This is my first 3-2-1 ribs. I had one baby back and one St. Louis style. This picture is after 3 hours of pecan smoke.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo_zps337a0bc8.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo_zps337a0bc8.jpg.html)
I put them in pans with apple juice and covered them with foil and put them back for two more hours. Then I glazed them and put them back one more hour.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo_zpse7eb518b.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo_zpse7eb518b.jpg.html)
Here they are moist, tender with good bark served.
(http://i62.photobucket.com/albums/h83/1waycoolcat/Bradley%20Smoker/photo_zps5e23bf83.jpg) (http://s62.photobucket.com/user/1waycoolcat/media/Bradley%20Smoker/photo_zps5e23bf83.jpg.html)
Looks good
Very nice, I think I'm going to try pans next time also.
Corey
Looks like my kind of meal!!Nice work.
The baked beans are from the Food Network site, "Once and Future Beans", from Alton Brown. They are from dry beans cooked at 250* slow for eight hours. They were tender and savory, not overly sweet. So far, the best from scratch baked beans I've made.
Very good looking ribs. What chamber temp did you cook them at?
I tried to keep it around 240*F
nice job on those ribs. baked beans are the best side for ribs imo.
Nice job on the ribs and beans. That looks like a fabulous baked bean recipe. I have one that is very similar only it has burnt ends or pulled pork bark instead of bacon. I am sure they all are fabulous!
Thanks for posting.
:)
The ribs look great, nice feast. I looked up the bean recipe, it looks excellent, I'm going to try it this weekend. I've got some pulled pork and bacon ends that will be perfect in this.
Quote from: waycoolcat on June 12, 2014, 07:02:07 AM
The baked beans are from the Food Network site, "Once and Future Beans", from Alton Brown. They are from dry beans cooked at 250* slow for eight hours. They were tender and savory, not overly sweet. So far, the best from scratch baked beans I've made.
I'm going to give this one a try. We have some friends visiting from the "Land Down Under" and will be staying for about a month. I want to see if I can bedazzle them with some brisket, ribs and whatever else I can come up with. The bean recipe sounds like it will help.
The Once and Future Beans (http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe.html)
TedEbear, I hope you like the recipe. I would have put in a hyperlink but I didn't know how. I searched the forum for a "how to", and ironically you explained it to someone back in 2012. I'm going to try to post the link again just so I know how in the future.
The Once and Future Beans (http://www.foodnetwork.com/recipes/alton-brown/the-once-and-future-beans-recipe.html)
Here was TedEbears explanation I used successfully if anyone else wants to use hyperlinks in the forum copied from the original post.
Copy the URL address (http://www.deltameat.com/delta.pdf) into your clipboard. Next, in your message highlight the word(s) that you want to make into a hyperlink. Click on the "Insert Hyperlink" button. It's the one right below the "I" button that you see when you're creating a message.
The result will look something like this: {url]Click Here[/url]
Place your cursor at the end of the first "url" but before the "]" bracket, add an equal sign "=" and paste the URL right after it that is in the clipboard memory.
It will then look like this: {url=http://www.deltameat.com/delta.pdf]Click Here[/url].
If you click on "Preview" it should show up in your preview screen as a highlighted Click Here. Not a necessary step but you can check it this way before posting the message to see that it worked.
It looks like you have it. I forgot I'd posted that hyperlink guide a few years ago. Thanks for the bean recipe idea. :)
Well I was going to cook these beans over night tonight but decided to start them this morning. I'm about 6 hours in and the smell is terrific.
Waycoolcat, if you don't mind I'd like to open a new thread about this recipe. I'll give you full credit for bringing it to the forum but I'd like to document it so I can easily search for the recipe in the future. I tweaked it just a bit but I can already tell it's going to be a winner.
Sure, sharing is what this forum is all about!
Quote from: waycoolcat on June 12, 2014, 07:02:07 AM
The baked beans are from the Food Network site, "Once and Future Beans", from Alton Brown. They are from dry beans cooked at 250* slow for eight hours. They were tender and savory, not overly sweet. So far, the best from scratch baked beans I've made.
Did you cook them in a cast iron Dutch oven like the recipe calls for? I don't have one of those and I was wondering if a crock pot could be used instead. I'm thinking about trying this out next weekend with a brisket and a few slabs of ribs for our visiting friends from the Land Down Under.
I don't have a traditional cast iron dutch oven, just a commercial 7 quart dutch oven pot with a glass lid. That's how how did them, but yes, I think the crock pot would be great too especially to keep the household heat down now that summer is here. I'd check them after 6 hours, then seven and maybe go all the way to eight if they aren't tender enough. Then just keep them on "warm" until serving time. I hope your company has a great time and some good eating!
OK, I did the crock pot method today and otherwise followed the exact recipe as far as the ingredients and cooking for 8 hours. For the first few hours I thought I was going to end up with bean soup because there seemed to be a lot of liquid. However, it eventually cooked down and the end product was very good. They went well with the brisket, BB ribs and brats and all the guests said they were great.
I think I'm going to hold off on getting a Dutch oven since the crock pot seems to do a fairly decent job. Thanks for the recipe hint. :)