Well I'm already itching for smoke #2 and I think I'm going with ribs. I've never done ribs before so I have some questions. Do you guys prefer spare or baby back? Why? 3-2-1 method?
I prefer spares ribs simply because they are larger. I will often cut them into St. Louis style. I have used the 3-2-1 method and have had great luck.
For a first time rib cook, you might want to consider what they
call "St Louis" style spare ribs. They do cook a little different than
BB's but they are also a lot less $$ and you get more meat. Now
I didn't say BB's were bad, I love them. Learn on the cheaper ribs
and the BB's will be an easy cook. If no St Louis ribs available, then
regular spare ribs.
The 3/2/1 method is a good way to learn to do ribs. Some use it
some don't. Chocolate/Vanilla
Personally I like baby backs better. Less meat but they seem to come out much better.
I like the 3-2-1 method.
Once you do ribs you will can hardly wait for the next time. :P :P :P
Quote from: classicrockgriller on March 17, 2013, 07:35:34 AM
For a first time rib cook, you might want to consider what they
call "St Louis" style spare ribs. They do cook a little different than
BB's but they are also a lot less $$ and you get more meat. Now
I didn't say BB's were bad, I love them. Learn on the cheaper ribs
and the BB's will be an easy cook. If no St Louis ribs available, then
regular spare ribs.
The 3/2/1 method is a good way to learn to do ribs. Some use it
some don't. Chocolate/Vanilla
sounds like a good plan, I'll look into the St. Louis style. What's with the Chocolate/Vanilla?
Quote from: dirt1008 on March 17, 2013, 07:59:38 AM
Quote from: classicrockgriller on March 17, 2013, 07:35:34 AM
For a first time rib cook, you might want to consider what they
call "St Louis" style spare ribs. They do cook a little different than
BB's but they are also a lot less $$ and you get more meat. Now
I didn't say BB's were bad, I love them. Learn on the cheaper ribs
and the BB's will be an easy cook. If no St Louis ribs available, then
regular spare ribs.
The 3/2/1 method is a good way to learn to do ribs. Some use it
some don't. Chocolate/Vanilla
sounds like a good plan, I'll look into the St. Louis style. What's with the Chocolate/Vanilla?
Chocolate/Vanilla
Some people like it this way/ Some people like it that way
IE: Chocolate/Vanilla
Around here, if you get spares already trimmed (STL Style) then they cost as much as the loin backs...
They only seem to be cheaper if bought whole.
It is definitely a "Chocolate/Vanilla" thing... Some folks only like one or the other.
I love both of 'em.
Thanks, I appreciate it
If you look under the meat thread on the home page. There is a pictorial on how to cook ribs in a bradley. It should help you get your feet on the ground and starting to run. Make changes as you see fit and then you can have chocolate, vanilla, or even a twist of both!
Quote from: Tenpoint5 on March 17, 2013, 09:17:59 AM
If you look under the meat thread on the home page. There is a pictorial on how to cook ribs in a bradley. It should help you get your feet on the ground and starting to run. Make changes as you see fit and then you can have chocolate, vanilla, or even a twist of both!
Thank you. I used your Bulldog sauce and I think it's terrific. Really like the sweetness, but it's not too sweet. My wife's not a real big fan of BBQ sauce, but she loves it too!
Quote from: dirt1008 on March 17, 2013, 09:29:45 AM
Quote from: Tenpoint5 on March 17, 2013, 09:17:59 AM
If you look under the meat thread on the home page. There is a pictorial on how to cook ribs in a bradley. It should help you get your feet on the ground and starting to run. Make changes as you see fit and then you can have chocolate, vanilla, or even a twist of both!
Thank you. I used your Bulldog sauce and I think it's terrific. Really like the sweetness, but it's not too sweet. My wife's not a real big fan of BBQ sauce, but she loves it too!
Glad you liked it. That's why we post pictures and recipes to help each other out!
Spares are cheaper, so I'd recommend you start with them. I haven't made BB in a long time.
I look for 3 lb spares. Some can get huge.
I put rub on the night before, let them sleep in the fridge, then run the Bradley at 230 deg and 5 pucks for smoke--generally apple or cherry, as we like a sweeter smoke.
I leave them in until the big end hits 190-195 deg, and eat 'em--no boat/tent/foil/ect.
Great thing is, try a few ways, and pick your favorite.
So I went and bought some spares. I cut the tips off and the flap, so now I have St. Louis style. The only thing is its a small rack and only weighs about 2.5 lbs. do you guys still think I should stick to the 3-2-1 method or no?
That is on the small side.
Maybe a 2-2-1 or something close to that.
And maybe reduce the heat to 215*.
Thanks man. I like the smoke taste, you think this will take much off of it? Right now I got em rubbed down and resting in the icebox
Any other opinions? I'm going to be at work for the start of this process so I have to get everything set up and some directions wrote down for the wife.
If you like smoke, reduce the heat to 215* and 3 hours smoke,
1 1/2 in foil, 1/2 plus ......... till finish.
3~1&1/2~1/2 plus.
I'm sure "the wife" can handle it if she wants to. ;D Just remember if they are over done a bit they will taste good. We enjoy eating our mistakes! Have her take notes on what she did for "her" next time. ;D
Thanks guys, ill let you know how it turns out
I use Jans rub and the 3-2-1 method. the results are always good! ;D
3 x 1-1.5 x 30m-1h on small spares works for me.
Quote from: 4given on March 20, 2013, 06:58:31 AM
I use Jans rub and the 3-2-1 method. the results are always good! ;D
That's what I'm going with
(http://img.tapatalk.com/d/13/03/20/ajejuga2.jpg)
(http://img.tapatalk.com/d/13/03/20/y8unudap.jpg)
(http://img.tapatalk.com/d/13/03/20/5upynyvu.jpg)
Bought a couple more, so I'm going back to 3-2-1
How do you keeps the ribs from falling off the racks when smoking sideways like that? ;D
My neck hurts looking at the pictures.
But what I saw looks good.
Wonder why they're sideways? On my phone they're upright.
(http://img.tapatalk.com/d/13/03/21/4a2udu9a.jpg)
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Well they were delicious. Sorry I didn't get a picture. My phone/camera died. I really like how they turned out, they were a hair former than I like but I could still get clean bone out of them. Overall I was really pleased. Can't wait to smoke the next animal.
Quote from: dirt1008 on March 20, 2013, 05:28:58 PM
Well they were delicious. Sorry I didn't get a picture. My phone/camera died. I really like how they turned out, they were a hair former than I like but I could still get clean bone out of them. Overall I was really pleased. Can't wait to smoke the next animal.
If they were a little too firm, then leave wrapped (3-
2-1) a little longer next time.
Just don't go too long wrapped, or you get MUSH.