Well I ventured into the rib making family on the weekend and they came out excellent.
I used the 3-2-1 method and they were some tasty.
The only question I have is are there other ways to do them besides the 3-2-1 method that work as well. They were great just always like to try new things.
(http://i1193.photobucket.com/albums/aa359/Water196/IMG_2975.jpg)
(http://i1193.photobucket.com/albums/aa359/Water196/IMG_2977.jpg)
(http://i1193.photobucket.com/albums/aa359/Water196/IMG_2979.jpg)
(http://i1193.photobucket.com/albums/aa359/Water196/IMG_2981.jpg)
Also had some home made perogies, had time to make these we'll the ribs did there thing.
Water
Look delish!! Home made perogies? I didn't know you made those too. You probably shouldn't have told me that you make perogies.
They are a process but I'm good at those. I usally make them with my sister we'll do it on a Saturday and make about 25 to 30 dozen, I made about 12 dozen myself Saturdaya nd they were some of the best I made ever.
Joe
The only thing I found (for myself) was the 321 method made the rib a bit drier. Now these are back rids only mind you. A side rib probably wouldn't have this issue. Plus I think it depends on the amount of fat the rib has, but where I get mine they are pretty lean. So what I do is exactly like a normal; 3-2-1 but I open foil and add the sauce and then re-wrap them to hold the moisture in longer. That makes them just perfect. It takes a touch longer that the last hour because of the foil, its more like 2 hrs. So I guess it would be a modified 3-2-2 method ;D
Thanks for that, I found the flavor great but would have liked them a little more moist, they weren't dry just not flowing with juices.
Nice looking ribs.
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I add apple juice when i put them in the foil. I think it makes an incredible difference.
Maybe an ftc (foil, towel, cooler) for a couple hours after the cook is done would help.
Looks like your first try at ribs came out good.
I don't foil anymore. I've used the method described in the link below for the last several cooks. I love the result and have had several comments from company that the ribs were better than any they've had at rib joints.
I still do a lot of experimentation but I'm set on this rib method.
http://forum.bradleysmoker.com/index.php?topic=17203.0
Quote from: mwilliams7967 on December 19, 2011, 02:26:44 PM
I add apple juice when i put them in the foil. I think it makes an incredible difference.
Yes, that's called the Texas Crutch (http://www.amazingribs.com/tips_and_technique/texas_crutch.html). I do the same thing.
Looks like the first time ribs came out real well...good job..
Excellent looking ribs!
Here is my version of the 3,2,1 method...
I use 3,1,2 which helps keep the barq from becoming too wet.
http://forum.bradleysmoker.com/index.php?topic=26685.0
ENJOY
Batman
With ribs that look that good I wouldnt change a thing. You knocked them sucka outta the park. Home made perodies!!! YUM Nice job buddy
yummmy