3 hours, then foiling, but that might be challenging to get them rolled back up without tearing the foil, and then the juice would only be touching the low sides of the ribs if they are standing on the bones.
When the time comes to remove and foil the pieces, it might not be a bad idea to swap the pieces from the bottom grate to the top, and vice versa.
I plan to place the thermometer from my old Char Broil through the top vent and secure it with a clothes pin on the inside. Need to get a remote meat thermometer soon.
I plan to mop with apple or pineapple juice at the 2 hour mark, and mop to melt the brown sugar just before foiling.
I want dry ribs, so I'll just be dusting with a little more Blues Hog rub for the last 30 minutes.
Here's the summary:
Rub the night before, overnight in fridge
Fire up for 6+ hours - Minion Method
Water in pan
3 hours nekkid at 225*
Mop at 2 hours w/ juice
Remove ribs to foil at 3 hour mark
Sprinkle w/ brown sugar
Mop to be sure sugar melts
Add water if/when necessary
1 more hour in foil
Take ribs out of foil
Sprinkle with rub
Cook nekkid until done (cook the ribs nekkid, that is!) ;-)