Rib Smoking Questions

[TC]

Dang TC, those look very tasty!

Post pictures of your cooker please.

here she is.

[JCroft11]

TC - love the KCCO sticker on the pit.

[Stan R]

Ribs /cook/smoke great on the UDS I love mine.

225 and I used the 3-2-1 method. ,mentioned above.

3 hours rib side down.. thatn 2 hours wraps in foil then 1 hour unwrapped.

Some but additional seasoning in during the 2 hours wrapped part,

Also saw that on some championship type BBQ cooking shows.

Awesome all the time.

[Smart]

One thing I forgot to do on my first try is remove the membrane. I noticed after 6 hours that the meat didn't pull away and expose the bone (like TC's pic up above). Do y'all think that's because of leaving the membrane on?

Yes....and the membranes is no bueno trying to bite through. That is the first thing I do. It comes off easily with a paper towel.

[Pablo]

All info above is pretty much right on.

I want to amplify the taking off of the membrane on the inside face of the ribs. I use a catfish skinning plier, which works well.

As far as the seasoning, I learned an easy way from an award winning rib guy. Just use "Rib Tickler"' by Williams Brothers. I buy the 7 lb container from the B&W Meat Co. on 4801 N. Shepherd here in Houston. It's low in salt yet high in seasonings and has that brown sugar element working for it.

Reminds me that I ran out last week, so need to pick some more up.

Have fun!

[Burntorange Bowhunter]

Ha!

If I had posted that you would spend 5 days posting pics and telling me why whataburger was 10X's better!

Ribs are pretty easy. Trick is not to rush them.

I have never been a food snob sir. Chains Aw pretty good.
Yes, whataburger and taco cabana are better. Lol.

[JCroft11]

Thanks for all the help. The ribs came out great. Everyone loved them and asked for more.

[John Paul]

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A pretty popular technique is called the 3-2-1 method


225 degrees.....3 hours on the smoke.....2 hours wrapped.....1 hour opened foil to tighten them up.

That's how I roll. But also drizzle the ribs with a little honey and butter before wrapping up. Then in the last 45 min to hour when open brush with BBQ sauce..

[TC]

Thanks for all the help. The ribs came out great. Everyone loved them and asked for more.

Good Deal!

[Split Arrow]

Thanks for all the help. The ribs came out great. Everyone loved them and asked for more.

Good job!! Do you have any pics?

[Smart]

Thanks for all the help. The ribs came out great. Everyone loved them and asked for more.

Sure thing! Glad they were a success..

[JCroft11]

Good job!! Do you have any pics?

I should have taken pictures, but i brought them straight from the pit to the pool, where they didn't last long.

[TallTexan]

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