Reevester Posted April 16, 2017 Share Posted April 16, 2017 2 minutes ago, ckf said: Yes, 3 hours for babyback ribs, then wrapped with honey and brown sugar for about an hour. Ok perfect some do the 321 method I seen. Then another hour in sauce or firm up a bit too or do you take them off and let them sit? Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted April 16, 2017 Share Posted April 16, 2017 cheap top round steaks with a coffee based rub Quote Link to comment Share on other sites More sharing options...
ckf Posted April 16, 2017 Author Share Posted April 16, 2017 5 hours ago, Reevester said: Ok perfect some do the 321 method I seen. Then another hour in sauce or firm up a bit too or do you take them off and let them sit? I do the 3-2-1 method for regular spares. For babybacks I do 3-1-1, sometimes I don't need to go the full hour at the end. 2 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 16, 2017 Share Posted April 16, 2017 47 minutes ago, ckf said: I do the 3-2-1 method for regular spares. For babybacks I do 3-1-1, sometimes I don't need to go the full hour at the end. How long do you leave them in the oven...... Quote Link to comment Share on other sites More sharing options...
ckf Posted April 16, 2017 Author Share Posted April 16, 2017 3 minutes ago, dz246 said: How long do you leave them in the oven...... I cook ribs once in the oven and have to deal with this shit all the time. 2 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 16, 2017 Share Posted April 16, 2017 Quote Link to comment Share on other sites More sharing options...
ckf Posted April 16, 2017 Author Share Posted April 16, 2017 3 minutes ago, dz246 said: Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 16, 2017 Share Posted April 16, 2017 3 minutes ago, ckf said: 1 Quote Link to comment Share on other sites More sharing options...
ckf Posted April 16, 2017 Author Share Posted April 16, 2017 1 minute ago, dz246 said: GO TO PM, NOW !!!!!!!!!!!!!!!!!!!!!!!!!!! Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 17, 2017 Share Posted April 17, 2017 MachCKF IS A PM ABUSER!!!!!!!!!!!!!!!!!!!!!111!!!! 2 Quote Link to comment Share on other sites More sharing options...
ckf Posted April 17, 2017 Author Share Posted April 17, 2017 SHOW ME YOUR WOOD PILES!!!!!!!!!!!!!!! 2 Quote Link to comment Share on other sites More sharing options...
Platinum Contributing Member Blackstar Posted April 17, 2017 Platinum Contributing Member Share Posted April 17, 2017 5 hours ago, ckf said: I do the 3-2-1 method for regular spares. For babybacks I do 3-1-1, sometimes I don't need to go the full hour at the end. When you wrap do you throw in some fluids. I've been putting in some apple cider or I did beer the last time. Smoked a 3 lbs pork roast on Friday night. It was all trimmed up by the butcher. It was great that it was lean but also a bit tough. Not terrible but not fall apart tender. I think they trimmed out too much of the fat. I'll go back to buying a whole shoulder for next time. Quote Link to comment Share on other sites More sharing options...
ckf Posted April 17, 2017 Author Share Posted April 17, 2017 38 minutes ago, Blackstar said: When you wrap do you throw in some fluids. I've been putting in some apple cider or I did beer the last time. Smoked a 3 lbs pork roast on Friday night. It was all trimmed up by the butcher. It was great that it was lean but also a bit tough. Not terrible but not fall apart tender. I think they trimmed out too much of the fat. I'll go back to buying a whole shoulder for next time. Sometimes I do add some apple cider or apple juice if I have some kicking around. I don't think it is necessary as there is always a lot of liquid in the foil when I open it back up. If I'm having baked beans I usually pour a little of the liquid from the foil in the beans for added flavor. I can't wait for some good corn on the cob to start showing up at the market : Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted April 17, 2017 Share Posted April 17, 2017 19 hours ago, ckf said: GO TO PM, NOW !!!!!!!!!!!!!!!!!!!!!!!!!!! You mad bro 1 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 17, 2017 Share Posted April 17, 2017 1 hour ago, 01mxz800 said: You mad bro Be careful, you will get an angry PM from MachCrockpot...... 1 Quote Link to comment Share on other sites More sharing options...
01mxz800 Posted April 18, 2017 Share Posted April 18, 2017 (edited) 23 hours ago, dz246 said: Be careful, you will get an angry PM from MachCrockpot...... I have been getting up at 1:30 am to do a winter fill Pa run, I am tired and cranky so I am up for a cyber PM war if need be, so just bring it LOLI have wifi and a tablet it truck can old my own at 73mph in the passing lane Edited April 18, 2017 by 01mxz800 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 22, 2017 Share Posted April 22, 2017 Becouse real cooks use lump charcoal. 1 Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 22, 2017 Share Posted April 22, 2017 One hour smoke,will turn them over in 10min. 1 Quote Link to comment Share on other sites More sharing options...
f7ben Posted April 22, 2017 Share Posted April 22, 2017 looks delicious Quote Link to comment Share on other sites More sharing options...
Woodtick Posted April 22, 2017 Share Posted April 22, 2017 8 minutes ago, f7ben said: looks delicious Staying hydrated with Widow Maker,Brewed in South Range. Quote Link to comment Share on other sites More sharing options...
f7ben Posted April 22, 2017 Share Posted April 22, 2017 Just now, Woodtick said: Staying hydrated with Widow Maker,Brewed in South Range. I drank a 12er of that shit once at my place up there .......great beer .....one of the worst hangovers I've had though 1 Quote Link to comment Share on other sites More sharing options...
Doos Posted April 22, 2017 Share Posted April 22, 2017 (edited) 1 hour ago, Woodtick said: Becouse real cooks use lump charcoal. I would recommend a different brand of lump, of all the different brands I've tried that shit is the worst. Odd flavor and doesn't burn well. Royal Oak is cheap and can be found at Home Depot. I use mostly Rockwood, you can get it at Firecraft.com for $21 a 20lb bag, order $100 worth and you get free shipping. Fogo lump is the best, a bit spendy but it lasts a long time. Edited April 22, 2017 by Doos Quote Link to comment Share on other sites More sharing options...
f7ben Posted April 22, 2017 Share Posted April 22, 2017 woodtick Quote Link to comment Share on other sites More sharing options...
Zambroski Posted April 22, 2017 Share Posted April 22, 2017 Nothing fancy. Just some good old fashioned, fresh beef, lightly seasoned, char grilled burgers on some fresh onion buns. Sometimes a simple grill is just what the doc orders. 3 Quote Link to comment Share on other sites More sharing options...
dz246 Posted April 22, 2017 Share Posted April 22, 2017 Nice Quote Link to comment Share on other sites More sharing options...
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